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This is finely cut raw cabbage that has been fermented for a distinctive sour flavor
Prep Time 30 mins
Ferment Time 14 d
Total Time 14 d 30 mins
Course Side Dish
Cuisine American, German
Servings 16


  • Glass Court Jar with Lid
  • Large Knife/Food Processor/Veggie Shredder
  • Large Bowl


  • 1 Head of Cabbage
  • 1-1/2 Tsp Salt Per LB of cabbage


  • Weigh your cabbage to calculate exactly how much salt you will need
  • Remove the outer leaves of the cabbage (reserving one aside) and cut out the core
  • Rinse well and Drain
  • Thinly shred Cabbage head (using a knife, food processor or veggie shredder)
  • Place shredded cabbage in a large bowl and sprinkle with calculated amount of Salt
  • Let sit for 15 min
  • Massage cabbage with your hands, releasing liquids for about 5 min
  • Pack the Cabbage firmly into an extra clean glass quart jar
  • Pour the released liquid over top of the packed cabbage in the jar
  • Cut a circle the same diameter as your jar out of the reserved outer cabbage leaf
  • Place it on top of the packed-down cabbage
  • Place a weight on top of the cabbage to ensure that it stays under the brine
  • -If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water)
  • Screw lid firmly onto the jar and place the jar in a rimmed pan (to catch any overow)
  • Allow to ferment at room temperature (in a cool, dry spot) until the kraut is as
    sour as you like it. This can take anywhere from 1–4 weeks.
  • Refrigerate after opening
Keyword Cabbage, Ferment, midwest, Pickling, salt, Sour, Wisconsin