I enjoy eating homemade sauerkraut. For years I thought making sauerkraut was a complicated process using special equipment but that’s not true. It’s easy and likely everything needed to make it is on-hand.

  • wide-mouth jar
  • knife
  • cutting board
  • measuring spoon
  • scale
  • large stainless-steel bowl
  • mortar for pounding
  • sealed bag to cover jar

1 t salt = 1 pound cabbage

Remove defective or dirty leaves from cabbage.

Cut core from cabbage with a sharp knife.



1. Weigh cabbage.




Using equation of 1 t salt for each pound of cabbage, measure needed salt; set aside.



2. Measure 1 t salt per pound cabbage.

2. Measure 1 t

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