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Learn how to make sauerkraut at home with just cabbage and salt. It’s simple, full of probiotics, and way better than store-bought. Enjoy it as a side or pile it on your favorite foods.
Table of Contents
I grew up in Western Maryland, where German roots run deep…and so did the sauerkraut.
It was always on the table, piled high on hot dogs, and even served at Thanksgiving.
Honestly, I thought everyone ate sauerkraut on Thanksgiving until I moved to North Carolina, and learned that isn’t a thing everywhere.
Maybe it’s nostalgia, my interest in food preservation, or perhaps it’s just that I’ve learned how good fermented foods are, but over the years, they’ve become a staple in our home.
We love fermented peppers and onions, especially when we can harvest them from our garden (but store-bought veggies work great, too).
And, of course, I’m obsessed with all things sourdough. Fun fact: sourdough is actually a lacto-fermented grain. So, when you feed your starter or make sourdough bread, you are actually lacto-fermenting the wheat.
Sauerkraut is just lacto-fermented cabbage, meaning it ferments in a simple brine while lactic acid bacteria work their magic, turning natural sugars into that tangy, probiotic goodness.
Knowing how to make sauerkraut at home is a skill any scratch cook should have in their backpocket. I love it piled on a Reuben or a roast chicken sandwich made with einkorn bread or sourdough sandwich bread.
And, of course, if you are from my part of the world, it’s delicious on Thanksgiving sourdough stuffing.
Why Make Sauerkraut at Home?
Simple: All you need is salt and cabbage—nothing fancy, yet so easy and delicious!
Food Preservation: Homemade sauerkraut can last up to 6 months when stored in the fridge.
Frugal: Homemade sauerkraut is a budget-friendly, old-fashioned way to save money, especially compared to the pricier refrigerated store-bought versions.
Flavor: Homemade sauerkraut is crunchier than store-bought, and you control the tang by how long it ferments.
Fermented Benefits: Unlike store-bought, homemade sauerkraut keeps all those good-for-you probiotics because it’s not heat-processed.
Ingredients
Cabbage: I generally use green cabbage, but any variety will work. Use store-bought or cabbage from your garden.
Salt: I use coarse kosher salt. Just make sure you don’t use iodized salt because it will make your sauerkraut cloudy.
Specific measurements are available in the printable recipe card below.
Tools You May Need
Mason jars: Depending on how much cabbage I have, I use either pint or quart-sized mason jars.
Fermentation Weights: I like these glass fermentation weights, but you can use a large folded cabbage leaf, a pie weight in a ziplock bag, or even a small plate to keep the cabbage submerged.
Fermentation Lid: I like Masontops Pickle Pipes. They make fermentation easier since you don’t have to burp the jar daily. Without a fermentation lid, you’ll need to release pressure each day.
Step-by-Step Instructions
Step 1: Remove a few layers of the outer leaves. Save one outer leaf and set it aside (you will need it later).
Step 2: Cut out and remove the core. Thinly shred the head of cabbage, either with a food processor or a knife. Then, transfer the shredded cabbage to a large bowl.
Step 3: Sprinkle the salt over the shredded cabbage. Toss it together with your hands or a wooden spoon. Allow it to rest for 15 minutes.
Step 4: Use your hands to massage the cabbage for 5 minutes. As you work the cabbage, it will release a lot of liquid. This is the brine you will use in the next step.
Step 5: Pack the cabbage into a clean mason jar, pressing it down firmly to cover it with its own brine, leaving about an inch of headspace.
Step 6: Pour the remaining brine in the bowl over the cabbage to ensure it is fully submerged.
The cabbage must remain completely submerged in the brine during the fermentation process.
Otherwise, it may be exposed to air, which can encourage mold growth.
Step 7: Cut and fold one of the reserved outer leaves so that it’s the same diameter as the jar.
Place it on top of the packed cabbage. This will ensure that all of the cabbage stays under the brine.
Step 8: Place a fermentation weight on top. Top off the jar with the remaining brine to cover the weight.
I like to do this over a bowl to catch any overflow.
Step 9: Add a fermentation lid to the jar. Then, put the jar in a bowl.
Sometimes, as the cabbage ferments, the liquid leaks from the top. The bowl will catch any drips.
Step 10: Ferment at room temperature until it is as tangy as you like. This can take anywhere between 3 days to a few weeks.
I usually find that one week is about right for my taste buds. Taste your sauerkraut every few days to see if it is to your liking.
When ready, remove the fermentation lid and folded cabbage leaf. Put a regular lid on the jar and store it in the fridge.
How To Store Homemade Sauerkraut
One of the benefits of homemade sauerkraut is that it lasts a long time, making it not only a delicious food, but also a simple way to preserve cabbage.
