green and purple cabbage soon to be raw sauerkraut.

green and purple cabbage soon to be raw sauerkraut.

wow! the past couple months have totally been flying by and 2013 is turning out to be pretty awesome! i moved into a wonderful place that is enriched with so much nature. i wake up every morning with the birds singing their morning songs, the gobbles of the wild turkeys on the hill (and sometimes by my front door!) and the smell of the redwood trees right outside my balcony. i live in bliss everyday and the amount of gratefulness that i feel for my life is increasing each day! 🙂

last week, i finally took some time to make my simple and delicious homemade raw sauerkraut. my “rockin kraut” takes about 30 minutes to chop, prep, pound down, and cram it all in a big mason jar! then you have to wait about 2-3 weeks for it to ferment and then you can finally enjoy it all! the amount of probiotics, enzymes, anticarcinogenic and vitamins that are created from this simple kraut are worth more than it’s weight in gold!


1 head of green cabbage
1 small head of purple cabbage
2-4 Tbsp Himalayan sea salt, ground
32oz Mason Jar with lid
a cooking sheet or big steel bowl

-peel of the first few layers and cut off the bottom knob and save these. then, slice the cabbage heads into long, thin slices, about 1/4in wide.
-lay it all out on the cooking pan, sheet or in the bowl.
-sprinkle in the salt. now, the amount of salt will depend on how big your cabbage heads were, so, just do your best. the salt is crucial as it will pull out the water that is store in the crunchy raw cabbage as you beat it down.
-take your Mason jar and start to pound the cabbage all over the tray. sounds crazy, i know!
-after about 5 minutes of this, you will noticed that it is wet and the water is being extracted from the salt!
-keep pounding until you can pick up a handful and squeeze and watch the juice just flow all over your hands.
-now, you are ready to put in the jar!
-cram the cabbage into the jar and keep adding more and more so the juices start to flow over the top of jar.
-then, take the layers of cabbage you were suppose to save and lay them on top and then cram the cabbage knob down and keep pushing for more juice to come out.
-then seal the lid on the jar and store in a dark, cool place in your kitchen.
-after about 2-3 weeks, check on it. you can take the lid off and see if it is done. you will know by the fermented/vinager smell that will be expelled. eat, crunch and enjoy!

i have concluded that this is always a learning process and sometimes it doesn’t come out very crunchy and other times it is perfect. that is what makes it fun! you never know what you will get but either way it will still be packed with amazing nutrition for your gut!

to read a more in depth piece about fermented foods, be sure to check out the article i wrote, “The Real Reason Your Gut Needs Fermented Foods”, for Breaking Muscle here.


  1. Sarah E. says:

    This is epic! I need to make kraut, you know I never have!

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