How to Make Sauerkraut

By on June 12, 2012

In this video, Wendy Van Wagner, owner of In the Kitchen Cooking School, along with Joe Meade, an instructor at the school, teach you how to make lacto-fermented sauerkraut!

  Comments (3)


I started making sauerkraut last year and enjoy the homemade product and the ease of making it (I do have a Harsch Crock).  Have used shredded beets and carrots to add to my cabbage.  Enjoyed your video and will try “pounding” the cabbage before putting it into the crock (I have been adding the shredded cabbage to the crock and punching it down with my fist, turning it, punching it, etc., until I have enough liquid to cover the cabbage). 
I enjoy the gardening videos on your site as well.  Thank you.

Posted by RT Irmen on Jun. 14, 2012 at 4:27:09 PM


Once the kraut is done, do you have to put it in the refrigerator? If so, how long do you think it would last, for those who won’t be using it up rapidly?

Posted by Cece on Jun. 17, 2012 at 1:05:53 PM


kombucha with a snack, sauerrc3bcben with sepupr and so on.c2a0 You can even check out my recipes for real sauerkraut and Moroccan-preserved lemons.c2a0 Since fermented foods comprise such a large portion of our diet,

Posted by Amy on Oct. 10, 2012 at 1:33:48 AM

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