If you've landed here wanting to learn how to make sauerkraut at home (and without any fuss!) you're in the right place. This classic fermented cabbage recipe is both delicious and EASY to make, and it's 100% worth the fermentation time. 😉
Traditional sauerkraut is such a timeless culinary treasure, and one which you'll definitely want to have on hand at all times, whether or not you make it from scratch! Originating in China over 2,000 years ago and becoming a German staple in more recent times, fermented sauerkraut been passed down to us through the generations and has been used in so many different ways.
The best part of all? This homemade sauerkraut recipe is surprisingly easy (and so satisfying!) It requires only 2 ingredients, one jar, and a quiet spot to ferment on the counter for a week or two. And that's it!
Did you know?
Sauerkraut, or fermented cabbage, is arguably one of the most beloved fermented foods on the planet. It is made by using only salt to create a watery brine around the cabbage and then letting the natural microbes on the cabbage proliferate and change the nutritional profile and flavor of the cabbage into the something truly enchanting through a process called lacto-fermentation.
I'm a bit obsessed with using sauerkraut and other fermented foods in everyday recipes (if you haven't already noticed). A couple of simple uses for incorporating raw sauerkraut into everyday recipes are this tuna salad and sauerkraut sandwich and this tuna sauerkraut salad. More traditional uses of kraut include dishes with pork and sausage like kielbasa. And some fun and classic foods include hot dogs and Reuben sandwiches, or these latkes with beet kraut. It could even be your next pizza topping!
So, how do you make sauerkraut? Read on...
🌿 Ingredients
As promised, the ingredients for making sauerkraut are SO simple: just cabbage and sea salt.
Green cabbage is the vegetable of choice for this old fashioned German sauerkraut recipe, but red cabbage is delicious as well. You'll want to look for the freshest head of cabbage you can find, organic if possible, and one that weighs about two pounds for this recipe.
Pro tip: Using sea salt is actually very important to the natural fermentation process, since many table salts contain iodine or anti-caking agents which can interfere with fermentation. Alternatively, you can use kosher salt or pickling salt which are also additive-free.
If you are just getting started with fermentation or want to learn more about the science of why it works, I highly recommend reviewing this guide on how to ferment vegetables.
Pro tip: Make sure all of your kitchen surfaces, appliances and jars (and your hands!) are clean for a successful ferment. While the process itself will kill of some unwanted bacteria, we want to make sure to minimize the chances of extra undesirable bacteria sneaking into our ferment along the way and crashing the party. 😉
If you'd like to explore more lacto-fermented recipes, definitely try these savory fermented carrots for your next snack or this preserved lemons condiment to jazz up your main dishes.
📝 Instructions
Ready to roll up your sleeves and learn how to make sauerkraut at home? Great; let's do this!
First, wash your hands and your cabbage well and remove the outer leaves from the head; we may use them later. Using a chef's knife or other large sharp knife, cut the head into four quarters on a sturdy cutting board and save those quartered core pieces aside as well.
Then, make thin slices about ⅛" to ¼" wide along the length of each quarter and place all of the slices in a large bowl. The thickness is really personal preference; sometimes I'll make really thin slices and other times I'll go for slightly wider slices that resemble coleslaw. Just think about store-bought or restaurant sauerkraut you've had and enjoyed in the past, and go for that width.
Next, sprinkle 1 tablespoon of sea salt over the sliced cabbage and let it sit uncovered at room temperature for about 15-20 minutes.
Sauerkraut salt ratio
The salt to cabbage ratio for sauerkraut is fairly critical to a successful ferment. If you use too little salt, unwanted bacteria may outnumber the beneficial bacteria and potentially lead to spoiled sauerkraut. On the other hand if you use too much salt, the process is slowed down and your sauerkraut could be too salty. A good rule of thumb is about to use about 2% - 2.5% salt by weight. This equals roughly 1 tablespoon of salt per 2 pounds of cabbage.
Massaging your sauerkraut
And now for some real sauerkraut making fun. 🙂
Using clean hands, massage the salt into the cabbage for several minutes as the cabbage continues to release its juices. Keep massaging your cabbage for another 5-10 minutes. After some time, you should end up with a nice brine of juice in the bottom of the bowl.
