“Organic Sauerkraut”


  • 1 Large Head of Organic Cabbage (or two smaller heads)
  • 3 Tbs Sea Salt
  • 1 Tbs Caraway Seeds
  • 3 Large, Clean Mason Jars With Lids
  • Filtered Water (And /Or left over juice from last batch)


  • Take the organic cabbage and remove several outer leaves to set aside for later.
  • Take the remaining cabbage and cut it into quarter inch slices.  Place them in a very large bowl.  
  • Add 3 Tbs of sea salt and 1 Tbs of caraway seeds (if desired).  
  • Mix by hand and set aside for 20-30 minutes.
  • Get 3 large, clean mason jars, and lids. 
  • Press and squeeze the large bowl of cabbage to release the juices.  Divide equally and pack tightly in the mason jars.  
  • Add enough filtered water (please, no tap water!) to cover the cabbage 1"-2", leaving an inch of air for expansion.
  • Take the outer leaves, fold and place on top of the cabbage and press to submerge under water.  
  • Put on the lids, and place in a dark, cool location.  Place a towel underneath to catch any over spills from expanding water.  
  • Leave for 1-2 weeks, depending on how crunchy you want the sauerkraut.  Less time will result in a crunchier sauerkraut.  
  • Place in refrigerator (it can store for several months) and begin to enjoy!

Always use a clean fork to remove portions, avoiding contamination.  

Remember, NO double dipping!


Save the juices for future batches in place of the filtered water!

Enjoy! Anytime