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Homemade Sauerkraut

Homemade Sauerkraut

Get Ready

Servings: Makes About 4 cups

Prep Time: 30 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

The ratio of cabbage to salt is key in fermentation, so weigh the cabbage to make sure you're using the correct amount before starting. For a crunchier, less tangy sauerkraut, ferment for 7 days. For a tangier, more tender sauerkraut, ferment for up to 6 months.
1 (3-lb.) head green cabbage
4 tsp. fine sea salt
1 Tbsp. caraway seeds


1. Wash cabbage and remove any wilted or bruised outer leaves. Cut into quarters and remove core. Slice very thin and transfer to a large bowl; toss with salt and let mixture sit for 15 minutes.
2. Using clean hands, thoroughly knead and massage cabbage and salt together until cabbage softens and releases juices, 5 to 10 minutes. Mix in caraway seeds. Transfer cabbage and liquid to a wide-mouthed 2-quart jar or ceramic crock, packing mixture down firmly with hands to fit and compress any air pockets.
3. Cut a piece of parchment paper into a circle wide enough to fit flush inside the jar. Fit paper on top of cabbage mixture (this will help keep stray pieces of cabbage submerged). Fill a second jar, small enough to fit inside of the larger one, with water. Seal it and place on top of parchment paper to act as a weight. Cover large jar with a clean kitchen towel and secure with a rubber band.
4. Place in a cool, dark place, such as a cabinet. Every few hours, press down on weight to force cabbage to release more of its juices. After 24 hours, cabbage should be completely submerged within brine. If not, create more brine by dissolving 1 teaspoon salt into 1 cup water and add to cabbage until completely submerged.
5. Check sauerkraut every few days, skimming off any white foam that may appear on the surface and making sure cabbage stays submerged in brine. Taste after 1 week, and then every few weeks until desired flavor and consistency is reached.
6. To store, remove small weighted jar and parchment paper, seal jar with lid, and refrigerate for 6 months to 1 year.
Source: Hannaford fresh Magazine, March - April 2017


Quantity Ingredients  
1 (3-lb.) head green cabbage  
4 tsp. fine sea salt  
1 Tbsp. caraway seeds  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 4 cups
Base Nutrients
Calories 5 kcal (0%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 230 mg (9%)
Total Carbohydrates 2 g (0%)
Dietary Fiber 1 g (4%)
Protein 0 g (0%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a