1 medium purple cabbage (cored and shredded)

1 TBSP. caraway or mustard seeds

2 TBSP. sea salt

1 carrots (shredded) *optional


In a large mixing bowl, mix cabbage with caraway seeds, carrot, and salt. Pound ingredients with a wooden hammer for about 10 minutes to release the juices from the cabbage. *

You can also use your hands in a kneading like fashion to release the juices from the cabbage as well.

Place in a quart size wide mouth glass mason jar and press down firmly with a wooden hammer or wooden spoon until the juices come to the top of the cabbage. There should be some juice at the top of the sauerkraut at all times, even when fermenting for the 3 days on the counter.

*You can place a cabbage leaf on the top of the sauerkraut while fermenting too. This helps to keep the top from drying out. If you need to, you may open the jar during the fermenting phase to push down the cabbage into the juices.

The top of the cabbage should be at least 1-2 inches away from the top of the jar. Cover tightly and keep at room temperature for 3 days before transferring to the refrigerator. You can eat after the 3 days but the flavor improves with age.

*Start with a golf ball size amount at meals, may slowly increase as tolerated


Color: Build Your Healing Rainbow With Purple/Violet/Indigo
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