The Christmas holiday will be here in a few short weeks, so I’m trying to get ahead by making lots of sauerkraut and other fermented giftables so that they will be ready in time!

I don’t know about you, but I LOVE sauerkraut. Not only do I love the taste, but I appreciate the benefits it has on gut health.

Did you know that it can be so inexpensive and easy to make?

My family and I each have at least a spoonful a day to try and stay healthy.

Make this in a mason jar, then add a pretty cloth and ribbon, which will make a beautiful and thoughtful gift for someone you love!

Easy Sauerkraut Recipe

This recipe yields approximately 32 ounces of sauerkraut.

What you’ll need:

• one head of cabbage (green or red, whichever you prefer)
• 2 tbsps of sea salt (admittedly, I don’t measure, but have used about this amount)
• a large bowl
• a 32-ounce mason jar
• SOMETHING TO WEIGH DOWN CABBAGE, such as a sandwich bag filled with water or pebbles
• funnel with a larger opening (optional to transfer the cabbage into the jar with mess, but I just use my hands and/or a spoon)
• string and/or a canning lid to fit the jar
• a breathable square of fabric, such as cotton muslin or linen (I use my children’s old baby clothes or a clean rag)
• knife
• cutting board

1. Prepare the cabbage by washing it. Tear off a few large leaves and set it aside. Chop the rest of the cabbage into ribbons or dice it, however you prefer.
2. Transfer the chopped cabbage into a bowl.
3. Sprinkle the salt over the cabbage.
4. Using clean hands, massage the cabbage for 5-15 minutes. This not only incorporates the salt, but “wrings out” the liquid from the cabbage, which you will need for the fermentation process.
5. When about a quarter to a half a cup of liquid has traveled to the bottom of the bowl, transfer the cabbage AND the liquid into the mason jar. Pack the cabbage down as tightly as you can so that it is completely covered in the liquid. Take the exterior cabbage leaves you set aside at the beginning of the process to pack it down and reduce air from getting into the sauerkraut.
6. Take your weight (sandwich bag with water, pebbles, or other weight) and place it on top of the large cabbage leaves to ensure that the sauerkraut does not float to the top while fermenting.
7. Cover with breathable fabric and secure loosely.
8. Place in dark spot of your cupboard or pantry. Leave to ferment for as few as 7 days. For optimal taste, allow to ferment for 4 weeks. Place in the refrigerator and enjoy with sandwiches, bratwursts, or by the spoonful as a morning medicinal kickstart!

NOTE: If cabbage leaves at the top start to mold, don’t worry! Just remove them! This is normal!

If your sauerkraut does not “bubble,” as you might have heard it does, don’t worry about this, either! I have made perfectly good sauerkraut that has both bubbled and not.

When in doubt, think of old Amish great-grandmothers. They relied upon the wisdom and knowledge of their community, which sometimes varied. They wouldn’t throw away food easily! Sometimes our overabundance of knowledge can frighten us from exercising common sense or taking risks.
Best of all, your children can help with this recipe! What better gift than something that the entire family helped to make?

I hope you enjoy this recipe and found the directions to be clear, simple, and helpful. Anyone who receives this gift is very lucky!