Kraut

A simple, beginner-friendly sauerkraut: massage sliced cabbage with Himalayan salt, pack into a jar under its own brine, ferment for weeks, then refrigerate and enjoy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Core cabbage and cut into slices. Massage the cabbage with salt until juicy. You’ll be surprised by how much liquid is released! It’s truly magical.

Step 2

Add to a clean half-gallon jar and tamp down until all cabbage is submerged in liquid; if it is not properly covered it will grow mold. You can use a larger cabbage leaf to help keep everything down. Firmly press down a weight (a smaller jar filled with water or a clean rock) on top of the cabbage to keep it submerged. Cover with a clean rag and secure with a rubber band.

Step 3

Set the jar on the counter, away from the sun, for approximately 2 days. The temperature of the room will change the rate of fermentation (hotter = faster). Check daily to make sure the cabbage is properly submerged to prevent mold growth.

Step 4

Taste test after 2–3 weeks, allow it to ferment until you achieve the desired taste. Then, seal the jar with a lid, refrigerate, and enjoy!