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Easy Fermented Sauerkraut Recipe – Loaded with Probiotics!

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  • 1 head of green cabbage
  • 1 head of red cabbage
  • 1/4 cup salt
  • Optional – 1 chopped red onion and 1 chopped bell pepper for added flavor and nutrition


  • Chop the cabbage into small pieces. Slice it into quarters first to make it easier.
  • In a large bowl, combine the chopped cabbage and salt, and mix well.
  • Let sit for 30 minutes to an hour to allow the salt to soften the cabbage.
  • Pound the cabbage, takes about 10 minutes to get it thoroughly mashed. You’ll know it’s ready when the cabbage is releasing juice.
  • Pack the cabbage into the jars as tightly as possible.  I like to take a small handful and then using my fist or pounder to press it into the jar.  Then add a little more, repeating those steps till the jar is full.  Leave a little head room for your glass weight or an inverted shot glass.
  • Top your packed cabbage with a large cabbage leaf.  Keep a couple of the large, clean outer leaves aside while you work on the kraut.  Use a pair of kitchen shears and cut a circle big enough to fit over the cabbage in the jar.  This acts as a sort of lid over the fermenting cabbage.  This helps keep the cabbage from floating to the top and possible molding.
  • If your cabbage didn’t release enough water/brine to completely cover it once it’s packed in the jar, add saltwater.  Simply dissolve about a teaspoon in one cup of water and add enough to cover the cabbage.
  • Let sit to ferment on your counter for at least 2-3 weeks. Depending on the temperature of your home, cabbage can take anywhere from one to 5(ish) weeks to ferment.  The average time is about 2-3 weeks. The warmer it is, the faster it will ferment.  The longer it sits, the tangier it gets.
  • Eat straight or add it to your hamburgers, hot dogs, sandwiches. Adds such nice tang and crunch!