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Homemade Sauerkraut

Easy, foolproof homemade Sauerkraut. The best food for a healthy gut. 100% natural probiotics, cheap & delicious. Always make your own for optimal fermented benefits. Use it in salads, sandwiches, or sides. I put this sh*t on just about everything! 
Course: Side Dish
Cuisine: International
Keyword: Fermented Foods, How to make Fermented Foods, How to make Sauerkraut
Diet: AIP, Dairy-free, Gluten-free, Grain-free, Keto, Low-carb, PALEO, Vegan, Whole30


  • 4-5 lbs Cabbage
  • 2 tbsp Himalayan Pink Salt


  • Thinly slice cabbage (about 1/8 of an inch).
  • Put cabbage in a large bowl or crockpot and sprinkle with salt.
  • Toss the cabbage thoroughly until it gets "wet". Let it rest until juicy (at least 10 minutes).
  • Transfer cabbage into a Mason jar. Pack it tightly and pound it down.
  • Once the cabbage is all packed and tight and completely covered in brine, insert a disc or cabbage leaf cut to measure to help all the cabbage stay covered under the brine.
  • Top with a glass weight to push down the cabbage under the brine.
  • Screw on the airlock lid (not too tight!). Set the canning date and place in a shallow bowl for possible spillage.
  • Pump the air out, and let it rest for at least 7-10 days before refrigerating.


Before refrigerating, you can taste it to make sure it's sour enough and to your liking. Also, it's important to check color and odor for safety (any mold or foul smell, I recommend discarding the batch). Now, you can remove the weight and airlock lid and replace the latter with a normal mason jar lid. Just make sure all cabbage remains under the brine. You can keep the insert in the jar to help you with that. To your gut health! Enjoy!