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 tablespoons 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. Once the enough liquid has formed, scoop it into two clean wide-mouth jars. Press the kraut down firmly to raise the juices and compact the kraut below the liquid, leaving an inch of headspace. 
  3. Cover the jars tightly with airlock lids or regular lids. Ferment at room temperature for about a week, or until the kraut is bubbly and fragrant. 

Store in cool storage until use.

Makes 2 quart jars.



Head of green cabbage and 2 bulbs garlic

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