How To Make Sauerkraut Recipe | Easy Homemade Sauerkraut Recipes
Here's how to make sauerkraut recipe!
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Step by step process on how to make easy homemade sauerkraut in 3 different ways!
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00:00 intro
00:39 shopping for ingredients
02:04 how to make sauerkraut recipe - 3 ways
02:34 how much sauerkraut to eat
02:54 tools you need
07:13 free bible health ebook
07:46 shredding the cabbages
11:06 salting and mixing
12:17 how to make sauerkraut recipe (russian)
14:40 how to make kimchi
16:06 Reclaim retreat 2025
16:44 adding seasonings
17:14 packing russian sauerkraut in jar
27:15 packing kimchi in jar
31:38 wrap up
How to Make Sauerkraut at Home: A Simple Probiotic-Packed Recipe
If you've ever wondered how to make sauerkraut at home, you're in the right place. This humble, fermented cabbage dish is not only delicious—it’s also rich in probiotics, making it a nourishing addition to any meal. Whether you're curious about homemade sauerkraut recipes, want to try homemade sauerkraut in a crock, or prefer to make sauerkraut in a mason jar, this post will walk you through everything you need to know.
Simple Sauerkraut Recipe (Mason Jar or Crock)
This homemade sauerkraut recipe is flexible—you can make it in a classic fermentation crock or a mason jar, depending on what you have at home.
Ingredients:
1 medium green cabbage (about 2 to 3 pounds)
1 to 1.5 tablespoons of sea salt ( I use Redmonds salt)
Optional: caraway seeds, juniper berries, or garlic for extra flavor
Equipment:
A large mixing bowl
A fermentation crock or wide-mouth mason jar (quart or half-gallon size)
A weight (you can use a clean stone, small glass jar, or fermentation weight)
A clean towel or lid
Optional: airlock lid if fermenting in a jar
How to Make Homemade Sauerkraut in a Jar
Prepare the Cabbage
Remove any damaged outer leaves. Slice the cabbage thinly (a mandoline slicer works well). Place it in a large bowl.
Add Salt
Sprinkle the salt over the cabbage. Massage with clean hands for 5–10 minutes until the cabbage softens and releases liquid.
Pack the Jar
Transfer the cabbage and brine to your mason jar or crock. Press it down firmly with your fist or a tamper. The brine should rise above the cabbage.
Weigh It Down
Place a fermentation weight or clean object on top to keep the cabbage submerged.
Cover and Ferment
Cover with a cloth (if using a crock) or secure a fermentation lid on the jar. Let sit at room temperature (around 65–75°F) for 1–4 weeks. Taste after 7 days. The longer it ferments, the tangier it gets.
Store It
Once it reaches your desired sourness, move it to the fridge. Storing homemade sauerkraut in the fridge slows fermentation and keeps it fresh for months.
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