Homemade Sauerkraut

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Yield: 12Quarts approx.
  • About This Recipe

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

    Ingredients

  • 1quartwater
  • 1cupsalt
  • 1pintvinegar
  • 6headscabbage, shredded
  • Directions

  • 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.
  • Reviews

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

  • “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!!”

  • “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”

  • “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”

  • “Never have I canned anything before.My excitement has me one degree away from spontaneous combustion.”

  • “Boy, am I pooped!I just made half a batch.I used 1 head of purple cabbage and 2 green.They look lovely.It did take over twice the amount of liquid called for though.Fortunately, I had enough ingredients on hand.I can’t wait to taste them in a couple of months.Just in time for Thanksgiving!”

  • “Made 16 quarts using this recipe last year and was very pleased. Crunchy and much betterthan store bought.Will be making even more than that tomorrow! Thanks for sharing!”

  • “No stars yet because I just got it canned.It was pretty easy, except that I needed almost twice the liquid required in the recipe.I also scalded the jars before filling since it didn’t say, I figured it wouldn’t hurt anything to be on the safe side.Can you tell I never put up anything besides jelly or jam????I’ll report back when I get a chance to open a jar or two.”

  • “I’m not rating at this time.. because I have yet to open a jar.. its in the fermenting stage.. it was easy enough to do.. and I like the idea that I only have to touch it once to get the whole job done.. however.. I do have a question for Lali.. rnis there any hot water bath processing or pressure cooker at any time? “

  • “Found this recipe, and it was exactly what I was looking for. Mine was a little salty, but I soaked it in some tap water before we used it and it was good.I think I used table salt and should’ve used canning salt, oh well, no matter I will be using this recipe again this summer.Lali was abig help and very nice to talk to.For the first time even attempting kraut, it turned out pretty good.”

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