Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
120 hr
120 hr



Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.

Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:



Recipe courtesy of Sean Timberlake


Recipe courtesy of Alton Brown

Marie's Sauerkraut

Recipe courtesy of Bocadillos Slow Roasted Sandwich Shop

Banana Pepper Sauerkraut

Recipe courtesy of Guy Fieri

Kielbasa with Sauerkraut

Recipe courtesy of Eileen McClash

Braised Sauerkraut

Recipe courtesy of Lora Brody

Sausages and Sauerkraut

Stuffed Cabbage with Sauerkraut

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.