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–+ servings
a jar overflowing with sauerkraut

Sauerkraut In A Jar

Homemade Sauerkraut in a Jar is one of the easiest recipes to make. It only takes three ingredients and a mason jar.
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Prep Time: 15 minutes
Inactive Time: 7 days
Total Time: 7 days 15 minutes

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American
Keyword: How to make sauerkraut in a jar
Servings: 4 cups
Calories: 5kcal
Author: Anne

Equipment

Scale this Recipe 4 cups

Ingredients

  • one medium to large head of cabbage
  • 1 tablespoon sea salt
  • 1 tablespoon caraway seeds

Instructions

  • shred the cabbage using a food processor or mandolin slicer and place it  into a large bowl
  • sprinkle the cabbage with sea salt and set aside for about 10 minutes to allow cabbage to release water
  • once the cabbage starts to release water, use your hands massage the cabbage for a few minutes to expel more water
  • stuff the cabbage into a wide mouth 1-quart mason jar pressing down with your hands as you go
  • once all of the cabbage is in the jar continue to press until liquid covers all of the cabbage
  • place a smaller glass or weight onto the top of the cabbage
  • cover the jar loosely and allow it to sit at room temperature for 5 to 10 days.
  • NOTE: fermentation will happen faster in warmer temperatures and it will take longer in cooler temperatures

Notes

  • Use red cabbage in place of green cabbage or use a combination of both
  • Add 1 to 2 shredded carrots to the cabbage
  • Add 2 cloves of chopped garlic or jalapeno peppers

Nutrition

Serving: 0.5cup | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1744mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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