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Why I Make Sauerkraut
You’re either team sauerkraut or team no sauerkraut. I have always been on the team that loves sauerkraut, but I have many friends who are the opposite. This recipe is for the latter team. For the people who love sauerkraut, love to eat it on their brats, with pork chops, and maybe even by itself. This is an ode to my love for sauerkraut and how easy it is to make the real stuff. Wait, real stuff?
That’s right, there are two types of sauerkraut:
- The first is the canned shelf-stable kind, which usually has sugar and is really pickled cabbage.
- The second is lacto-fermented sauerkraut or cabbage that has been fermented at room temperature with salt until it creates the perfect “sour” flavor. The fermented sauerkraut has immense health benefits, but it also has much more nuanced flavors that are unmatched.
If you love or want to make sauerkraut, this recipe using the traditional method of lacto-fermentation is for you.
Homemade Sauerkraut Ingredients
The greatest part about the ingredients for this homemade sauerkraut recipe is that it is comprised of only 2 ingredients! With that in mind, there’s no excuse for not making this recipe!
- Cabbage – Any variety works, but green cabbage is classic. If you can, use organic cabbage to avoid chemical residues that could interfere with fermentation.
- Kosher or sea salt – Look for salt with no additives like iodine or anti-caking agents, which can cloud the brine or hinder fermentation.
Optional add-ins:
- Shredded carrot (adds subtle sweetness)
- Caraway seeds (for a traditional German flavor)
- Juniper berries or peppercorns (for some spice and aroma)
- Roasted garlic (not raw garlic, though)
- Fresh dill weed (or seed)
How to Make Homemade Sauerkraut
Step 1: Prepare the cabbage – Cut the cabbage into quarters, setting aside the outer ribbed leaves for later. Using a kraut cutter, knife, or mandolin, slice the cabbage into thin strips or other desired size.
Step 2: Season the cabbage – In a large bowl, combine the kosher salt and shredded cabbage. Massage the salt into the cabbage, squeezing lightly. Continue until the volume of the cabbage is reduced, and liquid can be squeezed out of the cabbage.
Step 3: Pack the jar – Place the cabbage in a jar and press downward. Fill until about 1 inch of space is still exposed at the top of the jar. Using the outer leaves, cut roughly larger than the size of the jar. Press it over the top of the shredded cabbage, pushing it beneath the liquid. Seal with the lid and place in a dark place. Remove the lid each day to allow gas to escape. Taste after 2-3 days. Continue to let ferment for up to 9 days until the desired taste is achieved. Once ready, refrigerate to end the fermentation process.
How to Know It’s Ready
There’s no one perfect timeline. Sauerkraut is done when it tastes good to you. Here are signs to watch for:
- Bubbles – These indicate active fermentation.
- Tangy smell – It should smell slightly sour, but not rotten.
- Flavor – Taste after day 3. Personally, I like it after 6-7 days.
- Texture – It should stay crisp, not mushy.
Recipe Tips
- Use clean equipment – Always start with clean jars, hands, and utensils.
- Organic cabbage is crucial for the success of this process – Chemicals inherent in non-organic cabbage can inhibit the fermentation process, making it difficult to make sauerkraut properly. Using organic cabbage ensures there are no chemicals that can stop that.
- Using salt with nothing added is vital – Table salt can contain iodine, which can make the sauerkraut cloudy. Canning or sea salt can also be used, but it measures differently. This recipe is written for kosher salt.
- If using a tight-fitting lid, burp your jar daily – Unscrewing the lid briefly lets gas escape and prevents overflow.
- The cabbage must stay below the liquid to ferment properly – The outer leaves of the cabbage can be used to press it down. Specialty canning weights or springs can also be used to keep the cabbage fully contained within the liquid.
- Adjust for temperature – Warmer kitchens ferment faster; cooler ones take longer.
- Use a clean utensil each time a serving is removed from the jar – Used utensils can introduce bacteria that can alter the flavor or make the sauerkraut go rancid.
Frequently Asked Questions
Yes! It’ll turn a beautiful, bright pink color, but taste just as good.
Let the salted cabbage sit longer before packing, or massage it more. You can also make a quick brine (1 tsp kosher salt per ½ cup water) to top it off if needed.
Yes! I find it always best to start with only cabbage and then build your own mixture after getting used to the process. Spices such as caraway, juniper, or dill can be added. Also, various vegetables can be mixed in, like carrots.
