This is the kind of recipe that easily becomes part of your routine. No fuss or no fancy tools… just cabbage, salt, and a bit of patience.

Welcome to Oceans Bliss Portal! I’ve been making and eating sauerkraut for over 25 years, and it’s one of the simplest ways I support my gut health. It wasn’t something I grew up with, but after spending time in Asia, I saw firsthand how fermented foods are just part of everyday life in many cultures. That stuck with me.

If you’ve been curious about fermentation, this is an easy place to start.

Ingredients (3 pints)

• 2 medium organic cabbages (about 5 lbs)
• 3 tbsp sea salt*

*Stick with natural, additive-free salt. Iodized salt or anti-caking agents can interfere with fermentation.

Instructions:
If your cabbage has been in the fridge, let it come to room temperature.

1. Shred evenly (a food processor makes this quick).
2. Add to a large bowl with salt and massage until it releases liquid.
3. Pack tightly into regular-mouth pint jars—it’s easier to press everything down.
4. Make sure the cabbage is fully submerged in its brine. If it’s under the brine, it’s fine.
5. Loosely lid, this lets gas escape naturally, so you don’t have to think about it as much. I still keep an eye on it in the first few days, especially if it’s really active.
6. Place your jars on a small plate or tray, sometimes brine bubbles over.
7. Store in a dark, cool place with a steady temperature.
8. Start tasting around day 7. I usually stop around day 10. Move to the fridge to slow the fermentation.

Do You Need to Burp Sauerkraut?

Short answer: yes, if you’re using regular lids. But to be honest, I don’t usually need to burp mine, I keep the lid slightly loose and ferment in a cooler spot, which keeps things nice and steady. As the cabbage ferments, it releases carbon dioxide.

If that gas builds up in a sealed jar, it can:

• Create pressure
• Push brine out
• In rare cases, crack the jar
• For the first 3–5 days: burp once a day, after that: every couple of days is fine

Just:

• Slightly loosen the lid
• Let the gas release (you’ll sometimes hear a little hiss)
• Tighten it back loosely but not airtight

Why This Works (and Why It’s Worth It)

Sauerkraut is made through lacto-fermentation, where naturally occurring bacteria (mainly Lactobacillus) convert sugars in the cabbage into lactic acid. This does a few things:

• Preserves the cabbage naturally
• Creates that tangy flavour
• Supports gut health with beneficial bacteria
• Unlike many store-bought options, homemade sauerkraut is raw and unpasteurized, meaning those live cultures are still active when you eat it.

How We Use It

My family keeps it simple, just a couple teaspoons a day. That’s enough.
Three pints a month is usually what we eat for our small family.

You can also add it to:

• Eggs
• Sandwiches
• Salads
• Buddha bowls
• Wraps
• Add the liquid to smoothies

A Few Simple Tips

• Keep everything clean, but don’t overthink sterilizing.
• If the cabbage floats, press it down daily or use a small weight
• A little bubbling is normal, it means it’s working
• If it smells off or develops mold on top, discard it

Final Thoughts

Real food, real probiotics. This is one of those small habits that adds up over time, and once you start, it’s hard to go back.

Would you try a small batch like this?