easy n joy of kraut!!

Will move to glass / ceramic soon but …

Makes proteins in cabbage more easily digested, and it's dee lish... 

  • Mix in large bowl
    • Chopped cabbage
    • Dill / celery seeds
    • Any carrots, beets, leafy greens like dandelions, kale, onions, garlic, cayenne, etc etc etc


  • Pour a few inches of mix into bottom of ‘brewing’ bucket
  • Sprinkle 2 teaspoons high quality salt over mix
  • Pound with flat headed wood pestle a few mins
  • Repeat until no more mix
  • Ensure there’s veggie juices above the kraut … keep air away from fermentation. Add a bit of pure water as needed. 
  • Fill freezer bag with water to press kraut to be under fluid level
  • Cover to block flies / dust
  • Check every few days to taste
  • When ripe to your liking a few days to many weeks … transfer to screw top container (gal jar for eg) and transfer either to fridge or cool part of house.
  • Continue to have fluid just above kraut.
This gal is 7 months old in basement .. kraut better than ever. 

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