Pickles
Traditional Sauerkraut
Classic naturally fermented cabbage, safely canned after fermentation.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 25 lb firm fresh cabbage
- ¾ cup canning or pickling salt
Preserve
Instructions
- 01
Shred 5 lb cabbage at a time; mix each batch with 3 tbsp salt and pack firmly until juice forms.
- 02
Keep cabbage 1–2 inches beneath brine. Ferment at 70–75°F for 3–4 weeks or 60–65°F for 5–6 weeks.
- 03
For hot pack, slowly heat the kraut with its liquid to boiling, then fill jars with ½-inch headspace.
- 04
In a boiling-water canner, process hot-pack pints 10 minutes or quarts 15 minutes.
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Trusted recipe source
USDA/NCHFP — Traditional Sauerkraut
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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