Homemade Sauerkraut

"I was raised on store bought kraut. Once I tried this, I was "hooked". This is by far better than ANY store bought Kraut"
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
12 Quarts approx.




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

Questions & Replies

default avatar
  1. allenmt
    W hat kind of salt and what kind of vinegar?


  1. Shannon Donelson
    Very good flavor! My family really enjoyed this with a pork roast and mashed potatoes.
  2. Lynn302
    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!!
  3. Lexxxidog
    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
  4. Julie S.
    So disappointed. This is the first year I have grown cabbage in my garden and I wasted three large heads on this recipe. It was so salty I had to throw it out. It also turned brown. Don't waste your time or cabbage on this.
  5. CareyLee
    I was so disappointed.. i was hoping this would work out but it was too salty and the "kraut" turned somewhat brownish. I tried rinsing it and it was still way to salty :-( Didn't have a good flavor at all


My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.
View Full Profile

Find More Recipes