Recipes: Appetizers & Snacks

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Homemade Sauerkraut

homemadesauerkrautThanks to Scott of Zukay Live Foods for demonstrating this easy, delicious recipe!


  • 1 small head of cabbage
  • 2 Tbsp. salt
  • 1 tsp. caraway seed or fennel (optional)
  • Grated carrot, red cabbage, green pepper, beets, apple (all of these are optional!)

Tools you will need:

  • Large mixing bowl
  • Potato masher or food processor
  • Quart-sized container (such as a mason jar)
  • Knife and cutting board


  1. Shred the cabbage with your knife and cutting board. Decide how thick or thin the cabbage strips will be based on how you like your sauerkraut.
  2. Place shredded cabbage into mixing bowl. Toss with salt and let sit for about a half hour. The salt will make it easier to mash.
  3. Add the caraway seeds if you like.
  4. Take the potato masher and mash the cabbage in the mixing bowl, until it is splashing around in its own juice. You can also use a food processor for this.
  5. With clean hands, pick up the cabbage and pack it down into the jar, with the juice. Don’t let it fill up more than 75% of the jar, but make sure it is packed in very tightly. Add the lid – screw it on tightly, but not “pro-wrestler” tight!
  6. Let the cabbage ferment for at least 2 weeks without removing the lid. Don’t refrigerate it, because that will prevent the natural probiotics from making it into sauerkraut!
  7. You may notice a bubbling and even some spillage. That means the probiotics are doing their job really well! Keep the jar in a glass baking dish to keep the mess contained and don’t worry about a thing.
  8. After at least 2 weeks, enjoy!

One Comment for “Homemade Sauerkraut”

Leave your comments