Sauerkraut: 15 Great Recipes and Cooking Methods

Source: San_ta, AdobeStock

Delicious and crispy sauerkraut is so easy to make that any beginner can handle it. You can easily make it every weekend, stock up, or even can it for winter. We've already gathered 15 of the best recipes for all these occasions – with and without various additions!

1. Classic Sauerkraut in a Jar

Source: Daria Kuznetsova

A basic method to start your culinary experiments with.

Preparation time: 60M">1 hour

• 1 head of cabbage
• 1 carrot
• 2 tbsp salt
• 1 tbsp sugar
• 1 liter of water

1. Remove the outer leaves from the cabbage and thinly shred the remaining head into a large bowl.

Source: Daria Kuznetsova

2. Prepare and grate the carrot, add it to the cabbage.

Source: Daria Kuznetsova

3. Thoroughly mash everything with your hands so that the vegetables release juice and reduce in volume.

Source: Daria Kuznetsova

4. Tightly pack the cabbage into a jar.

Source: Daria Kuznetsova

5. Dissolve salt and sugar in cool water, and pour this brine over the cabbage. It should completely cover the vegetables.

Source: Daria Kuznetsova

6. Leave the jar of cabbage for 3 days at room temperature, periodically piercing it with something like a thin knife or a sushi stick to release air.

Source: Daria Kuznetsova

7. Rinse the finished sauerkraut thoroughly in cold water, squeeze it, add a little vegetable oil, and you can serve it. For storing sauerkraut – close it with a lid and put it in the refrigerator.

Source: Daria Kuznetsova

2. Dry-Salted Cabbage

Source: bestlj.ru

The peculiarity of this recipe is that no water is needed.

Preparation time: 1 hour.
Servings: 6.

• 700 g cabbage
• 2 carrots
• 2 tsp sugar
• 3 tbsp salt

1. Thinly shred the cabbage into a bowl, and grate the carrots into it.
2. Add salt and sugar. Optionally, add spices to taste.
3. Thoroughly mash the cabbage with your hands and leave for 15-20 minutes to release its juice.
4. Place the cabbage in a jar or glass container, pack it tightly, and leave at room temperature for 3 days. Periodically pierce it with a skewer.
5. Rinse the cabbage and serve or transfer to a clean jar for storage.

3. Sauerkraut with Vinegar

Source: sibkray.ru

Vinegar speeds up the pickling process, so you don't have to wait three days.

Preparation time: 1 hour.
Servings: 10.

• 2.5 kg cabbage
• 200 g carrots
• 1.2 l water
• 100 g sugar
• 1 tbsp salt
• 100 ml vinegar

1. Thinly shred the cabbage, grate the carrots, mix the vegetables with your hands, and lightly mash them.
2. Tightly pack the cabbage into jars, ensuring no air pockets.
3. Boil water with salt and sugar, cook for 1 minute, pour in the vinegar, and cook for another minute.
4. Pour this marinade over the cabbage, cover with lids, and leave at room temperature for about 12 hours.
5. Seal the jars tightly and store the sauerkraut in the refrigerator.

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4. Sauerkraut for Winter

Source: прорабофф.рф

You can adjust the amount of salt and sugar to your taste.

Preparation time: 1 hour.
Servings: 6.

• 1 kg cabbage
• 2 carrots
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp coriander
• 4 cloves garlic
• 2 bay leaves
• 6 allspice peppercorns

1. Place bay leaves, peppercorns, and garlic in sterilized jars.
2. Thinly shred the cabbage and grate the carrots. Add salt and coriander, and gently mash everything with your hands, but not too vigorously.
3. Tightly pack the cabbage into the jars and fill with cold water to the top.
4. Leave the preparation for 3 days at room temperature, periodically piercing the cabbage with a skewer.
5. Drain the brine, mix it with sugar, pour it back into the jars, and seal them for winter.

5. Sauerkraut with Citric Acid

Source: yummycoffee.by

Just a little citric acid gives sauerkraut a pleasant tang.

Preparation time: 1 hour.
Servings: 6.

