First Name:
Primary Email:

we keep your email and name private

More German Recipes 


Small Batch Sauerkraut


Our German Recipe Cookbook

Another great
Kitchen Project


Prep time: | Cook time: | Total time: | Yield: 8 cups , Serving size: 1 cup | Calories per serving: 33 gr| Fat per serving: 0 gr | carbs per serving: 21 gr | protein per serving: 2 gr

Making Small batch sauerkraut on your countertop is something that I do on a regular basis, usually every week. This falls into the category of fermented vegetables which are quickly growing in popularity because of the natural pro-biotics in them especially Lacto Bacillus.

If your a stranger to these terms well they are not a stranger to you. Lacto Bacillus is a bacteria that is very friendly to your digestion, it kills the bad bacteria in your tummy and creates a nice environment for digestion.

You can get these pro biotics in other fermented vegetables, yogurts and even buy pills. Some nutritionists believe you should start small but work up to having a half a cup or so with each meal and you will see a big difference in your tummy's health.

I have found that even 3-4 days will ferment your kraut to where it has a wonderful natural tang and delightfully crunchy. I then jar it up and it keeps fermenting in the fridge for a week to 2 weeks. Many recipes you will find online use way too much salt. While this will preserve the food, it tends to retard or kill the development of pro biotic bacteria.


1 medium head of cabbage about 4 cups shredded
10 grams or 1 heaping tablespoon kosher salt (9 grams)
Don't use an iodized salt or sea salt

1 1/2 quarts of water left out over night to get rid of the chlorine
You can boil the water also for 15 min. and let cool
1 1/2 slightly heaping tablespoons Kosher Salt ( 16 grams)
Don't use an iodized salt or sea salt

Ceramic crock, ceramic or glass bowl or glass canning jar
put through dishwasher or sterilize.Jar filled with water for a weight

printer friendly           Metric Conversion Chart



Shred the cabbage with a knife or a slicer
like this one.

Sprinkle a tablespoon of salt onto the cabbage and work in with your fingers.

Work the salt into the cabbage and let sit for a while 20 min to 2 hours.

Put the cabbage into your fermenting vessel,crock or a sterilized mason jar.

The cabbage should produce plenty of juice all on it's own. If you don't get enough to keep the cabbage covered then add brine

Add the Kosher salt to the water and stir till dissolved. It is important to use a salt that is free of iodineand flow agents that can hurt the fermentation. Sea salt has impurities in it that also can harm the development
of the pro biotics like lacto bacilus. If you boil the water instead of letting it sit out for 24 hours to get rid of the chlorine,
boil for 15 minutes. Let cool before you pour the brine over the cabbage.


Fill the water to a 1/2 inch above the plate so it makes a seal and locks out the oxygen

It is important to keep the water level above the cabbage. The time honored method is to keep a plate on top of your crock and use a weight. My grandma used a rock, here I used an empty clean canning jar filled with water.

If you are going to ferment the cabbage in a quart jar, which I like to do, then after you have salted and let the cabbage sit a few minutes, pack it in the jar and push it down with your fingers.

The juice will rise above the cabbage and many times make it's own oxygen seal. If a few leaves float to the top it is no big deal.

To the right is another way to make a vapor lock.
Place a sloping sided glass into the opening of your jar.

You still need to keep the cabbage covered with water. If you can't seem to get enough water then you can always add brine.

Let the Kraut sit for at least 3 days. The household temperature should be between 65 degrees and 75 degrees F.
Above 80 degrees F the kraut will be a bit mushy.
I taste it each day to see how it is doing. If a white scum forms on top
it isn't harmful just skim it off. If a pink scum forms it is best to throw it out.


In 3 days my Sauerkraut looks like this and tastes crunchy and wonderful!
I put it into a canning jar or other glass container and cover with the brine.
It will continue to ferment slowly in the fridge. It lasts a week to 2 weeks.
Usually after a week I will use the rest in cooking.

You can get creative with your sauerkraut and add apples, carrots, and other vegetables.

You can add spices like pepper, ginger, caraway, juniper berries to season it.

Here is a batch I made with both white and red cabbage and one clove of garlic. This is enough to give
a nice background flavor that compliments the tang of the cabbage.


Product Links and more Recipes

More information about Lacto Bacillus




Special Fermenting Crock Pot, 5-Liter  

Search for all kinds of Ceramic Crocks Here
at and other companies.


Mustard Pickles

Vegetable Pickles


Our Family

from a
German Grandma

Browse Through Our Book Here

Comes with 28 Bonus Step by Step Recipes with color pictures.

See the whole list of Bonus Recipes with step by step pictures




Looking for another recipe?

Enter your recipe request and search


Where to shop for German Foods and Things

I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter
Shop for German Food

Go here and search for all kinds of German Food

Shop for German Clothing,
Cooking equipment for German Food,
Fun German stuff

more information

Come in and Shop!

From the German Plaza

Do you have a question or comment on this recipe?
make sure you put the recipe name in the subject line

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recommendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links




Back to top

E-Mail The Webmaster
© 1998- to present The Kitchen Project 

Last updated November 10, 2017