1 medium head of shredded cabbage
2-2.5 tablespoons of canning salt
1 quart sized canning jar-sanitized
1 fermentation lid (a coffee filter and rubber band can be used as well)
1 pickle pebble
(glass fermentation weight) *
Optional ingredients: shredded onions, shredded carrots, shredded beets, caraway seeds, mustard seeds, 1-2 tablespoons of filtered water, etc.
Place your rinsed and shredded cabbage into a large bowl. If you’re adding any optional ingredients, mix them in now. Sprinkle the mixture with salt and massage it thoroughly for a few minutes, helping to release the natural juices. Let it sit for about 15 minutes to allow more liquid to develop.
After resting, mix everything again, then transfer the cabbage mixture into your jar. Be sure to pour in all the liquid from the bowl. Press the mixture down firmly until the liquid rises above the top to fully submerge it. Place a pickle pebble* on top to keep everything submerged. If you don’t have a pickle pebble, you can use a large cabbage leaf to press it down instead.
Store the jar in a dark corner of your kitchen or pantry, allowing it to ferment for 1 to 4 weeks. Stir occasionally. The longer it ferments, the richer the flavor and the greater the bio-availability of nutrients. Enjoy your homemade fermented sauerkraut—packed with gut-friendly probiotics that support digestion and boost immunity!