Sauerkraut in a Barrel for Winter
The most beneficial, tasty, and crunchy! A treasure trove of vitamins! Sauerkraut in a barrel for winter is incredibly healthy, rich in minerals and vitamin C. Prepared this way, it has a special taste and keeps longer and better!
Updated : 01 October, 2025
Easy
More than 1 hour.
Ingredients
10 kilograms
Cabbage
500 grams
Carrot
200 grams
Salt
50 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Fill the barrel with water and check for leaks. If it hasn’t been used for a long time, pour warm water inside and leave for 5-10 days, changing the water periodically. This allows the wood to swell. Wash the barrel with baking soda, rinse well, and start the main process.
Step 2
Prepare all ingredients. You’ll need a minimal set of components. Early salad cabbage is not suitable; use heads harvested in late September–October. Rinse and dry the cabbage, remove damaged leaves, and set aside several outer leaves. Peel and wash the carrots.
Step 3
Slice the cabbage into medium-thick strips. Don’t shred too finely, or the sauerkraut will turn out soft. Place chopped cabbage in a large container. Cut and knead in parts for easier handling.
Step 4
Grate the carrots on a coarse grater. Use 500-800 g of carrots per 10 kg of cabbage.
Step 5
Add the grated carrots to the cabbage.
Step 6
Add salt and sugar. Mix and taste (add more salt if needed).
Step 7
Knead the vegetables by hand and mix thoroughly.
Step 8
Place whole cabbage leaves at the bottom of the barrel.
Step 9
Add the cabbage with carrots, tamp down tightly. Prepare the next portion and add it to the barrel.
Step 10
When all cabbage and carrots are in the barrel, tamp firmly with your fist until juice appears on the surface. This removes trapped air.
Step 11
Do not fill to the very top; leave space for a weight and lid. Sauerkraut produces juice during fermentation, which could overflow.
Step 12
Cover with a layer of outer cabbage leaves (or folded gauze).
Step 13
Place a weight, close the barrel, and leave at room temperature for 3-7 days. Taste daily to check readiness. Fermentation time depends on room temperature (about 70-73°F / 21-23°C).
Step 14
Once a day, open the barrel, remove top leaves (or gauze), and pierce the cabbage to the bottom with a long sharp stick to release gas.
Step 15
After fermentation, move the barrel to a cool place or refrigerator. Sauerkraut is ready and can be stored all winter.
Step 16
From sauerkraut, you can make a simple healthy salad by adding onion, unrefined aromatic oil, and greens.