Appetizers | Salad | Vegan

Farmhouse Simple Sauerkraut

This simple, small-batch sauerkraut recipe celebrates the art of fermentation in its purest form. Just fresh cabbage, kosher salt, and a touch of mustard and celery seeds come together in our Laurel Fermenting Crock to create something quietly magical. It’s a slow process—but one that rewards patience with deep, tangy flavor and old-world charm. A beautiful way to connect with tradition, seasonality, and your own kitchen rituals.

July 16, 2025

By Kayley McCabe

Ingredients

4 lbs fresh cabbage
2 tbsp kosher salt
2 tbsp mustard seeds
2 tbsp celery seeds

Directions

Prep your fermenting crock by washing and sanitizing both the crock and weights. Leave to dry completely.

Remove 1–2 outer leaves from the cabbage and set aside (keep them whole). Cut out and discard the core. Finely shred the cabbage with a knife or grater. Place shredded cabbage in a large bowl.

Add salt, mustard seeds, and celery seeds. Mix thoroughly with your hands, massaging the salt into the cabbage. Let sit for 15 minutes.

Use a muddler or potato masher to firmly pound the cabbage until it releases enough liquid to form a brine.

Transfer the cabbage and its brine into the fermentation crock. Press down firmly to remove air pockets. The brine should rise above the cabbage. If needed, make extra brine by dissolving 1 tbsp kosher salt in 1 cup water and add just enough to submerge the cabbage.

Place the reserved whole cabbage leaves on top of the shredded cabbage. Add fermentation weights to ensure everything stays submerged. Cover the crock with its lid. Keep it in a cool, dark place (65–75° F / 18–24° C).

Once daily, check that the cabbage remains submerged. Look for bubbling and a sweet-sour smell after a few days. If white film (kahm yeast) appears, skim it off — it's harmless.Ferment for 4–5 weeks or until it tastes how you like. Once done, transfer to jars and refrigerate. Keeps for several months.