How to Make Lacto-Fermented Sauerkraut in a Mason Jar 

Use 10 grams of salt per lb of cabbage. If you go by weight, you will have more consistent results

Thanks for all the down to earth instructions I just needed to get going! :)

Well thanks! I tried your method tonight mixed with something interesting and a few of my own interesting mixes. I think your method makes sense as the gas can't build up! Just wasn't sure when first canning this years back if the environment had to be completely sealed or not. I used a baby bottle for a weight and the larger sized baby bottles fit perfectly in the larger sized Mason jars!!! Hopefully this is the method because I have tried a few and one things for sure 1 table spoon seems to be the logic in every method, I went outside of that once and really salty tasting 🧂

Thank you! Wonderful video! I’m going to try this next week.

I plan on trying this! :)

Thank You Dear Lady, James

Thanks for sharing Kristina love ur blue bowl u hv a new sub 😍

does anyone eat the core it's really good

great video! thank you!

Looks easy. Thanks. Bdw how do you wash the inner leaves of the cabbage ? Or only the outer leaves need washing?

I think the cooler temp krout taste best... I ferment a 5 gal. batch for 2-3 months.. Check it for mold every 3 days you'll be fine...

Do the leaves on top have to be submerged under the liquid?

Hi! Have a question here. I have ferment cabbage for 1 week now in room temperature, but when looking at the bottles the juice that covered it have alsmost dissapeared. Is that normal? And also, how long fermenting it in room temperature before putting it in the refrigerator, ready to eat?

este sa musite vela ucit, ako robit kyslu kapustu :-)

[" Where's the brine recipe? It's not on your website. Why wouldn't you include the entire recipe? "]

Y do people keep using the small Mason jars cuz the brine overflows. I use a big pickle jar with no problems! It was $6 and some were $8 but they work better!👍😊

How do you store it after it's done?