Simple Sauerkraut


Not only is this delicious, it’s also really good for you. So make it.



  • Pickle/Mason/Canning jars

  • Large pot

  • 1 kg whole white cabbage (1 medium head)

  • 20 g kosher salt

  • 3-finger pinch* of whole caraway seeds

*3-finger pinch is the amount you grab with your thumb, index finger, and middle finger


  1. Quarter the head of cabbage and remove the core

  2. Thinly slice each quarter into thin strips

  3. Add the sliced cabbage to the large pot (it will quite a lot) and add the salt and caraway seeds

  4. Mix well and let sit on the counter, uncovered, for 2-3 hours

  5. Carefully pack it into well-cleaned jars. I use the bottom of a regular spoon to press down the cabbage after each addition. At top of the jar, you want to leave about an inch of space from the top for the gas to accumulate. You should pack the cabbage so well that there should be a small layer of liquid at the top of the jar.

  6. Store in a dark place (not refrigerator) for at least 7 days. After opening, keep in the fridge.

You want to keep the ratio of 20 g of salt per 1 kg of cabbage. It's okay to make more/less, but be sure to adjust the salt accordingly.

One medium head of cabbage, when packed well, will fill less than two mason/pickle jars.

Happy eating!


Fermented cabbage, or sauerkraut, is definitely one of the most underappreciated foods out there. Let me just say that it has more vitamin C than an orange. Because of the fermenting process, sauerkraut provides a whole slew of live bacteria, and these probiotics help replenish the good bacteria in your gut. Sauerkraut is also known to boost your immune system. There is a decent amount of salt in it, so don't go too crazy. But it's incredibly easy to make, tastes great, and packs lots of nutrients.