How to Make Sauerkraut
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ¼ white cabbage sliced thinly
  • sea salt
  • filtered water
  • a few juniper berries (optional)
  • jam jar with screw top (350g)
  1. Chop the cabbage finely.
  2. Rinse your jam jar out with boiling water.
  3. Then layer the bottom of your jam jar out with cabbage. Bash it with
  4. the back of a kitchen utensil. A wooden spoon or potato masher works well for this. You want to bruise the cabbage so the juices are coming out.
  5. Sprinkle a little salt over it and a juniper berry.
  6. Then add more cabbage and start bashing again.
  7. Squish the cabbage tight into the jam jar, so there are no gaps. Add a little water and continue bashing. Then add a little more salt and juniper berries. Rinse repeat until the jar is filled.
  8. Add enough brine (water and salt) until all the cabbage is immersed. To make sure the cabbage doesn’t rise to the top, take a small cabbage leaf and squish it in between your sliced cabbage and the lid, so that there is no air coming in contact with your fermenting “kraut” to spoil it.
  9. Close the lid tight, label with the date when you made it and store in a cool dry place.
  10. As a rule of thumb your Sauerkraut will be ready to eat in about a week. Once opened discard any black leaves and consume within 3-5 days. Unopened the Sauerkraut will keep for months.
Recipe by Candida Diet Plan at