Classic Sauerkraut
Cabbage, salt, time. That's the whole recipe, and it's been feeding people for centuries. Your first batch will make you feel like an alchemist.
Ingredients
- 1 medium green cabbage (about 2 lbs)
- 1 1/2 tablespoons fine sea salt (non-iodized)
Steps
- Quarter the cabbage, remove the core, and slice thinly.
- Toss with the salt in a large bowl and massage firmly for 5–10 minutes until it releases a pool of brine.
- Pack tightly into a clean quart jar, pressing down so the brine rises above the cabbage.
- Weight it down so everything stays submerged.
- Cover loosely and ferment at room temperature 1–4 weeks, tasting along the way.
- Refrigerate when it tastes right to you.
Storage
Refrigerator, 2+ months. Keep the kraut under its brine.
⚠️ Safety notes
- Everything must stay under the brine — exposed cabbage can mold. If you see fuzzy mold, discard the batch.
- A little fizz and a funky smell are normal; a rotten smell is not.
Standard kitchen hygiene applies — clean hands, clean equipment, and proper storage for everything you make. If anything looks, smells, or tastes off, don't eat it. Never give honey to children under one year old.
