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Cabbage is one of the easiest vegetables to ferment and because of this it's many people's first probiotic foods.


  • Cabbage
  • Salt
  • 1/4 cup whey
  • Water


  • Shred the cabbage into thin strips and put in a bowl.
  • Gently salt the leaves with a small handful of salt and mash with a muddler, wooden spoon, potato masher. Do this for about 5-10 minutes; until the juices are drawn out.
  • Transfer cabbage and liquid to a jar, pack down the cabbage, and fill almost to the top.
  • Add about ¼ cup whey.
  • If the cabbage isn't covered with liquid, add some water until it is.
  • Top with a reserved cabbage leaf or another type of weight to keep the sauerkraut under the liquid.
  • Cover the jar loosely with lid. In three days, check it. After five days, taste daily until it's to your liking (it will continue to get a bit more sour and pungent).