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Sauerkraut Recipe

Prep Time 30 mins
Total Time 30 mins
Course Sides


  • 8 tablespoons pickling salt
  • 8 tablespoons cider vinegar
  • water
  • 4 1- quart jars


  • Chop cabbage into small pieces. Loosely pack cabbage into 1 quart jars. Don't fill the jar completely; leave about 1-inch from the top of each jar free.
  • Add 2 tablespoons canning and pickling salt and 2 tablespoons vinegar to each jar. Fill the jars with water leaving about ½-inch from the top free.
  • Place lids and rings on jars; slightly tighten the rings (should be loose). The fermenting cabbage will cause the jars to expand and seal in about 10-12 days. Place the jars on newspaper in a cool dark place. Let stand 2-3 weeks before eating.


It takes about 10-12 days for lids to seal.
Yields about 4 quarts.
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