By | October 01, 2013


Line the bottom of a crock with shredded cabbage and sprinkle with salt. Continue to build layers until you’ve used all of the cabbage  and salt.

Use a small saucer that fits snuggly into the crock to compress and flatten the contents.

Top the plate with a small weight to keep the cabbage submerged.

Top the crock with another plate and another weight to create and airtight seal.

Allow to ferment for 4–5 days in a room with a temperature between 65° and 74°.

Remove plates and stir; reseal.

Let sit for 2 weeks, or until sufficiently “sour.”

Pack kraut into clean, sterilized jars and store in the refrigerator, or transfer to a clean earthenware crock with a lid and store in the basement or cellar.


Related Stories & Recipes


  • 2 heads cabbage, finely shredded
  • 2 tablespoons salt
Build your own subscription bundle.
Pick 3 regions for $60