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1.Homemade Sauerkraut

Prep Time 15 minutes
Course Side Dish
Servings 8 People


  • 1 Medium sized Cabbage
  • 1 1/2 tbsp Kosher salt
  • 1 tbsp Caraway seeds(optional for flavour)


  • Cut eight wedge out of the cabbage and thinly slice it crosswise.
  • Put the thinly sliced cabbage in a bowl and add salt.
  • Rub the salt in the cabbage for 5-10 mins and add caraway seeds.
  • Put all the mixture into a clean jar, cover the jar with a cloth, and fix it with a rubber band.
  • Keep the jar in a cool and dry place away from sunlight.
  • Check it every 24 hours and press it downwards. Put a small mason jar to weigh it down.
  • Add 1 cup of water with one teaspoon salt (if needed) afterwards.
  • Leave it for 3 to 10 days at 65 degrees F to 75 degrees F.
  • After three days, you can check if the sauerkraut is according to your taste. If not, ferment it for more days.
Keyword Sauerkraut