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How to make Sauerkraut in a jar easy recipe

M Updated July 05, 2016
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How to make Sauerkraut in a jar easy recipe

Background Info

This recipe was requested by Helen on our Facebook page so here it is. There are several ways to make Sauerkraut this is the way I do it but feel free to experiment using this simple jar method as a base.

Recipe Info

Prep Time
30 mins
Cook Time
3 - 30 days for fermentation
Serves or Units
8 medium sized jars


1 x Large jar fitted with airlock (for lacto fermentation) to allow CO2 to escape without letting oxygen to get in (4 litre Fido jar in this example)
1 or 2 Cabbages
Qty Fine sea salt (or pickling salt)


  1. Cut cabbage fine - I do this with a sharp large kitchen knife by first cutting the cabbage in half removing the hard stem from the base etc and then slicing as thin as possible.
  2. Fill the bottle/jar about 1/4 full of cabbage.
  3. Sprinkle about 1/2 teaspoon of fine sea salt onto the cabbage then using your fist (or a wooden bruising implement) push down and work it until the water comes out and over the bruised cabbage - this takes some time to do so be patient!
  4. Keep repeating the above step until the jar is full (or you run out of cabbage). You should end up doing about 4-6 times and finish with the cabbage submerged in it's own juice/water.
  5. Weigh the cabbage down with something (such as a small saucer or glass weight, or a cabbage leaf folded over and squished into the top of the vessel so the shredded cabbage stays UNDER the juice.
  6. Leave it ferment on a kitchen bench or in a cupboard for about 2-3 days then start tasting - the fermentation process also eats salt so as it ferments it should actually get less salty. Fermentation should take between 3 - 30 days (usually about 2 weeks).
  7. Keep tasting until it is to your liking and once you are happy place in the fridge to slow the fermentation process down.

That's all there is to it!

If the mix in the bottle starts to dry out or simply needs more liquid to keep the cabbage under, top up the liquid with a brine mix of 1 x tablespoon of fine sea salt per cup of water. 

To slow the fermentation process down (once made) store the Sauerkraut in the fridge. 

Sauerkraut will keep for about a year in the fridge; however, I have kept Sauerkraut for almost 2 years and it was still excellent to eat. If the Sauerkraut goes mouldy or smells horrible then do not consume as it most likely has gone rancid. 

You can also re-bottle the Sauerkraut into smaller jars to keep or give away be sure to check out the videos linked in this recipe for how to re-bottle and extra information.

The fermenting process does NOT need to be done in a dark place - that is a myth. 

Feel free to add your input, review, or ask questions about this Sauerkraut recipe.  

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