Small Batch Sauerkraut

Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C.

Small Batch Sauerkraut

About This Recipe

Yield:makes 1 quart
Active time:10 minutes
Total time:2 weeks
Special equipment:sharp knife, 1 quart jar
This recipe appears in: In a Pickle: Small Batch Sauerkraut


  • 1 small cabbage (approximately 2 pounds)
  • 1 tablespoon sea salt
  • 1 teaspoon caraway seeds (optional)


  1. 1

    Remove core from cabbage. Cut in half and finely shred.

  2. 2

    Place cut cabbage in large bowl and sprinkle salt on top.

  3. 3

    Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.

  4. 4

    When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.

  5. 5

    Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).

  6. 6

    Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.

  7. 7

    Loosely cap the jar and place it in a cool, dark spot.

  8. 8

    Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).

  9. 9

    After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: