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