Once your sauerkraut has finished fermenting, you can store it in the fridge for up to 6 months.
Tips for Success
Taste Test: Taste your sauerkraut every few days to see when it’s tangy enough for you.
Submerge the Cabbage: All of the cabbage must be under the brine. After placing the fermentation weight, remove any stragglers that may have snuck to the top.
Use a Food Processor: I usually slice the cabbage by hand. But if you are fermenting a large batch, a food processor can speed up the process.
Use the Correct Salt Ratio: Too much salt will inhibit the fermentation process, while not enough can cause unwanted bacterial growth. Use a 2% salt-to-cabbage ratio: 2 grams of salt per 100 grams of cabbage.
Homemade Sauerkraut Variations
Spicy: Toss in a few fresh jalapeños, red pepper flakes, and a clove of garlic. (Ps. If you like spicy, you will love these home-canned candied jalapeños).
Earthy: Add caraway seeds, mustard seeds, or juniper berries for added flavor.
Sweet & Sour: Add shredded carrots or apples for a touch of sweetness.
Troubleshooting Homemade Sauerkraut
Mold: Mold is usually caused by exposure to air. I know I’ve mentioned it a lot, but remember to keep all the cabbage under the brine.
Low Brine: Massage the cabbage like you mean it to release the brine. If you still don’t have enough, you can add a 2% salt water solution to keep everything submerged.
Odor: Your sauerkraut should smell tangy as it ferments, but it shouldn’t smell rotten. If it has a rotten odor, pitch it and start over.
White Film: A white film looks funky, but it’s just kahm yeast. It’s a harmless yeast that sometimes grows on fermented foods. Just skim it off.
FAQs
Spoiled sauerkraut will have an unpleasant rotten smell. It may also have a slimy texture or visible mold.
Your senses are the best gauge. If it looks, smells, or tastes bad, pitch it and try a new batch.
Glass is ideal, but food-grade plastic is also safe as long as it’s non-reactive. Avoid metal containers, which can corrode from the acidic brine.
Absolutely! Carrots, onions, garlic, and even apples make great additions for added flavor and texture.
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How To Make Homemade Sauerkraut
Ingredients
- 2 pounds cabbage
- 1 tablespoon salt, any non-iodized
Instructions
- Remove a few layers of the outer leaves. Save one outer leaf and set it aside (you will need it later).2 pounds cabbage
- Cut out and remove the core. Thinly shred the head of cabbage, either with a food processor or a knife. Then, transfer the shredded cabbage to a large bowl.
- Sprinkle the salt over the shredded cabbage. Toss it together with your hands or a wooden spoon. Allow it to rest for 15 minutes.1 tablespoon salt
- Use your hands to massage the cabbage for 5 minutes. As you work the cabbage, it will release a lot of liquid. This is the brine you will use in the next step.
- Pack the cabbage into a clean mason jar, pressing it down firmly so it is covered with its own brine, leaving about an inch of headspace.
- Pour the remaining brine in the bowl over the cabbage to ensure it is fully submerged. The cabbage must remain completely under the brine during the fermentation process. If not, it may be exposed to air, which can encourage mold growth.
- Cut and fold one of the reserved outer leaves so that it's the same diameter as the jar. Place it on top of the packed cabbage. This will ensure that all of the cabbage stays under the brine.
- Place a fermentation weight on top. Top off the jar with the remaining brine to cover the weight. I like to do this over a bowl to catch any overflow.
- Add a fermentation lid to the jar. Then, put the jar in a bowl. Sometimes, as the cabbage ferments, the liquid can leak from the top. So the bowl will catch any drips.
- Ferment at room temperature until it is as tangy as you like. This can take anywhere between 3 days to a few weeks. I usually find that one week is about right for my taste buds. Taste your sauerkraut every few days to see if it is to your liking.
- When ready, remove the fermentation lid and folded cabbage leaf. Put a regular lid on the jar and store it in the fridge.
Notes
- Iodized and table salt can negatively impact fermentation. Pickling, kosher, and sea salts are good choices.
- Once your sauerkraut has finished fermenting, you can store it in the fridge for up to 6 months.
- I usually slice the cabbage by hand. But if you are fermenting a large batch, a food processor can speed up the process.
- Too much salt will inhibit the fermentation process, while not enough can cause unwanted bacterial growth. Use a 2% salt-to-cabbage ratio: 2 grams of salt per 100 grams of cabbage.
- I like using a glass fermentation weight, but you can use a large folded cabbage leaf, a pie weight in a ziplock bag, or even a small plate to keep the cabbage submerged.
- I like a fermentation lid, so I don’t have to worry about burping the jar. Without a fermentation lid, you’ll need to release pressure each day.