How to Make Homemade Sauerkraut

A step-by-step tutorial on how to make crunchy, gut friendly, Lacto-fermented sauerkraut. This recipe is simple to make and takes just two ingredients, salt and cabbage.  
Homemade sauerkraut is a great choice for anyone who is just beginning their fermentation journey because it's one of the simplest recipes to make. All you need is three ingredients, cabbage, salt, and a little patience. Sauerkraut is made by a process called lacto-fermentation. Lacto fermentation is a method of food preservation that relies on lactic acid bacteria, primarily Lactobacillus (friendly bacteria), which convert sugars into lactic acid, preserving the food and creating a tangy, often probiotic-rich flavor. 

If you have never had lacto-fermented foods, they are rich in probiotics and beneficial bacteria that improve digestion and gut health. This method not only preserves food but also enhances its flavor and nutritional value. Examples of lacto-fermented foods include fermented milks, water kefir, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi, and pickles, as well as other pickled vegetables.

Having a German mother, I grew up eating sauerkraut. A few of my favorite dishes are smoked pork chops with sauerkraut, Kielbasa and sauerkraut, Rueben sandwiches, Reuben beer brats, and New York-style hot dogs. I know most people think, why make homemade sauerkraut when you can buy it in the grocery store? In my opinion, the only benefit of store-bought sauerkraut is the convenience.

Canned sauerkraut that you find in the grocery store is typically pasteurized, which kills the beneficial bacteria, making it less nutritious. The only non-pasteurized sauerkraut is located in the refrigerated section and is packaged in a bag or pouch (it will state raw, unpasteurized on the label). 

But why buy it when it's so simple to make at home? After making my first batch of homemade sauerkraut, I was surprised at just how easy the whole process was, and how delicious it tasted. If you would like to give homemade sauerkraut a try, follow along as I share the recipe and steps below.   

The first step to having successful sauerkraut is making sure to use home-grown or organic cabbage. Non-organic cabbage can contain chemicals that will inhibit the fermentation process. I'm using the cabbage that I grew in our garden. This is the first time we have ever successfully grown cabbage in our raised bed garden, so I am pretty excited. 🙋


🥣 EQUIPMENT YOU WILL NEED: 

  • Food Processor, Mandoline slicer or sharp knife, and cutting board
  • Quart size or larger glass mason jar (if you have 2 heads or a large cabbage use 2 jars)
  • Large bowl or container 
  • Mallet, wooden spoon, sauerkraut pounder or use your hands (using gloves)
  • Glass Fermentation weight or small 4 once canning jar
  • Plastic canning lid (do not use a metal lid)

🌿 RECIPE TIPS FOR SAUERKRAUT SUCCESS:

  • Home grown or organic cabbage is crucial for this recipe. Non organic cabbage can have chemicals that will inhibit the fermentation process. 
  • Using a food processer makes the process of shredding the cabbage really simple, but if you don't have one just chop the cabbage as fine as possible using a sharp knife. 
  • Which salt you use is very important. It's best to use Kosher salt or pink Himalayan salt. Do not use table salt, because it contains iodine, which can make the sauerkraut cloudy. 
  • Do not use tap water as it contains chlorine and contaminants. Filtered or spring water is the best choice. 
  • While the cabbage is fermenting it MUST stay below the liquid to ferment properly. If any of the cabbage is above the liquid it will be exposed to oxygen and can possibly mold, so that's why it is important to keep the cabbage fully submerged. 
  • If the liquid is low top it off with a 2% solution of salt water (this is equal to 1 teaspoon of salt per 1 cup of water). 
  • Specialty fermentation weights or a small sterilized canning jar can be used to keep the cabbage fully submerged. 
  • Use a plastic canning lid versus a metal lid to prevent the lid from rusting. 
  • Fermented cabbage can be home canned, but it is important to understand that the canning process will kill all of the beneficial probiotics and live cultures which are key benefit to fermentation. If you want to enjoy the full probiotic benefits, you will need to store the sauerkraut in the refrigerator. 
  • Properly fermented cabbage will last for 6 months after fermentation, but must be stored covered in the refrigerator. 
Rinse the cabbage and remove any outer leaves that look wilted or browned. Set one cabbage leaf aside to use later. If using two jars set 2 leaves aside. Slice the cabbage in half and then cut into quarters, removing the core with a small paring knife and discard. Cut each of the quarters into thin slices using a knife, Mandoline slicer or food processor with a slicing disk. 

In a large bowl, combine the shredded cabbage and salt. Toss to coat. Allow the cabbage to sit for 15 minutes before mashing to release it's natural juices. 

Using your hands, a mallet or sauerkraut pounder, mash, twist and press the shredded cabbage to release more of it's natural juices. Set the cabbage aside for about 30 minutes and then squeeze the cabbage to release the remainder of the liquid and let it drop into the bowl. 

Transfer the shredded cabbage to a sterilized 1 quart mason jar, making sure to pack the cabbage into the jar tightly. Leave a 2 inch head space in the top of the jar. 

If you don't have enough natural (brine) to cover the cabbage you will need to make a 2% brine solution to fill up the remainder of the jar (see my note in the recipe card on how to make the brine). 

Pour the drained brine over the cabbage and into the mason jar, ensuring it's covered by all of the liquid, and make sure to leave a 1 inch headspace. Place the reserved cabbage leaf over the shredded cabbage, and add the glass fermentation weight or small glass canning jar. This will ensure that the cabbage stays submerged in the brine. If using a small canning jar do not invert the jar. Place the jar open side up or you will have a hard time getting the jar back out.    

Add the lid to the jar and set it aside in a room temperature location (out of direct sunlight) to ferment for at least 1-2 weeks (depending on the temperature of you kitchen it could take less time). Keep in mind that the main enemy when making sauerkraut is oxygen, which is why it is crucial to keep the cabbage submerged in the brine throughout the entire fermentation process. As long as you remember to check it regularly, you’ll be fine! 

Here are some photos of the fermentation process. After 3-4 days, the fermentation process should kick off more actively and the cabbage will begin to bubble. For me the bubbling began around day 4. After the first week, feel free to open the jar, and push the cabbage back down below the brine level. It is important that the cabbage always remains submerged. 

Once the desired flavor is reached remove the fermentation weight or jar, remove the cabbage leaf and wipe down the outside of the jar. Replace the lid with a clean one and store the sauerkraut in the refrigerator for up to 6 months. Keep in mind that every kitchen temperature it different, so the warmer the kitchen the faster the cabbage will ferment. For my kitchen and to get the taste to my preference it took about 2 weeks.  

There you have it!!! Easy Peasy homemade sauerkraut. If you make this recipe, please stop back by and leave me a comment letting me know how you liked the recipe.  

Enjoy!!!




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