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How to Make Sauerkraut

cabbage - cookingwithkimberly.comSauerkraut is fantastic, but even more awesome when you make it yourself at home.

Sauerkraut has a history of being of a healthful quality, as cabbage is jam packed with good stuff for your body, and is a dish that one you acquire a taste for it, you enjoy eating it frequently.

Perfect alongside pork chops, sausages, spare ribs or frankfurters. Also, we enjoy our perogies with fried sauerkraut filling. Mmm…

How to Make Sauerkraut:

Homemade sauerkraut is, by far, the best and is so easy to make too.

Type: Side Dish Recipe, Condiment Recipe

Serve with: pork chops, sausages, ribs, frankfurters
Prep Time: 30 – 40 min
Ferment Time: 17 – 21 days
Yields: about 25 1 liter jars of sauerkraut



  1. Wash & dry cabbages.
  2. Remove the core from each cabbage, discarding any bruised or bad leaves. Set aside enough whole cabbage leaves for 2 layers to cover the top of the sauerkraut in the earthenware crock you will be using.
  3. Shred cabbage either using a sharp chef’s knife or food processor.
  4. In an earthenware crock, mix cabbage, carrots & salt, first pounding them with a wooden mallet or by hand until juicy, one layer at a time, until the crock is nearly full.
  5. Taste the juice & adjust the salt. * Tip: Too much salt leaves kraut tough.
  6. Cover the top of the sauerkraut with 2 layers of whole cabbage leaves.
  7. Cover with a clean cloth, and place a lid or plate to fit on the top of the cloth in the crock. Place a weight on top of the plate. * Tip: Even a large canning jar full of water will be okay to use here.
  8. Set the crock in a warm spot – about 70 degrees F, to ferment for 10 – 12 days. * Tip: If placed in a cool location, allow to ferment 2 – 3 weeks.
  9. Remove weights & cloth to remove any scum that has accumulated.
  10. Pour wine on top of the sauerkraut, and cover again with a clean cloth, plate or lid & the weight.
  11. When properly fermented, there will be no more bubbles forming, and much of the juice will be absorbed. This could take another week to 10 days.
  12. At this time, remove weight, plate, cloth & whole cabbage leaves. Discard leaves.
  13. Again, remove any scum & wipe the edges of the crock clean.
  14. Pack sauerkraut into sterilized canning jars & process for about 30 min for quart or liter jars. Process for 36 min for 2 qt jars. Add the brine from the crock to fill jars.
  • Note: If you like, you can pack the sauerkraut into freezer containers to store.

You are able to eat the sauerkraut right away when you’ve canned it, but it’s even better aged 3 more weeks in the jars before using.

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I hope you enjoy this Cabbage Recipes on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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