Remove the core from the head of cabbage, then cut into small pieces. They don’t need to be uniform in size or shape.

Transfer the cabbage and its liquid to glass jars or a fermentation crock. It’s helpful to have weights to place on the cabbage to weigh it down below the liquid. If necessary, add a touch of mineral water to ensure the cabbage is completely submerged in liquid.

If using a jar with a lid, the cabbage needs to be “burped” every few days by opening the jar to allow the excess gasses out of the top. Another option is to place coffee filters secured with a rubber band around the top of the jar, so the gasses escape naturally.

The cabbage takes about 2 weeks to ferment into tart sauerkraut. Check the jars periodically to make sure the vegetable stays submerged under the liquid. Add mineral water if the liquid begins to evaporate.If using coffee filters as a lid, it may take up to 3 weeks to achieve the desired sour flavor. Additionally, due to evaporation, you’ll need to closely monitor the liquid amount to ensure the cabbage stays below the liquid line. Otherwise, Any cabbage that ferments above the liquid line will be spoiled and need to be discarded (i.e. it may not be safe to consume).

After the cabbage ferments to your desired sourness. Refrigeration stops the fermentation process. So, store the condiment in the fridge, in a sealed container. The common consensus is that homemade sauerkraut can be stored in your fridge for months. However, we do not recommend storing it for more than 30 days.