Small Batch Sauerkraut Recipe


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.

Recipe Facts

Active: 10 mins
Total: 336 hrs
Serves: 16 servings
Makes: 1 quart

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  • 1 small cabbage (approximately 2 pounds)

  • 1 tablespoon sea salt

  • 1 teaspoon caraway seeds (optional)


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

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

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

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

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

  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. 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.

Special equipment

sharp knife, 1 quart jar

This Recipe Appears In

Nutrition Facts (per serving)
13 Calories
0g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 13
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 401mg 17%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 21mg 106%
Calcium 28mg 2%
Iron 0mg 1%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)