Making and Canning Homemade Sauerkraut in a Crock

Marie Overton
Jan 10, 2022
3 min read

Updated: Nov 24

The chemistry behind making sauerkraut is that the salt begins to break down the cabbage so it releases liquid, creating its own brining solution. Submerged in this liquid for a period of several weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

Sauerkraut is easy to make and literally takes two simple ingredients and one piece of equipment; Cabbage, Salt, and a Crock.

Ingredients and Equipment to Make Homemade Sauerkraut:

6 pounds of Cabbage (shredded)
1/4 Cup Sea Salt or Canning & Pickling Salt.
Stoneware Crock

Cabbage Preparation:

Peel off any wilted or damaged cabbage leaves.

Person cutting a large cabbage on a granite countertop, wearing a beige apron. A wooden cutting board and metal bowl are nearby in the kitchen.

Peel off another 2 leaves from the outside and place them aside to use them later as a cover.

Hands slicing a cabbage on a wooden cutting board in a kitchen. A metal bowl and another cabbage in the background on a granite countertop.

Cut out the cabbage core and any bad spots of the cabbage.

Hands using a wooden mandoline slicer to shred a cabbage on a speckled countertop, with a metal bowl nearby. Bright and kitchen setting.

Shred the cabbage with a mandolin slicer or cutting it with a sharp knife into small strips.

Massage Sauerkraut:

Person in apron adds salt to shredded cabbage in a large metal bowl on a granite countertop. Calm kitchen setting, apron reads "Maria."

Add 1/4 Cup of salt and massage for 15 minutes. The salt will begin pulling moisture out of the cabbage.

Hands mix shredded cabbage in a large metal bowl on a granite countertop. A kitchen setting with blurred background elements.

If you think the cabbage has released enough moisture then move to the next step. You should massage until you have at least 1 cup of moisture and liquid.

Filling the Crockpot to Make Homemade Sauerkraut:

Press the cabbage and salt mixture along with the liquids into your crock. Use your hands or a sauerkraut pounder.

Tuck your reserved cabbage leaves over the cabbage.

Place your sauerkraut weights on top of the tucked cabbage leaves.

The brine should be above the cabbage.

Place the lid on the crock and set it aside for 3 weeks.

6 pounds of cabbage should fill the crock about three-fourths of the way. As the ‘Kraut ferments it will create additional moisture and juices and the crock will end up about half-full after a month.

Monitoring the Sauerkraut;

Check the sauerkraut once a week to make sure it is fully submerged in the brine if not using a water seal crock. (If you are using a water seal variety, you need to maintain the water level around the lid.)

Also, check for mold which looks like white fuzzy particles floating on the surface. If you see any skim it off and dispose of it.

It is optional whether you want to stir the sauerkraut or not. I generally stir the first week, but then leave it as is the remaining weeks as long as there is no mold and the ‘kraut is fully submerged.

Note: Using the cabbage leaves tucked over the top of the sauerkraut I rarely have any mold form on my ‘kraut.

Canning the Sauerkraut:

Once your sauerkraut has completed its fermentation process you can either place it in the fridge for immediate consumption or you can preserve it by canning it.

Person preparing sauerkraut by packing shredded cabbage into jars with a black tool on a kitchen counter. Apron has text "M".

Fill the jars to 1/2 inch of headspace and place a lid and ring on fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the filled jars into a boiling water bath canner with warm water and process them for 20 minutes if at sea level. (Remember to adjust your processing time if higher than 1000 feet elevation.

Chalkboard with "Water Bath" times based on altitude in white text. Background shows jars and textured surface, evoking a rustic vibe.

Once your sauerkraut has completed its processing time in the boiling water bath canner take the jars out and set them on a heat resistant surface, spacing them about an inch apart for 24 hours to cool and completely seal.

Person in apron uses tongs to handle two jars of yellow contents on a kitchen counter. Kitchen background with jars and sink.

If your jar of sauerkraut did not seal then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.