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Small Batch Sauerkraut

Jackie Gennett - Grass is Greener
Monroe, WI

Chef demonstration
Soups & Sides
All seasons

The result will be a live, fermented kraut
  • Two heads green cabbage
  • Kosher or Sea Salt (Do not use table salt)
  • Four large mason jars, clean lids. (we use half gallons)
  • Pail or Large Pot (not aluminum)
  • Potato Masher
  1. The keys to making sauerkraut include a correct salt ratio, anaerobic conditions for the cabbage, temperature and time. 
  2. Remove outer leaves of cabbage and save. Remove core of cabbage. Chop cabbage into 1/2 inch strips. Once the cabbage is chopped, it is important to weigh it. In a large mixing bowl, add kosher salt equaling 2.25 percent of the cabbage's weight. Mix gently and let sit for 2 hours. 
  3. Place cabbage in a pail or pot, in layers of three inches at a time. With your masher, press or pound cabbage until it is firm and the water of the cabbage is released and visible. Continue until all cabbage is pressed. 
  4. Remove cabbage and very tightly pack in jars, 3/4 full. (The kraut will expand in the jar as it ferments, be sure to leave this space.) Add any leftover water from the pail to each jar. The cabbage should be compacted in the jar and covered with liquid. (This is achieved by pressing really, really hard.)
  5. Once the cabbage is covered with liquid, fold one of the outer leaves and place it on top of the chopped cabbage.  Close the jar. Let sit for 7 to 14 days on a counter about 68 degrees. 
  6. The lid may expand as gasses build in the jar, this is okay!
  7. When you're ready to try your kraut, remove and discard the outer leave that is at the top of the jar. Enjoy! 

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