Historically, people made their sauerkraut in large batches after the first frost because a freeze makes cabbage sweeter and slightly more tender. The cabbage would be finely sliced, salted, packed into large crocks, and pressed until it released liquid. Then it would be allowed to ferment in a cool place. These days, most of us don’t have the space for large sauerkraut crocks—or the desire to eat it every single day of winter. However, for those of you who have a taste for homemade sauerkraut, this single-quart recipe is my favorite way to make it in small batches without any special equipment beyond a wide-mouthed 1-quart or 1-liter jar and a cool, dark corner.–Marisa McClellan
LC Small Batch Sauerkraut Note
Know how legendary bourbon houses offer small batches of prize vintages? We suspect that the same sorta thing could happen with this single-quart sauerkraut recipe—minus the charred oak barrels, natch. What do you think?
- Quick Glance
- 15 M
- 14 D
- Makes 1 quart
Special Equipment: Wide-mouthed 1-quart (or 1-liter) jar and a quarter pint jar (125 milliliters), both with tight-fitting lids
IngredientsEmail Grocery List
Recipe Testers Reviews
I love this single-quart sauerkraut recipe. It tastes fresh, remains slightly crunchy, and isn't as sour or acidic as what you buy in the store. I had a large head of cabbage, so I cut off 2 pounds worth and sliced it by hand, but a mandoline or food processor would work well for this, too. The 2 pounds cabbage miraculously fit into the quart jar when I packed it tight. After 2 weeks, though, only about 2/3 of the jar will be filled with your sauerkraut. I made this recipe in the late fall and stored it in my uninsulated garage. I didn't have a quart-size jar so I used a glass water bottle and it worked perfectly. I didn't really get much bloom and didn't have anything to remove. I tasted the sauerkraut after 2 weeks and liked the mild flavor, so I moved it to the refrigerator.