Quick sauerkraut

A German preserve dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 3-7 days

Organic sourcing

Cabbage is part of the brassica family, known for absorbing pesticides. It's worth sourcing organic to minimize pesticide intake.

Ingredients

• 1 medium head green cabbage
• 1 tbsp sea salt
• 1 tsp caraway seeds (optional)

Method

1. Remove the outer leaves of the cabbage, then quarter and core it.
2. Thinly slice the cabbage using a sharp knife or mandoline.
3. Place the sliced cabbage in a large bowl and sprinkle with sea salt.
4. Massage the cabbage firmly with your hands for about 10 minutes, until it releases liquid.
5. Add the caraway seeds, if using, and mix thoroughly.
6. Pack the cabbage tightly into a clean glass jar, ensuring it’s submerged under liquid.
7. Cover the jar with a cloth secured with a rubber band or a loose lid.
8. Store the jar at room temperature, checking daily. Press any floating cabbage back under the liquid.
9. Taste the sauerkraut after 3 days, and continue fermenting up to 7 days if a stronger flavor is desired.
10. Once fermented to your liking, refrigerate the sauerkraut to slow fermentation.

Notes

• For a spicier kick, add a few slices of fresh ginger.
• Make sure the jar is clean to prevent unwanted bacteria.
• If the cabbage isn't submerged naturally, add a little brine of 1 cup water to 1 tsp salt.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic German recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.