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How to Make Sauerkraut


  • 2 large heads of cabbage
  • 4 – 1 quart jars sterilized
  • water
  • 4 tsp vinegar separated
  • 4 tsp canning salt separated
  • 4 tsp sugar separated


  1. Rinse your cabbage and remove the outer leaves that may have dents or abrasions.
  2. Starting at the bottom, cut each cabbage into 4 quarters. This makes it a little easier to then remove the inner core of the cabbage and discard.
  3. Continue to cut the cabbage in thin strips. Cut those strips in half as well.
  4. Meanwhile, bring a large pot of water to a boil.
  5. Pack the cabbage into 4 separate quart jars. You’ll want to pack it firmly as the pieces will become softer and condense after being heated. Just be careful not to tear or bruise the cabbage strips in the process. If you have extra cabbage leftover just set it aside, you may be able to use it later once you add the water to the jars.
  6. Add 1 tsp. of sugar, 1 tsp. of salt, and 1 tsp. of vinegar to each jar.
  7. Pour the boiling water in each jar. Use a spoon to press the cabbage back down if it begins to rise with the water. If you notice this freeing up space in your jars, go ahead and add any additional cabbage had leftover. Leave a 1-inch headspace in the jars.
  8. Try to remove any bubbles you see in the jar. I like to use the opposite end of a spoon or any other kitchen utensil. Wipe the rims clean and attach your lids securely.
  9. Process your jars in a hot water bath for 20 minutes. Remove and set aside to cool. Allow your jars to sit undisturbed for at least 10 days to "pickle". A dark, cool pantry is ideal for this.

Recipe Notes

Contact your local extension office for information on altitude/temp/timing changes for all canning recipes.