Homemade Sauerkraut {Kapusta Kiszona}

This is only a miniature version of what making of sauerkraut was in my home. We’d diligently scrub the bathtub and using my carpenter-dad’s rig for shredding whole heads of cabbage, go through a roomful of heads to fill a 240 liter (60 gallon) barrel. Stored in our cool basement for the next year, it will become bigos (hunter’s stew), filling for pierogi, kapuśniak (sauerkraut soup) or sauerkraut salad. There has not been a time when our home went without it. 

Sadly, I can’t make 240 liters of kraut, so I’m going to scale it down to a normal household size. 

 The dish (4 quart) I’m using fits about 5 heads of cabbage and leaves just enough room for the liquid to form without pouring out of the dish. You can scale it to where you need it to fit your dish. If you’re worried you maybe making too much, don’t be. Sauerkraut will keep in the fridge for ever.

Homemade Sauerkraut {Kapusta Kiszona}

  • Yields: 6 quarts
  • Prep Time: 15 min


  • 1 gallon glass or ceramic pickling dish
  • 5 heads of cabbage
  • 5 carrots
  • 5 tbs of sea salt


  1. Scold the pickling dish with boiling water.

  2. Shred or thinly slice the cabbage. Shred the carrots on a hand shredder. Place shredded cabbage and carrots in a large mixing dish and sprinkle with salt. Mix and work the cabbage by squeezing it until it produces some juice.

  3. Place in clean pickling dish.

  4. If you have a pressing stone, use it, if not, place a small plate on top of the cabbage mixture and top with a heavy dish or a jar full of water. Cover the top of the dish with a clean kitchen towel. Place on the kitchen counter for 7-14 days (depending on ambient temperature). Mine took about two weeks (in cool 70-74 temp).

  5. Every couple of days, with a handle of a wooden spoon poke holes in the cabbage to release gas. If there is excess water forming on top, remove it. There needs to be enough just to cover the cabbage.


Cabbage will be ready when it becomes translucent. It should be deliciously salty, tangy and crunchy.

To store, place sauerkraut into jars and refrigerate.

Who’s brave enough to make this at home. I challenge you! Please send pictures if you do!


Have you made/tasted this before? What did you think? Leave a comment below.