Once you have a good amount of brine in your bowl, add handfuls of cabbage at a time to a quart-sized Mason jar. Make sure to pack the cabbage in the jar as tightly as possible to eliminate any air pockets. Pour in any remaining brine from the bowl.
Pro tip: Be sure to leave at least an inch of space between the top of the brined cabbage and the top of your jar so that your cabbage doesn't overflow the jar in the fermentation process.
If necessary, you can use a second smaller jar to hold any cabbage that didn't fit into the main jar. You can also use larger vessels or crocks to make larger batches of sauerkraut in, but if this is your first batch of sauerkraut, using a quart-sized Mason jar with about 2 pounds of cabbage is a great place to start.
Salt brine (if necessary)
If you were able to produce enough brine to cover your cabbage completely, you can skip this step and jump ahead. If not, don't worry! We'll make a salt brine to create the rest of the liquid necessary for successful fermentation. Simply add the other tablespoon of sea salt into a slightly warmed quart of filtered water and stir until the salt is dissolved. Cool the brine back down to room temperature and slowly pour just enough into your cabbage jar until the liquid completely covers the cabbage. Again, make sure to leave an inch of space below the top of the jar.
Final fermentation steps
One of the most important steps in lacto fermentation is making sure that your vegetables are not exposed to air in any way. This includes air bubbles within the jar and making sure that no cabbage pieces are poking up through the surface. There are a few ways you can make sure this doesn't happen. If you have fermentation weights, go ahead and place one on top of your cabbage. If not, you can also use one or more pieces of the core of the cabbage and wedge those into the jar to keep your cabbage submerged. Or, use an outer leaf to tuck everything back under the brine.
Once your cabbage is fully covered and you've left about an inch of space above the brine, cover your jar. (If you have one you can use a fermentation lid, but a regular lid is fine too.) The advantage of a fermentation lid is that it'll allow your ferment to "breathe". This prevents an overflow situation due to gasses bubbling up with no escape.
Ideal temperature for fermentation
Place your jar of cabbage on a saucer or small tray on the counter away from direct sunlight (or in a cabinet) and let it sit quietly. The saucer or tray helps to collect anything that accidentally bubbles over during the fermentation process. Just make sure that the ambient temperature is between 65°F and 75°F and your fermentation should go smoothly. (If things are too cold, fermentation might not be able to occur. Too warm, and that could lead to mushy sauerkraut from the process going too quickly.) Open your jar after one day to make sure the cabbage is still submerged and push everything back under the brine if necessary.
Pro tip: If you're using a regular lid, continue to open the jar each day to "burp" your ferment. This will allow any gasses to escape. Then reseal it with the lid (there is no need to do this if you're using a fermentation lid.)
How long to ferment sauerkraut
The answer for the ideal fermentation time for sauerkraut is "it depends", but generally most ferments take between one week and one month depending on your preference for a more mild vs stronger taste (the longer the fermentation time, the stronger the flavor.)
Take your first taste of your homemade sauerkraut at the one-week mark. If you prefer a stronger flavor, keep fermenting it on the counter. Test it again in another day or two for up to another week. (Or, for up to two months if you prefer a very strong flavor!)
Once you're happy with the taste, just place the covered sauerkraut jar in the fridge and that'll automatically end the fermentation process. Your kraut is ready for you to enjoy anytime! 🙂
Troubleshooting sauerkraut
Since we're dealing with a live microbial process during fermentation, there will inevitably be snags along the way sometimes. Here are a few tips to troubleshoot your sauerkraut ferment when things get questionable.
The two most common fermentation issues with sauerkraut or other fermented veggies are mold and strange odors. In the case of mold, it's usually due to a piece of cabbage that gets exposed to air. If you do see a little bit of mold on a section of exposed sauerkraut, all is not lost! As long as the rest looks and smells fine, simply remove that section of cabbage from the jar. Then, make sure everything else is still submerged and continue on with the fermentation process.
