Step 1: Prepare the Cabbage 🥬

Remove any damaged or wilted outer leaves from the cabbage.

Reserve one clean cabbage leaf for covering the shredded cabbage later.

Cut the cabbage into quarters.

Remove the tough core from each quarter, then finely shred the cabbage using a sharp knife, mandoline, or cabbage slicer.

Try to keep the pieces reasonably uniform so they pack tightly into the fermentation jar.

Step 2: Add the Salt

Transfer the shredded cabbage to a large, clean mixing bowl.

Sprinkle 1 1/2 tablespoons kosher salt evenly over the cabbage.

Toss briefly to distribute the salt before beginning to massage it.

Step 3: Massage the Cabbage

Using thoroughly clean hands, massage, squeeze, and gently crush the cabbage for approximately 5 to 8 minutes.

At first, the cabbage will feel relatively dry and bulky.

As you continue working it, the salt will draw out moisture.

The cabbage should gradually become:

• Softer
• More flexible
• Reduced in volume
• Glossy with moisture

Liquid should begin collecting at the bottom of the bowl.

Don’t discard this liquid—it will become your fermentation brine.

Step 4: Add the Garlic and Spices 🧄🌶️

Add:

• 4 finely minced garlic cloves
• 1 tablespoon caraway seeds
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika, if using
• 1 tablespoon grated fresh ginger, if using

Toss and massage briefly until the garlic and spices are evenly distributed throughout the cabbage.

Step 5: Pack the Fermentation Jar

Transfer a handful of seasoned cabbage to a clean 1-quart glass fermentation jar.

Press it down firmly with a clean spoon, fermentation tamper, or similar utensil.

Add another handful and press again.

Continue working in layers.

Firm packing removes trapped air pockets and encourages the cabbage’s liquid to rise above the solids.

Pour any remaining liquid from the mixing bowl into the jar.

Step 6: Keep the Cabbage Submerged

Once the cabbage is tightly packed, the brine should rise above the shredded cabbage.

Take the reserved whole cabbage leaf and place it over the shredded cabbage.

Press it down beneath the brine.

If using a fermentation weight, place it over the cabbage leaf to help keep everything submerged.

The important goal is simple: the shredded cabbage should remain below the brine rather than floating at the surface.

Step 7: Leave Headspace

Leave approximately 1 to 2 inches of headspace at the top of the jar.

Fermentation creates gases and can cause the liquid level to rise, so don’t pack the jar completely to the rim.

Place the jar on a plate or shallow tray to catch any brine that may bubble out.

Step 8: Cover the Jar

Fit the jar with a fermentation lid or another suitable lid setup that allows fermentation gases to escape.

If your setup requires manual venting, follow the instructions appropriate to that lid.

Step 9: Ferment at Room Temperature

Keep the jar at room temperature and away from direct sunlight.

Allow it to ferment for approximately 5 to 14 days.

Check the jar regularly.

During active fermentation, you may notice:

• Small bubbles
• Brine movement
• A gradually more sour aroma
• Changes in cabbage color
• Increasingly tangy flavor

These changes can be part of normal fermentation.

Step 10: Keep Everything Beneath the Brine

During fermentation, check that the cabbage remains submerged.

If pieces rise above the liquid, gently press them back beneath the brine using a clean utensil.

Keeping the vegetables submerged is one of the most important practices for successful sauerkraut fermentation.

Step 11: Begin Tasting

Begin tasting the sauerkraut at approximately day 5 using a clean utensil.

At this stage, the cabbage may still taste relatively fresh and mildly sour.

Continue fermenting if you want a stronger tang.

Taste periodically until the sauerkraut reaches the balance of acidity, crunch, garlic, and spice you prefer.

Step 12: Refrigerate

Once you’re happy with the flavor, seal the jar and transfer it to the refrigerator.

Cold temperatures dramatically slow fermentation, although the flavor may continue developing gradually during storage.

Keep the cabbage beneath the brine as much as possible.