Homemade Sauerkraut



  • 1 medium cabbage (green or red), shredded

  • 1 1/2 tablespoons of high-quality sea salt

  • 1 tablespoon of caraway seeds (optional)


  • Knife

  • Cutting Board

  • Wooden Pounder

  • Mixing Bowl

  • Quart-Sized, Wide-Mouth Glass Mason Jar


  • Sanitize mason jar and make sure all tools/equipment are cleaned.

  • In a mixing bowl, add cabbage with sea salt and caraway seeds (if adding).

  • Pound cabbage with a wooden pounder (I also used a potato masher as a pounder) for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.

  • Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly until juices come to the top of the cabbage.

  • The top of the cabbage should be at least 1 inch below the top of the jar.

  • Cover tightly and keep at room temperature for about 3-7 days before transferring to cold storage. After 3 days, make sure to "burp" the jar once a day (i.e. open the jar to hear a "fizz" and then close again tightly).

  • Your sauerkraut should last for many months in the fridge, up to 1 year maximum.

*Always use organic, local and natural ingredients whenever possible.

*Inspired by Nourishing Traditions Cookbook, by Sally Fallon-Morrell

With Joy,

Nicole Harris, CCWFN

hudson valley, new york

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