This is a Super Simple Sauerkraut Recipe


Photo above: Traditional Sauerkraut using purple cabbage.


1 medium green or purple cabbage, cored and shredded (I use my food processor)

1 tablespoon caraway seeds

1 tablespoon juniper berries (optional)

1 tablespoon sea salt (I use Celtic)

4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Put shredded cabbage, caraway seeds, berries sea salt and whey in a large bowl. Pound with a Kraut Pounder, Sauerkraut Kit Pounder or a meat hammer for about 10 minutes or until the cabbage is soft and juicy. Place in a quart-sized mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. Add a little filtered water if necessary. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage or your refrigerator. The kraut will last about 6 to 9 months. I like to keep mine about a month in my fridge and then start to eat but you can eat it right away also.

Photo above: Grating cabbage with a food processor

Photo above: Pounding cabbage after adding caraway seeds, sea salt and whey.

Photo above: After pounding 10 min.

Photo above: Pressing it into a jar to ferment.

I enjoy Sauerkraut with chicken, meat and potato dishes. I usually have about 2 Tablespoons with my meals.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

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