This recipe requires one large stoneware ceramic crock for making kraut, in the 3-5 gallon size range.
It requires at least 25 pounds of vegetables for adequate fermentation. Be creative – most vegetables work fine!
Best are organic vegetables in the peak of their season.
2-3 large red or green cabbages
10 large carrots
2 large daikon radish
1 package Arame seaweed
1 package Wakame
1 package Kelp fronds
(thinner, leafier kelp, of a higher grade)
5-10 large apples
5-10 yellow or red beets
Add any carrot-family spice you desire, such as dill,
caraway, fennel, or cumin. Seeds work well.
1/3 pound high mineral salt
About 1 quart clean pure water
• Cut up all your ingredients, and place in crock. Bruise until well-mixed with a hard object – a wooden baseball bat works well.
• Save a few outer cabbage leaves to place on top of the vegetables. Cover with a plate that fits as close to edge of the crock as possible, and place a clean rock or jar of water to weight down the plate. Cover the entire crock with a towel to keep out dust, but still allow air to circulate.
• Add water so as to be just below the plate.
• Store in a place that is warm but not too warm: 50-65 degrees is great, warmer is okay, but the fermentation will take place faster.
• Keep the temperature under 75 degrees Fahrenheit if possible. Basements work well, or in the kitchen somewhere out of the light.
• Seasonal notes: Making this in the winter is easier and slower because the fermentation is cooler. In summer months fermentation is about 2-4 weeks; in winter about 6-12 weeks.
• Check every few days and skim any mold off the top of the water as the kraut ferments.
• Kraut is done when the cabbage looks "steamed" all the way through the thickest pieces.
• When finished remove rock and plate, remove leaves and any blackened/spoiled kraut on the top, to get down to the fermented layer, usually about 1/4 inch or so.
• Jar in quart glass jars and store in fridge.
Other sauerkraut recipes can be found at: