Super Simple Sauerkraut
Recipe type: GAPS
Prep time: 
Total time: 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, GAPS, SCD, Paleo
  • ½ head organic cabbage
  • ½ tsp dill
  • 2 tsp sea salt
  • Glass jar(s) with plastic lid(s)
  1. Thinly cut cabbage into shreds
  2. Place cabbage shreds in large bowl
  3. sprinkle sea salt over cabbage
  4. Let sit for 15 minutes
  5. After 15 minutes, add dill
  6. Using your hands, press and squeeze cabbage to soften and release juices
  7. Pack cabbage into glass container(s)
  8. Pour in any extra juices left in bowl
  9. Using a plastic lid, screw down, but not tight (just about halfway tightened)
  10. Place jar(s) on a plate with a lip or in a pie dish.
  11. Place in dark area of kitchen or pantry for one week.
  12. After one week, tighten lid completely and place in refrigerator.
  13. Sauerkraut is best after a month in the refrigerator. If you wait this long, it will actually keep for several months!
Recipe by Summer's Kitchen at