What you need:

  • 500g green cabbage

  • 3 tablespoons kosher or himalayan salt

  • 1 tablespoons caraway seeds 

  • 2L mason jar

  • Clean stones, or other weights for weighing the cabbage 

  • Cloth for covering the jar

  • Rubber band or twine for securing the cloth

  • Knife or mandolin

What to do:


1. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out
the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

2. Put the cabbage in a big pot. Fill with water and salt. Put a plate inside the pot to submerge the cabbage. Soak

3. In the morning, drain, saving 2 cups of salt water. Massage and sample. If it isn’t salty enough, add more salt.

4. Stuff in your jars, as tight as you can.  Push all air out. It’s fun. Once it’s stuffed, put a clean rock on top to weight the cabbage down. cover with salt water. You want your cabbage submerged.


5. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. Put your jar on a plate, as you cabbage is alive and will release liquid.

6. Twice a day, push your cabbage down. It will soften. Add extra salt water, if needed to keep your cabbage submerged. Keep up this dance for for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 18°C to 28°C.

7. Taste test after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You know it’s done when it taste good to you. If you see any mold, skim it off immediately and check.  Check that your cabbage is fully submerged.

8. Store sauerkraut for months: Eat a little with eat meal, especially with
cooked foods. If it tastes good, it’s still good.

Recipe adapted from Cate Stillman,