Why You’ll Love This Recipe

I love homemade sauerkraut because the ingredient list couldn’t be much simpler. I only need cabbage and the correct amount of salt to get the fermentation started.

I also like being able to control the final flavor. A shorter fermentation gives me a milder, crunchier sauerkraut, while additional fermentation develops a stronger sour flavor.

Making it at home also gives me plenty of opportunities to experiment. Once I’m comfortable with the basic method, I can add caraway seeds, carrots, garlic, or other seasonings while keeping the cabbage submerged during fermentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh green cabbage
Non-iodized salt, such as pickling or canning salt

Optional Flavorings

Caraway seeds
Juniper berries
Shredded carrots
Garlic
Black peppercorns
Red pepper flakes

Directions

1. Clean My Equipment

I wash my hands thoroughly and clean the jar, fermentation weight, bowl, knife, cutting board, and other equipment I’ll be using. I rinse everything well so my sauerkraut starts in a clean environment.

2. Prepare the Cabbage

I remove any damaged outer leaves from the cabbage. I quarter the cabbage, remove the core, and slice it into thin shreds.

I weigh the prepared cabbage because measuring the salt by weight gives me a more consistent fermentation.

3. Add the Salt

I use about 2% salt by weight of the prepared cabbage. For example, for 1,000 grams of cabbage, I use about 20 grams of salt.

I sprinkle the salt evenly over the cabbage and massage it with clean hands for several minutes. As I continue squeezing and mixing, the cabbage softens and releases its natural liquid.

4. Pack the Jar

I firmly pack the cabbage into a clean fermentation jar, pressing it down as I go to remove trapped air pockets.

I pour in all the liquid released by the cabbage. I leave adequate headspace because the contents can expand and bubble as fermentation becomes active.

5. Keep the Cabbage Submerged

I place a fermentation weight on top and make sure the shredded cabbage remains beneath the brine. Keeping the vegetables submerged helps create the conditions needed for proper fermentation.

If the cabbage hasn’t produced enough liquid to remain submerged, I follow a reliable sauerkraut fermentation method rather than adding an arbitrary amount of plain water, which could dilute the salt concentration.

6. Ferment the Sauerkraut

I cover the jar with a fermentation lid or another suitable setup that allows fermentation gases to escape while protecting the contents.

I keep the jar away from direct sunlight at a cool room temperature, ideally around 70–75°F (21–24°C). I place a plate or tray underneath in case the brine bubbles over.

7. Monitor the Fermentation

During fermentation, I expect to see bubbles and changes in aroma as the cabbage becomes increasingly sour. I regularly check that the cabbage remains submerged beneath the brine.

I can begin tasting the sauerkraut after several days using a clean utensil. I let it continue fermenting until the acidity and texture are where I want them.

8. Refrigerate

Once I’m happy with the flavor, I transfer the sauerkraut to the refrigerator. The cold temperature dramatically slows fermentation and helps preserve the flavor and texture.

Servings and Timing

The exact yield depends on the size of my cabbage, but one medium head generally produces roughly 1 quart of sauerkraut after it is packed and fermented.

Yield: approximately 1 quart
Servings: about 12–16
Prep time: 20–30 minutes
Fermentation time: typically 3–4 weeks for fully developed sauerkraut
Total active preparation time: about 30 minutes

The fermentation rate depends on temperature and other conditions, so I use time as a guide rather than relying on the calendar alone.

Variations

Caraway Sauerkraut

I add caraway seeds to the salted cabbage before packing it into the jar. They give my sauerkraut a traditional aromatic flavor that works particularly well with sausages and hearty dishes.

Carrot Sauerkraut

I mix shredded carrot with the cabbage for extra color, subtle sweetness, and texture. I weigh the vegetables together before calculating my salt amount.

Garlic Sauerkraut

I mix sliced or minced garlic into the cabbage before fermentation. I use it moderately so the garlic doesn’t overpower the cabbage.

Spicy Sauerkraut

I add red pepper flakes or sliced fresh chili peppers when I want my sauerkraut to have some heat.

Red Cabbage Sauerkraut

I replace some or all of the green cabbage with red cabbage. I love the vibrant purple-red color it develops during fermentation.

Storage/Reheating

Once my sauerkraut has fermented to my liking, I keep it refrigerated in a clean, tightly covered container with the cabbage beneath its brine as much as possible.

I always use a clean utensil when removing sauerkraut from the container. Properly fermented and continuously refrigerated sauerkraut can keep for several months, although its flavor and texture can gradually change.

If I notice an unpleasant rotten odor, unusual discoloration throughout the ferment, or obvious signs of spoilage, I discard the batch rather than tasting it.

I don’t need to reheat sauerkraut before serving it. I usually eat it cold or at room temperature. When I want it warm alongside sausages, potatoes, or other cooked foods, I gently heat only the portion I’m serving.

FAQs

How long does homemade sauerkraut take to ferment?

I usually allow around 3–4 weeks for a well-developed sauerkraut, although I can start tasting it earlier. Temperature strongly affects fermentation speed, so I pay attention to flavor, aroma, and fermentation activity rather than relying exclusively on a specific number of days.

