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Homemade Sauerkraut

Course Side Dish
Cuisine American, Baltic
Prep Time 15 minutes
Servings 1 Lg. crock


  • 1 head green or purple cabbage
  • 2-4 sticks carrots, shredded (optional)
  • 1 Tb caraway seeds
  • 2 Tb sea salt


  1. Core and shred the cabbage and carrots.  Place in quart jars and press down firmly until juices come to the top. 

  2. Add caraway seeds and salt.

  3. Pound with a wooden pounder for 10 minutes until juices are released.  The top of the cabbage should be at least 1 inch below the top of the jar.

  4. Cover tightly and keep at room temperature for 3 days, or until desired flavor. 

  5. Transfer to refrigerator and enjoy immediately or allow it to improve with age.