Caraway Sauerkraut

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.

Sauerkraut in jar

Hands-on preparation time: 30 minutes

Total preparation time: three days

Makes 1 quart


  • 1 medium head of cabbage, cored and shredded
  • 1 tbs. caraway seeds
  • 1 tbs. sea salt
  • 4 tbs. whey (if not available, use an additional 1 tbs. salt)
  • Special equipment:
  • 1 quart-size, wide-mouth canning jar with lid

In a large bowl, mix all the ingredients together. Press with the rounded bottom of a ladle to release the juices.

Transfer the cabbage into the canning jar and press down firmly until the juices cover the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar.

Cover tightly and keep at room temperature for about three days before transferring to the refrigerator.

The sauerkraut may be eaten immediately, but it tastes best if you store it in the refrigerator for at least a week.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

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