I come from a long line of Eastern Europeans, where sauerkraut isn’t just a dish — it’s a tradition passed down through generations. Growing up, I remember the lively markets, where my grandmother, and mother would carefully select the freshest cabbage and carrots, knowing exactly how to chose the best produce.
When buying cabbage, look for heads that have shiny compact leaves, and that are free of blemishes. Avoid those that have leaf damage, and are light for their size. Ideally, you should strive to buy foods organic.
According to the Environmental Working Group’s (EWG) “2014 Shopper’s Guide to Pesticide in Produce,” cabbage is classified as one of the “Clean Fifteen” – vegetables and fruits that have low pesticide content.
It wasn’t just about the ingredients, but the ritual of it all. Back home, the process of fermenting cabbage was almost sacred — a bonding time filled with stories, laughter, and love. I learned from my grandma who would teach my mom how to massage the cabbage, layer by layer, packing it tide into jars as she shared memories of her own childhood. It was in those moments that I learned not only how to make sauerkraut, but how traditions, family, and food are intertwined.
INGREDIENTS:
1 medium head of white cabbage (about 1.5-2 kg)
2 organic carrots, grated or thinly sliced
2 Tbsp Light Grey Celtic Salt (or any mineral-rich sea salt)
3 Tbsp Date or Coconut Sugar (or Stevia for a low-sugar version)
1 liter of distilled water
A large, clean mason jar or fermentation crock
DIRECTIONS:
Prepare the Cabbage: Remove any outer leaves of the cabbage that are wilted or damaged. Slice the cabbage into quarters, remove the core, and thinly slice the remaining cabbage. For finer shreds, you can use a mandolin slicer.
Prepare the Carrots: Peel the carrots and grate them finely, or slice them into thin matchsticks.
Make the Brine: In a large bowl, combine the distilled water with the Light Grey Celtic Salt and Date or Coconut Sugar. Stir until both the salt and sugar are dissolved.
Massage the Cabbage: Place the shredded cabbage and grated carrots into a large mixing bowl. Massage the mixture for about 5 minutes. This helps release the cabbage's natural juices, which are key for fermentation.
Pack the Cabbage into the Jar: Once the cabbage mixture has released its juices and softened, tightly pack it into a clean glass jar or fermentation crock. Pour the brine over the top to ensure the cabbage is completely covered. To keep it submerged, you can use a fermentation weight or a clean rock.
Fermentation: Cover the jar loosely with a lid or cloth to allow gases to escape during fermentation. Let the sauerkraut ferment at room temperature (ideally between 65°F to 75°F or 18°C to 24°C) for about 4-6 days. Check it daily, pressing down on the cabbage with wooden chopstick to release the gasses if needed. You may start tasting it after about 3 days to see if it has reached your desired level of fermentation.
Storage: After the fermentation period, once the sauerkraut is tangy and to your liking, store it in the fridge to slow down the fermentation. It can last for several weeks to months in the fridge.
Once it's fermented, feel free to get creative by adding ingredients like mustard seeds, dill, or cranberries for an extra burst of flavor and color.
Enjoy your sauerkraut — the perfect mix of tradition, health benefits, and flavor!