Sauerkraut Recipe from our Fermentation Workshop


1 medium head of cabbage

1 of the following:

1 to 3 teaspoons salt or

1 to 3 teaspoons salt and 1/4 cup whey or

A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology     Starter and salt as indicated by the instructions for the specific culture you are working with.


  1. Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.
  2. Work the cabbage with your hands, potato masher, or kraut pounder until there is plenty of liquid and the cabbage is a bit mushy.  This portion of the process usually takes about 10 minutes.
  3. If using whey, add the whey and mix well.  If using a starter culture, add the culture as specified by the instructions that came with the culture.
  4. Stuff the cabbage into the fermenting container, pressing the cabbage underneath the liquid.  (If necessary, add a bit of water to ensure sufficient liquid.). Ideally all the cabbage should be submerged under the liquid.
  5. Allow the sauerkraut to culture for 3 to 10 days at room temperature.  A longer fermentation period can be used if desired.  Please note: if using a starter culture, be sure to allow the sauerkraut to culture for the specified number of days indicated by the instructions that came with the culture to ensure full bacteria development.
  6. Once the sauerkraut is finished, move to a new storage container if desired.  Store the sauerkraut in the refrigerator or in a root cellar after the culturing process.  Many people find that aging the sauerkraut in the refrigerator or root cellar for 4 to 6 weeks improves the flavor.

Makes approximately 1 quart.


Prior to culturing, mix 1 part shredded carrots, apples, or other vegetables to 5 parts cabbage for a more complex flavor.  Add caraway seeds if desired