top of page

Bubble, Bubble, Sauerkraut Is No Trouble

Archeologists trace the earliest instances of pickled foods as far back as 2400 BC in ancient Mesopotamia. Today, lactic acid fermentation is woven into the fabric of virtually every culinary tradition and culture. This recipe for sauerkraut takes a few ingredients and a bit of patience

a large jar filled with homemade sauerkraut
Fermentation In Action!


  • 1 medium carrot

  • 5 lb. green cabbage

  • 3 Tablespoons kosher salt

  • 1 hot pepper (optional)

Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request cabbage and carrots

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


  1. Peel a few large leaves off of the cabbage and put them to the side

  2. Shred the rest of your cabbage and place in a bowl

  3. Chop your pepper into small pieces and add it to the bowl

  4. Peel your carrot into strips making sure not to use the outer layer and add it to the other veggies

  5. Add your salt and massage into the veggie assortment

  6. Firmly massage the cabbage and carrots until the liquid is drawn out and covers the veggies

  7. Transfer the veggies to a large glass or ceramic jar with a lid

  8. Cover with the liquid released from the veggies

  9. Press the leaves of cabbage down to make sure that all the veggies are submerged under the liquid

  10. Put a lid on and let the veggies ferment somewhere cool and dark for 1-5 weeks, checking it every couple of days to release built up gasses

  11. After a week start tasting the sauerkraut and keep fermenting until you get it's your desired flavor

  12. Now you're ready to top your Polish sausage or make a reuben with your very own delicious sauerkraut!


bottom of page