If, however, you notice a foul odor (anything other than a fairly pleasant, sour pickle smell) that's a red flag. In this case, it's unfortunately a sign that the batch has turned bad and will need to be discarded. Don't worry if this happens! Fermentation is a learning curve and a process. The more you do it, the more you'll learn how to tweak things to minimize the chances for future issues.
And finally, if things are just not fermenting at all, check your temperature. If it's below 65°F, the natural fermentation process may not start. Conversely if you see things really bubbling over quickly, that's a sign that it may be too warm in your kitchen (over 75°F).
📖 Variations
There are so many ways to mix your sauerkraut recipe up! Below are some ideas to get you started. And of course, feel free to get creative and mix and match some of the ideas below, or test out your own add-ons.
- Red cabbage sauerkraut - swap green cabbage for red cabbage; it's equally delicious!
- Napa cabbage sauerkraut - use Napa cabbage instead of green cabbage for a slightly milder and delicate sauerkraut (FYI: Napa cabbage is the cabbage variety preferred for making traditional kimchi)
- Sauerkraut with caraway seeds - sprinkle between 1 and 2 teaspoons of caraway seeds on your cabbage when you sprinkle the salt on; this traditional seasoning creates a subtle and savory flavor addition
- Sauerkraut with juniper berries - add up to a tablespoon of juniper berries when you add the salt to your cabbage, instead of or in addition to caraway seeds (dried juniper berries are available in the spice section of most large grocery stores)
- Garlic sauerkraut - layer in one or more peeled and very thinly sliced garlic cloves while you add cabbage to your jar; start with just one clove for your first ferment as a little can go a long way
- Sauerkraut with carrots - replace ½ pound of the cabbage with ½ pound of shredded carrots; this is a delicious variation on regular sauerkraut, with some added nutrition from the carrots
🔪 Equipment
You only need the basics when it comes to making sauerkraut in a jar. If you'll be fermenting often, though, you may want to consider a fermentation kit or sauerkraut crock.
Here is the equipment I used for this sauerkraut recipe:
- cutting board
- chef's knife
- large mixing bowl
- quart-sized Mason jar
- fermentation lids & weights (optional)
🍱 Storage
Sauerkraut will stay good for up to 3-6 months in the fridge.
While sauerkraut can technically be frozen, this is not recommended. It can kill off the natural probiotics from the fermentation process.
🎉 Top tip
Keep in mind that the hardest part about making this simple recipe for sauerkraut is the waiting game! Yes, the fermentation process doesn't happen overnight, but trust me, it's worth it. Oh, and if I haven't already mentioned it, making homemade sauerkraut is super fun and incredibly satisfying too. 😉
Enjoy!
💭 FAQ
Make sure the room you're placing your sauerkraut is warm enough to support the fermentation process, ideally between 65°F and 75°F. Also, it's possible that you didn't use enough salt necessary to trigger natural fermentation; make sure you're using a 2% - 2.5% ratio of salt to cabbage in order to achieve the right fermentation environment.
If you find your sauerkraut bubbling over it may simply be that you packed too much cabbage into your jar; place a saucer or shallow tray underneath your jar to contain any overflow. It may also be an indication that your room is too warm and the fermentation process is going too quickly. In that case, try moving your jar to a cooler spot.
Sauerkraut has traditionally been used in recipes with pork, apples, sausage and dumplings, but it can easily be added to healthier fare like fresh sandwiches and salads.
The German word "sauerkraut" literally translates to "sour cabbage" in English, and more specifically refers to the process of using lactic acid to ferment cabbage with salt.
🍳 Recipe
How to Make Sauerkraut
Equipment
- fermentation lids & weights optional
Ingredients
- 1 head green cabbage about 2 pounds
- 2 tablespoons sea salt divided (see notes)
Instructions
- Prep: Wash the cabbage well and remove and save aside the outer leaves. Use a chef's knife or other large sharp knife to cut the head into quarters on a cutting board. Cut the core of the cabbage from each quarter and save those aside as well. Then, carefully slice each quarter into thin pieces (about ⅛" to ¼" wide) and place in a large bowl. Sprinkle 1 tablespoon of the sea salt over the sliced cabbage and let it sit uncovered at room temperature for about 15-20 minutes.
