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Recipe: Garlicky Kraut

The addition of savory garlic to a traditional cabbage kraut makes a unique condiment or side dish!


  • 2 medium heads cabbage, cored and shredded
  • 5 cloves garlic
  • 1-3 Tbsp. sea salt


  1. Combine all ingredients in a large nonmetal mixing bowl, tossing them a bit and pounding lightly with clean hands or a Cabbage Crusher. Cover lightly and let the mixture sit for a half an hour, letting the salt pull the juices out of the cabbage and garlic. Uncover every 5-10 minutes to pound the cabbage down and help to get the juices flowing.
  2. Stuff the cabbage into a clean jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  5. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.