Homemade Fermented Sauerkraut
Prep time
Cook time
Total time
A delicious, probiotic-rich condiment that is very easy to make
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Recipe type: Condiments
Yield: 2 cups
  • 1 medium-sized cabbage (any colour)
  • 1 Tbsp caraway seeds
  • 2 tsp sea salt
  • ⅔ cup grated carrot (optional)
  • 2-3 Tbsp chopped or grated ginger (optional)
Make It Like So
  1. Remove large outer leaves from cabbage and set them aside.
  2. Core and shred cabbage finely.
  3. In a large bowl, mix cabbage with caraway seeds, sea salt and optional ginger and carrots.
  4. Massage with your hands (or pound with a wooden mallet or tamper) for about ten minutes. Juices will be released.
  5. Place into a wide mouth Mason jar and pound down until juices come up and cover the cabbage. Leave about 2 inches of space at the top.
  6. Carefully place whole cabbage leaves overtop (inside the jar) to ensure everything is submerged completely. Seal jar firmly.
  7. Keep at room temperature for about 3 days and then transfer to your fridge.
  8. It may be eaten right away but will improve with time.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/how-to-make-sauerkraut/