Traditionally Fermented Sauerkraut

A traditional recipe that provides both probiotics (healthy microbes) and probiotics (the food for the microbes). A great digestive boost to any meal.

Total Time 15 minutes


  • Cabbage, green and/or purple
  • Sea salt, I use a Celtic salt


  1. Shred the cabbage. I like to use both green and purple, and mix in some red onion. Sprinkle with salt and lightly massage. I use about 1 tablespoon per medium head of cabbage. However, make sure to taste (you want it salty but not overwhelming).

  2. Once the cabbage softens, squeeze out the brine and put into your jar or crock of choice. Press it down so there are no air pockets (I use my fist). Continue this process.

  3. Cover with cabbage leaves or a fermenting weight to keep the shredded cabbage kept down and pour the remaining brine over.

  4. I use a air-lock system to allow the carbon dioxide to release, but recent oxygen from entering in. If you don’t have this, just ensure all veggies are submerged beneath the brine and “burp” everyday (unscrew your lid to release the CO2 and screw it back on). 5. Place in a dark place at room temp (like a cupboard) and let ferment at least a week. Some let it ferment for months, but I personally like the flavor at a week.

  5. Once the taste is tangy and to your liking, store in a cool place like your fridge. Keeps at least a year.