For optimal fermentation, use non-iodized canning salt, as iodine can inhibit the fermentation process. The fermentation time can vary depending on the temperature of your environment. Warmer temperatures will accelerate fermentation, while cooler temperatures will slow it down. Be sure to use proper canning techniques to ensure a safe and shelf-stable product.
Ana Runte
Jun 18, 2025I made a half batch with no problem! The recipe is easy to adapt to the amount of cabbage you have on hand.
Rhianna Bednar
May 31, 2025This recipe was so easy to follow, and the sauerkraut turned out amazing! I'll definitely be making this again next year.
Ettie Hermann
Aug 20, 2024My family loves sauerkraut, and this recipe is a game-changer. The step-by-step instructions made it simple to can my own batch.
Jaren Heller
Jul 19, 2024I've tried other sauerkraut recipes before, but this one is by far the best. The tips and notes were incredibly helpful, especially for a beginner like me.