Traditional Sauerkraut

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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.

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