How to Make Sauerkraut – The Quart Method
When my daughter was a toddler, she LOVED sauerkraut. (She still does.) She called it “sauercrap” and we laughed our heads off every time she said it.
Any sauerkraut fans out there?
Sauerkraut seems to be having a resurgence in the last few years as people are learning how beneficial sauerkraut and other fermented foods can be for your gut health.
If you’ve only tried the bottled sauerkraut from the grocery store, you really need to give the homemade version a shot.
When I was in my 20s I spent 18 months as a representative for The Church of Jesus Christ of Latter-Day Saints in Austria.
(Yes, the hills are alive, my friends.)
When I returned home, I was shocked by two things — 1) Wienerschnitzel Restaurants (hot dogs are neither schnitzel, nor are they “Wiener” aka Viennese.) and 2) How gross grocery-store sauerkraut was.
I have fond memories of seeing older Austrians spreading cabbage out on their countertops. I’m not sure what method they used for making sauerkraut (and I regret finding out), but I found an easy method (that takes up much less counterspace).
It just takes a little patience, as all fermented products do!
How to Make Sauerkraut
To make 2 quarts of sauerkraut, shred 5 pounds of cabbage.
I used the shredding attachment on my food processor. If you have something similar (like the slicing/shredding attachment on a Kitchen-Aid mixer) I’d highly recommend it.
Next, you’ll need some pickling salt, which is just plain salt. (No iodine or anything added.)
It’s cheap and available at just about every grocery store.
Sprinkle it on your cabbage, give it a good mix, and go do something else for a couple of hours — like sterilizing a couple of quart-sized mason jars. I just run mine through the dishwasher.
When you get back your cabbage will have wilted slightly.
Now take out your potato masher, a meat pounder, or a large, heavy-bottomed glass and smash that cabbage to smithereens.
You really want to release as much moisture from the cabbage as you can.
See how the cabbage’s volume has reduced significantly? That’s a good thing.
You’ll want to keep smashing it until you can see liquid collecting at the bottom when you press hard with your masher.
Now, transfer the smashed cabbage (and juices!) to the quart jars. (I really love my canning funnel.)
Really smash it in. It’ll fit.
You’ll know you pounded the cabbage enough if it releases enough of its own liquid to cover the cabbage once pressed into the jars. If it’s close, just add a little salt water until the jars are full. (There are notes about this in the recipe.)
Put lids on the jars (loosely) and place them on a plate or a tray to catch any juices that will most likely escape from the jars. Not most likely. Juices will come out. I’m not sure why but it happens and it’s messy.
As you wait, yo
Now we wait.
For a couple of weeks.
No, really.
As the days go by, check on it. If foam starts forming at the top, just skim it off. Bubbles will start to form inside the jar and rise to the top. And the cabbage will change from it’s pretty spring green color to a warmer, yellow-green hue.
After two weeks, start tasting it. If it tastes more salty than pickled, then it’s not ready yet. The process could take anywhere from 2-6 weeks, depending on the temperature. I had a batch finish in 2 weeks once and 5 weeks another time.
If the sauerkraut still tastes pretty salty, try rinsing a little off first, but not more than you plan on eating right then.
Sauerkraut will last in the refrigerator for several months! It was so nice to have the real stuff after ahem . . 10 years without.
And, do me a favor and grill up your favorite sausage or brat and eat it with a side of sauerkraut and some whole-grain mustard — that’s a real German/Austrian culinary experience right there.
Recipes Using Sauerkraut
I have a few recipes using sauerkraut on my site, but I plan on making more!
Hot German Potato Salad with Sauerkraut

Homemade Sauerkraut
Making homemade sauerkraut is easy! All you need is a bunch of cabbage, pickling salt, and a couple of quart-sized mason jars.
Ingredients
- 5 pounds trimmed green or red cabbage
- 3 Tablespoons pickling salt
Instructions
- Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want.
- Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.
- Pound the cabbage using a potato masher, a meat pounder, or a heavy-bottomed glass. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water.
- Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will try (successfully) to escape. Store where the temperature remains fairly steady, between 60 and 70 degrees F.
- Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.
- Check the sauerkraut every few days and skim off any foamy stuff that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place.
- Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.
- Store finished sauerkraut in the fridge for several months.
Recommended Products
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Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars.
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KitchenAid KE008OHAQA Classic Wire Masher, One Size, Aqua
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Slicer Shredder Vegetable Cutter Attachment - Electric Salad Makers fit all KitchenAid Stand Mixers - 3 Slicing Blades and Blades Cover - Silver and Black
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Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor, Gunmetal
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Roots & Branches Home Canning Funnel, Fits Wide Mouth & Regular Mason Jars, Red
This definitely looks WAAAAY better than the store bought stuff!!
Looks delicious! I have never tried the Quart Method, we have one of those water sealed, fermentation crocks! We pretty much have a crock going at all times. Thanks for a great post!
I’ve never had sauerkraut before…..and the only way I’ve seen people eat it is as a hot dog topping. Enlighten me, Natalie! How else would I eat this?
In Austria it’s usually eaten as a side dish along with some sausages, spicy mustard, and dumpling-things called knoedl. The sausage-sauerkraut-mustard combo is classic. It tastes kind of pickle-y so it’s great on sandwiches (Ruebens!), hot dogs, potato salad and that sort of thing.
Love, love, love sauerkraut (served a mission in Munich 27 years ago. Oh to be as young as you again). Have never tried making my own but think I’ll have to give this a try! Thanks!
Good to hear!! They actually combined our mission with the Munich one while I was over there, but I never got to serve in Germany. Munich is beautiful!!
Yay for Austrian food! This recipe looks great; I’m a big fan of sauerkraut. I’m a little concerned about the logistics of the pounding, though. Was there a lot of salty cabbage liquid flying around as you pounded? Did you just pound it in the bowl? I can see that working with the bottom of a jar (as long as it’s not a glass bowl), but I’m trying to picture how you would use a meat pounder. Seems like you would have to pour the cabbage out into a jelly roll pan or something first…
Actually, no there isn’t a lot of liquid. I don’t recall any of it flying around, either. I think the meat pounder would be held like a knife and you’d just stab the top of it into the bowl… ? I don’t have a meat pounder, so I used an empty jar.
This looks great! I have a question about the lids for the jars. Do you use the standard canning jar lids? How tight should it be? Any other suggestions? Thanks!
Oh I’m sorry, I see it in the recipe now. I must be brain-dead this morning!
Great – glad you figured it out :)
As a Czech-girl – I stand 110% behind your “krautification” :) Fantastic!
Krautification! I love it! I didn’t know you were Czech. We met a lot of Czechs in Austria, and they were so nice!
This is similar to making kimchi which I made last week! Love fermented foods :-)
I adore sauerkraut but I have never tried making it myself! This sounds awesome… Thank you for this recipe :) I think I’ll try this with some red cabbage!
I have a recipe from an older German family friend- no joke the recipe calls for 100lbs of cabbage and 2lbs of salt, says to punch it down real hard, and to cover it with a clean heavy rock.
I think your recipe is more up my alley:)
Hey there,
Todd makes this every couple of weeks. He wants me to try it and I never do. Yours looks good and I may have him try this. He makes his own vinegar so he is really into stuff like this.
Take care~
Diana
I am definitely trying this.
I saw a receipt that told you to “burp” it every couple of weeks to let the gas escape. What do you think?
I think that’s fine. If you’re tasting every week or so after a couple of weeks, then it’ll get the “burping” it may need. :)
Just had to give this a thumbs up. Finally tore into our first jar this evening and the kids loved it. Thanks for a great recipe and good instructions. Now I have to make several gallons to satisfy everyone!
Do I need to use a glass jar? Can I use a plastic bucket with a lid?
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I make it and put hot peppers in it because I like it spicy . I keep a jar in the fridge to eat on whenever I want a bite or two of something to hold me until the next meal. it is good for your gut.
Adding hot peppers is a fabulous idea.