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Fermented Raw Sauerkraut


Equipment needed:

  • Crock
  • Plate just slightly smaller in circumference than the crock opening
  • Large rock


  • 1 large head cabbage
  • 1 ounce wakame, dulse or other sea vegetable
  • 1-2 carrots
  • ½ teaspoon caraway seed


Save a few of the outer leaves of the cabbage to cover your sauerkraut. Cut the cabbage in half. Shred half the cabbage and all carrots in your food processor with the shredding blade. Juice the remaining half cabbage.

Rehydrate sea vegetables in a little water.

Place shredded cabbage and carrots, rehydrated sea vegetables and caraway seeds into your crock. Mix well. Pour cabbage juice over top of ingredients. Poke holes into the mixture to make sure the cabbage juice permeates the entire mixture. There should be enough juice to just cover the mixture without rising over the top. When you push a finger in and see juice coming up there is enough.

Place reserved cabbage leaves on top, tucking them in and around the sides to seal. If you press down you should see juice come up around the leaves.

Place a plate on top and then a rock to weigh it down. Cover the entire crock with a towel and place in a dark location for 5-7 days.

After 5-7 days, remove the leaves. There will be a film on top. Remove this film. Place sauerkraut in canning jars, seal and label. Your sauerkraut will last unopened in the refrigerator for several months. Once opened, it will last a couple days.

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