• 1 kg cabbage
• 1 carrot
• 3 tbsp salt
• 600 ml water
• 0.25 tsp citric acid

1. Thinly shred the cabbage, grate the carrot, and mix everything with salt and citric acid.
2. Tightly pack the cabbage into a jar and pour in the water.
3. Leave it for 3-4 days at room temperature.
4. Every day, pierce the cabbage with a skewer to release air.
5. Optionally, add a little sugar at the end.
6. When serving, squeeze the sauerkraut to remove excess brine and drizzle with vegetable oil.

6. Sauerkraut with Vegetable Oil

Source: worldcitieschess.com

This appetizer doesn't even need dressing – it can be served immediately!

Preparation time: 1 hour.
Servings: 6.

• 1 head of cabbage
• 3 carrots
• 2 tbsp salt
• 2 bay leaves
• 4 peppercorns
• 4 tbsp vegetable oil
• 2 tbsp vinegar
• 4 cups water

1. Thinly shred the cabbage, grate the carrots, mix, and place in a container.
2. Add all other ingredients to the water and bring the marinade to a boil.
3. Pour the hot marinade over the vegetables and let it steep for a couple of hours. The sauerkraut is ready!

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7. Pickling Cabbage in Large Pieces

Source: be.palatabledishes.com

You can pickle not only shredded but also coarsely chopped cabbage.

Preparation time: 1 hour.
Servings: 6.

• 1 head of cabbage
• 5 tbsp salt
• 2 tsp whole grain mustard
• 2 bay leaves
• 4 allspice peppercorns
• 2 tbsp vinegar
• 4 cups water
• 4 tbsp vegetable oil

1. Cut the cabbage into arbitrary large pieces and place it in a suitable container.
2. Boil water and add all other ingredients. Simmer the marinade for 5 minutes and pour it over the cabbage.
3. Let the cabbage steep, covered, until completely cooled.
4. Then refrigerate it overnight.

8. Sauerkraut in a Barrel

Source: дивногорск-ое.рф

An excellent sauerkraut recipe for anyone with their own cellar.

Preparation time: 2 hours.
Servings: 20.

• 10 kg cabbage
• 500 g carrots
• 8 black peppercorns
• 250 g salt
• 50 g rye flour

1. Rinse the barrel with boiling water in advance and dry it. You can treat it with a soda solution.
2. Remove the outer leaves from the cabbage. Thinly shred the remaining head and cut the carrots into strips.
3. Mix everything and rub with your hands. Add salt and black pepper, and mix again.
4. Sprinkle the bottom of the barrel with rye flour and lay whole cabbage leaves. Tightly pack the shredded vegetables on top.
5. Cover everything again with whole outer leaves and sprinkle with flour.
6. Leave everything under a weight for 3-8 days in a warm room. Periodically pierce the cabbage with a long, thin skewer.
7. Transfer the barrel to the cellar for another 14 days until the cabbage is fully ready.

9. Whole Head Sauerkraut

Source: syl.ru

This cabbage can be used for making stuffed cabbage rolls, adding to shchi (cabbage soup), or simply stewing.

Preparation time: 1 hour.
Servings: 8.

• 8 small heads of cabbage
• 10 l water
• 250 g salt

1. Clean the cabbage heads of their outer leaves, rinse, and pat dry. Make incisions around the core.
2. Rinse a barrel or other suitable container with boiling water. Place a couple of whole cabbage leaves on the bottom, and the cabbage heads on top.
3. Cover everything with the remaining whole leaves.
4. Mix water with salt until the salt is completely dissolved.
5. Pour the brine over the cabbage heads so that it covers them by about 3 cm.
6. Cover everything with gauze and leave under a heavy weight for 3-5 days.
7. Then store the sauerkraut in a cold place.

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10. Sauerkraut with Cranberries

Source: attuale.ru

One of the best additions when pickling cabbage!

Preparation time: 1 hour.
Servings: 6.

• 2.5 kg cabbage
• 3 carrots
• 150 g cranberries
• 3 bay leaves
• 8 black peppercorns
• 80 g salt

1. Thinly shred the cabbage, cut the carrots into strips or grate them, and mix everything.
2. Add cranberries, salt, black pepper, and bay leaf, and gently mix everything again.
3. Place the cabbage in a pot and leave under a weight at room temperature for 2-3 days.
4. Mix everything twice a day.
5. Transfer the finished sauerkraut to jars and store in a cold place.

