Homemade Raw Sauerkraut

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  • 1 head of organic green cabbage (keep one large outer leaf if you don’t have a weight to use)
  • 2 Tablespoons Himalayan or sea salt (not table salt)
  • 1-2 garlic cloves, chopped
  • 1-inch of ginger root, chopped
  • ¼ teaspoon cayenne pepper (use more or less for desired taste)
  • 1 cup carrots, shredded or chopped
  • 2 capsules of Organixx Turmeric 3D

Optional Equipment:

  • Vegetable Pounder
  • Weight (to keep cabbage below brine while fermenting)
  • Water Airlock & Stopper


  1. Chop up the cabbage into even small, thin pieces. You can do this with a knife, a food processor, or a mandolin. Shred the carrots using a food processor or carrot grater or you can slice them for larger pieces. Chop up the garlic and ginger.
  2. Put the shredded cabbage into a large mixing bowl and sprinkle with salt. Massage the cabbage mixture with hands (or use a vegetable pounder) for about 10 minutes until the cabbage begins to sweat and release water/brine and the cabbage becomes translucent. Add the other vegetables and spices and continue to mix and massage the vegetables. When you can squeeze the cabbage and lots of brine/water is dripping out, it is ready for the jar.
  3. Ensure the jar is very clean. (A rinse with boiling water is a good idea.) Tightly pack the cabbage mixture into the jar using your hands or the vegetable pounder. Press down and ensure there is at least 1 inch of liquid above the top of the cabbage mixture in the jar.
  4. Add a glass weight or the outer cabbage leaf to hold the shredded vegetables in place in the jar. It is important to get all of your cabbage mixture below the brine. You can also pour any excess cabbage juice from the bowl into the jar if need be.
  5. Cover with a lid and add the water airlock and stopper if using. If you are not using an airlock cover with the jar lid.* Place jar(s) on a plate or in a bowl to catch any drips and put in a cool dry cabinet away from sunlight for 1 to 4 weeks. *If using the lid method, you will want to check on your sauerkraut daily and loosen the lid just a bit to release any gases that have built up.
  6. Taste your sauerkraut periodically while it ferments until it reaches your desired crunch/texture/tang.
  7. Store in your refrigerator for up to one year. Enjoy!


Serves 10. Per Serving:

Calories: 28.6 |
Total Fat: 0.3 g |
Total Carbohydrate: 6.3 g |
Dietary Fiber: 2.5 g |
Protein: 1.5 g


    • Hi Eren, thank you for your question.

      The jar Katrina used for this recipe was a mason jar. You can find them either online, such as Amazon or at your local grocery store. They usually come in sets of 4, 6, or 12.

      Hope this helps. Let us know how the recipe turns out for you if you decide to recreate it.

      Thank you so much for being here with us. Hope you have a wonderful day!

    • Hi Bill,

      We certainly appreciate your feedback and suggestion. Glad to hear that you enjoyed this recipe. Please let us know if you decide to recreate it. We'd love to know how it turns out for you.

      Regarding Katrina's ring, rest assured, Katrina is an experienced cook with high regards to hygiene and food safety. Which means, she always makes sure her hands (and ring) are clean at all times.

      Hope this helps. Thank you so much for being here with us. Wishing you all the best.

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