Sara’s Simple Sauerkraut

Sara's Simple Sauerkraut


  • 1 Large Organic Cabbage, cored and thinly sliced
  • 2 Organic Carrots, grated
  • 1 Organic Onion, peeled and thinly sliced
  • 1 tsp. fresh oregano
  • ½ tsp. Cumin
  • ½ tsp. Chili flakes
  • 1 ½ Tbsp. sea salt


  1. Place cabbage in a bowl, add sea salt. Allow to sit for 5 to 6 hours. The salt will
    draw liquid out of the cabbage.
  2. Add remaining ingredients, massage & squeeze to make more liquid.
  3. Pack mixture into ½ gallon wide-mouth ball jars. A kraut pounder or wooden stick
    can help pack in all into jar tightly.
  4. Be sure to leave about 2 inches of space at the top of jar, as it will expand. Cover tightly with ball jar lid and ring. (Pressure will build in jar and will make a “pop” when opened for the first time.)
  5. Allow to sit for 5 to 7 days at room temperature.
  6. Open and enjoy as a condiment with each meal. Store either on counter or in refrigerator (fridge will slow down fermentation and increase life, but it isn’t necessary). Flavors will likely change over time, it’s a living thing!