Cate Stillman is THE guru of all things fermented. In this recipe, Cate takes something that seems complicated and makes it incredibly simple and accessible. I was blown away by just how easy it was to create delicious, probiotic-rich sauerkraut with just 3 inexpensive ingredients. Be sure to leave a good amount of space at the top of the jar to allow for resettling as more liquid forms…otherwise you might discover a sauerkraut explosion on the counter (I took the liberty of doing this research for you, dear readers…😬) Check out www.yogahealer.com for more goodness from Cate Stillman.
Ingredients
- 1 small cabbage, thinly sliced
- 1 tbsp. sea salt
- 2 tsp. caraway or cumin seeds
- 1 quart sterile, wide-mouthed mason jar
Instructions
- In a large bowl, combine the cabbage, the salt, and the spice.
- Massage the salt into the cabbage for 10 minutes. Try to get the water out of the cabbage.
- When the cabbage is soft, stuff it into the jar. Pause after every handful to stuff it tight and get the air out. Your goal is to have the cabbage submerged in its own juice.
- Once it’s all in there and submerged, lightly cover with a plastic bag. Keep on your kitchen counter.
- Each day push any air out by shoving the cabbage in deeper.
- Taste after 3 days. When it’s to your liking, put on a plastic lid, and store in your fridge.
Have a bit with lunch and dinner for optimal digestion.
You will never find time for anything. If you want time, you must make it. 
Billy says
Wow I didn’t know it took three whole days for sauerkraut to ferment and be ready for eating! That is a long time to wait, although the prep time is not so bad. I have yet to make sauerkraut — I’ve always had it at family dinners because my Grandpa would make it by hand. If I want sauerkraut as of late, I usually just purchase it from the grocery store. I try to make sure to go organic so I know there isn’t any weird ju-ju chemicals in my food. My favorite brand is Bubbies sauerkraut so far but I’m keeping an eye out for others! Thanks for the article.
Lydia Buschenfeldt says
Hi Billy, So glad to hear you enjoyed the article! Definitely give sauerkraut a try — it does take a bit of advanced planning with the waiting time, but it saves big time on cost and is even more delicious than Bubbies!