Preserve the harvest · Savory preserves 2 of 4
Sauerkraut
Cabbage and salt, and nothing else. Simple and tangy, and packed with live probiotics as long as it's not heated or pasteurized.
Warda PatelDreamDrop Gardens, Plano TX4 min readUpdated November 2026
The recipe
Savory · 2 of 4
Just cabbage & salt
Sauerkraut
Cabbage and salt, and nothing else. Simple and tangy, and packed with live probiotics as long as it's not heated or pasteurized.
- Makes
- About 1 quart
- Time
- 30 min + 1–4 weeks
- Keeps
- Months in the fridge
Ingredients
- 1green cabbage (about 2 lb / 900 g)
- 18–20 gnon-iodized salt (2% of the cabbage weight)
- Optional1 tsp caraway seeds
Method
Step 1: Slice and salt
Save one outer leaf. Quarter and core the cabbage, slice it thin, then weigh it and add 2% salt.
Step 2: Massage
Squeeze and massage for 5–10 minutes until the cabbage is limp and sitting in its own liquid.
Step 3: Pack and ferment
Pack tightly into a jar until the liquid rises above the cabbage. Tuck the saved leaf on top, add a weight, cover loosely, and leave at 65–72°F for 1–4 weeks. Taste after a week.
A note on safety
These recipes are made to be kept in the fridge or freezer. To store jars at room temperature, use a tested water-bath canning recipe, such as those from the National Center for Home Food Preservation, and follow it exactly. Never keep garlic or herbs in oil at room temperature, use clean jars and dry spoons, and when in doubt, throw it out.