How to Make Sauerkraut in a Mason Jar Video
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Video:How to Make Sauerkraut in a Mason Jar

with Angela Dawn

Sauerkraut is a delicious, tangy German food that you can make at home. Get a fast and easy recipe to make sauerkraut in a mason jar in this cooking video from Transcript

Transcript:How to Make Sauerkraut in a Mason Jar

Hi, this is Angela Dawn with, and today I am going to show you how to make sauerkraut in a mason jar.

What is Sauerkraut?

Sauerkraut was first discovered over 2000 years ago in China. There are many versions of sauerkraut, and it's easy to put your own personal touch to it.  Today I am going to show you an easy and quick way to make it.

What's in Sauerkraut?

For this recipe you will need:

  • 1 head of cabbage, 
  • 2 tablespoons caraway seeds, 
  • 1-2 tablespoons sea salt,
  • and a sanitized mason jar

How to Make Sauerkraut

First, peel the top layer off the cabbage. Save a few pieces to use later to cover your kraut. Cut the core out of the cabbage and start shredding your cabbage into small pieces. You can use a food processor if you don't want to cut it by hand, but your pieces may come out a little shorter. You want to try and get your pieces pretty thin because this will speed up the fermentation process and help achieve the sauerkraut texture. It also makes it a little easier to get the liquid out of the cabbage.

You can also cut up some vegetables into small pieces and add them in the sauerkraut as well. If you want your flavor to be a little more intense you can cut up some garlic cloves or onions. Play with different things to get the taste you desire.

Move your cut cabbage into a large bowl. Add the caraway seeds and salt. Mix it all together with your hands. Massage the caraway seeds and salt throughout the cabbage, because they help extract the liquid in the cabbage.

Let this sit for an hour giving the cabbage time to wilt.

After an hour, begin massaging and squeezing the cabbage again. This helps create a natural brine for the cabbage to sit in. Once the liquid in your bowl covers the top of the cabbage, it is finished.

With a large spoon transfer the cabbage and brine into a mason jar. Push the cabbage to the bottom, until the liquid is sitting on the top. You do not want any of the cabbage floating to the top because if it gets exposed to air, it could create mold on the top. Take a piece of cabbage you peeled off at the beginning, and place it on the top and screw the cap on and let it sit out for 4-7 days. 

Then put it in your fridge to store.

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