Sour Kraut
Print This Recipe
Yield: Fermented vegetable recipes in 1/2 gallon (or 2 quart) jars


  • 3.5 pounds cabbage (~1-2 heads of cabbage)
  • 1 tbsp salt
  • Caraway, cumin, dill, juniper berries or whatever spices you like!
  • 3 small cloves of garlic


  1. Shred the cabbage (plus other veggies that you like - ginger, carrots, beets, radish, turnip) and put in a bowl. Sprinkle the salt over the vegetables. Add garlic and any spices or herbs. Knead the vegetables to bring out the moisture. If you knead it a l
  2. Pack into a jar until about ¾ full (when it is fermenting it tends to expand). Press down on the mass when you have it in the jar and there should be some moisture which rises to the top. Make sure there is a bit of liquid covering the cabbage.
  3. Cover the jar with a dishcloth or cheesecloth and a loose-fitting lid. Write the date you made it on the jar. Put in a dark place to ferment for one week. Then put into a refrigerated place for 5 weeks. It should be ready beginning 6 weeks after you have

Looks Too Dry?


If it looks too dry, add a salt and water brine to the cabbage until it is fully submerged. To make the brine, dissolve 1 teaspoon of water into 2 cups of water.
Main Ingredients: