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alton brown sauerkraut recipe

Alton Brown Sauerkraut Recipe

When it comes to homemade sauerkraut, Alton Brown’s recipe is the one I go to every time.
Why, oh why, you ask?
This unique ferment of shredded cabbage with pickling salt, juniper berries, and caraway seeds is exactly what I'm after.
Making your own sauerkraut might seem daunting, but trust me, patience is key.
It's worth the wait!
Once prepared, let the magic of fermentation happen over about 30 days, transforming your simple ingredients into tasty goodness.
A helpful tip: pack the cabbage mixture tightly to ensure an even fermentation.
Prep Time20 minutes
Cook Time14 days
Total Time14 days 20 minutes
Course: Side Dish
Servings: 20

Ingredients

  • 5 lbs Cabbage shredded
  • 3 tbsp Pickling Salt
  • 1 tbsp Juniper Berries
  • 2 tsp Caraway Seeds
  • 1 qt Water

Instructions

  • In a large bowl, thoroughly mix the shredded cabbage with pickling salt, juniper berries, and caraway seeds.
  • Use your hands or tongs for the best result.
  • Pack the seasoned cabbage into a large plastic food container or a pickling crock.
  • Make sure to press it down tightly to remove any air pockets.
  • Combine water with additional pickling salt, then pour into a zip-top bag.
  • Seal the bag tightly and place it on top of the cabbage mixture to weigh it down.
  • Leave the mixture at room temperature to ferment.
  • This process should take about two weeks, depending on your room temperature.
  • Check the sauerkraut daily.
  • Taste your sauerkraut after about 10 days and let it ferment longer if you want a stronger flavor.
  • Refrigerate once it's to your liking to stop the fermentation process.