Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

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; carbohydrates 6.5g; fat 0.1g; sodium 677.8mg. Full Nutrition
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Reviews (5)

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)
5 Ratings
  • 5 star values: 4
  • 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
11/23/2020
First time making this and it turned out awesome! Honestly the best I’ve ever had. I’ve shared with friends and family, some who don’t care much for sauerkraut, said they love it too. So easy and stores well Read More
(1)
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