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Photo of prepared Sauerkraut in a bowl
Photo attribution: Danielle Boulé
Ready In: 5 days 30 minutes
Serves: 12
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

What you'll need

Measuring spoons
Sharp knife
Cutting board
Sterilized glass jar with tight-fitting lid


Serves 12
1 1/2 pounds Cabbage finely shredded (about 6 cups)
1 tablespoon Sea Salt

Video Directions


1.Combine shredded cabbage and sea salt in a bowl and massage for about 5 minutes. Liquid should be released during this process.
2.Allow the cabbage mixture to sit for ~1 hour.
3.Pack the cabbage into a jar. Make sure the line of the liquid (also referred to as the "brine") is covering and above the cabbage, otherwise mold may grow. Seal the jar.
4.Place the jar on your countertop and allow your cabbage to ferment for at least five days (the longer the fermentation, the tangier the taste). Open the jar once a day to release the pressure. Check to make sure the brine is still covering the cabbage. Push down the cabbage if needed.
5.Once the sauerkraut is fermented to your taste, transfer to the fridge. Serve and enjoy!

Storage Tips

  • The ideal temperature for fermenting is 65-72 F (18-22 C). Place your jar in a cool, dark place (e.g. inside your cabinet) if you live in a hotter climate. Place your jar in a warmer place (e.g. on top the fridge) if you live in a colder climate.
  • Store leftovers in the refrigerator up to 3 months.
  • Sterilize your jar by putting the jar and lid in a pot of cold water and bring it up to a boil for 10 minutes. Allow the jar to cool down before handling or filling it. CAUTION: Do not drop your jar into boiling water or place your hot jar into cold water to cool down; this can cause the glass to break!

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 12

Amount Per Serving
Calories 18
% Daily Value*
Sodium 274 mg12%
Total Carbohydrate 4 g1%
Dietary Fiber 1 g4%
Protein <1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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