Remove any damaged outer leaves from the cabbage.

Cut the cabbage into chunks and remove the core.

I like to use my Ninja blender to quickly chop the cabbage into small pieces. It saves a ton of time compared to slicing by hand.

If using both red and green cabbage, simply combine them.

Place the chopped cabbage into a large bowl.

Sprinkle the salt evenly over the cabbage.

For 5 pounds of cabbage, use 3 tablespoons of salt.

Let it rest 5-15 minutes. Giving it a rest time after salting shortens the amount of massaging it takes to get a brine.

Using clean hands, massage the cabbage for 5-10 minutes. You’ll notice it beginning to soften and release liquid.

Transfer the cabbage and all of the liquid into a clean fermentation jar.

Press the cabbage down firmly as you go to remove air pockets. The tamper from this fermentation kit is very helpful to pack it down.

The brine should rise above the cabbage.

Place a fermentation weight on top of the cabbage to keep everything submerged beneath the brine.

This is one of the most important steps because exposed cabbage can develop mold.

Attach your fermentation lid and place the jar at room temperature, out of direct sunlight.

Allow the sauerkraut to ferment for:

5-7 days for a mild flavor

2-4 weeks for a stronger, tangier flavor

We usually enjoy ours around the 1-week mark, but fermentation is very much a matter of personal preference.

Once the sauerkraut reaches your desired flavor, remove the fermentation lid and store it in the refrigerator.

The cool temperature slows fermentation and helps preserve the flavor and texture.