Making fermented sauerkraut at home is ridiculously easy. With just cabbage, salt, and a jar, you can create crisp, tangy sauerkraut right on your counter. No starter cultures or fancy equipment required.
If you're not making your own sauerkraut regularly, you're missing out. Homemade kraut is the highlight of hot dogs and sausages. It's the extra little something inside a tortilla or a bowlful of pasta. It's the secret ingredient in pineapple smoothies. It's also just seriously delicious and nutritious - crunchy, pleasantly sour, and full of gut-healthy bacteria.
Every year, Americans enjoy about 387 million pounds of kraut, according to the Fermentation Association. That's roughly 1.5 pounds per person! Sauerkraut really is the king of ferments, and once you start making it at home, it's hard to stop.
Today, I'm going to show you exactly how to ferment sauerkraut using what might be the easiest homemade sauerkraut recipe in the world. You only need 2 simple ingredients and a jar.
Jump to:
- Ingredients
- Supplies
- Instructions
- What Is Lacto-Fermented Sauerkraut?
- Common Sauerkraut Mistakes (& How to Avoid Them)
- New to fermenting?
- Is Fermented Sauerkraut Good for You?
- Why Salt Matters (& What Kind to Use)
- Variations
- Storage
- FAQ
- Optional Tools for Easier Fermenting
- Traditional Fermented Sauerkraut (Easy)
Ingredients
- 1 medium head of green cabbage (about 3½ lb) - Choose a fresh, heavy cabbage with tightly packed leaves for the best crunch and natural juice.
- 1-2 tablespoons fine sea salt or kosher salt - Use non-iodized salt and AVOID table salt. Fine salt dissolves easily and helps draw out the cabbage's natural brine.
Supplies
- 1-quart glass jar - A wide-mouth mason jar works best for packing and cleaning.
- Fermentation weight or a small sealed plastic bag - Used to keep the cabbage fully submerged in brine. Although a sealed plastic bag works perfectly well when you're just getting started, I eventually switched to these glass fermentation weights (amazon.com or amazon.ca), and I love them. You can also use a fermentation lid or airlock lid, which lets gases escape automatically and avoids the rust that regular metal lids usually develop over time.
- Stainless steel knife - For chopping the cabbage
- Large bowl - For salting and massaging the cabbage.
Instructions
Step 1
Discard the tough outer leaves of the cabbage. Then remove a couple of the large, unblemished leaves and set them aside (we will use them later to top off the sauerkraut).
Step 2
Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.
Step 3
Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should begin to look wet and limp. The goal is to knead the cabbage until the liquid starts to pool. If this doesn't happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.
Step 4
The hard work is done. Now, it's time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a little filtered water to cover the cabbage completely. Leave 2 to 4 inches of headspace.
Step 5
Top the cabbage with the leaves you set aside.
Step 6
Weigh the cabbage down with a sealed, water-filled plastic bag and screw on the lid (not too tightly).
Step 7
Set aside in a cool, dark place at room temperature (60-70°F is preferred) for 4 to 14 days (I let mine sit for 2 weeks) until it has that perfect tangy flavor. You'll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.
And that's it! Once the sauerkraut is finished, simply tighten the lid and store it in the fridge. It will keep for about a year, developing its yummy, buttery, sauerkrauty flavor over time.
What Is Lacto-Fermented Sauerkraut?
Lacto fermentation is the ancient art of pickling, long before there was canning. Basically, vegetables are fermented by lactic acid bacteria, which are found on the surface of all fruits and vegetables.
How does it work? During fermentation, bacteria eat the vegetable's sugars, releasing lactic acid. This acid acts as a preservative, preventing the growth of unwanted bacteria. The process doesn't require heat, so you retain all of the raw vegetables' vitamins, minerals, and enzymes.
Common Sauerkraut Mistakes (& How to Avoid Them)
- Using iodized table salt - Iodine can interfere with fermentation and cause off flavors.
- Not using enough salt - Too little salt can prevent the cabbage from releasing enough brine.
- Letting cabbage sit above the brine - Any exposed cabbage can lead to mold or spoilage.
- Packing the jar too loosely - Firm packing helps remove air pockets and keeps cabbage submerged.
- Fermenting at the wrong temperature - Too hot or too cold can slow fermentation or affect flavor. The ideal temperature to ferment sauerkraut is between 55°F and 75°F (13°C to 24°C).
New to fermenting?
Here are the biggest fermentation mistakes I've made and how to avoid them.
Is Fermented Sauerkraut Good for You?
Fermented foods are full of good bacteria and enzymes that are produced during the fermenting process. So, in other words, fermentation turns your food into natural probiotics. Instead of popping a probiotic pill, you could eat a tablespoon of sauerkraut instead, which may contain more probiotics than a pricey supplement.
One quick search on the Internet will result in tonnes of information on the health benefits of probiotics, from boosting your immune system to improving digestion. I don't know if it's all true, but I feel better when fermented foods, like sauerkraut, are a regular part of my diet.
Why Salt Matters (& What Kind to Use)
Salt is the MOST crucial ingredient in this recipe. It is a preservative that can keep vegetables edible for months… maybe even years!!! Can I get a "hooray" for salt! In fermentation, the salt draws juices from the vegetable's cells and creates that lovely, cloudy brine rich with gut-healthy, lactic acid bacteria.
The salinity of the brine encourages good bacteria to flourish and inhibits the growth of unwanted bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.
What kind of salt should you use?
Use a non-iodized salt, such as fine sea salt or kosher salt. Iodized table salt can interfere with the fermentation process and may cause off flavors or cloudy brine. Fine salt dissolves easily and helps draw out enough liquid to create the cabbage's own natural brine.
