Homemade Sauerkraut

Homemade Sauerkraut
Homemade Sauerkraut

How to make Homemade Sauerkraut
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much that you’ll be eating it for months.

How to make Homemade Sauerkraut

Yields 1-1 1/2 quarts


  • 1 medium head cabbage (2-2 1/2 pounds), cored and shredded
  • 1 1/2 tablespoons kosher salt
  • air tight containers or mason jars
  • smaller jars as added weight
  • beans or marbles
  • cloth
  • twine


  1. Start by cleaning all of your utensils, including washing your hands thoroughly.
    Wash your cabbage to rid it of any dirt or particles. Cut cabbage in half, then into quarters: core and slice into wedges.
  2. Very thinly slice each wedge (across) into skinny strips; it should look like you’re making coleslaw.
    In a large bowl, combine cabbage strips and salt. Use your hands to massage and break up cabbage, and combine it with the salt. Strips should begin to wilt after 5-10 minutes as their structure breaks down. Reserve the cabbage liquid.
  3. Once cabbage is limp and watery, transfer to your fermenting containers, making sure container is big enough so there is extra space for the fermenting process. Pour excess liquids into storing container.
  4. Pack down the sauerkraut so there are no air bubbles and it is submerged in its own liquid.
    Cover cabbage with a smaller jar that’s been filled with beans or marbles for added weight. Again, this is to keep the cabbage submerged in brine.
  5. Place cloth over the top of mason jar and secure with twine. The beginning of the fermentation process entails that the cabbage be left uncovered; the cloth prevents bacteria and particles from landing in the jars.
  6. Leave uncapped mason jars at room temperature (our of direct sunlight) for at least 4 days, pressing down occasionally so cabbage stays covered by liquid.
  7. After four days, begin tasting sauerkraut until it is to your liking. Then remove weighted jars, cap and refrigerate for up to 6 months. Enjoy!

Note: Bubbles and/or white bacteria developing on cabbage are a sign of healthy growth and can be removed without worry.

Recipe from 12 Tomatoes
Homemade Sauerkraut

Noodles & Company's Pesto Cavatappi
Boeuf Bourguignon

Slow-Cooker Boeuf Bourguignon

Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts and Bacon