Fermented cabbage is crisp, tangy, and alive with flavor. With just cabbage and salt, time does the work—transforming simple ingredients into a nourishing condiment that brightens meals and supports digestion.
This is Let’s Veg tradition, naturally fermented.
Homemade Sauerkraut
Fermented cabbage made with just cabbage and salt. A classic Let’s Veg recipe for homemade sauerkraut and probiotic-rich flavor.
Ingredients
Equipment
Cooking Instructions
- Place shredded cabbage in a large bowl. Sprinkle with salt.
- Massage firmly for 5-10 minutes until cabbage releases liquid.
- Pack cabbage tightly into a clean jar, pressing down so it’s submerged in its own brine.
- Leave 1-2 inches of headspace. Use a weight if needed to keep cabbage submerged.
- Cover loosely (or use an airlock) and place at room temperature, away from direct light.
- Check daily, pressing cabbage below brine if needed. Skim any harmless surface yeast.
- Begin tasting after 5 days; ferment longer for deeper tang.
- Once desired flavor is reached, seal and refrigerate.
Nutrition
Notes
Keep cabbage fully submerged to prevent mold
Cooler rooms ferment more slowly
Refrigeration slows fermentation and preserves crunch