How much salt should I use for sauerkraut?

I like to calculate salt according to the weight of my prepared cabbage. A 2% ratio is a convenient approach, meaning I use about 20 grams of salt for every 1,000 grams of cabbage. Using a kitchen scale makes this much easier and more consistent.

Why does the cabbage need to stay under the brine?

I keep my cabbage submerged because sauerkraut relies on lactic acid fermentation under low-oxygen conditions. Exposed pieces are more vulnerable to unwanted surface growth, so I use a fermentation weight to keep everything below the liquid.

How do I know when my sauerkraut is ready?

I consider my sauerkraut ready when it has developed the pleasantly sour flavor and texture I prefer. I expect its aroma and taste to become increasingly acidic as fermentation progresses. Once I’m satisfied with it, I refrigerate the jar to slow further fermentation.

Can homemade sauerkraut go bad?

Yes. Fermentation doesn’t mean I can ignore food-safety practices. I start with clean equipment, use an appropriate amount of salt, keep the cabbage submerged, and monitor the ferment. If a batch develops a clearly rotten smell or other concerning signs of spoilage, I discard it rather than trying to rescue it.

Conclusion

Homemade sauerkraut shows me how a couple of basic ingredients can develop surprisingly complex flavor through fermentation. With cabbage, salt, clean equipment, and a little patience, I can make a crunchy and tangy condiment right in my kitchen.

Homemade Sauerkraut Recipe

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Crisp, tangy homemade sauerkraut made by naturally fermenting fresh cabbage with salt. This simple fermentation method develops a pleasantly sour flavor and crunchy texture that’s perfect for sandwiches, sausages, salads, and hearty meals.

Author: Laura
Prep Time: 20–30 minutes
Cook Time: 0 minutes
Total Time: 3–4 weeks
Yield: Approximately 1 quart, 12–16 servings
Category: Condiment
Method: Fermentation
Cuisine: German
Diet: Vegan

Ingredients

Fresh green cabbage
Non-iodized salt, such as pickling or canning salt, equal to 2% of the prepared cabbage weight
Caraway seeds, optional
Juniper berries, optional
Shredded carrots, optional
Garlic, optional
Black peppercorns, optional
Red pepper flakes, optional

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Instructions

Wash your hands thoroughly and clean the fermentation jar, weight, bowl, knife, cutting board, and other equipment. Rinse everything well.
Remove damaged outer leaves from the cabbage. Quarter the cabbage, remove the core, and slice the cabbage into thin shreds.
Weigh the prepared cabbage and calculate salt equal to 2% of its weight. For example, use 20 grams of salt for 1,000 grams of cabbage.
Sprinkle the salt evenly over the cabbage. Massage and squeeze the cabbage with clean hands for several minutes until it softens and releases enough natural liquid to form a brine.
Add any optional seasonings, if desired. Firmly pack the cabbage into a clean fermentation jar, pressing it down to remove trapped air pockets. Pour all of the released liquid into the jar and leave adequate headspace for bubbling and expansion.
Place a fermentation weight over the cabbage and make sure all shredded vegetables remain beneath the brine. Do not dilute the mixture with an arbitrary amount of plain water if there is insufficient brine.
Cover with a fermentation lid or another suitable fermentation setup that allows gases to escape while protecting the contents. Place the jar on a tray away from direct sunlight at approximately 70–75°F (21–24°C).
Monitor the sauerkraut during fermentation and regularly verify that the cabbage remains submerged. Bubbles and an increasingly sour aroma are expected as fermentation progresses.
Begin tasting after several days using a clean utensil. Continue fermenting until the desired acidity and texture develop, typically about 3–4 weeks for fully developed sauerkraut.
Once the sauerkraut reaches the desired flavor, cover it and transfer it to the refrigerator to dramatically slow further fermentation.

Notes

Use a kitchen scale to calculate salt accurately at 2% of the total prepared vegetable weight.
For caraway sauerkraut, mix caraway seeds into the salted cabbage before packing.
For carrot sauerkraut, combine shredded carrots with the cabbage and weigh all vegetables together before calculating the salt.
Garlic, red pepper flakes, fresh chilies, juniper berries, or black peppercorns can be added for different flavor profiles.
Green cabbage can be partially or completely replaced with red cabbage for a colorful variation.
Keep the vegetables submerged beneath the brine throughout fermentation to maintain the appropriate low-oxygen environment.
Fermentation speed varies with temperature, so use aroma, flavor, texture, and fermentation activity along with time as guides.
Store finished sauerkraut refrigerated in a clean, tightly covered container and keep the cabbage beneath the brine as much as possible. Always use a clean utensil when serving.
Properly fermented and continuously refrigerated sauerkraut can keep for several months, although its flavor and texture will gradually change.
Discard the batch rather than tasting it if it develops an unpleasant rotten odor, concerning discoloration throughout the ferment, or other obvious signs of spoilage.

Nutrition

Serving Size: 1/4 cup
Calories: 15 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 0.1 g
Saturated Fat: 0 g
Unsaturated Fat: 0.1 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg