Sauerkraut by Sigrilina -- A classic of eastern Europe, it tastes great as a side dish and alone topping some bread.

A classic of eastern Europe, it tastes great as a side dish and alone topping some bread. Skip to the recipe.

As a good descendant of Polish I love fermented foods and Sauerkraut holds a very dear place in my heart. My grandpa used to chop it by hand, I’m lazy so I grate it with an accessory of my food processor.

This recipes is more a rule than a recipe, for every 2.2 lb of chopped cabbage you add 20 grams or a tablespoon salt. Of course, you can change it, if you are making more or less as long as you keep the proportions it will turn out fine.

As with more traditional recipes there is more than one way to do it, this is my family version and it requires no fancy equipment, just by compressing the cabbage. You’ll notice that as time goes by the weight will begin to sink even if at first it doesn’t completely. Also be aware that fermentation times varies with climate, if it is really hot and humid it will take less time, around 10 days. If on the other hand it is cold you can wait the whole 15 days.

You could also use purple cabbage instead of white but it is sweeter so keep that in mind.

I find that making fermented food at home is not complicated at all and as a matter of fact is quite easy. You should, of course, be careful to sanitize everything before use and to store only in sterilized jars. The easy way to sanitize the utensils is to use rubbing alcohol that is formulated to include 70 percent isopropyl alcohol. Yet I always do both for jars, first I clean with alcohol and then I boil the jars and let cool on a clean space.

If fungus forms you have to throw it away. The smell of fermented food is quite particular so this is a tricky tip, but if it smells faul then also throw it away.

Let me know if there is anything else you need to know!


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serves: 2.2 lb
prep.: 2 hoursh 15 min
fermentation: 15 daysd


  • 2.2 lb of white cabbage
  • 1 tablespoon of pink Himalayan salt
Sauerkraut by Sigrilina -- A classic of eastern Europe, it tastes great as a side dish and alone topping some bread.


Step 1 Remove the outer leaves and wash them, set aside.
Step 2 Cut the rest of the cabbage in chunks and grate finely or chop by hand. The finer you chop it the faster it will ferment.
Step 3 Then weight the grated cabbage and add the amount of salt necessary. In case you skip the introduction, for every kilo you add 20 grams.
Step 4 Mix the salt with your hands so it fully mixes with the cabbage. Let rest for 2 hours.
Step 5 Move to a sterilized jar and cover the top with the outer cabbage leaves.
Step 6 Place a jar full of water on top of it so it will sink and the liquid will cover the leaves.
Step 7 Check daily to see if you need to add more weight.
Step 8 If you notice that it is not releasing enough liquid, you can add brine, a mixture of one cup of water with salt. The cabbage was probably not fresh enough.
Step 9 Let rest for 10 or 15 days according to climate.
Step 10 Once the fermentation time is done, remove the leaves from the top. Cover with a lid and store in the fridge.


  • Sauerkraut can last for many months in the fridge as long as it remains under the brine
  • Fermentation time varies according to climate. The warmer the weather, the shorter the time. Usually it is between 10 and 15 days.
  • Fermentation time also depends on how you chop or grate the cabbage. The finer the cabbage, the shorter the time.
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