Fermenting cabbage into sauerkraut is one of the easiest and most traditional ways to begin working with fermentation at home. This recipe requires only a few ingredients and relies on time and beneficial bacteria to create a tangy, probiotic-rich food perfect for the New Year.

Ingredients:

  • 1 medium head green cabbage
  • 1 1/2 tablespoons kosher salt (non-iodized)
  • Optional flavor additions:
    • Caraway seeds
    • Juniper berries
    • Garlic cloves

Instructions:

1. Prepare the Cabbage:
Remove any damaged outer leaves from the cabbage. Set one clean outer leaf aside. Core the cabbage and slice it thinly.

2. Salt and Massage:
Place the sliced cabbage in a large bowl. Sprinkle the salt evenly over the cabbage. Using clean hands, massage and squeeze the cabbage for 5–10 minutes until it releases liquid and becomes limp.

3. Pack the Jar:
Transfer the cabbage and its liquid into a clean glass jar or fermentation crock. Press the cabbage down firmly so it is fully submerged in its own brine.

4. Cover and Weigh Down:
Use the reserved cabbage leaf to cover the surface. Add a fermentation weight or small jar to keep everything submerged.

5. Ferment:
Cover loosely with a lid or cloth and place the jar at room temperature, away from direct sunlight. Let ferment for 5–14 days. Taste after day 5 and continue fermenting until desired tanginess is reached.

6. Store:
Once fermented to your liking, remove the weight, seal the jar, and refrigerate. Sauerkraut will keep for several months.

Why This Works:

Salt creates the ideal environment for beneficial bacteria to thrive, transforming fresh cabbage into a flavorful, preserved food. Fermenting sauerkraut is a meaningful way to welcome the New Year—symbolizing patience, transformation, and nourishment.