Classic Sauerkraut


  • 1-1/2 pounds green cabbage, finely shredded (this is cut weight)
  • 1 Tablespoons Celtic sea salt
  • 2 teaspoons whole caraway seeds
  • Filtered water, as necessary
  • 1 Le Parfait 1000ml (32 oz) jar


    1. Finely shred the cabbage using a grater or by hand.
    2. Place into a large stainless steel or glass mixing bowl, and massage the sea salt into the cabbage. Don’t be timid. Give your shredded cabbage some good squeezes.
    3. Allow the massaged vegetable to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
    4. After resting, add in the caraway seeds and mix well.
    5. Put the salted cabbage, along with any liquid that has been released, into  the Le Parfait jar.
    6. Using the end of a rolling pin or kraut pounder, gently but firmly pack the cabbage into the jar. Keep pressing until the top of the cabbage is at about 1-1/2 “ below the rim of the wide-mouth opening. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note below). This will help prevent overflow later.
    7. Assemble ChouAmi onto the jar according to directions.
    8. Allow to ferment at room temperature for 7 - 10 days, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
    9. Replace ChouAmi with the standard Le Parfait 2-piece lid. Transfer to the refrigerator.

      Note: Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more brine* to cover the vegetables by 1 inch (2.5 cm), if needed.

      *Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) hot filtered water. Allow to cool before using.