Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
12 cups



In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.

Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Kielbasa and Sauerkraut Sheet Pan Dinner

Recipe courtesy of Food Network Kitchen


Recipe courtesy of Mary Sue Milliken|Susan Feniger


Recipe courtesy of Sean Timberlake

Banana Pepper Sauerkraut

Recipe courtesy of Guy Fieri

Marie's Sauerkraut

Recipe courtesy of Bocadillos Slow Roasted Sandwich Shop

Kielbasa with Sauerkraut

Recipe courtesy of Eileen McClash

Braised Sauerkraut

Recipe courtesy of Lora Brody

Sausages and Sauerkraut

Browse Reviews By Keyword

          Latest Stories