Mason Jar Sauerkraut 3 Ways
Increase your gut bacteria by eating cultured foods like sauerkraut. It’s delicious, allergen-free and easy to make!
Servings Prep Time
1large mason jar 20minutes
Servings Prep Time
1large mason jar 20minutes
Choose one of the 3 flavoring options
  1. Clean: Always start with clean jars and hands!
  2. Toss: In a large bowl, toss sliced cabbage with sea salt and massage with your hands for 5-10 minutes. The cabbage should become wet. Toss the wet cabbage with flavoring of choice (or not – simply cabbage and salt are just fine!)
  3. Pack: Using a 1 or 2-quart wide-mouthed mason jar and a wooden spoon, firmly pack the cabbage into the jar. The liquid should rise to the top and cover the cabbage.
  4. Weigh: Once the jar is packed, take a smaller jelly jar filled with rocks or marbles and place it on top of the cabbage. This will keep the cabbage submerged beneath its liquid.
  5. Cover: Cover the mouth of the mason jar with a coffee filter or cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting in the jar.
  6. Press: Over the next 24 hours, press down on the jelly jar. This will release the fermentation gasses, compact the cabbage, and allow the liquid to rise over the top.
  7. Wait: Keep the jar in a sunlight-free area between 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Allow it to ferment for at least 3 days but even up to 10 days. When it tastes good to you, remove the weight, place the cap on, and refrigerate.
  8. Store: Sauerkraut can be stored in the refrigerator for at least 2 months.