Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Ellie

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Recipe Summary

prep:
25 mins
additional:
1 week
total:
1 week
Servings:
24
Yield:
3 pounds of sauerkraut
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.

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  • Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.

  • Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Cook's Note:

If you have older cabbage, you may need to create a small amount of brine to help cover the cabbage.

Nutrition Facts

28 calories; protein 1.3g 3% DV; carbohydrates 6.5g 2% DV; fat 0.1g; cholesterolmg; sodium 677.8mg 27% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
11/29/2016
I was worried about the outcome but was worrying for nothing. This worked great for me and was super fun to make. I only let mine go for 2 weeks but will let it go another week next time. To make things simple on myself I bought the shredded cabbage in a bag. Sauerkraut is cheap to buy yes but making it yourself is a lot more fun! Read More
(7)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/29/2016
I was worried about the outcome but was worrying for nothing. This worked great for me and was super fun to make. I only let mine go for 2 weeks but will let it go another week next time. To make things simple on myself I bought the shredded cabbage in a bag. Sauerkraut is cheap to buy yes but making it yourself is a lot more fun! Read More
(7)
Rating: 5 stars
01/05/2019
It was scary, but turned out awesome. I do advise doing this in a room, garage or she'd that is not used very often. it doesn't stink but it does make the kitchen smell a little off. worth it though! Read More
(1)
Rating: 5 stars
11/29/2018
I have made home made sauerkraut for a couple of years now and this is the very simple recipe I have followed, other than the garlic, which adds a nice flavor. If garlic doesn't like you, then skip it and trust me you will get some great sauerkraut!! Read More
(1)
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Rating: 5 stars
06/30/2019
I used 1.5 lbs of cabbage and 1 TBS of kosher salt. It fits perfectly in one large canning jar. I have glass weights to hold the cabbage down. 1/4 tsp of harrissa adds a nice heat and enough garlic flavor for me. Read More