Go Back

Homemade Sauerkraut with Caraway Seeds

Prep Time 20 mins


  • Mason Jar + Lid
  • Fermentation Weight (or stone with plastic baggie)
  • Cutting Board
  • Kitchen Scale
  • Sharp Knife
  • Large Bowl
  • Coffee Filter
  • Rubberband


  • 1 Head Cabbage
  • 1 1/2 to 2 teaspoons Salt, per pound
  • 2 teaspoons Caraway Seeds optional


  • Peel off the outer layers of the cabbage leaves. The first 2-3 leaves should be fine. And cut out the core from the cabbage.
  • Weigh out the cabbage you intend to use for your sauerkraut and then rinse your cabbage to be sure it's clean of any dirt and debris.
  • Finely slice the cabbage (or use a food processor) and then transfer the sliced cabbage into a bowl.
  • For every pound of cabbage that you're turning into sauerkraut add 1 1/2 teaspoons of salt to the cabbage in the large bowl. For example, 3 pounds of cabbage would be 4 1/2 teaspoons of salt.
  • Toss the cabbage and salt around and let it sit for approximately 10-15 minutes to allow the cabbage time to release its juices.
  • Give the cabbage a good massage and then transfer it to a clean (pre-washed) mason jar.
  • Pack the cabbage into the mason jar with a cabbage tamper or wooden spoon. Make sure to get out all of the bubbles and to press the cabbage down so that the juices come to the top.
  • Once all the cabbage is in the jar and pressed down top the cabbage with any juices left in the bowl and add the fermentation weight (place a rock in a sanitized Ziploc if you don't have a fermentation weight).
  • Secure a coffee filter with a rubber band over the top of the mason jar to keep any debris out of the fermentation.