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HOMEMADE SAUERKRAUT 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Enjoy delicious, crisp, perfectly salty homemade Sauerkraut for up to 6 months! It will only take 30 minutes of hands-on prep time and the healthy benefits are many. This traditionally made Sauerkraut is brimming with healthy probiotics and bold flavors.

Prep 30 mins
Servings 4

2 heads of cabbage (about five pounds)
1/4 cup of salt (*reference notes below)
1-2 TBSP caraway seeds (optional)
2 quart-size mason jars or 1 half-gallon mason jar
Fermentation weights, I used the core of the cabbage in this recipe
Silicone fermentation lid

*Salt – I recommend using 1 tablespoon per quart of Sauerkraut.

Before you get started, make sure to thoroughly clean your workspace. Wash all equipment, work surfaces, and your hands in warm soapy water.

This recipe calls for 2 heads of lettuce but I decided to prepare two separate jars of Sauerkraut, a green one and a red one. In past experiences, the red cabbage does not produce a lot of juice, but I wanted to try again and make it work. The green cabbage works very well and is the more traditional choice.


Step 1: Wash the cabbage and remove the outer leaves and core of the cabbage. Cut the cabbage heads into quarters and then slice cabbage into thin ribbons.



Step 2: Grab a large mixing bowl. Make sure it’s clean! And begin to salt the ribbons of cabbage. For this recipe I used plastic Tupperware because my husband used our large bowls to plant herbs. Either will get the job done!



Use a spoon to salt the cabbage ribbons.

Step 3: Knead away! The bulk of the prep will take place in this step. You’ll want to knead and squish the cabbage until it has released enough liquid brine to fill the jar. The cabbage will begin releasing liquid brine after a few minutes but this step can take anywhere from 10-20 minutes. Get ready to use some upper body strength!


Full disclosure. My process was interrupted when my parents, brother and sister-in-law arrived for dinner. So the good news is, if you decide you need to take a break from kneading, you absolutely can. I left the Tupperware on the kitchen counter to finish after they left.

Delphine Remy

Post dinner photo. My son caught me kneading away! Please excuse the not so aesthetic background!

Step 4: Add the caraway seeds if you chose to add them. I forgot them — but the flavor will be spectacular regardless. 🙂

Step 5: Stuff the cabbage very tightly into the jar(s). As you press the cabbage into the jars more liquid brine will release, this is a good thing! The more the better. Press, press, press. Pour any remaining liquid from the bowl into the jar. Make sure the brine covers the cabbage entirely. The brine is very important.


Good news! The green cabbage produced enough liquid brine but once again the red cabbage was not as successful. If you experience a shortage as well with your recipe, just add enough water to cover the cabbage once in the jar. Make sure the cabbage is under the water line before you seal.


As you can see, I used the core of the cabbage to press and keep it under the brine.

Step 6: Time to seal it with an airtight lid.


…and now we play the waiting game. Fermentation will begin almost immediately and will take a few weeks to reach a desired tartness. The process can take 2-5 weeks ( depending on the temperature in your home) but on average will take about 3 weeks.

Sauerkraut is best when fermented at around 64-67 degrees, though the 60-70 degree range works as well. So to my Houstonian friends, make sure temperature is not too high and that the jars don’t get direct sunlight. Sauerkraut prefers darker places as well so don’t leave it by the window.


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