Ingredients:

  • 1 large red cabbage (approximately 2 lbs / 900g), outer leaves removed and reserved
  • 2 tablespoons kosher salt (or other non-iodized salt, approximately 30g)
  • 1 teaspoon caraway seeds (optional, approximately 5g)
  • 1/2 teaspoon juniper berries, crushed (optional, approximately 2.5g)
  • 1/2 cup filtered water (if needed, approximately 120ml)

Instructions:

  1. Remove outer leaves, wash, and reserve. Core the cabbage. Thinly slice or shred the cabbage.
  2. Place the shredded cabbage in a large bowl. Add the salt. Massage the cabbage vigorously with your hands for 5-10 minutes until it becomes limp and releases liquid.
  3. Stir in the caraway seeds and juniper berries (if using).
  4. Pack the cabbage mixture tightly into your fermentation crock or jar, pressing down to remove air pockets.
  5. Ensure the cabbage is completely submerged in its own liquid. If necessary, add a small amount of filtered water to cover.
  6. Place the reserved cabbage leaves on top of the shredded cabbage. Place your fermentation weight on top of the leaves to keep everything submerged.
  7. Cover the crock/jar with a clean cloth or paper towel secured with a rubber band. This allows gas to escape but keeps out bugs.
  8. Ferment at room temperature (ideally 65-75°F / 18-24°C) for 2-4 weeks. Check daily. If using a jar, burp it daily by opening the lid briefly to release built-up gas.
  9. After 2 weeks, start tasting the sauerkraut. Continue fermenting until it reaches your desired level of sourness.
  10. Once fermented to your liking, transfer the sauerkraut to clean jars and store in the refrigerator.