Sauerkraut Recipe How to Make Sauerkraut

Sauerkraut Recipe

Sauerkraut is a yearly tradition in our household. We have been making sauerkraut recipes for years, often sending frozen packets or jars home with our grown children. What was really cool, in 2016 my oldest daughter was married. The venue chef used our homemade sauerkraut as part of the reception meal. What could be a better use of garden to table fair!!!


6 – pounds green cabbage, shredded
5 – tablespoons pickling salt
2 – teaspoons caraway seeds
1 – quart water, in
1 – 2 1/2 gallon sanitized glass jar


In our garden, the cabbages usually weigh in between 2 lbs. – 3 lbs. each (we like Burpee Earliana cabbage), so when we get ready to make a batch of sauerkraut we will choose 2 to 3 heads. For personal needs,

Sauerkraut recipe

for us anyway, making more than 6 lbs. at a time does not make sense.

So, to start the recipe we cut the cabbage in half then core each half in preparation of shredding. Using a mandolin, set at narrow, run the cabbage up and down shredding the cabbage to cole slaw like thickness. When you cannot shred anymore, take the remaining leaves and cut lengthwise as thinly as possible and cut lengthwise in half.

In a large mixing bowl, mix cabbage thoroughly with salt and caraway seeds. Let stand for 10 minutes.
Pack cabbage mixture down into a large glass food container and add enough water to fill 1/2 the jar. Top with a lid slightly smaller than the opening of the container and place a glass jar filled with water on top of the lid. Place in cool area. In a day, the cabbage should have given up enough liquid to be completely submerged. If not submerged, take one half gallon of water and add 3 tablespoons of salt. Fill the sauerkraut jar enough to just cover the cabbage.

Put the small jar back on top of the lid. The water filled jar serves as a weight to keep the cabbage submerged and away from air.

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Your sauerkraut can also be canned or frozen, extending the shelf life for up to one year.

Look at other cabbage recipes