How to Make Sauerkraut


  • Fresh cabbage
  • Sea salt
  • Garlic
  • Dried Cayenne Pepper (optional)
  • Caraway Seeds


  1. Cut cabbage in half and remove the core.
  2. Cut cabbage into quarters, then cut into roughly ¼-½” shreds and place into large bowl.
  3. Add ground sea salt (to preference, but 1 tbsp. salt for every 4 pounds fresh cabbage is adequate).
  4. Massage cabbage until it starts releasing water.
  5. Add chopped/pressed garlic, dried cayenne pepper flakes, and caraway seeds.
  6. Scoop portions into a glass jar and smash them down with a spoon as you add each portion until you fill jar.
  7. Place a heavy object, such as a smaller jar of water, on top of the cabbage mixture ensuring that all the cabbage is covered in liquid. You may want to place jar in a bowl to catch any additional liquid that releases while fermenting.
  8. Cover with a towel and secure with a rubber band to keep bugs out.
  9. Store in a room temperature location out of light, like a pantry, for two-three weeks, depending on your taste preferences. The sauerkraut will become sourer the longer it ferments.  It will also ferment faster in warmer locations.
  10. Once the sauerkraut is done, store in fridge for several months. It will become softer in texture the longer you store it.

Cut out the core


Cut into 1/4 to 1/2 inch shreds


Add salt, massage, and then add other ingredients


Mash down cabbage into jar


There should be liquid at top of jar


Keep cabbage under liquid with another heavy jar


Cover and place out of light


And Today’s Share:

  • Chard
  • Beets
  • Turnip
  • Red Cored Chantenay Carrots (they’re actually orange)
  • Scallions
  • Red Cabbage
  • Basil
  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Green Beans (and a few purple!)
  • Green Pepper
  • Zinnias



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