Skip to main content
Epicurious
Cookbooks

Homemade Sauerkraut

If you’ve never had homemade sauerkraut before, it will be a revelation. And it is easy to make at home: the longer it ferments, the softer the texture and the more intense the flavor. The rule-of-thumb ratio is 1 1/2 teaspoons salt per pound of cabbage.

Cooks' Note

The weight can be anything clean and heavy: a rock resting on a plate slightly smaller in diameter than the container, a small jar filled with water, or a water-filled plastic bag (well secured so it won’t leak). The important thing is to hold the cabbage down below the level of the brine.

Read More
Chocolate Guinness Cake
A generous glug of stout gives this snackable loaf a malty depth.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.