How To Make Sauerkraut (Easy Homemade Sauerkraut Recipe + Guide)
If you’ve ever wondered how to make sauerkraut, you’ll be surprised by how simple the process really is. With just cabbage and salt, you can create a delicious, probiotic-rich fermented food right in your own kitchen. And the flavor of homemade sauerkraut so far surpasses anything that you can buy in the store, that you will be hooked.
True story: a few weeks ago, my husband and I went on a double date with my brother-in-law and sister-in-law. We ordered an appetizer featuring several fermented vegetables made from fresh, organic garden produce, and it was so incredibly good that I literally dreamed about it that night.
That meal reminded me just how special traditionally fermented foods can be. They have a depth of flavor that’s difficult to describe until you’ve experienced it for yourself.
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If you’ve never made fermented foods at home, my hope is that this sauerkraut recipe becomes your gateway into the wonderful world of fermentation. This homemade sauerkraut recipe has become a staple in our home. Not only is it budget-friendly, but the flavor is far fresher and more vibrant than store-bought varieties. Whether you’re new to fermentation or looking for the best sauerkraut recipe ever, this beginner-friendly guide will walk you through every step.
Why You’ll Love This Homemade Sauerkraut
- Made with only two simple ingredients
- Rich in beneficial probiotics
- Budget-friendly and easy to make
- No special equipment required
- Naturally fermented for maximum flavor
- A great way to preserve fresh cabbage
Health Benefits of Sauerkraut and Fermented Foods
Sauerkraut is more than just a flavorful topping—it’s a nutrient-rich fermented food that may support overall health when enjoyed as part of a balanced diet.
Rich in Probiotics
Traditional, unpasteurized sauerkraut contains beneficial bacteria known as probiotics. These live cultures help support a healthy gut microbiome, which plays a role in digestion, immune function, and overall wellness.
Supports Digestive and Gut Health
Sauerkraut is one of the most popular fermented foods for gut health because it contains beneficial bacteria that help support a diverse and balanced gut microbiome. These microorganisms play an important role in digestion by helping break down food and supporting the body’s natural digestive processes.
One of the unique benefits of fermentation is that the beneficial bacteria begin breaking down certain compounds in the cabbage before you even eat it. This “pre-digestion” process can make fermented foods easier for some people to digest compared to their unfermented counterparts. Fermentation may also increase the bioavailability of certain nutrients, making them easier for the body to access and utilize.
The fermentation process also produces beneficial compounds, including organic acids, that help create an environment where healthy gut bacteria can thrive. In addition, cabbage naturally contains fiber, which acts as food for beneficial bacteria in the gut.
A healthy gut microbiome has been linked to healthy digestion, regular bowel movements, immune function, and overall well-being. While everyone’s digestive system is unique, many people choose to incorporate fermented foods like sauerkraut into their diets as a simple way to support gut health naturally.
Packed With Nutrients
Sauerkraut contains several important nutrients, including:
- Vitamin C
- Vitamin K
- Folate
- Potassium
- Fiber
Fermentation may also make some nutrients easier for the body to absorb.
May Support Immune Function
Since much of the immune system is connected to the gut, regularly eating probiotic-rich foods like sauerkraut can help support overall immune health.
Contains Antioxidants
Cabbage naturally contains antioxidants and beneficial plant compounds that help protect cells from oxidative stress.
Other Fermented Foods to Try
If you enjoy homemade sauerkraut, consider adding other fermented foods to your diet, such as yogurt with live cultures, kefir, kimchi, kombucha, and fermented pickles.
Important: While sauerkraut and fermented foods may support gut health and overall wellness, they are not intended to diagnose, treat, cure, or prevent any disease.
What Is Lacto-Fermented Sauerkraut?
Sauerkraut is finely shredded cabbage that has been fermented through a process called lacto-fermentation. During fermentation, naturally occurring beneficial bacteria convert sugars in the cabbage into lactic acid, creating the tangy flavor sauerkraut is known for.
Unlike vinegar-based pickles and cabbage, authentic sauerkraut develops its flavor naturally through fermentation.
Ingredients
- 1 medium green cabbage (about 2 pounds)
- 1 1/2 tablespoons fine sea salt
How Much Salt for Sauerkraut?
One of the most common questions is how to make sauerkraut how much salt should be used.
The ideal sauerkraut recipe salt ratio is approximately:
- 2% salt by weight of the cabbage
For most home cooks, this equals about:
- 1 – 1 1/2 tablespoons fine sea salt per 2 pounds of cabbage
Using too little salt can increase the risk of spoilage, while too much salt may slow fermentation.
Equipment Needed
- Large mixing bowl
- Sharp knife or mandoline
- Wide-mouth mason jar
- Fermentation weight (optional but recommended)
- Fermentation Lid or Mason Jar Lid
How to Make Sauerkraut in a Jar
Step 1: Prepare the Cabbage
Remove any damaged outer leaves and set aside one clean leaf for later. This leaf will help keep the shredded cabbage submerged beneath the brine during fermentation.
