Fool Proof Sauerkraut

by | Jan 4, 2022 | Dressings, Jams, and Misc.

"A true Wisconsin tradition!"

Fool Proof Sauerkraut

Jamie Allar
A true Wisconsin delicacy!
No ratings yet
Ferment time 4 days
Course Side Dish, Topping
Cuisine Polish
Servings 8
Calories 28 kcal


  • jars and lids


  • 1 cabbage
  • tsp canning salt
  • boiling water


  • Shred cabbage and pack tightly into quart jars up to 1/2" from top.
  • Add 1 tsp canning salt and 1 tsp sugar.
  • Pour boiling water over cabbage and up to the top of the jar.
  • Remove air bubbles by taking a butter knife or spatula handle and gently go around inside of the jars.
  • Screw caps on loosely, not tight.
  • Place jars inside sink or pan where bubbling water wont make a mess.
  • Ferment for 24 hours.
  • Remove the lids and add enough boiling water to fill the jars again to the tip 1/2".
  • Seal as tightly as you can with your hand.
  • Set in a sunny spot for 3 days (outside preferred).
  • Process quarts for 20 minutes in boiling water bath.
  • Store for a minimum of 3 weeks before eating.


Calories: 28kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 193mgFiber: 3gSugar: 4gVitamin A: 111IUVitamin C: 42mgCalcium: 45mgIron: 1mg
Keyword brat topping, bratwurst, kraut, polish
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