Classic Recipe for Sauerkraut

Try this classic recipe for sauerkraut with step-by-step instructions for preparing and preserving.

| June 25, 2013

Classic Sauerkraut

Learn how to make this classic recipe for sauerkraut.

Photo By Fotolia/Jiri Hera

Make homemade preserves that reveal a world of endless flavor combinations with the help of The Preservation Kitchen (Ten Speed Press, 2012). Author, restaurant owner and renowned chef Paul Virant with Kate Leahy provides expert preserving techniques and sophisticated recipes for everything from salads to cocktails. In this excerpt from part one, “In the Jar,” is a classic recipe for sauerkraut that is tasty and easy to make.

You can purchase this book from the MOTHER EARTH NEWS store: The Preservation Kitchen.

Classic Recipe for Sauerkraut


24 cups Green cabbage, sliced finely or shredded (97% of total volume)
1/4 cup plus 1 tablespoon Kosher salt and 3 tablespoons for making the weight (3% of total volume, not including the salt in the weight)


1. In a tall, large ceramic crock or food-grade plastic container, mix the green cabbage with 1/4 cup plus 1 tablespoon of the salt. Using a mallet, pound the cabbage to encourage it to release water. Or simply crush the salt into the cabbage with clean hands. (It may be easier to do this in a large, wide bowl.) Cover and set aside. It will take about 12 hours for the cabbage to release enough water to form a brine.

8/12/2013 1:40:41 PM

This method is too complicated  ... we are preparing this in Russia for centuries much much easier and without a special equipment (need a glass jar only)

mother earth news fair


Feb. 17-18, 2018
Belton, Texas

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, hands-on workshops, and great food!