Traditional Sauerkraut

From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.


  • green cabbage (shredded)
  • 3 to 5 Tbsp sea salt (or to suit taste)

1) Layer shredded green cabbage in a crock, sprinkling each layer with sea salt (approx 3 to 5 Tbsp, or to suit taste, for every 6 – 8 pounds of cabbage).

2) Weigh the cabbage down with a rock and cover with a cloth.

3) Push rock down every few hours until cabbage is covered in its own brine.

4) Allow to ferment at room temperature for about 2 weeks, or until working has stopped. When it’s ready, place crock in cold place or transfer sauerkraut to clean jars and store in fridge.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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