Fermented Vegetables: Traditional Sauerkraut


| September/October 2003



Makes 7½ to 10 quarts

  • 10 to 16 pounds green cabbage
  • Salt (½ to ¾ teaspoon per pound of cabbage)
  • 1 tablespoon juniper berries (optional)
  • Bay leaf (optional)
  • Salt water to cover (1 tablespoon salt per quart of water)
  1. Shred cabbage into a large bowl; add salt and optional spices. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.
  2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 4 to 6 weeks at temperatures recommended above.


Michael O’Brien is studying biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.

Click here for the original article, Fermented Vegetables.





elderberry, echinacea, bee hive

MOTHER EARTH NEWS FAIR

Feb. 17-18, 2018
Belton, Texas

Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!

LEARN MORE