Cut the cabbage into quarters and remove the tough core. Thinly slice the cabbage into shreds using a sharp knife or mandolin, then transfer it to a large mixing bowl.
Step 2: Add Salt
Sprinkle the salt evenly over the shredded cabbage. The salt plays an important role in fermentation. It helps draw moisture out of the cabbage to create the brine, encourages the growth of beneficial bacteria, and helps inhibit unwanted microorganisms.
Step 3: Massage the Cabbage
Using clean hands, massage and squeeze the cabbage for 5-10 minutes.
At first, the cabbage will feel firm and dry, but as you continue massaging, it will soften and begin releasing liquid. Keep working the cabbage until it has noticeably reduced in volume and a generous amount of brine has collected in the bottom of the bowl.
Step 4: Pack Into a Jar
Transfer the cabbage and all of the brine into a clean wide-mouth mason jar.
Add a handful of cabbage at a time, pressing down firmly with your fist, a wooden spoon, or a fermentation tamper after each addition. This helps remove trapped air pockets and encourages more brine to rise above the cabbage.
By the time you’re finished packing the jar, the cabbage should be completely covered by the liquid brine.
Step 5: Add a Weight
Place the reserved cabbage leaf over the shredded cabbage and gently tuck the edges down along the sides of the jar.
Add a fermentation weight on top of the leaf to help keep everything submerged beneath the brine. Keeping the cabbage below the liquid is one of the most important steps for successful fermentation because it helps prevent mold growth and spoilage.
Step 6: Screw on the Lid
Now it’s time for fermentation. There are a few different options when it comes to choosing a lid for fermenting sauerkraut.
A fermentation lid is the easiest option because it allows the carbon dioxide produced during fermentation to escape while helping keep oxygen out. This reduces the need for monitoring and burping the jar.
If you don’t have a fermentation lid, don’t worry—a regular mason jar lid works just fine. Simply screw the lid on loosely so gases can escape naturally, or tighten it and “burp” the jar once a day by briefly opening the lid to release built-up pressure.
Step 7: Begin Fermentation
Place the jar in a cool area away from direct sunlight and allow it to ferment for 4 days to 3 weeks, depending on flavor preference. During this time, you may notice bubbles rising through the brine, which is a sign that the beneficial bacteria are actively fermenting the cabbage. You’ll also notice, as you see in this photo, that after a few days the cabbage begins turn from green to yellow. The photo to the right was taken 5 days into the ferment.
Check periodically to ensure the cabbage remains submerged beneath the brine.
I also recommend setting your jar in a small bowl or glass dish to catch any liquid that is pushed out during fermentation.
Step 8: Taste & Store
Begin tasting after 4 or 5 days. Once the sauerkraut reaches your prefered level of tanginess, transfer it to the refrigerator. Cold temperatures dramatically slow fermentation.
Fermented Sauerkraut Recipe Tips
- Keep cabbage fully submerged beneath the brine.
- Use non-iodized salt such as sea salt or kosher salt.
- Avoid chlorinated water if additional liquid is needed.
- Ferment between 65°F and 75°F for best results.
- Always use clean equipment.
Sauerkraut Recipe Quick Version
While traditional sauerkraut develops the best flavor after several weeks, you can enjoy a milder version after 5–7 days of fermentation.
The longer it ferments, the more complex and tangy the flavor becomes.
Ways to Use Homemade Sauerkraut
- Serve with grass fed sausages
- Add to sandwiches and burgers
- Top salads and grain bowls
- Mix into soups
- Enjoy as a probiotic-rich side dish
Frequently Asked Questions
What Are Common Problems When Making Sauerkraut?
Some common issues include:
- Not enough brine covering the cabbage
- Using too little salt
- Mold growth from exposed cabbage
- Fermentation temperatures that are too warm or too cold
- Soft or mushy texture from prolonged high temperatures
Most problems can be avoided by maintaining the proper salt ratio and ensuring the cabbage stays submerged.
Is It Worth Making Your Own Sauerkraut?
Many people find homemade sauerkraut worth making because it is inexpensive, customizable, and often contains more live cultures than pasteurized store-bought versions. Homemade sauerkraut also allows you to control the ingredients and fermentation time.
Can Sauerkraut Help With Leaky Gut?
Sauerkraut contains beneficial bacteria and may support overall gut health as part of a balanced diet. However, there is currently limited evidence that sauerkraut specifically treats or cures leaky gut syndrome. If you have digestive concerns, consult a qualified healthcare professional.
What Can Go Wrong When Making Sauerkraut?
