1 head organic green cabbage
1 1/2 tbsp kosher salt
1 tbsp organic caraway seeds


  1. Slice the cabbage into 8 wedges. Slice each wedge crosswise into thin ribbons.
  2. Place the cabbage in a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. This will take 5-10 minutes. Add caraway seeds at this time as well.
  3. Grab handfuls of cabbage and pack them into the canning jar. Every so often, punch down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  4. Once all the cabbage is packed into the mason jar, place the bag with the marbles to weigh it down.
  5. Cover the mason jar with cheese cloth and secure it with a rubber band or twine. This allows the air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  6. Press the cabbage every few hours-over the next 24 hours, press down the cabbage every so often with the marbles. As the cabbage releases liquid it will become more limp and compact and the liquid will rise over the top of the cabbage.
  7. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon salt and 1 cup of water and add enough to submerge the cabbage.
  8. Ferment the cabbage for 3-10 days. While it’s fermenting keep away from direct sunlight and at a cool room temperature. Check daily and press it down if the cabbage is floating above the liquid.
  9. Due to this being a small batch it will ferment more quickly than larger batches. Start tasting it after 3 days; when it tastes good to you; remove the weight, screw on the cap and refrigerate. You can also allow the sauerkraut to continue to ferment for 10 days- it goes by taste. You may see bubbles coming through the cabbage while it’s fermenting; this is a sign of a happy fermentation process. If you see mold, skim it off right away and make sure the cabbage is submerged. Don’t eat moldy parts.
  10. Store the sauerkraut for several months. Since it’s fermented it can be kept for at least two months or longer in the refrigerator, as long as it smells and tastes good to eat.