Variations
Once you're comfortable with the basic recipe, it's time to have some fun with flavor. With just a few simple ingredients, you can seriously upgrade the taste of your sauerkraut. Here are a few of my favorites:
Classic Caraway Sauerkraut - Caraway seeds are one of the most traditional additions to sauerkraut. I love using a combination of caraway seeds and juniper berries for a savory flavor that pairs well with sausages and hearty meals. But honestly, I like eating it on its own. So delicious! Check out this recipe from The Hungry Hounds.
Carrot Sauerkraut - Shredded carrots add a touch of sweetness and extra crunch. Foods in Jars has a great, simple carrot sauerkraut recipe.
Beet Sauerkraut - Beets turn sauerkraut a vibrant, stunning pink and add an earthy sweetness. Feasting at Home shares an easy small-batch beet sauerkraut recipe worth checking out.
Storage
Store your finished jars of fermented sauerkraut in the fridge with the lids tightened. Fermented cabbage will keep refrigerated for up to a year or longer. Once opened, keep it covered in brine.
FAQ
What do I do if my sauerkraut is dry?
Did you pound away at your cabbage and still didn't get enough juice? It could be that your cabbage was dry. Choose your cabbage based on its weight. It should feel heavy. Fall cabbage is usually better than spring cabbage, as the cool temperatures produce juicier cabbage with densely packed leaves.
You can also cheat by adding a little brine. Mix ½ tablespoon of unrefined sea salt with 1 cup of filtered water, and add just enough to your jar so that when you push down the cabbage, about an inch of brine sits on top.
The brine should cover the vegetables at all times; otherwise, they will develop mold and yeast, and your ferment may be ruined. The salty brine creates an environment that's inhospitable to unwanted bacteria, so as long as your cabbage remains under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.
It can take 4 to 14 days. There isn't a cut-and-dry date for when fermented sauerkraut is done because it depends on the temperature of your home and how sour you like your cabbage.
You will see bubbles of carbon dioxide gas in the salty water (brine), which means you've been successful and the brine has started to acidify. Over time, the mixture will become cloudy, and the cabbage will become more translucent and soften a bit (but will keep its crunch). Now you can start taste testing your sauerkraut.
If you are using mason jars, you will need to "burp" your fermented sauerkraut. When you screw on the lids of your ferments, don't place them too tightly in order to let some of the fermentation gases escape. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
The ideal temperature to ferment sauerkraut is between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book Fermented Vegetables.
Sauerkraut ferments faster at warmer room temperatures, ideally between 65-75°F (18-24°C). Finely shredding cabbage, using enough salt, and keeping the cabbage fully submerged in brine will also help fermentation begin more quickly. Avoid direct sunlight, which can interfere with the fermenting process.
During the early stages of fermentation, lactic acid bacteria multiply rapidly, which is when sauerkraut develops its tangy flavor. Over time, the balance of bacteria changes rather than continually increasing. A longer ferment usually results in a sourer taste, not necessarily more probiotics. The best fermentation length is the one that tastes good to you.
Fermented sauerkraut is preserved through natural lacto-fermentation, where beneficial lactic acid bacteria convert the natural sugars in cabbage into lactic acid.
Many store-bought or "regular" sauerkrauts are preserved with vinegar or heat-processing, which stops fermentation and does not contain the same beneficial bacteria created during traditional fermentation.
Using enough salt, keeping the cabbage fully submerged in brine, fermenting at room temperature, and starting with clean jars and equipment all create the right conditions for safe fermentation.
As sauerkraut ferments, it develops a pleasantly sour smell and taste. If it smells rotten, slimy, or has mold growing below the surface of the brine, it's best to discard it.
Optional Tools for Easier Fermenting
You definitely do not need any special equipment to make sauerkraut. But if you plan to ferment regularly, a few tools can make the job easier and a little less messy.
- Glass fermentation weights - Weights keep the cabbage fully submerged in the brine, which helps prevent mold and makes fermenting more reliable. I bought these glass fermentation weights and I love them.
- Fermentation lids or airlock lids - These lids allow fermentation gases to escape automatically so you don't have to "burp" the jar every day.
Traditional Fermented Sauerkraut (Easy)
Ingredients
Equipment
Method
- Discard the tough outer leaves of the cabbage. Then remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).
- Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.
- Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn't happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.
- The hard work is done. Now, it's time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.
- Top the cabbage with the leaves you set aside and weigh it down with a sealed, water-filled, ziplock bag and screw on the lid (not too tightly).
- Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it's pleasingly sour/pickle-y. You'll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.
- Once the sauerkraut is finished, tighten the lid and store it in the fridge. It will keep for a year continuing to develop its buttery, sauerkrauty flavor over time.
Notes
Tried this recipe?
Let us know how it was!PIN IT FOR LATER!
Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:
Month #12 - FERMENTED GINGERBREAD COOKIES DIPPED IN DARK CHOCOLATE
Month #11 - HONEY FERMENTED CRANBERRIES - 3 WAYS!
Month #10 - FERMENTED TOMATOES - THE FASTEST WAY TO CAN TOMATOES
Month #9 - HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 - EASY FERMENTED BELL PEPPERS & TOMATO LEAF "SALSA"
Month #7 - SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER
Month #6 - SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 - EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 - LACTO-FERMENTED RADISHES WITH DILL
Month #3 - FERMENTED GINGER CARROTS
Month #2 - FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 - LEMON GINGER WATER KEFIR
Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support! You can find the full disclosure here.
