Home Made Sauerkraut


1 head round cabbage
1-2 teaspoons sea salt


  • Rinse the cabbage.
  • Finely shred the cabbage and place in a bowl.
  • Add the sea salt and mix well. Keep mixing until the cabbage starts to get moist.
  • Place a plate on top of the cabbage. Place a weight such as a jug of water on top of the plate.
  • Leave the cabbage overnight.
  • Remove the weight.
  • Squeeze out the excess liquid.
  • Push the cabbage into a clean jar. Make sure the cabbage is right to the top of the jar. You can add a piece of sourdough whole wheat bread to fill the space at the top.
  • Screw the lid on tight. Leave in a cool dark place for at least 1-2 weeks.
  • After opening, store in the fridge.
  • Rinse if the taste is too salty.