Salt free lacto-fermented Sauerkraut


1/2 gallon glass jars, plastic wrap, rubber band


  • 1 white or red cabbage
  • water
  • 4-6 stalks of celery
  • 1/4 cup liquid from last batch (if available)


  1. Slice the cabbage finely and stuff it into a 1/2 gallon glass jar.
  2. In a high speed blender blend celery with water. (optional use 1 tbsp celery powder, see recipe)
  3. Add the celery/water mix and 1/4 cup of fermented liquid from the last batch (if available) into the jar and add water until the cabbage is completely covered by liquid.
  4. Cover the jar lightly with a plastic wrap and a rubber band or alike. and place it on a tray on a warm spot at room temperature. Don’t close the jar tightly since gas will develop!
  5. Check the progress 2 times a day and press the cabbage down under the water surface. In a warm climate it should take 1-3 days. The sauerkraut is finished when no gas develops anymore and the cabbage tastes sour.

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