Cabbage is highly beneficial for our health in any way: raw, cooked, stewed and so on. With this recipe, you’ll get delicious and crunchy sauerkraut.



  • 6 lb (3 kg) white cabbage
  • 1 lb (1/2 kg) carrot
  • 3 tbsp sea salt
  • 3 tbsp sugar


  1. Shred the cabbage.
  2. Shred the carrot either with knife or electric slicer so it won’t get juicy.
  3. Mix cabbage and carrot lightly.
  4. Spread the salt and sugar over the cabbage-carrot mixture. Mix with hands, pressing so it’ll become juicy.
  5. Transfer the cabbage into the deep container, like a deep pot or a bucket. Press down with fists (it’s very important).
  6. Cover with a flat plate, a little smaller in diameter than the container/pot. Put some weight on the top of a plate. Cover with a lid.
  7. Keep the container at room temperature for 3 days. Remove the weight and plate, punch the cabbage mix with a fork or any other utensil in several places. Put the plate and weigh back, cover with a lid, place into cold room for another 2 days.
  8. After 5 days in total, the sauerkraut is ready. If done correctly, it should be sour and crunchy.
  9. Transfer the sauerkraut into glass jars, pressing down hard, so some juice will be on the top. (Jars have to be clean but do not require sterilization)
  10. Keep refrigerated.
  11. Can be used for salads, soups, and many other recipes.
  12. Sauerkraut may be stored in cold temperatures for months. Make sure it’s completely filled with its juice.


When it’s ready, I like to make a simple sauerkraut salad adding cut in quarter-circle white or yellow onion and little bit of olive or or avocado oil.  Add salt if desired.  It can be served with any main entry.





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