Fermenting Sauerkraut (and other foods) with Yogurt Starter (at room temperature):


  1. Fresh Medium Cabbage (red or green)
  2. SCD legal Yogourmet Starter with L.bulgaricus, S.thermophilus, & L.acidophilus (There are two Yogourmet Starters and ONLY THIS ONE IS SCD LEGAL – it sometimes can be found at Whole Foods or Sprouts . . . or you can order it from www.lucyskitchen.com in bulk for a savings. Use a non-dairy starter from http://www.giprohealth.com/giprostart.aspx if you’re unable to tolerate dairy. Use the amount recommended for the size jar you are using.)
  3. Distilled Water (or filtered and non-chlorinated)


Shred the cabbage into a large bowl.  Pound the cabbage mixture to expel the juices. Place pounded cabbage and juices in a one quart GLASS jar.  Press down firmly on the cabbage. Add starter to one cup of distilled water and dissolve THOROUGHLY.  Pour over the cabbage and add more distilled water until cabbage is fully submerged; but, leave at least one inch from the top of the jar.  Stir around to mix well.  Fold large cabbage leaves and place on top of shredded cabbage to hold veggies under the water as it bubbles and rises. You might need to place something heavy on top to hold veggies under water. Place lid VERY loosely on the jar, so air can escape as mixture bubbles and ferments. Place jar in room temperature and cover to darken the jar. Leave for three to seven days; remove and store in the refrigerator. 


You can double all ingredients in this recipe and use a larger jar. As you progress to new foods, you can also ferment a mixture of sliced or shredded SCD legal foods.