1 1/2 – 2 pounds slivered cabbage

1 tablespoon course sea salt per pound of cabbage

1 onion, sliced thinly

2 tablespoons dill

2 tablespoons caraway seeds


This is probably the most delicious kraut ever.

The recipe is based on one in The Essential Life, 3rd edition, page 386.


Sauerkraut is very simple, and wonderfully healthy. It is a raw, fermented food, which means it will deliver health enhancing probiotics to the gut, while increasing alkalinity and nutrition absorption.

Put sliced/shredded cabbage and onion in a large bowl, sprinkle with coarse sea salt and your spices.

Massage the cabbage with your hands, after a few minutes it will begin to produce brine. Continue massaging, rather forcefully, until the bowl is very wet with the brine.

Place the cabbage mixture in your crock or Mason jar, a little at a time, pressing down as you go. The goal is to eliminate all air pockets, and cover the top surface with brine. When the jar is full you want to eliminate air getting into the cabbage, do so with one of these three methods.
1 – use an otter cabbage leaf to cover the top of the cabbage making a seal.
2 – use a small ziplock sandwich bag with some water in it to keep the cabbage submerged.
3 – use a glass weight, small canning jar with water in it, or a saucer to hold the cabbage under the surface of the brine.

Cover the jar with a cloth and rubber band to keep insects out, or use a canning jar lid, or special lid made for fermentation. .

Tamp the cabbage down daily to remove all gas that accumulates in the cabbage. After 6 or 7 days taste it, when it reaches the desired taste it is ready to be moved to the refrigerator.


If mold forms, scrape it off, taste the sauerkraut below, if it tastes fine, keep it. If not, spit it out, and discard the batch.

Try my other fermented veggies recipes, and please share your comments below.

Instant Pot Yogurt

Lacto-Fermented Veggies

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