Recipe by Skipper/Sy
This homemade saurkraut recipe is ten times better then any sauerkraut you can buy in a store... IMHO. The dill gives it a great taste as well! Please see the NOTES section for a safe, bacteria free sauerkraut.
Top Review by Judy-Jude
This recipe is wonderful. I used dry dill and a plastic bag, filled with water, as a weight on the top. This is a terrific recipe for people who don't want to make a huge amount. This was perfect, thank you Skipper Sy for sharing this recipe. It's a keeper!
Directions See How It's Made
- Remove the outside leaves of the cabbage, cut out the core and quarter the head.
- Slice/Shred the cabbage into thin strips.
- In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss.
- Next add another layer and sprinkle with salt, dill and toss, etc.
- Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.).
- Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage.
- Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.).
- Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets.
- Let ferment for about 3-4 weeks.
- Remove any remaining scum/discolored kraut, toss.
- Transfer to a glass container and refrigerate.
- 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely.
- 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended “times” for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe.
- Furthermore, go to these URL’s as well; National Center for Home Food Preservation,
- And go to the Food dot com message board, Canning, Preserving and Dehydrating,.
- Finally, the Ball Book is a good source of how to safely make fermented products as well.
- 3) This recipe and all notes have now been modified from the initial post.