Simple Homemade Sauerkraut


  • 5 lbs. sliced cabbage
  • 2 tbsp kosher salt


  1. Put all ingredients in a jar and store for 30 days in a 70-75F environment (note: you do not need a special jar/container – it must be air tight but still allow for gas to escape)
  2. DO NOT let temperature fall below 60F
  3. Weigh down the cabbage and keep it submerged (it will produce its own moisture in 2 or so days
  4. Just keep pressing it down and allow the gas to escape
  5. Once done, enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *