Homemade Sauerkraut Recipe

Ferment cabbage in a saltwater brine with traditional sauerkraut ingredients for a tasty, probiotic-rich condiment

Chop a whole cabbage into quarters

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Shred the cabbage as small as possible

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Sprinkle salt on the cabbage shreds

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Add dill, caraway & mustard seeds

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Mash aggressively until the cabbage releases its juice

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When juicy, pack into a mason jar

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Top with a whole cabbage leaf and a fermentation weight

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Cap with an airlock & ferment for up to 4 weeks

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