Make your own sauerkraut!

CHICOPEE, Mass. (Mass Appeal) – With just a few simple steps, you can take a head of cabbage and transform it into sauerkraut! Personal Chef Bill Collins from showed us the process of making this potent yet delicious food at home!


  • cabbage, shredded (remove outer leaves)
  • 2-3 tablespoons kosher salt
  • 2 teaspoons caraway seeds
  • Large crock or glass container
  • Dried beans
  • Ziploc bag
  • Cheesecloth


  1. Combine cabbage and salt in a bowl. Let it sit 15-20 minutes
  2. Mix in the caraway seeds
  3. Place in the large, WELL-CLEANED crock or jar. Put a WELL-CLEANED lid into the jar, resting on the cabbage. Put a weight ( a WELL-CLEANED jar filled with water, a Ziploc bag filled with something beans, etc., on top of the inside lid)
  4. Cover the mouth of the big jar with cheesecloth, and secure with a rubber band
  5. Let it rest on a counter or in a cool dark place for a few days to a couple of weeks, or until it’s the flavor that you like.