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My Favourite Sauerkraut Recipe

Ingredients

How to make it

  • Shred cabbage finely. I use my ceramic Crock Pot insert or you can use a Clay Pot. Mix cabbage and salt with your hands. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage and this creates the brine in which the cabbage can ferment and sour without rotting. Fermentation will be complete in 10 to 12 days. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight on the inside . This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and criters out. Check the kraut every couple of days and Skim off the surface.Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. I sometime add Caraway seeds.

Reviews & Comments 3

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  • nadaism 14 years ago
    Ha Ha I remember when I was a kid making it in the laundry trough - stomping on the cut cabbage (from our garden)My mother throwing salt in beteen each layer. The watching it change daily.
    Thanks for the good memory.
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  • germanperdomo 14 years ago
    IM VERY HAPPY WHITH THIS RECIPE BECAUSE I LIVE IN COLOMBIA SOUTH AMERICA AND HERE IS IMPOSIBLE TO FINED IT. SO THANKS TO YOU I WILL BE ABLE TO MAKE MY OWN WITH PORK, GREEN APPLE, BROWN SUGAR AND BLACK PEPPER ON THE OVEN.
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    " It was excellent "
    misslizzi ate it and said...
    Yikes, I didn't realize that I can make sauerkraut at home.

    I'm currently staying in Dublin, Ireland and the only sauerkraut I can find is in the Polish markets and it's usually jarred.

    I'm so excited that I can have fresh sauerkraut now! Mmmm...I can taste that reuben sandwich as I write!
    Was this review helpful? Yes Flag

The Cook

kj4yf Fort Pierce, FL

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