Category Archives: Saurkraut

Making a small batch of sauerkraut 

This head of store bought cabbage weighed 2 pounds and 11 ounces and filled a quart and pint sized jar once shredded.  We didn’t add any additional spices to this batch, just salt.  It will be placed in a dark pantry closet and checked weekly for 3-4 weeks until ready. 

Ideally the salt shouldn’t be coarse but we had this already and it didn’t have iodine in it.  In this picture below we added the salt and worked it into the shredded cabbage by hand. 
Shredded cabbage and salt
The shredded and salted cabbage is being added a little at a time to the quart jar and packed with the wooden packer.  If you look you can see the water that is being pulled out of the cabbage at the bottom of the jar.  The shredded cabbage needs to be fully submerged in the brine solution for the fermentation process to occur.  

Salted shredded cabbage being packed into mason jar
Here all of the shredded cabbage has been added to the jars and then covered with a cabbage leaf.  A glass weight will be added will push all the shredded cabbage under the brine solution.