Turning cabbage into a probiotic, gut-friendly condiment is one of the easiest homemade raw, vegan, gluten-free, whole30 recipe you can make. Sauerkraut is one of the easiest fermented foods to master. Learn how with a full 20-minute recipe video class.
Prep time: 20 MinInactive time: 168 HourTotal time: 168 H & 20 M
Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper-thin with a knife. Discard the outer leaves.
Mix The cabbage lemon and salt together and massage it with your hands. Continue to work the cabbage until the liquid starts to release.
You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, the liquid rises to the top.
Add the optional ingredients and mix well.
Place the kraut in a quart-size glass jar and press the cabbage down until the liquid rises above it about 1/8-inch. The juice may sink back down a little, and that is okay.
Place a lid on the jar and let sit for 7-10 days, depending on desired sourness.
Once the sauerkraut is ready, place it in the refrigerator with the lid in place. Sauerkraut will keep up to 8 months in the refrigerator.