Raw Homemade Sauerkraut

Step 1

Discard the outer leaves but save one or two of the clean inner ones, if needed, to press down the final mixture and keep all contents under the brine.

Step 2

Shred cabbage into thin slices. Dice or slice any of the optional add-ins.

Step 3

Combine the cabbage and salt in a large bowl. Mix with your hands, squeeze and massage as you go.

Step 4

Leave the salted cabbage to sit for about 20 minutes and break down. Liquid will slowly pool up.

Step 5

Add any optional vegetables or herbs you like. Toss to combine.

Step 6

Pack all ingredients together into a clean glass jar. Press down firmly so all air bubbles escape. Cover this mixture with a cabbage leaf or use a weight to hold the contents down under the water line.

Step 7

Tighten the air-locking lid, cover loosely with a normal jar lid or secure a cheesecloth with a rubber band.

Step 8

Leave in a cool place, out of direct sunlight for at least 3 days and up to a month. Taste occasionally to see if it is ready. Once to your liking, transfer to the refridgerator for long-term storage.