Total Time
Prep 30 mins
Cook 30 mins

I was raised on store bought kraut. Once I tried this, I was "hooked". This is by far better than ANY store bought Kraut


  1. Heat all of the above ingredients except cabbage.
  2. Shred cabbage (a cake pan full at a time), pack cabbage in jars as tight as you can.
  3. Pour hot liquid over making sure to"burp" out any air bubbles.
  4. Wipe rim of jar and put lid on.
  5. Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.


Most Helpful

Very good flavor! My family really enjoyed this with a pork roast and mashed potatoes.

Shannon Donelson November 13, 2001

I always make ths sauerkraut and is fantastic!! Other than being messy to make it is very easy. I usually make about 15 quarts and it keeps forever! I just used a quart I found that is at least 3 yrs old. Rinse it well before cooking and I usually fry mine up with diced bacon and onions sauted in a fry pan. We love it!!

Lynn302 October 26, 2009

I made 12 quarts last year and 40 this year. Hope the ones this year are as good as the ones I made last year. This is a great recipe. A.Wood

Lexxxidog July 08, 2003

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