Go Back

Homemade Sauerkraut Recipe

erynwhalen
Learn the best way to make homemade sauerkraut from fresh garden cabbage! This step-by-step guide covers everything from selecting the right cabbage to the fermenting process, ensuring you get delicious, probiotic-rich sauerkraut every time. Perfect for beginners and seasoned fermenters alike.
Prep Time 20 minutes
Additional Time 7 days
Total Time 7 days 20 minutes
Course Canning
Cuisine American
Calories 8 kcal

Ingredients
  

  • 2 heads of fresh cabbage about 5 pounds
  • 3 tablespoons sea salt or kosher salt
  • Optional: caraway seeds pepper flakes, or other spices

Instructions
 

  • Prepare the Cabbage:
    Remove the outer leaves of the cabbage. Rinse the heads of cabbage under cool water.
    Quarter the cabbage and remove the core.
    Slice the cabbage into thin shreds using a sharp knife or food processor.
  • Salting the Cabbage:
    Place the sliced cabbage in a large mixing bowl.
    Sprinkle the cabbage with 3 tablespoons of salt (approximately 1 tablespoon per pound of cabbage).
    Massage the cabbage with your clean hands for 5-10 minutes until it starts to release its juices and creates its own brine.
  • Packing the Cabbage:
    Transfer the cabbage and its juices into a large mason jar or fermentation crock.
    Press the cabbage down firmly with a wooden spoon to eliminate air pockets and ensure it is submerged in its own liquid.
    If there is not enough liquid, add salt water (1 teaspoon of salt dissolved in 1 cup of water) to cover the cabbage.
  • Adding Weights:
    Place a fermentation weight or a ziplock bag filled with water on top of the cabbage to keep it submerged.
    Cover the jar with a clean cloth secured with a rubber band or use an airlock lid to create an anaerobic environment.
  • Fermentation:
    Place the jar in a cool, dark place (65-75°F) and let it ferment for 1 to 4 weeks.
    Check the sauerkraut daily for the first week. If scum forms on the top, remove it.
  • Storing and Enjoying:
    Taste the sauerkraut after 1 week. Once it reaches your desired tanginess, transfer it to smaller jars and store in the refrigerator.
  • Enjoy your homemade sauerkraut as a side dish, on hot dogs, or as a topping for sausages and meats.

Notes

For additional flavors, you can add carrots, garlic, or ginger to the cabbage.
Properly stored sauerkraut can last up to 6 months in the refrigerator.
Items needed:
Large mixing bowl
Sharp knife and cutting board
Large mason jar or fermentation crock
Fermentation weights or ziplock bag filled with water
Clean cloth or airlock lid
Wooden spoon
Keyword cabbage, fermented, fermenting, sauerkraut