Homemade Sauerkraut

If you have an extra head of cabbage, a little salt, and a few days to be patient; you have sauerkraut! This incredibly easy, cheap, and delicious recipe can make even the sauerkraut haters come around! So, give this one a try and ENJOY!


  • 2 medium heads of cabbage; red or green
  • 4 tablespoon kosher salt or sea salt
  • 2 quart size glass jars


Remove the outer leaves from the cabbage, slice in half, and remove the core.

Cut the cabbage into thin strips and place into a large bowl; add the salt.

Using the back of a wooded spoon, mash the salt and cabbage together until you start seeing a liquid appear; about 5 minutes.

Fill a sanitized glass jar with the cabbage and salt mixture, leaving one inch of airspace at the top.

Place a weight on the top of the cabbage and seal the jar tightly.

Store on a cool place for 7 days or until you start to see the mixture bubble.

Move the jar to cold storage and the kraut is ready to eat right away.



Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410