Eat more sauerkraut!

In the midst of winter’s cold short days, the ancients knew that eating traditionally fermented foods was a way to stay healthy, by providing vitamins that couldn’t be had from fresh fruit, which is long out of season.

So when Naomi Devlin, a blogger from across the pond, wrote a nice writeup of Winter Pickles that she culled from the blogosphere, and asked us to contribute! Naturally we offered up our signature slow sauerkraut recipe.

Slow Sauerkraut
Recipe type: Fermented vegetable
Prep time: 
Fermentation time: 
Yield: About 4 quarts
  • 5-6 lbs. red or green cabbage (2 medium to large heads)
  • 3 Tablespoons sea salt
  • 1 teaspoon caraway seeds
  • ½ teaspoon juniper berries
  • (Optional) 1 cup sliced fruit or vegetable (try fennel bulb or tart apple)
Prep & Season Veg
  1. Slice cabbage in half lengthwise, so that stem keeps each half together. Shred each half into ¼” ribbons using v-slicer, mandoline, or chef’s knife.
  2. For each half-head, add shreds to a large mixing bowl. Add ¼ of the salt (about 2 teaspoons). Let sit while shredding the next half. Brine will form as salt draws water from cabbage.
  3. Add cabbage to a gallon-sized or larger glass jar or ceramic crock. (Food-grade plastic containers are also acceptable.)
  4. Repeat until all cabbage has been shredded.
  5. Add spices to cabbage. Mix thoroughly with tongs or clean hands.
  6. Pack down contents so that surface is even and flat.
  1. Place a plastic lid (or ceramic plate) that fits inside container. Add a weight such as a glass bottle filled with water.
  2. There should be enough brine to completely cover the contents when weighed down.
  3. Cover container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties or elastic strap. Stash it in a cool, dark place– a cellar, under the stairs, or under the sink in the kitchen.
  1. Check on it every few days. Mold may form on the surface. Remove weight and lid, and wash them with warm soapy water. Scoop out any surface mold, getting as much as you can. Don’t worry if you don’t get it all. Then stir the contents and re-pack the surface. Any residual mold will quickly be killed in the acidic environment of the brine. The contents are safe under the brine.
  2. Cabbage will start to ferment within a few days. It’s up to you how long you want to keep it fermenting. Fermentation time varies with the seasons and the climate.
  3. Will last in refrigerator several months.