Homemade Sauerkraut Recipe


  • 1 medium-size cabbage
  • 1-3 tbsp sea salt


  1. Chop or shred the cabbage.
  2. Sprinkle with salt.
  3. Knead the cabbage with clean hands or pound with a potato masher or cabbage crusher about 10 minutes or until there is enough liquid to cover.
  4. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. The culture at room temperature (60-70 °F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage.
  8. The sauerkraut’s flavor will continue to develop as it ages.


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