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Homemade Sauerkraut Recipe

Description: I didn't think sauerkraut was easy to make, until I actually made it for the first time. You will find it easy, too. Start with this simple recipe. It only has two ingredients. The second time you make it, you can experiment with optional ingredients.

Fermentation Time to Completion: 2 to 4 weeks



  • 1 head of cabbage

  • 1 1/2 to 2 teaspoons non-iodized salt per pound of cabbage (DO NOT use iodized table salt)


  1. Remove outer leaves of cabbage.

  2. Cut out the core.

  3. Rinse well, including pouring water into where the core was. Turn over and drain well.

  4. Weigh the cabbage to determine how much salt to use.

  5. Thinly slice the cabbage with a knife, or use a food processor. A food processor will make smaller pieces.

  6. Place sliced cabbage into a large mixing bowl.

  7. Sprinkle in 1 1/2 to 2 teaspoons non-iodized salt per pound of cabbage.

  8. Toss well and let it sit for 10 - 15 minutes.

  9. Clean hands thoroughly, then squeeze and mix cabbage continuously for 5 minutes.

  10. This should produce a lot of liquid brine. Keep brine until step #12.

  11. Pack cabbage tightly into a glass jar(s).

  12. Pour excess liquid into the jar(s). There should be 1 1/2 to 2 inches of brine liquid on top of the cabbage. 

  13. If there's not enough brine, make a brine solution by boiling 1 teaspoon non-iodized salt per cup of water.

  14. Very Important: The cabbage must stay below the surface of the brine while it is fermenting or it can be spoiled with mold.

  15. Place a weight on top of the cabbage. Try filling a plastic baggie with a little of the brine you made in step #13.

  16. Screw a lid lightly onto the jar. The jar needs to breathe and will emit a little brine.

  17. Place the jar in a bowl to catch any brine that may spill over and out of the top of the jar during fermentation.

  18. Place the jar in a room that is 65   to 75 ° and allow the sauerkraut to ferment for 2 to 4 weeks. The higher the temperature, the faster the fermentation.

  19. Check occasionally. Spoon off any scum that may form on top of the brine. Also look for black mold growing in it. Black mold is harmful, If you see it, discard the contents. 

  20. After 2 weeks, take a fork and test for flavor. When it tastes just right to you, it is time to eat it.

  21. Store any unused sauerkraut in the refrigerator.

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