11. Sauerkraut with Beets

Source: мояоколица.рф

Not only delicious, but also incredibly vibrant!

Preparation time: 1 hour.
Servings: 4.

• 500 g cabbage
• 1 beet
• 2 cloves garlic
• 1 bay leaf
• 3 allspice peppercorns
• 1 liter water
• 50 g salt

1. Cut the cabbage into medium pieces, the beet into strips, and the garlic into slices.
2. Boil water with sugar, salt, allspice, and bay leaf. Simmer for a couple of minutes and let cool to room temperature.
3. Place the vegetables in a pot, pour in the brine, and leave under a weight (like a liter jar filled with water) for 2-3 days at room temperature.
4. Transfer the sauerkraut with beets to sterilized jars, close them, and store in a cold, dark place.

12. Sauerkraut with Onions and Herbs

Source: zen.yandex.ru

A recipe proven not just by years, but by decades, if not centuries!

Preparation time: 1 hour.
Servings: 10.

• 5 kg cabbage
• 1 kg onions
• 100 g garlic
• 300 g herbs
• 200 g vegetable oil
• 60 g salt

1. Shred the cabbage and completely cover it with boiling water.
2. Chop the onion, finely chop the herbs, and sauté everything in vegetable oil for just a couple of minutes.
3. Drain the water from the cabbage and mix with the onion and herbs. Add the minced garlic.
4. Add salt, mix again, and pack the cabbage tightly into any convenient container.
5. Leave it under a weight for 3 days at room temperature, mixing once a day.
6. Transfer the cabbage to sterilized jars and refrigerate.

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13. Sauerkraut with Tomatoes for Winter

Source: malinika.ru

An excellent preparation and a ready-made full salad for the cold season.

Preparation time: 1 hour.
Servings: 4.

• 1 kg cabbage
• 1 kg small tomatoes
• 2 bell peppers
• 150 g garlic
• 100 g sugar
• 50 g salt
• 90 ml vinegar
• 15 currant leaves
• 1 chili pepper

1. Rinse the tomatoes, thinly shred the cabbage, and cut the bell pepper into strips. Peel the garlic and slice the chili into rings.
2. Place a few currant leaves, garlic, chili, and bell pepper at the bottom of a sterilized three-liter jar.
3. Then – a layer of cabbage, then again leaves with everything else, then – tomatoes, again cabbage, and so on, alternating layers until the jar is full.
4. Sprinkle sugar and salt on top and pour in the vinegar. Fill everything with boiling water and seal the jar with a sterilized lid.
5. Let it cool upside down at room temperature, then store it.

14. Sauerkraut with Bell Pepper

Source: belche.ru

A quick sauerkraut recipe to serve as an appetizer right away.

Preparation time: 40 minutes.
Servings: 6.

• 1 kg cabbage
• 1 purple onion
• 1 carrot
• 4 bell peppers
• 4 cloves garlic
• 150 ml water
• 100 ml vegetable oil
• 2 tbsp salt
• 2 tbsp sugar
• 6 tbsp vinegar

1. Thinly shred the cabbage, cut the carrot and bell pepper into strips, and mince the onion and garlic.
2. Mix all the vegetables and place them in a container.
3. Boil water, add salt and sugar, and stir until dissolved.
4. Add vegetable oil and vinegar to the brine, bring to a boil again, and pour over the vegetables.
5. Mix immediately and let the cabbage steep under pressure for 20 minutes.

15. Sauerkraut with Honey

Source: vosadu-li-vogorode.ru

An original and another very delicious way to pickle cabbage.

Preparation time: 1 hour.
Servings: 6.

• 3 kg cabbage
• 500 g carrots
• 2 tbsp salt
• 2 tbsp honey
• 800 ml water

1. Thinly shred the cabbage, grate the carrots, and mash the vegetables with your hands to release their juice.
2. Boil water, dissolve salt in it, and let it cool. Then add honey and stir until dissolved.
3. Pour this marinade over the vegetables and leave the cabbage under a weight for 2-3 days. Every day, pierce the sauerkraut with a skewer to release excess air.