My mom got me making my own sauerkraut, and this is basically the first step in the process. I found I enjoyed snacking on it while the salt was pulling out some of the cabbage's water, and rather than extra salt to a dish, when I add this as the "lettuce" on a sandwich it adds just the right amount of salt for my tastes.

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  • Mixing Bowl

Ingredients

  • A head of cabbage, doesn't matter the color
    Note: if you use red like in the images, the color can transfer to your food, so be sure your recipe will not be affected by that
  • Salt
    Note: I use sea salt, as I like the taste of the one I use most, with its extra mineralogy. I am sure you can use any salt you have in the home. Depending on what I am planning to use this with, a specialty salt (smoked, ginger, herb, etc.) gives me the ability to add extra flavors.
More pictures coming soon...

Directions

  1. Cut the cabbage in quarters.
  2. Shave or cut the cabbage into fine strips or shreds using as much of the head without too much of the ribs.
  3. Add to a small bowl and toss with salt to coat, approximately 1 TBSP.
  4. Massage the salt into the cabbage.
  5. Cover with some cling wrap and let the salt pull out moisture.
  6. Set aside, but periodically toss to coat with the salt mixture as it removes some of the moisture from the cabbage.
  7. Once you see some water in the bottom of the bowl, you can taste it for flavor and salt level. You can always add more salt if you taste is and it does not have enough.
Customize to your tastes:
  • Try out different salts.
  • Add other spices and herbs to the mix.

Packaging the Leftovers, and Reheating

  • If I make a ton, I pack the leftovers into a canning jar with a weight to start the actual fermentation process of making sauerkraut. If it was just plain cabbage, I often add another spice or herb with the cabbage I am going to ferment to boost the flavor. There are lots of great books out there about fermenting foods safely and the health benefits. Experiment!
​last updated 11/19/2021
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