From the garden to the table, we’ll show you just how easy it is to make delicious and fresh sauerkraut at home in just three weeks. You’ll be amazed at the ease of this homemade sauerkraut recipe.
Disclosure: This post contains affiliate links for your shopping convenience. Should you chose to purchase through these links we make a small commission at no extra cost to you. You can read our full disclosure here.
The Best Sauerkraut Recipe
When deciding how to prepare the sauerkraut, consider the end use. For example, if you wish to make classic sauerkraut, then you’ll need to shred the cabbage on a medium setting. You don’t want cabbage shredded too thin, or it will be mushy. Alternatively, if you’re planning to use sauerkraut for also making cabbage rolls, leave the cabbage leaves in their whole state or in half sizes.
The proportions are 1/2kg salt and 2 tbsp peppercorn for every 5kg of shredded or loose leaf cabbage. Depending how much sauerkraut you wish to make, use these proportions and adjust the amounts accordingly. We make a mix of shredded cabbage and whole leaves at one time to have for making a variety of main dishes and so we tend to use several heads of cabbage at one time.
How to Make Sauerkraut in 3 Weeks
- Large pail
- Tea Towel
- Weights such as dinner plates and a large bowl (or something similar)
- 5 kg Cabbage (summer or winter cabbage)
- 1/2 kg Salt
- 2 tbsp Peppercorn
- Water enough water as needed to submerge the cabbage
- The proportions are 1/2kg salt and 2 tbsp peppercorn for every 5kg of shredded or loose leaf cabbage.
- To use the whole or half leaves, remove the center core of the cabbage. Cut around the core and tear out to remove. Separate the individual leaves.
- In a large bowl or several large bowls, divide the cabbage into smaller batches and sprinkle it with salt. Cover the batches and leave for 2 hours to soak.
- In the meantime, get the pail ready. Ensure it is cleaned well before using.
- Place 3-4 handfuls of shredded cabbage inside at a time and pack in with your hands.
- If making a combination of whole leaves and shredded cabbage, place the whole leaves in the bottom and layer the shredded cabbage on top.
- Pour any and all juices from the bowls into the pail. Submerge the cabbage with 1” of water.
- Place weights (such as dinner plates and a bowl of water) on top of the cabbage inside the pail and cover with a clean tea towel.
- Leave for 24 hours. After 24 hours, you can taste the cabbage and add more salt if needed.
- In 3-4 days it will begin to ferment.
- Remove plates once a week to clean and replace again. Plates will feel slimy. Remove the foam that builds up if possible.
- Keep the pail in a cool, dry place.
- After 3-4 weeks, remove the sauerkraut from the pail.
- The sauerkraut can last inside a sealed mason jar in the fridge for up to 2 months.
- Alternatively, seal the sauerkraut inside airtight freezer bags and place in the freezer to store until later use.
After three to four weeks, remove the sauerkraut from the pail to enjoy!
More Homestyle Cabbage Recipes
If you love to cook with cabbage, then check out these delicious homestyle recipes like our simple 5-ingredient red cabbage coleslaw, our satisfying cabbage soup and soon to come, chow mein noodle dish.
Like it? Pin it for later!