- Massage: Using clean hands, massage the other tablespoon of the salt into the cabbage for several minutes until the cabbage starts to "sweat" and release its juices into the bowl. Keep massaging for another 5-10 minutes until you are left with a nice brine of juice in the bottom of the bowl.
- Pack: In a quart-sized Mason jar, add handfuls of cabbage at a time, making sure to pack it in the jar as tightly as possible to ensure there are no air pockets. If necessary, you can use a second smaller jar to hold any cabbage that didn't fit into the main jar. Pour in any remaining brine from the bowl over the cabbage, leaving at least an inch of space between the top of the brined cabbage and the top of the jar.
- Brine (if necessary): If you were able to produce enough brine from massaging to cover your sliced cabbage completely, you can skip this step. If not, add the other tablespoon of sea salt into a slightly warmed quart of filtered water. Stir until completely dissolved and cool back down to room temperature. Slowly pour just enough salt water brine into your cabbage jar until the liquid completely covers the cabbage, making sure to leave an inch of space below the top of the jar.
- Cover: If the packed cabbage doesn't stay submerged and some pieces float to the top, use one or more pieces of the core of the cabbage to wedge into the jar and keep your cabbage completely submerged, or use part of an outer leaf to tuck everything back under the brine. (You can also use a fermentation weight for this.) Cover your jar with a regular lid or fermentation lid if you have one (see notes).
- Ferment: Set your Mason jar on a saucer or in a small tray on the counter and away from direct sunlight for a week (inside a cabinet is fine too.) You'll want to make sure that the ambient temperature is between 65℉ and 75℉ for successful fermentation to occur. (The saucer or tray is helpful to collect anything that might bubble over during the fermentation process.) Open the jar after one day to make sure the cabbage is still submerged, and push everything back under the brine if necessary. If you're using a regular lid, continue to open the jar once a day to "burp" your ferment and allow any gasses to escape, then reseal it; there is no need to do this with a fermentation lid. Take a first taste at the one-week mark; if you prefer a stronger flavor, keep fermenting and test again in another day or two for up to another week, or for up to 1-2 months if you prefer a very strong flavor.
- Enjoy: Once you're happy with the taste, place the jar in the refrigerator to end the fermentation process, and enjoy! Sauerkraut will stay good for up to 3-6 months in the fridge.
Notes
Fermentation lids and weights: You can buy special fermentation lids (on Amazon, etc.) that will let your sauerkraut "breathe" while you ferment and avoid any overflows. While these are not essential, they do help make things go more smoothly especially if you're just starting out fermenting. You can also buy fermentation weights to help keep veggies submerged under water during the fermentation process. Appearance/smell: If you see any signs of mold on a piece of cabbage that wasn't fully submerged, you can remove that section and continue on as long as the rest of the ferment looks and smells fine. However, if you see strange discoloration or if your sauerkraut develops a smell that seems "off" or spoiled, it's best to play things safe and start over with a fresh batch. The more you practice fermenting cabbage and other vegetables, the easier it will get. And don't feel bad; even the sauerkraut-making gurus get a bad batch once in a while.
Paul Louis Papke
I am impressed with your recipes, they are how I remember them from when I was in Germany! I was wondering if you had ever heard of a kind of bar food, it sounded like they were calling it “Lucia’s Toast”, I only remember that it was a piece of toast with ham, pimento, might of had some kind of sauce in it, then it was covered with Swiss or Mozzerella cheese and baked until everything was good and hot and the cheese melted! Have you ever heard of anything like that? I used to get it in a Ghast Hous in Ludwigsburg, near Stuttgart! If you have heard of it, please email me recipe! I would sure appreciate it very much! Danke!
Allison
Thanks so much for the nice comment Paul! It means a lot, truly. Oooh what you're describing sounds delicious. I haven't heard of this exact sandwich but it does remind me of a Croque Monsieur. You could add some pimentos to the sandwich, or use pimento cheese in addition to or instead of the béchamel sauce that it calls for?
Here are a couple links you can try:
https://www.recipetineats.com/croque-monsieur-french-ham-cheese-sandwich/
https://www.seriouseats.com/sandwiched-grilled-pimento-cheese-ham-and-hom
Hope this helps! 🙂