Rating: 4.58 stars
31 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Step-by-step directions for how to make and can your own sauerkraut.

Recipe Summary test

prep:
1 hr
cook:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
144
Yield:
36 pints
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Ingredients

144
Original recipe yields 144 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.

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  • In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.

  • Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.

  • Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.

  • Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.

  • TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Nutrition Facts

33 calories; protein 1.8g; carbohydrates 7.8g; fat 0.1g; sodium 1583.7mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
03/25/2004
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!) Read More
(464)

Most helpful critical review

Rating: 3 stars
07/24/2003
Easy to do and just about anyone can do it Read More
(13)
31 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/25/2004
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!) Read More
(464)
Rating: 5 stars
07/24/2003
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore! Read More
(164)
Rating: 5 stars
10/14/2009
I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy :( I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar. Read More
(131)
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Rating: 5 stars
07/24/2003
My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our friends love it when we give them a jar. We seem to never have enough on hand. In Pennsylvania, using fall cabbage is best, but since we winter in Florida we make a recipe in the July, then again in October, before we go to Floida. Read More
(73)
Rating: 5 stars
11/09/2010
So easy, so yummy! I use my food processor to do my shredding, and used a plastic container from my wine making kit(about a six gallon volume) to do the packing. A large plate was a perfect weight, topped off with a large plastic bag filled with salt water. This bag spreads out and seals the edges over the plate on the cabbage. I had absolutely no scum formation. I did use the lid that came with the plastic container, also. Read More
(53)
Rating: 5 stars
07/26/2008
Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw kimchee or other cabbage dishes! Thank You! Thank You! Read More
(32)
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Rating: 5 stars
10/14/2007
Best yet better then any store bought.Very simple and well worth the time Read More
(29)
Rating: 5 stars
08/03/2011
try using sea salt you must be pre-warned the flavor is awesome you will be hooked. Read More
(25)
Rating: 5 stars
11/10/2008
Super easy; my family and my church family loved this repcipe. Read More
(24)
Rating: 3 stars
07/24/2003
Easy to do and just about anyone can do it Read More
(13)