Just two ingredients — cabbage and salt — transformed by time and beneficial bacteria into a tangy, crunchy superfood that heals the gut from the inside out. My grandmother made this every autumn without fail.
What You’ll Need
Ingredients
- 1 medium head green cabbage (about 2 lbs)
- 1 tablespoon non-iodized sea salt
- Caraway seeds (optional, traditional)
Instructions
- Remove outer leaves of cabbage. Quarter, core, and slice thinly.
- Place shredded cabbage in a large bowl. Sprinkle with salt.
- Massage and squeeze the cabbage with clean hands for 10 minutes until it releases liquid.
- Pack tightly into a clean mason jar, pressing down firmly so brine rises above the cabbage.
- Cover loosely and leave at room temperature for 1-4 weeks, tasting daily after day 5.
- When pleasantly sour to your taste, seal and refrigerate.
Grandma’s Tip
The cabbage must stay submerged under its brine at all times! Use a small jar filled with water as a weight. Mold on top means the cabbage was exposed to air — simply scrape it off, it’s harmless.
Gut Health Benefits
Sauerkraut is rich in Lactobacillus bacteria which produce lactic acid. It also contains vitamin C, vitamin K2, and enzymes that support optimal digestion and a healthy immune system.