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DIY Simple Sauerkraut

Simple Sauerkraut – A Probiotic Superfood

Cabbage, carrot, and scallions sauerkraut
Learn how to make homemade sauerkraut in this step by step tutorial and transform the humble cabbage into a probiotic superfood.
This transformation takes place through lacto-fermentation, a process that preserves food, enhances its nutrition, promotes healthy digestion and enhanced immunity. Most store bought sauerkraut is pasteurized and no longer contain all these benefits.

Ingredients and Tools

Ingredients and tools needed for making sauerkraut

1 cabbage
1 tablespoon sea salt (make sure your salt is noniodized)
Cutting board and knife
Large bowl
Wide mouth canning jar with metal lid or ceramic fermenting crock

Step 1

Preparing cabbage 
Remove outer leaves from cabbage and chop,
or grate with a food processor or box grater.

Step 2

Adding cabbage to bowl with salt 
Add shredded cabbage to a large bowl with 1 tablespoon sea salt.
The salt helps pull water out of the cabbage and inhibits any bad
bacteria from forming.

Step 3

Knead cabbage 
Knead cabbage with your hands until its juices release.

Step 4

Cabbage with natural juices in canning jar 
Use your fist to pack cabbage with its juices tightly into a wide mouth
canning jar. Press one of the reserved outer leaves into the jar to keep the
cabbage submerged in its brine.

Step 5

Sauerkraut ready for fermenting 
Cover the jar tightly and allow to ferment at room temperature for at
least 3 days – less if your kitchen is warm, more if cold.
Store in the refrigerator.
“Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?”
Sally Fallon | Nourishing Traditio


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