Homemade sauerkraut

I was thinking about posting my favorite Xmas dish- Sauerkraut soup and then I realized that many of you don´t have access to buy a sauerkraut as we do here in Slovakia so lets take it step by step.Few months ago I experimented and I tried to prepare my own sauerkraut to see if it really works and I have to admit that it does! So here is the recipe of this amazing fermented cabbage that you need before preparing the best soup of it. For those who don´t know that much about sauerkraut, it is made of cabbage, salt and some spices. Literally speaking, it is fermented cabbage and you can prepare on your own. If you imagined some big barrel full of cabbage and heaps of work then you were wrong 🙂 it works even by preparing small batch of sauerkraut in a mason jar. It is a great ingredient for many different dishes, such as soups, side dish for roasted meat, sausages or a filling for dumplings. The best thing about this food is its delightfully sour taste and crunchiness.


  • 1 head of cabbage
  • salt (20g for 1kg of cabbage)
  • 1Tsp of cumin  (optional)
  • 1Tsp of black pepper
  • 4 bay leaves (optional)
  • mason jars


  • Make sure your mason jars and everything around is absolutely clean
  • Slice the cabbage into very thin ribbons. Put the cabbage into a big mixing bowl and sprinkle the salt over top, add cumin, bay leaves and black pepper. Leave the cabbage aside for 1-2 hours to become watery. Then get rid of released water and start to packing it into the canning jar. Every so often, tamp down the cabbage in the jar with your fist as much you can(this is very important). Pour any liquid released by the cabbage while you were packing it into the jar. When the jars are full, close them very precisely and put them to some warmer place. After 3 days it will start to fermenting and it is possible that some liquid will get out of the jars.
  • After 3 weeks of fermentation  you can open your already made sauerkraut and use it for your dishes

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