As I plan to write about soon, I don’t really ferment things anymore. I took it way too far when I started and don’t want to go back. However, my husband does enjoy sauerkraut, potatoes, and sausage every once in a while, so I always have some in the back of the fridge for an easy, weeknight meal. In this post (which I plan to write soon!), I will discuss my sauerkraut tips and tricks, and the recipe I use when I make it at home.



Yield: 1-3 cups
Prep Time: 15 minutes
Additional Time: 2 days
Total Time: 2 days 15 minutes

Fermented cabbage...that's pretty much it.


  • 1 head of cabbage, shredded
  • Salt (see note)


  1. Cut the cabbage into quarters. Remove the core, and shred pieces to desired size.
  2. Add salt (see note), then mash together until cabbage begins to break down and liquid forms. Move to glass container to ferment for 2-3 days, burping as needed.
  3. Once fermented, move to fridge for storage until use.


Many people weigh the cabbage to determine the amount of salt to use, but depending on the type of salt, this could be inaccurate. I typically add anywhere from 2 tsp. of pink Himalayan salt for a small cabbage, to 1 1/2 Tbsp. for larger cabbages.

If properly fermented, sauerkraut should last in the fridge for at the very least 6 months. If mold starts to grow on it, discard it.

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