The Sauerkraut Event with Phil

Michael J. Pellegrino's video

Red Cabbage Sauerkraut

This is a list of ingredients for 1 gallon glass jar:

2 heads of cabbage preferably green
1 cauliflower
4 large carrots
4 celery
2 ginger
1 garlic
1 onion
1 bunch of red radishes
1-2 daikon radishes, or jicama, or turnips
Fresh dill (optional)
Hot peppers- habaneros, chiles, jalapenos... (optional)
Horseradish (optional)
Caraway, or mustard seeds, or hot peppers (optional)
Celtic sea salt

1 pound glass jar or Harsch Earthenware Fermentation Crock sauerkraut-crocks.html (shipping can be more than $50).


  • Rinse cabbage, cauliflowers, and onion finely. Remove stems from cabbage, and cut celery into larger pieces. Grate carrots and ginger with skin.
  • Work in small batches. Mix with salt and leave to settle for 20 mins while you rinse and slice the next batch. This softens the vegetables and starts drawing out the juices.
  • Add caraway, mustard or dill seeds and hot peppers to each batch (optional).
  • Add the whole garlic cloves in the middle of the batch.
  • Pack the cabbage into your chosen clean krauting vessel (crock/pot). Press down firmly to draw out juice and remove any air pockets -- use your whole body weight.
  • Top off the kraut with a large cabbage leaf.
  • Weigh down the cabbage leaf to compress the kraut.
  • Cover the whole lot with cheesecloth to keep out dust.
  • Check after 24 hours. The juices should have now risen above the level of your cabbage leaf. If not, top up the container with 2.5% brine (0.5 oz salt per pint water).
  • Leave the kraut somewhere warm until fermentation stops -- 14 days.

Phil's Communal Sauerkraut Making Event
May 23, 2009


Raw Fermented Vegetables
  • 1 head of cabbage (use red cabbage for extra phytonutrients)
  • 4 large carrots
  • 1 onion
  • 3 cloves of garlic
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of sea salt purified water

Wash cabbage and carrots. Remove the outer leaves from the cabbage and set aside. Finely chop the cabbage, carrots, onion and garlic and place them in a large bowl. Cover the vegetables with water, and add the vinegar and salt. Massage the vegetables with your clean hands. Be a little rough so as to break up the cells and to help begin the fermentation process. Cover the mixture with the reserved outer leaves of the cabbage. Weigh down the leaves with a plate so that the vegetables are all submerged in the water. Place a weight on top of the bowl if necessary. Place the mixture in a cupboard or in an unused oven and leave for three to five days (can be longer depending on taste and also the temperature in the room). Remove the top cabbage leaves and discard them and then put the fermented vegetables into jars. They will keep in the refrigerator for weeks.
Fermented vegetables make a tasty nutritious addition to many meals and especially add great crunch and flavor in a sandwich.
Learn more: