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How to Make Sauerkraut

Learning how to make sauerkraut at home is better than buying from stores because it is inexpensive and all natural. To make your own homemade sauerkraut, you will need:
Prep Time30 mins
Cook Time2 d
Total Time2 d 30 mins
Servings: 4
Author: Vanjo Merano


  • 1 head of cabbage
  • Salt as needed
  • Crock or container


  • Prep the cabbage by removing loose leaves and cutting into quarters. Cut each quarter lengthwise to shred.
  • Place shredded cabbage into a bowl or crock. Add 4 tablespoons of salt for every 8 ounces of cabbage. Mix ingredients thoroughly and allow it to sit for 1 hour.
  • After 1 hour, the cabbage should have begun to wilt and produce a liquid. Punch down the shredded cabbage with your fists until it is compacted to the level of the liquid. If not, pour in a cup of moderately salted water (about 1 tablespoon of salt).
  • Find a plate or dish small enough to fit snugly inside the container or crock. Press down the dish so that cabbage is fully submerged in its own liquid. Add extra pressure by placing a can of beans or soup on top. Cover all with a clean dishtowel or cloth to catch dust.
  • Allow the sauerkraut to ferment for 4-6 weeks in a cool place. Replace the clean cloth covering the crock with another every week to keep dust from gathering. Taste to see if it is done. When it’s ready, remove any growing mold and transfer sauerkraut into an airtight jar or container. Serve.
  • Note: the mold will only be present if the cabbage is not fully submerged; make sure to submerge the cabbage in liquid completely to avoid it.