How to Make Homemade Sauerkraut

Make Your Own Side Dish with Home Grown or Store Bought Cabbage

Jun 14, 2008 Deborah Harding

Sauerkraut is so much better when made from scratch. It tastes so much better and it isn't so hard to make.

If you have never had home made sauerkraut you are really missing out. The canned or bagged kraut is soft but homemade with cabbage out of your garden has a crunchy texture that really packs a punch with a different flavor depending on what is added to the recipe.

If you are on a salt free or low salt diet sauerkraut either homemade or store bought is not for you. It is full of salt and should be avoided.

When making homemade sauerkraut remember that you are fermenting cabbage. It will have a strong odor at times and the scum that comes to the top will look like the kraut has rotted. It hasn’t unless the kraut itself has turned a dark brown. The whole process should take anywhere from 2 to 3 weeks.

Homemade Sauerkraut

  • 5 pounds shredded cabbage
  • 3 Tablespoons non-iodized salt
  • 6 cloves of garlic
  • 1 onion, sliced
  • A large crock or food grade plastic bucket
  • A plate that fits in tightly to the crock or bucket
  • Something heavy to hold down the plate (rock or brick)

*Note – You can get a food grade plastic bucket from restaurants. Plastic Ice Cream buckets or pickle buckets are good. Cover rocks or bricks in foil if you don’t want them to come in contact with the kraut as the water might come up over the plate.

  1. Place half the shredded cabbage and onion in the crock or bucket and sprinkle with half the salt and drop in half of the garlic.
  2. Add other half of cabbage, onion, garlic, and salt. (in that order)
  3. Squeeze the mixture with your hands until liquid begins to form in the bottom of the container.
  4. Place the plate on top of the cabbage and weight it down.
  5. Place in a cool place (basement root cellar / can be placed in a refrigerator but process will be slower).
  6. After 2 days scum should have raised to the top. This is normal, you only have to scrape it off and discard.
  7. Pack mixture down into the crock or bucket and replace plate and weight.
  8. Check and remove scum every 2 days.
  9. After 2 weeks taste to see if has a good flavor. If not continue to check every 2 days.
  10. You can either can the finished product or make sure to eat it all within the next few weeks.

Add kraut to hot dogs or serve with kolbassi. Sauerkraut is also good served with pork chops, pork roast, or add it to mashed potatoes. You will want to make it over and over again.

The copyright of the article How to Make Homemade Sauerkraut in Recipes is owned by Deborah Harding. Permission to republish How to Make Homemade Sauerkraut in print or online must be granted by the author in writing.
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Comments

Oct 1, 2008 11:13 AM
Guest :
we make our own kraut every year. we do not and i mean not add anything to the shredded cabbage but canning salt. we have made as much as 1200 pounds in one day. the trick is to pound the cabbage in four inch layers and salt each layer. when you reach the top of a bucket,crock, or barrel, take a white or clear garbage bag, fill it 1/4 full of water and nestle it on the top. use more or less depending on the size container you use. make sure the bag with water fits air tight and let it work. you will have less waste this way and if you put a large leaf bag down over it, you will not have any odor. We shred our cabbage on an electric meat slicer to save time and we also slice the cores with the cabbage to give it a better flavor. try it and I am sure you will love it. Lindaloo
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