Tricolor Sauerkraut


  • Purple cabbage, chopped - 1/2 to full head
  • White cabbage, chopped - same amount
  • Carrots, shredded - 1 cup
  • Sea salt (I used this one containing sea vegetables - yum!) - 1-2 Tbs, to taste
  • Filtered or spring water
  • Mason jar, 16 oz
  • Mixing bowl
    • Optional: dried goji berries or raw cranberries - 1/2 cup
    • Optional: apple cider vinegar or homemade kombucha, 1-2 Tbs


  1. Wash and shred cabbage, or use preshredded packaged cabbage and carrot (I like the Trader Joe's packages which contain different types of cabbage and carrot!)
  2. Mix shredded cabbage and carrot with the salt in a mixing bowl using pressure of your bare or gloved hands, compressing salt evenly through the veggies
  3. Optional: add in goji or cranberry and mix in bowl
  4. Transfer to mason jar, pressing as you go to create density
  5. Optional: add vinegar or kombucha
  6. Top off with filtered or spring water to completely cover veggies
  7. Close with cheesecloth, paper towel, or strainer (to protect from outside contamination)
  8. Keep an eye on it for 2-3 days, adding water if it falls below the veggie level
  9. Taste it every day, when you like the amount of sour, it's ready to be sealed with cap and put in fridge!
  10. Enjoy the probiotic-filled goodness :)