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Countertop Sauerkraut

This recipe was shared with us by Coast to Coast Farm.

This is the simplest way to make old-fashioned sauerkraut with a large amount of cabbage or a large crock for fermentation. Fermentation works best when you are weighing ingredients, so we are using weights here for the amounts. You will need a mason jar, a small weight that will fit in the top of the jar and a lid.


  • 550 grams cabbage

  • 20 grams unrefined sea salt

  • 200 grams filtered water

  • 5 grams caraway seeds (optional)


  1. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, or food processor, chop the cabbage to your desired thickness.

  2. Place a mixing bowl on your kitchen scale and tare/zero the scale.

  3. Add the designated amount of chopped cabbage into the bowl

  4. Remove the bowl of cabbage from the scale and set it aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.

  5. Add the salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet.

  6. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and measure out the filtered water

  7. Add the water into the bowl with the cabbage and salt. Add the caraway seeds. Mix everything well.

  8. Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a wooden spoon or your hand.

  9. Place your fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.

  10. Secure the solid lid to the jar. You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose, so the gas doesn’t build up too much.

  11. Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily(opening the jar to release the gasses) during the bubbly phase, making sure everything stays submerged.


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