DIY Sauerkraut

Sauerkraut is a PA Dutch specialty, on New Year’s Day and all year long! Making it at home is a process — we’re not gonna lie — but, once you get the hang of it, it’s not such a big deal. And the reward for your efforts are big: wildly flavorful, probiotic-rich, tangy and delicious fermented cabbage, perfect for dressing hot dogs, sandwiches, salads and more!

Homemade Sauerkraut

4 large heads of cabbage will make approx. 20 lbs. sauerkraut


  • Whole heads of cabbage
  • Salt


  1. Remove and save outer leaves of cabbage.
  2. Chop cabbage and place in a large bowl.
  3. Toss cabbage with salt, using 3 tablespoons salt for every 5 pounds of cabbage (do in batches if you need to).
  4. Place salted cabbage into a large crock and stamp down with a potato masher to release brine from cabbage. Repeat, layering cabbage until crock is ⅘ full.
  5. Layer reserved outer leaves on top to cover chopped cabbage.
  6. Place weights on top of cabbage. There should be ¼” water/brine on top of cabbage.
  7. Cover with a lid, or a large plastic bag partially filled with salted water.
  8. After 2 to 3 days at 64°–68° temperature, move to cool, dark place and store for 4–6 weeks at 60°–64°.
  9. Remove lid and discard outer leaves. Enjoy or store in the freezer in resealable bags for later use.

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