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Fermented Sauerkraut Recipe

Gluten-free, vegan, vegetarian, gut- friendly


To make your own sauerkraut, you simply clean one head of cabbage (any color) and chop it into small pieces or shreds, add your salt and massage the two together for several minutes, and then pack the mixture into a sanitized quart size glass jar, pour filtered water over mix until it is submerged in liquid. Then cover with a tightly fitting lid. After waiting for several days — you’ve got homemade sauerkraut beaming with live probiotics, fiber, antioxidants and other nutrients! Total Time: 20 minutes active prep; 4 weeks total

Serves: Makes about 1 gallon

In a large bowl, mix cabbage with salt, cider and chopped garlic. Let stand for 10 minutes. Pack cabbage mixture into a large glass food container. Top with a lid small enough to fit inside the container and place a sanitized glass jar filled with water on top of the lid to weigh it down. Place in a cool spot overnight. Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface. Let stand for at least 4 weeks total. Then store in airtight container in the refrigerator for up to 6 months.

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