Homemade Sauerkraut

Homemade Sauerkraut

Homemade Sauerkraut

Course Side Dish
Cuisine Chinese


  • Scale
  • Wide-Mouth Glass Jar or a Pottery Bowl and Peice of Muslin


  • 1 Head Cabbage
  • Various Chilis Add to taste
  • 1 Clove Garlic
  • .8 oz Salt


  • Chop, grate, or cut your favorite type of cabbage into strips. Chop the carrots, chilis, and garlic. Using a scale, weigh out .4 ounces of salt per every pound of vegetables (1 lb vegetables = .4 oz salt). With very clean hands, mix the cabbage, veggies, and salt together in a big glass bowl.
  • Let it sit. Massage the mixture over several hours, allowing the water to release from the vegetables, so it becomes a little soupy. After 5 or 6 hours, put the water and cabbage in a wide-mouth glass jar—or a nifty vegetable fermenter—and pack it down as much as you can to press out the air.
  • Cover the top of the jar loosely with muslin, and refrigerate for approximately four days. Make sure you can see water on top—if you can’t, add more. Open and eat! (Keep stored in the refrigerator.)