Traditional Sauerkraut

You can chop the cabbage in a food processor or grind it in a juicer that has a grinding attachment. Another way is to pound the cabbage with a wooden mallet to release the juices.

Serves: 6Hands-on: 10 minutesDifficulty: Medium

Serves: 6


  • 1 medium cabbage
  • 2 Tbsp. pickling or sea salt
  • 2 Tbsp. pickling herbs


  • Chop cabbage; set aside 5 to 6 whole leaves. Place in a ceramic or glass crock or a stainless steel container, filling to just three-quarters full. (This leaves room for the fermentation to cause expansion.) Add salt and herbs; mix well. Place whole leaves across top of cabbage to cover.
  • Gently press down on cabbage leaves to compress; place a plate on cabbage leaves and add a weight such as a few canned goods on top of plate. Place crock or bowl in a room with a temperature of 59°F–71°F for one week.
  • At the end of the week, remove weights and cabbage leaves, as well as any moldy vegetables under the leaves. Spoon sauerkraut into glass jars and place in refrigerator.