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Grandma's Classic Sauerkraut

This tangy, probiotic-rich sauerkraut has been passed down through generations.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • - 1 medium head green cabbage about 3 lbs
  • - 1.5 tablespoons sea salt
  • - 1 teaspoon caraway seeds optional
  • - 1 bay leaf

Method
 

  1. Remove outer leaves, quarter and core the cabbage.
  2. Slice into thin ribbons, place in large bowl.
  3. Massage with salt for 10 minutes until juices release.
  4. Pack tightly into a clean mason jar.
  5. Cover and ferment 3-4 weeks at room temperature.
  6. Once tangy, seal and refrigerate.

Notes

Grandma's Tip: The secret is in the massage, dear!