Sauerkraut anyone?

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Staff member
I eat it on rare occasion but have never made it. Is it hard? How long do you have to age it?


Super Moderator
Staff member
Supe easy!
Wash and Shred your cabbage. Soak it in a heavy brine solution for about 2 hours. Pack and clean quart jars, I find Wide Mouth Jars are the best. Pack tightly, and cover with brine leaving 1/4 inch headspace. Place Lids on lightly. Do not tighten Lids down, the band is only to keep the lid from falling off not to tighten it down. Place on a jelly-roll pan or something to catch to overflow liquid. Age 6 to 8 weeks, adding brine as the cabbage ferments.
Process in a water bath for 20 minutes. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to