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Cabbage Sauerkraut



1 green cabbage (2½ pounds)

3 tablespoons grey salt or kosher salt


  1. Pull off outer leaves of cabbage. Rinse, quarter, and remove core.
  2. Grind the grey salt coarsely with a mortar and pestle. If kosher salt, no need to grind. Do NOT use iodized salt.
  3. Sterilize ferment vessel (I use a dishwasher, or you can just wash it thoroughly with soap and really hot water).
  4. Shred cabbage into strips with a mandolin (I use a Benriner mandolin and highly recommend). DO NOT bruise/handle the cabbage too much or it will lose crispness.
  5. Place handful of shredded cabbage in vessel. Sprinkle in salt and press down with knuckles. Repeat.
  6. Weigh down cabbage with a sterilized glass or jar that fits into ferment vessel and press down until liquid is released. (I weigh down glass or jar with a thick weight like a rock or cutting board so I do not have to stand around putting pressure on glass.)
  7. Make sure shredded cabbage is fully underneath “brine” (the liquid leaching from the pressurized cabbage and salt).
  8. Cover with a towel and use a rubber band to keep it in place (make sure glass or jar stays on top of cabbage to keep it submerged during ferment).
  9. Ferment for at least five days. It will start getting tangy in 1-2 weeks. You should taste it along the way, and refrigerate it when it gets to your liking. The sauerkraut gets more sour the longer the ferment goes. I prefer 3-6 weeks.
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