• About one head of cabbage per quart of sauerkraut
  • About 1 tbsp of Sea Salt per head of cabbage


  1. Finely shred cabbage
  2. Sprinkle salt on cabbage
  3. Massage cabbage for 5-10 minutes
  4. Push cabbage into mason jar (under water line)
  5. Put some kind of weight (I use these) on cabbage, so cabbage is below water line
  6. Cover jar (I use these lids)
  7. Let sit in dark place, about 70° F, for a week to a month