This classic sauerkraut recipe is a staple in any traditional foods kitchen.  With numerous health benefits and a mild taste, kraut is a versatile food to incorporate into your diet.  Traditionally served as a condiment, our favorite ways to eat sauerkraut are with any meat main dish, on top of salads, or eggs. 



2 medium heads green cabbage

1 tablespoon sea salt or Redmond's Real Salt

¼ cup whey or starter liquid from previous batch (or an additional tablespoon of salt)


Rinse your cabbage and remove a couple outer leaves to use later on.  Combine all ingredients in a large bowl.  Pound or knead the kraut to release the juices from the vegetables.  Alternately, cover with a tea towel and let it sit at room temperature for 30-60 minutes to allow the salt to pull the juices out of the cabbage.  Transfer the mixture to quart sized jar while pressing firmly so that the liquid rises to the top.  Leave about an inch of headspace.  Press the whole cabbage leaf on top of the cabbage, tucking around the mixture and keeping it submerged.  Cover tightly with a lid or airlock.  Let it sit at room temperature for 4-7 days.  If you are not using an airlock, it is wise to “burp” your jar during the fermentation process as carbon dioxide can build up in your jar and could cause it to bulge.  Simply loosen the lid and retighten.  Store in the refrigerator.  This recipe makes about 2 quarts.