https://tastykitchen.com/recipes/condiments/jeeeme28099s-homemade-sauerkraut/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/condiments/jeeeme28099s-homemade-sauerkraut/comment-page-1/#comment-65297 Tue, 19 Apr 2011 02:56:19 +0000 https://tastykitchen.com/recipes/?p=131891#comment-65297 Thanks for this post! I’ve made sauerkraut in other ways but would like to try this. When you put the top on, do you also screw the threaded ring on as well (assuming a mason jar)? I wondered if that would prohibit it from releasing gases (bubbling over) as it ferments.

]]> https://tastykitchen.com/recipes/condiments/jeeeme28099s-homemade-sauerkraut/comment-page-1/#comment-65229 Mon, 18 Apr 2011 17:46:16 +0000 https://tastykitchen.com/recipes/?p=131891#comment-65229 Oh, my gosh! I’ve looked into making sauerkraut in the past, but all the recipes I saw used vinegar and boiling and sealing and etc., etc. I’ve never heard of such a simple method. Cabbage goes on cheap sale fairly often, so I’ll grab one and try this out soon. I love that you can just make however much you can stuff in any size jar (that looks like a quart in your photo?), and will keep this in mind as a good user upper recipe if I ever have extra cabbage hanging around. Thanks, too, for including the details of your experiments and refining process. I’m excited to make this one!

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