Homemade Sauerkraut
Homemade Sauerkraut is one of the easiest and most rewarding fermented foods you can make. With only two ingredients—fresh cabbage and sea salt—you'll harness the power of natural lacto-fermentation to create a crisp, tangy condiment that's packed with flavor and beneficial bacteria.
This traditional recipe uses a simple 2% salt-by-weight method, ensuring consistent, successful fermentation every time. As the cabbage ferments, naturally occurring lactic acid bacteria preserve the vegetables while creating the signature sour flavor that has made sauerkraut a staple in cultures around the world for centuries.
Whether you're new to fermentation or looking to perfect your technique, this step-by-step recipe walks you through the entire process, from salting and packing the cabbage to recognizing the signs of a healthy fermentation. Enjoy your homemade sauerkraut on sandwiches, grain bowls, salads, roasted vegetables, eggs, or alongside your favorite meals for a delicious boost of flavor and gut-friendly goodness.
If you're curious about what makes fermentation so remarkable, be sure to read my Beyond Probiotics blog series. You'll discover the fascinating history of fermented foods, learn how lacto-fermentation transforms simple ingredients into nutrient-rich foods, and explore the many ways fermented foods can support a healthy gut microbiome and overall wellness. It's the perfect companion to this recipe and will help you understand not just how to make sauerkraut, but why it's such a valuable addition to your kitchen.
Homemade Sauerkraut
This weight-based method is the one most fermentation experts recommend because it scales easily whether you're fermenting half a cabbage or filling a large crock, and the 2% salt ratio consistently creates the ideal environment for beneficial lactic acid bacteria while discouraging spoilage organisms.
Ingredients
- 2 1/2 pound head of cabbage (about 1000g)
- 3-4 tsp non-iodized fine sea or canning salt (about 20g)
- 1 tsp caraway seeds (about 2g, optional)
Instructions
- Remove any damaged outer leaves from the cabbage and reserve one clean leaf for later.
- Weigh the trimmed cabbage. Multiply the weight by 0.02 (2%) to determine how much salt to use.
- Quarter, core, and thinly slice the cabbage.
- Place the cabbage in a large bowl and sprinkle the measured salt evenly over it.
- Massage the cabbage for 5–10 minutes. As you work, it will soften and release enough liquid to form its own brine.
- If using caraway seeds mix them into the cabbage.
- Pack the cabbage firmly into a clean glass jar or fermentation crock, pressing down after each handful to eliminate air pockets. Continue until all the cabbage is tightly packed.
- Pour any remaining brine from the bowl into the jar. The cabbage should be completely submerged beneath the liquid.
- Place the reserved cabbage leaf over the shredded cabbage and add a fermentation weight to keep everything below the brine.
- Cover with a fermentation lid or a loosely fitted lid to allow gases to escape. Place the jar on a plate to catch any overflow.
- Ferment at room temperature (65–75°F / 18–24°C) for 1–4 weeks. Begin tasting after one week and continue fermenting until it reaches your preferred level of tanginess.
- Once the flavor is to your liking, remove the weight, seal the jar, and refrigerate. The sauerkraut will continue to develop flavor slowly in the refrigerator and will keep for several months.
Notes
- A digital kitchen scale is your best friend. Weighing both the cabbage and salt ensures the proper salt concentration every time.
- Always keep the cabbage completely submerged beneath the brine.
- If the cabbage doesn't release enough liquid after 30 minutes, continue massaging before adding any additional brine.
- Bubbles, cloudy brine, and a pleasantly sour aroma are signs of successful fermentation.
- Kahm yeast (a thin white film) is generally harmless and can be skimmed away. Discard the batch if you see fuzzy mold or detect an unpleasant rotten odor.