21 days 2 hours 30 min

    If you love sauerkraut, then nothing beats the homemade version. Grated cabbage is fermented with preserving salt for 21+ days, before being packed into jars. Enjoy as a side dish, condiment or in sandwiches.

    53 people made this

    Serves: 30 

    • 4.5kg cabbage
    • 90g preserving or pickling salt

    Prep:1hr  ›  Cook:1hr30min  ›  Extra time:21days pickling  ›  Ready in:21days2hr30min 

    1. Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a grater or sharp knife to cut cabbage into very thin strips.
    2. In a large bowl, thoroughly mix 2 teaspoons of salt with 500g cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
    3. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon or hands, press down firmly until the juice comes to the surface.
    4. Repeat grating, salting and packing of cabbage until all of the cabbage and salt has been used up. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 litre water; bring brine to the boil; cool.
    5. Cover cabbage with cheese cloth and tuck edges down against the inside of the container. Weigh down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 20 to 25 degrees C is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
    6. To Jar: Bring sauerkraut to a simmer (85 to 98 degrees C). Do NOT boil. Pack hot sauerkraut into hot jars, leaving 1.25cm headspace. Remove air bubbles. Adjust caps. Process 500ml jars for 15 minutes, 1 litre jars for 20 minutes, in a boiling water bath.

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    Reviews in English (23)


    I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!)  -  25 Mar 2004  (Review from Allrecipes US | Canada)


    Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!  -  30 Dec 2002  (Review from Allrecipes US | Canada)


    I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar.  -  14 Oct 2009  (Review from Allrecipes US | Canada)