How to Make Fermented Sauerkraut at Home FREE Recipe

How to Make Fermented Sauerkraut at Home FREE Recipe

by Kristin Omdahl

What you will need:
(1) 2 quart mason jar
1 large mixing bowl
1 medium head of cabbage, thinly sliced
1-1/2 TBSP Himalayan Pink Salt
Any weighted item that will fit into the mouth of the mason jar (I use a can of beans covered in a plastic bag).


1. Thoroughly wash and dry the mason jar.

2. Core the cabbage. Cut into wedges. Thinly slice into ribbons.

3. Mix the cabbage and salt together in the mixing bowl. Gently mix together for 10 minutes.

4. Place the salted cabbage and any liquid from the bowl into the mason jar. Press the cabbage down into the jar as much as you can. This will also release more liquid.

5. Insert the weight into the jar to press the cabbage below the liquid line. It is important that the cabbage remain below the liquid line at all times.

6. Cover loosely with a towl and leave in a dark cool part of your kitchen for 3 – 10 days. NO NOT SEAL.

It is normal to see bubbles and/or foam. This is part of the fermenting process. The longer you leave the cabbage, the stronger the sauerkraut flavor and color will become. The batch in the finished photo at the top of this page is quite mild and fermented for only 3 days.

Once the fermenting process is complete, seal the jar and keep in refrigerator. Serve and enjoy!

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One thought on “How to Make Fermented Sauerkraut at Home FREE Recipe

  1. Elizabeth says:

    This looks sooo much easier than how my mom made it. It reminded me of the time that mom made it in a huge crock. We were so excited for it to get ready to eat. She put it behind the wood stove with a plate on top of the cabbage then a lid on the 12 gallon crock. Unfortunately it was very cold that august and mom forgot it back there. To cut the story short we were mopping and cleaning cabbage off the floor walls and ceilings. Never made it again. Hope this one turns out. Thanks, Elizabeth in Silverdale, WA

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