Easy Sauerkraut Recipe (with step by step tutorial)

Make delicious sauerkraut at home with these simple step by step instructions. All you need is cabbage + salt.

I hope by now we all can agree that gut health is important.

And eating fermented foods is the easiest and most economical way to help keep your gut healthy.

This is my super simple go-to sauerkraut recipe that I use at home. I’ve been making sauerkraut for years, and after having some inconsistent results, I finally learned how to make amazing sauerkraut that’s crunchy, perfectly tangy + full of beneficial bacteria.

New to fermented foods?

To get a quick low down of what fermented foods are and how to make them, be sure to check out my 2 part fermentation series: Fermented Foods 101 + 9 Tips for Successful Fermentation.

What is sauerkraut?

Sauerkraut is a traditional fermented food made from cabbage and salt that is allowed to ferment over time. As the naturally occurring lactic acid bacteria ferment the starches + sugars in the cabbage leaves, lactic acid is produced, giving sauerkraut its distinctive sour flavor.

Lactic acid is a natural preservative that inhibits putrefying bacteria.   All you have to do is to add SALT.  Bacteria that could be harmful to us can’t tolerate much salt, but there are healthy bacteria that can.  Lacto-fermentation wipes out the bad guys , then lets the good guys get to work . The product is a living food, full of enzymes and probiotics.

What do I need to make sauerkraut at home?

Here’s what you’ll need:

• cabbage
• salt
• 1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
• air-tight fermentation lid

I know there are many ways to make sauerkraut at home. If there’s one thing that I’ve learned from years of making sauerkraut (and sometimes ending up with a soggy, slimy mess) is that using an anaerobic fermentation system (meaning no oxygen) is crucial to consistent results.

Basically what I’m saying is that the fermentation vessel that you use has to be completely air-tight as exposing your fermenting foods to oxygen inhibits the growth of good bacteria while leaving you open to mold and yeast that thrive on oxygen.

What fermentation lids should I use?

There are 2 type of anaerobic fermentation vessels/lids that I recommend.

Wide-mouth fermentation lids.… fit right onto any wide mouth mason jar that you already have. They are easy to use and affordable. They are waterless, have a built-in date tracker, and come with a cool pump to suck out any excess oxygen.

Fermentation jars with air-locks… an all-in-one fermentation system that includes an air-lock fitted into the top that needs to be filled with water that keeps oxygen and pathogens out while allowing the CO2 to be released from the fermenting vegetables. Pro tip: fill the airlock halfway with vegetable glycerine so all of the water does not evaporate over time.

How long does sauerkraut take to ferment?

How long you let your cabbage ferment depends on your personal flavor preference. I would recommend fermenting the sauerkraut for at least 2 weeks to allow the good bacteria and flavor develop. The longer it goes, the more potent and sour it will become. Some people let their sauerkraut go up to 5-6 weeks. I have found that there’s a sweet spot around 2-3 weeks.

I would recommend trying it after 2 weeks to see how it tastes.

Keep in mind that sauerkraut will ferment faster in warmer temperatures and slower in cooler temperatures. The ideal temperature for vegetables ferments is 68′ – 72′ F. 

How to make sauerkraut at home

Here’s a step by step tutorial for making super yummy sauerkraut.

Step 1:

Weigh your cabbage. This recipe calls for 3 pounds of fresh cabbage. If you don’t have a home kitchen scale, you can weigh your cabbages at the store in the produce department.

Step 2:

Discard very outer layer of cabbage.  Reserve one whole clean leaf of cabbage to cover your sauerkraut with later. Thinly shred or slice cabbage. I like to use my food processor with the slicing blade. You can also slice it with a sharp knife or mandolin. I don’t recommend grating the cabbage as it makes it too small and can lead to soggy sauerkraut.

Step 3:

Add the salt and gently mix with a wooden spoon. I don’t work or massage the cabbage with my hands because I find it bruises the cabbage and can make for soggy kraut.

Step 4:

Fill a wide mouth 1/2 gallon jar with the salted cabbage, pressing firmly with your very clean fist as you go to remove any air pockets and to release the water in the cabbage. It may seem like 3 pounds of shredded cabbage won’t fit into the jar. Just keep pressing.

Step 5:

Once the cabbage is tightly in the jar, place your whole cabbage leaf on top of the shredded cabbage and place a glass fermentation weight on top to keep the cabbage down. Seal jar with fermentation lid or airlock, cover jar with clean tea towel, and allow to sit overnight.

I don’t use plastic bags filled with water to weigh down my ferments as I don’t want plastic leaching into my foods.

Step 6:

The next day, press down cabbage once again with a wooden spoon so that all of the cabbage is covered in brine. Place the glass weight back on top and seal once again with fermentation lid or airlock. Cover with clean tea towel and place into a dark spot. Ferment at room temperature until done to your liking, at least 2 weeks.

If there is not enough brine to cover all of the cabbage, you can add a 2% brine on top. Make a 2% brine by mixing 9.6 grams of salt in 2 cups of water (which is about 1 and 1/2 tsp of salt.)

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