Potential problems include:
- Mold growth
- Unpleasant odors
- Slimy texture
- Cabbage rising above the brine
- Improper salt levels
If you see fuzzy mold, pink discoloration, orange discoloration, or detect a foul rotten smell, discard the batch.
Can Sauerkraut Help With Insulin Resistance?
Some research suggests fermented foods may support metabolic health and gut microbiome diversity. However, more research is needed, and individuals with metabolic conditions should seek guidance from their healthcare provider.
Is It Safe to Make Homemade Sauerkraut?
When proper fermentation practices are followed, homemade sauerkraut is generally considered safe. The combination of salt and lactic acid fermentation creates an environment that inhibits many harmful microorganisms.
Following proper sanitation, maintaining the correct salt ratio, and keeping the cabbage submerged beneath the brine are important safety measures.
Important Fermentation Safety Disclaimer
This post is for educational and informational purposes only and should not be considered medical or food safety advice. Fermentation carries inherent risks if performed improperly. Always use clean equipment, follow proper fermentation procedures, maintain the correct salt ratio, and ensure cabbage remains fully submerged beneath the brine. If your sauerkraut develops mold, unusual colors, a foul odor, or any signs of spoilage, discard it immediately.
Final Thoughts
Learning how to make sauerkraut is one of the easiest ways to begin fermenting foods at home. With just cabbage, salt, and a little patience, you’ll have a delicious batch of homemade sauerkraut packed with tangy flavor and traditional fermentation goodness. Once you’ve made your first batch, you’ll see why this simple fermented sauerkraut recipe has remained popular for generations.
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How To Make Sauerkraut (Easy Homemade Sauerkraut Recipe)
Equipment
- 1 Mandolin
Ingredients
- 1 medium green cabbage about 2 lbs
- 1 1/2 tbsp sea salt kosher salt works best – do not use iodized salt
Instructions
- Remove any damaged outer leaves and set aside one clean leaf for later. This leaf will help keep the shredded cabbage submerged beneath the brine during fermentation. Cut the cabbage into quarters and remove the tough core. Thinly slice the cabbage into shreds using a sharp knife or mandolin, then transfer it to a large mixing bowl.1 medium green cabbage
- Sprinkle the salt evenly over the shredded cabbage. The salt plays an important role in fermentation. It helps draw moisture out of the cabbage to create the brine, encourages the growth of beneficial bacteria, and helps inhibit unwanted microorganisms.1 1/2 tbsp sea salt
- Using clean hands, massage and squeeze the cabbage for 5-10 minutes. At first, the cabbage will feel firm and dry, but as you continue massaging, it will soften and begin releasing liquid. Keep working the cabbage until it has noticeably reduced in volume and a generous amount of brine has collected in the bottom of the bowl.
- Transfer the cabbage and all of the brine into a clean wide-mouth mason jar. Add a handful of cabbage at a time, pressing down firmly with your fist, a wooden spoon, or a fermentation tamper after each addition. This helps remove trapped air pockets and encourages more brine to rise above the cabbage. By the time you're finished packing the jar, the cabbage should be completely covered by the liquid brine.
- Place the reserved cabbage leaf over the shredded cabbage and gently tuck the edges down along the sides of the jar. Add a fermentation weight on top of the leaf to help keep everything submerged beneath the brine. Keeping the cabbage below the liquid is one of the most important steps for successful fermentation because it helps prevent mold growth and spoilage.
- Cover the jar with a fermentation lid or a regular mason jar lid. If using a regular lid, leave it slightly loose or burp the jar daily to release pressure.Place the jar in a cool spot out of direct sunlight and allow it to ferment for 4 days to 3 weeks. You should notice bubbles forming within a few days, which is a sign that fermentation is active.Check periodically to ensure the cabbage remains submerged beneath the brine.
Notes
- Use the right salt ratio: For best results, use approximately 2% salt by weight of the cabbage. This is typically about 1 tablespoon of fine sea salt per 2 pounds of cabbage.
- Keep the cabbage submerged: The cabbage should remain below the brine throughout fermentation. Exposed cabbage is more likely to develop mold.
- No fermentation lid? No problem: A fermentation lid is convenient because it allows gases to escape automatically, but a regular mason jar lid works too. Leave it slightly loose or burp the jar daily to release pressure.
- Fermentation time will vary: Temperature affects how quickly sauerkraut ferments. Most batches are ready in 1–4 weeks. Begin tasting after 1 week and continue fermenting until it reaches your preferred level of tanginess.
- Cloudy brine is normal: A cloudy brine, bubbles, and a pleasantly sour smell are all signs of active fermentation.
- If the brine drops below the cabbage: Press the cabbage down first. If it still isn’t submerged, add enough 2% salt brine (1 teaspoon salt dissolved in 1 cup water) to cover it.
- Discard if spoiled: If you notice fuzzy mold, pink or orange discoloration, or a rotten smell, discard the batch.
