Western Reserve Capital Management Cookbook

Homemade Sauerkraut 

About six months ago I began making my own sauerkraut. Since then, I have been asked by friends who visit my house, "what is in those jars and, why are you making this?" Part of my answer is, it saves money and the other part of my why is the health benefits. It also doesn’t hurt that making sauerkraut is a good workout for you! To start, all you need are some glass jars with breathable coverings, salt, cabbage, garlic and spices of your choosing.

A Brief history on Sauerkraut

Cabbage is a cruciferous vegetable that contains a large amount of vitamin C, vitamin K, iron, as well as a lot of fiber. When you add salt and this allows the sugars in the cabbage to breakdown through the fermentation process lactobacillus, a beneficial probiotic. This grows and turns the cabbage into sour cabbage or “Sauerkraut.” Sauerkraut is a delicious food and full of thriving probiotics. Sauerkraut is a cultural staple of Eastern Europe and was originally created to preserve cabbage during the winter months. 

*Fun fact: American sauerkraut makers relabeled their product as "Liberty Cabbage" for the duration of the World War II.


  • 1 large head of cabbage
  • 6 clove of garlic
  • Celtic sea salt – 10 grams of salt per 1 pound of cabbage
  • 1/2 Tablespoon of dill*or other spice of your choosing


  • Large glass jars
  • Breathable lids
  • Large Mixing Bowl

How I make it

Cut the cabbage in half, remove the core and then slice thinly. Place the sliced cabbage into a large mixing bowl and add 10 g of salt per 1 pound of cabbage. Mix the cabbage thoroughly pressing firmly to try to remove as much water as possible. After waiting 30 minutes, cut up the cloves of garlic and add it to the mixing bowl. Mix thoroughly again trying to squeeze out as much moisture as possible. After another 30 minutes, add the ½ tablespoon of dill and mix thoroughly one last time before placing the mixture into a large glass jar. Firmly pack the sauerkraut into the jar and pour any remaining liquid from the mixing bowl into the jars.  Place the breathable lids onto the jars and store in and a cool, dark place for 1 to 3 weeks. Once the fermentation process is finished, put a normal lid on the jars and place them into the fridge for up to three months. 

*Note bubbling is completely normal during the fermentation process and the salt prevents the growth of “bad” bacteria.

If you do not want to go the homemade route as I do, I would recommend you purchase unpasteurized sauerkraut (made without vinegar) in the refrigerated section of the grocery store. It will contain the same health benefits without all of the hassle.                                                                                                        

By Gage Paul


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