Classic Sauerkraut KitIt’s easy to make sauerkraut with this all-inclusive kit! Just add cabbage and ferment away.

What You’ll Need:

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this

Wide mouth quart canning jar

Celtic Sea Salt

Pickle Pipe (airlock)

Pickle Pebble (glass weight)

Pickle Packer

Jar tag

In this kit:

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you supply:

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1 medium head of green or red

cabbage (around 2 lbs)

Cutting board

Knife

Large mixing bowl

Filtered water

Find these instructions & more online:culturesforhealth.com/ 8104

Total Time2 weeks

Active Time20 minutes

Yield3-4 cups of finished kraut

prep the cABBAGE1 get dirty!2

Submerge the cabbage4

Culture for 2 Weeks6 store your sauerkraut7

Remove the outer leaves and base of the cabbage and discard them. Chop or shred the cabbage into strands less than 1 cm. thick, and place them in a mixing bowl.

Stu� the cabbage into the quart jar. Using the Pickle Packer, pack the cabbage down tightly to remove any air pockets. Leave 2 inches of space above the cabbage.

Place the Pickle Pebble on top of the cabbage to keep the cabbage submerged under the brine. If more brine is needed, add some of the remaining liquid from the mixing bowl, or add fresh water. Make sure there’s at least 1 inch of space above the Pickle Pebble to allow for expansion and bubbling during fermentation.

Cover the jar with the Pickle Pipe and secure it with the metal closing ring. Pinch the tip of the Pickle Pipe valve to separate the opening (you only have to do this before the first use).

Culture at room temperature (60-70°F is best) for around2 weeks. Smell and taste your kraut every few days until it’s perfect for you. Young kraut will be crunchy and mild, and it will become so�er and more sour the longer it ferments.

Close the jar with a tight-fitting lid and move it to the fridge to stop fermentation. The flavor will continue to develop slowly. The kraut should keep for a few months in cold storage.

Step-by-Step Instructions

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Sprinkle the cabbage with 2-3 Tbsp. of sea salt. Get dirty! Knead and squeeze the cabbage (don’t be gentle) with clean hands for 10 minutes, or until you are able to squeeze liquid from it.

Pack the Cabbage3

Cover the jar5