Fermented Vegetables: Traditional Sauerkraut

By Michael O'Brien
September/October 2003
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Makes 7½ to 10 quarts

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  • 10 to 16 pounds green cabbage
  • Salt (½ to ¾ teaspoon per pound of cabbage)
  • 1 tablespoon juniper berries (optional)
  • Bay leaf (optional)
  • Salt water to cover (1 tablespoon salt per quart of water)
  1. Shred cabbage into a large bowl; add salt and optional spices. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.
  2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 4 to 6 weeks at temperatures recommended above.

Michael O’Brien is studying biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.

Click here for the original article, Fermented Vegetables.


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