Recipe · fall
Small-Batch Cabbage Kraut
One cabbage, one jar, one tablespoon of salt, and patience.
Meal: preserveMain: cabbageHands-on: min
Ingredients
- 1 medium cabbage, shredded
- 2% of the cabbage weight in salt
- 1 clean jar
Steps
- 1Weigh the shredded cabbage and add 2% of that weight in salt.
- 2Squeeze and massage 10 minutes until it slumps and releases brine.
- 3Pack hard into the jar so brine rises above the shreds.
- 4Weigh the kraut down and cover loosely; set on a plate.
- 5Ferment at room temperature 1–3 weeks, tasting weekly, then refrigerate.
Tips that help here
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Canning Safety: What You Need to Know About BotulismA rare but serious toxin you can't see, smell, or taste — and why the canning method matters.
- Preserve Responsibly: 4 Rules to Live ByFour habits that keep your preserved food safe, findable, and actually eaten.
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