Full of probiotics, this traditionally fermented sauerkraut is a tasty and healthy accompaniment to sandwiches, meats, and more.


Recipe Summary

30 mins
2 weeks
2 weeks
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove and discard the core of the cabbages, then finely shred.

  • Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.

  • Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.

  • Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.

  • Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

Cook's Note:

You can also add 2 peeled and grated carrots to the sauerkraut after the cabbage has sat overnight.

Nutrition Facts

62 calories; protein 3.2g; carbohydrates 14g; fat 0.5g; sodium 5879.1mg. Full Nutrition