Homemade Sauerkraut 1975

Marcia McCance


Mom cut "The Collector's Cookbook" section out of Woman's Day Magazine during 1975 and I found them in her drawer. This is one of the many recipes that I thought was interesting and worth noting.

Homemade sauerkraut is so much better than what can be bought in the store.



★★★★★ 1 vote



Add to Grocery List

  • 1 small
    (1 pound) head of green cabbage, shredded fine (about 6 cups)
  • 2 tsp

How to Make Homemade Sauerkraut 1975


  1. Combine cabbage and salt in large clean bowl and let it stand for 5 to 10 minutes.
  2. The cabbage will start to get limp and some liquid will be released.
  3. Press all the cabbage tightly into a 1-pint canning jar including the liquid.
  4. Press the cabbage down to submerge, then top with wad of crumpled waxed paper to hold the cabbage under the liquid. (The cabbage must all be submerged, all the time.)
  5. Cover the jar with the lid, then screw it on loosely with the band (do not close tightly)
  6. Place the jar into a glass bowl or other non-metal container and let it stand at room temperature for 8 to 10 days (or longer) or until fermentation stops. Some liquid will rise out of the jar which is the reason for the bowl.
  7. Always keep the cabbage covered with the liquid. Press it down and add another wad of waxed paper to keep it submerged.
  8. NOTE: To make 1 quart of sauerkraut use 2 pounds of cabbage, let stand 15 days.
    For 1/2 gallon use 4 pounds cabbage and let stand 25 days.
    Use 2 teaspoons salt per pound of cabbage
  9. Other people use other methods to keep the cabbage submerged during fermentation. One person did not put the lid on the jar, but filled another smaller jar with liquid and placed it on top of the waxed paper inside the cabbage jar to weigh it down.
  10. You may want to set this on an enclosed porch... or even in the basement... the smell can get a bit strong in the kitchen.
  11. For other notes and methods see: slurpandburp.blogspot.com/...ut.html
  12. For notes and ideas for other things to ferment try: laughingduckgardens.com/...nted-food

Printable Recipe Card

About Homemade Sauerkraut 1975

Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Heirloom

Show 11 Comments & Reviews

Cheesy Bacon Baked Brussels Sprouts Recipe

Cheesy Bacon Baked Brussels Sprouts

Kitchen Crew @JustaPinch

Once you try these cheesy bacon baked brussels sprouts, you'll never eat them a different way again! Click here for the Cheesy Bacon Baked Brussels Sprouts recipe!

Cauliflower Recipes For People Who Don't Love Cauliflower

Cauliflower Recipes For People Who Don't Love Cauliflower

Kitchen Crew

Cauliflower is magical! It's a natural source of antioxidants, packed with fiber and contains choline (which is essential for learning and memory). It's delicious and versatile. Cauliflower takes on the...

26 Delicious Ways To Prepare Asparagus Recipe

26 Delicious Ways to Prepare Asparagus

Kitchen Crew @JustaPinch

Asparagus is a crazy healthy food that you should be eating, so here are 26 yummy asparagus recipes you should try ASAP!