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Several whole green cabbages with their cores hollowed out and filled with bright white salt, sitting on a wooden surface preparing for fermentation.

Old-Fashioned Whole Head Cabbage Sauerkraut

A traditional, zero-shredding fermentation method! Hollow out whole cabbage heads, fill with salt, and ferment in a simple brine for 3 weeks
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Ingredients Method Notes

Ingredients
  

  • 3-4 large Whole green cabbages
  • Kosher salt enough to fill the hollowed cabbage cores
  • 4 tbsp Kosher salt per 1 quart of water for the brine
  • 1 quart Filtered water scale up as needed to cover cabbages

Method
 

  1. Wash the cabbages and remove any wilted or damaged outer leaves.
  2. Using a sharp knife, carefully hollow out and remove the hard core from the bottom of each cabbage head, leaving the rest of the head intact.
  3. Pack the hollowed-out center core of each cabbage tightly with kosher salt.
  4. In a pitcher, mix your brine by dissolving 4 tablespoons of kosher salt per 1 quart of filtered water. (Use 3 tablespoons if using fine table salt). Make enough brine to fill your bucket.
  5. Place the salt-filled cabbages into your food-safe bucket with the salt side facing up.
  6. Pour the prepared brine into the bucket, ensuring the cabbages are completely submerged.
  7. Place the tight-fitting cover on the bucket.
  8. Store the bucket in a cool, dark place and leave undisturbed for about 3 weeks to ferment.
  9. Keep continuously submerged in the brine; it stays good for up to two years!

Notes

Water Quality: Always use filtered, unchlorinated water to ensure healthy fermentation.
Salt Substitutions: If you must use fine table salt, strictly reduce the brine ratio to 3 tablespoons per 1 quart of water.