Homemade Sauerkraut

An easy way to make homemade sauerkraut that’s not only delicious but a powerful and “magic medicine” for improved gut health due to the healing benefits of “real food” probiotics and fermentation! Gluten-Free, Vegan, Paleo, Allergy-Free.




  1. Make sure you have a sanitized work area, bowls, the crock, and hands!
  2. Rinse the cabbage and remove outer leaves. Chop the cabbage as thinly as you can (mine was not very thin, I sliced it very roughly. It’s all up to you)
  3. In a very large bowl (or in batches), begin to massage the cabbage and salt. This may take awhile, but you want the waters to start to release from the cabbage and for the cabbage to get soft and losses its “volume”.
  4. As you get this going, place the massaged cabbage into the fermentation crock and pack it down as best you can.
  5. Once you pack in all the cabbage, place the weight on top of the cabbage, cover with the lids, and let it sit for 24 hours. You can continue to push it down and massage it during the time every so often.
  6. After 24 hours, if needed, add some filtered water mixed with more salt if the cabbage is not fully submerged by liquid. From there, let it sit for at least 7-10 days.*
  7. Once the sauerkraut has reached the desired degree of fermentation, you can place the sauerkraut in sanitized mason jars and store in the fridge for months!


*Trouble Shooting:
1. If during the 7 days the crock begins to “overflow”, don’t worry! That’s what should be happening as the gasses build up and fermentation takes place. This will go down by itself. The Mortier Pilon crock has a ridge that catches most of this liquid at the top.
2. If you see mold start to grow, STOP! You did something wrong and was most likely due to contamination or not enough water/salt to keep the cabbage covered.