Check out the video on this post to see it in action!


  • 1 head green cabbage
  • kosher salt


  1. Core a head of green cabbage and shred in a food processor with the slicer blade. If you don't have a food processor or a slicer blade you can cut it up by hand as well.

  2. Weigh the cabbage and add 2% of that weight in kosher salt.

  3. Mix and then pound it with a meat tenderizer hammer, potato masher, and/or knead by hand for a few minutes. The point is to get it juicy.

  4. Cover and let sit for about 20 minutes and then knead again. When kneading, wear gloves so your hands don't get raw from the salt. Repeat this process until a lot of brine develops. The cabbage should be much reduced and swimming in brine.

  5. Put the cabbage into a clean mason jar and pack it down. Only fill the jar about two-thirds full--the top should be just brine. If you don't have enough brine, you can make some by dissolving salt in water with the same 2 to 100 ratio.

  6. Weigh the cabbage down with a pickling stone if you have one. I just lay some plastic wrap and place a small plate in there.

  7. Put the jar in a bowl or plate (to catch any brine that may overflow) and place it in a cool dark place for 3 to 12 days (depends on the size of the batch). You should start seeing some bubbling action.

  8. Place in the fridge and wait a week.

  9. Check on the kraut to make sure there is enough brine in there or push it down so that all the cabbage is covered with brine. If mold develops just skim it off. Add brine if necessary.

  10. Let sit for 3 to 6 weeks. I have kept kraut in the fridge for a year and it tastes fantastic.

Recipe Notes

Watch it in action on this video (0:07 to 1:18)!

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