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4 from 1 vote

Homemade Sauerkraut


  • 1 head of cabbage cored and finely shredded
  • 1 tablespoon good salt kosher is okay, sea salt is better
  • 1 teaspoon carraway or fennel seeds
  • 1-3 tablespoons of distilled water


  • Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit.
  • Pack it into a quart jar, using the end of a wooden spoon to really force it down.
  • Top it off with just enough water to cover.
  • Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.