How To Make Sauerkraut (Easy Homemade Sauerkraut Recipe)
This easy homemade sauerkraut recipe transforms fresh cabbage and salt into a flavorful fermented food with a satisfying crunch and tangy taste. Whether you're new to fermentation or a seasoned fermenter, this simple recipe is a great way to enjoy traditional sauerkraut at home.
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.
Tried this recipe?Let us know how it was!