Chop the cabbage finely, you can use a food processor, a mandolin or do it by hand.

Liberally coat the cabbage with salt and let it sit for a few minutes.

Mix, pound and squeeze the cabbage to get as much water out of it as possible.

This is when you would add your other vegetables and spices.

Stuff mixture into mason jars. Push it down as much as you can to get rid of any air bubbles and make the salty brine rise to the surface. You want at least an inch of water above your vegetables at all times.

You can use a weight to keep the kraut submerged. Some people used the actual “butt” end of the cabbage itself, a clean rock, or you can get fancy and buy a proper fermentation weight.

Check your kraut every few days to ensure it’s still submerged.

Let it ferment to your liking, I usually let mine go for 2 weeks to a month before popping it in the fridge.

Add all ingredients to your blender and process until super smooth.