Simple Sauerkraut Recipe

Sauerkraut is an easy, inexpensive, delicious, and versatile condiment
Course Condiment
Cuisine dairy free, GAPS Diet, Nourishing Traditions, Traditional, WAPF
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 quarts
Author Cara Comini


  • 1 head cabbage green or purple
  • 2 tablespoons sea salt course is fine (find here)
  • 2 quart sized large mouth mason jars
  • Food processor or knife
  • Cup or cylinder that fits inside the mason jar to smash sauerkraut


  1. Remove and discard outer leaves of the cabbage, until you get to the clean unblemished leaves underneath.
  2. Cut cabbage in half and core. Shred cabbage in food processor using a ‘slicing’ disk or with a knife, creating thin strips of cabbage.
  3. Pack into jars, and add 1 tablespoon salt to each jar. Cover and shake to distribute the salt. Allow to sit out for an hour, until the cabbage wilts.
  4. Smash to release juices.
  5. Cover again with an air-tight lid, and allow to ferment on counter for 3 days before transferring to the fridge to store.

  6. Sauerkraut is ready to eat after the countertop fermentation.