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Homemade Sauerkraut

Serves: 8
Hands On Time: 
Total Time: 


1 (2 1/2-pound) head green cabbage, cored and thinly sliced
1 tablespoon kosher salt
2 teaspoons caraway seeds


In a large bowl, combine the cabbage, salt and caraway seeds. Use your hands to massage the salt into the cabbage until the cabbage is tender and has given off a significant amount of liquid, about 10 minutes.

Divide between glass jars and press down to slightly cover cabbage with brine. Loosely seal the jars and let sit at room temperature until bubbles begin to form inside the jars and the cabbage has softened and begins to taste tangy, about 5 days. (This time will vary depending on the ambient temperature in your kitchen; warmer spaces will ferment the kraut more quickly than cooler spaces. We recommend beginning to check the kraut after 3 days.) Once you're happy with the flavor and texture, firmly seal the jars and refrigerate until ready to serve.

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