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Small batch fermented sauerkraut

Lacto-Fermented Vegetables Prepared at Home the Easy Way

  • Author: Joybilee Farm


Traditionally lacto-fermented sauerkraut is one of the easiest ferments to make at home.  It uses just two ingredients and is ready in less than a month.


  • 1 large cabbage (about 6 lbs) washed and cut finely
  • 3 tablespoon Himalayan salt, fine grade


  1. Chop up the cabbage and put 1/4 of it in a large bowl
  2. Crush the cabbage it lightly with a kraut pounder.
  3. Add 1 tablespoon of salt and another 1/4 of the sliced cabbage. Pounded again.
  4. Add another 1 tablespoon of salt and another 1/4 of the cabbage.  Pound again. All this pounding will mix the salt with the cabbage and release some juice.
  5. Continuing adding salt and cabbage until all the salt and all the cabbage is in the bowl.  Pound with a kraut pounder to release the juices.
  6. Put the “pounded” cabbage into a 2-quart,wide mouth, Mason jar and press it into the jar. If there is not enough liquid to cover the cabbage top off the jar (to within 1 inch of the top) with boiled and cooled water
  7. Place the washed and sanitized airlock lid on the canning jar, ensuring that the spout on the airlock is clear of the liquid in the jar.
  8. Store the crock in a warm spot in your kitchen where temperatures are consistently around 70F.  Allow to naturally ferment.
  9. Fermentation is complete when the pressure inside the jar causes the vegetables to sink in the jar.
  10. Remove the airlock and add a sanitized jar lid.  Store in a cool spot in the back of your fridge or in a cold storage room.  The flavor will be even nicer after a month.


Serve fermented vegetables daily to increase the benefits of probiotic rich foods in your diet.

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