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Sandor Katz's Sauerkraut


Home fermentation of sauerkraut


  • 1/2 lb Napa cabbage (shredded)
  • 1/2 lb purple cabbage (shredded)
  • 1/4 lb carrots (grated)
  • 3 ea spring onions (chopped)
  • 2 1/2 tsp kosher salt
  • 1 tsp whole coriander seed (toasted and lightly crushed)
  • 1/4 tsp crushed red pepper flakes


  1. In a large mixing bowl, combine both cabbages, the carrots, and the onions.
  2. Sprinkle with salt and , using your hands, toss and squeeze the cabbage mixture.
  3. Add the coriander and pepper flakes and let the vegetables stand for 10-15 minutes so they release their juices and become soft.
  4. In a tall, narrow jar, store the cabbage and its juices, pressing the mixture down and making sure vegetables are submerged in their own liquid.
  5. Top vegetables with weight.
  6. Cover and allow to sit at room temperature, skimming the scum that rises to the surface every day or so.
  7. Taste the kraut after 4 days. It should be ready to eat.
  8. Transfer to the refrigerator and keep for up to 6 months


Source: Sandor Katz

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