• Prep Time 15 min. with 3 to 5 days of culturing
  • Cook time none
  • Yield 2 quarts


Put  all the ingredients in a large bowl. Pound with a Sauerkraut Tamper or a meat hammer for about 10 minutes or until the cabbage is soft and juicy. Place in a quart-sized mason jars and press down firmly with a tamper or meat hammer until juices come to the top of the cabbage. Add a little filtered water if necessary. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage or your refrigerator. I check on the pressure building up in the jars and if it is too much, I undo the top of the jar to release the pressure. The kraut will last about 6 to 9 months. I like to keep mine about a month in my fridge and then start to eat but you can eat it right away also.

Healthy meal served with traditional sauerkraut

Healthy meal served with traditional sauerkraut



Order your own Kraut Tamper

Order a copy of the most used book in my house, Nourishing Traditions