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How to make Sauerkraut

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How to make Sauerkraut


  • 1 Medium Head of Cabbage  
  • 1-3 Tbsp. sea salt


  1. Chop or shred cabbage. Sprinkle with salt.
  2. Knead the cabbage with clean hands, or pound with a potato masher for about 10 minutes, until there is enough liquid to cover the cabbage.
  3. Stuff the cabbage into a jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter/ cheese cloth secured with a rubber band.
  5. Culture at room temperature for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the sauerkraut has the desired taste, put a tight lid on the jar and move to cold storage. The sauerkraut's flavour will continue to develop as it ages.



For a more complex flavor add caraway seeds (to taste).

Prior to culturing, you can also mix 1 part other vegetables or  ingredients (shredded carrots, apples, etc.) with 5 parts cabbage  to vary the recipe.

Let us know how you go!

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