That’s totally normal! Fermentation produces natural gas and haze. Only discard if you see mold or smell something truly off.
Once the fermentation process is finished, the sauerkraut is stored in the refrigerator and has a long shelf life of about 3-6 months.
Naturally fermented sauerkraut is delicious on its own or served as a side. Try it on brats, with pork chops, or with a salad. I usually love to eat it alongside my meal.
Follow These Tips
Serving
Once your sauerkraut is fermented to your liking, seal it tightly and store it in the refrigerator. It will keep for at least 3-4 months, often longer.
Sauerkraut is more than just a bratwurst topping! Try it with:
- Grilled meats or pork roasts – It helps break down richer foods.
- Sandwiches and burgers – Adds crunch and tang.
- Salads or grain bowls – For an unexpected probiotic boost.
- On its own – As a gut-healthy snack or appetizer.
Keep in mind: cooking will reduce its probiotic benefits, so if you’re eating it for digestion, enjoy it raw.
Storage
You can keep the sauerkraut in the original jar in which it was fermented, or transfer it to smaller jars. However, be sure to keep it in the refrigerator to prevent the fermentation process from continuing. Always use a clean utensil to scoop from the jar. Don’t eat directly out of it, as this introduces bacteria that can spoil the batch.
More Preserving Recipes
Have I Convinced You to Make This Recipe?
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How to Make Homemade Sauerkraut
Ingredients
- 2 lbs organic cabbage shredded
- 1 tbsp kosher salt
Instructions
- Clean the cabbage: Remove any large outer leaves with thick ribs and set them aside. Use a kraut cutter, mandolin, or sharp knife to slice the cabbage. The cabbage can be sliced up to ¼-inch thick or smaller.
- In a large bowl, combine the shredded cabbage and kosher salt. Toss the two ingredients together and gently massage the salt into the cabbage. Allow the cabbage and salt to rest until juice begins to collect in the bottom of the bowl, about 4-6 minutes.2 lbs organic cabbage, 1 tbsp kosher salt
- Pack the cabbage into a quart jar, slightly pressing to cover it with its own liquid. Pour any remaining liquid in the bowl over the packed cabbage. The cabbage needs to stay below liquid at all times during fermentation. Cut a piece of the reserved cabbage outer leaf into a smaller size that fits into the quart jar. Press the outer leaf onto the shredded cabbage and use it as a weight to keep the cabbage below the liquid.
- Put a lid on the jar and place it in a spot out of direct sunlight. Once a day, remove the lid to allow the collected gas to escape. Begin to taste the sauerkraut after 2-3 days. Let the sauerkraut sit for up to 9 days until it achieves the desired sour flavor. Once finished, remove the top piece of cabbage and store the sauerkraut in the refrigerator to stop the fermentation process.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Loved the demo it’s was great
I made my first batch yesterday and I’m excited to try it in a few days. Instead of a quart I used 2 pint jars and another really small jar because I had some leftover cabbage. I would like to try red cabbage, I wonder if you have tried that? Thank you for the super easy recipe!
This recipe is very good. I also add hot banana peppers and chopped green tomatoes. It’s an old Appalachian style Kraft to use up the last of the garden at the end of the growing season. Waste not want not!
Can carraway seeds be added to this recipe and if so how much? Thanks!
Hi, Kaleb.
Thank you very much for sharing this recipe. The sauerkraut has been fermenting on the kitchen counter for three days so far. The recipe says that it makes eight servings but doesn’t specify what a serving is. Some store-bought sauerkraut says a serving is 1/4 cup, while for others it’s 1/8 cup. What is a serving size for this recipe? Thank you!
May God bless you,
Michelle
I have my 3rd batch going now, with batch number 2 in the refrigerator. Simple to make with jars that have the vented caps and a spring to keep the cabbage below the liquid. I let the first 2 batches ferment for 4 or 5 days. I’m going to leave the current batch for 7 days to increase the flavor. Then I will continue to experiment from there.
I’m on day 4 w kraut. Still bubbling up when I release gas from jars. 1st time I tasted. Tastes sort of like beer. Is that common? It’s sharp bite on tongue,not sour.
Will that bite dissipate. I’m not getting sauerkraut taste yet. Looking forward to answer.
Thank you
Hello! The flavor definitely will keep changing daily. Each time I make sauerkraut the flavor can vary depending on the cabbage and time of year but giving it more time to ferment and develop that flavor should always help.