How to Make Sauerkraut



  • 1 medium head of cabbage
  • One of the following:
    • 1 to 3 tablespoons salt or
    • 1 to 3 tablespoons salt and ¼ cup whey

  1. Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.
  2. Work the cabbage with clean hands, potato masher, or Cabbage Crusher until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes.
  3. If using whey, add the whey and mix well.
  4. Stuff the cabbage into the fermenting container, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  5. Culture for 3 to 10 days at room temperature. A longer fermentation period can be used if desired. 
  6. Once the sauerkraut is finished, move to a storage container, if desired. Store the sauerkraut in the refrigerator or in a root cellar after the culturing process. Many people find that aging the sauerkraut in the refrigerator or root cellar for 4 to 6 weeks improves the flavor.

Makes approximately 1 quart.

Variation: Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. Add caraway seeds if desired.


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Why I Love This Recipe

This is my best go-to recipe for making sauerkraut, as nothing could be simpler! Of the choices listed for culturing the cabbage, I always choose sea salt. I usually use the maximum amount of sea salt, getting fantastic results with 7 days of fermenting in my Fermented Vegetable Master or using the Perfect Pickler on top of a mason jar. I store the finished sauerkraut in the fridge, letting it continue to age for 6 months or more. It’s fabulous on top of hot brats or warmed up liverwurst…the perfect meat and veggie combination!

 Jerri, Customer Support Representative


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