Making homemade sauerkraut is surprisingly simple, requiring just two ingredients: fresh cabbage and salt. This traditional fermented cabbage recipe transforms ordinary vegetables into a tangy, crunchy condiment that’s delicious alongside sausages, sandwiches, roasted meats, and hearty comfort foods. With minimal preparation and a little patience, you can enjoy the distinctive flavor of naturally fermented sauerkraut right from your own kitchen.
The secret to great sauerkraut is a process called lacto-fermentation. Naturally occurring lactic acid bacteria convert sugars in the cabbage into lactic acid, creating the characteristic sour flavor. Unlike quick vinegar-based pickles, traditional sauerkraut develops its tanginess gradually during fermentation, giving it a pleasantly complex taste.
This easy sauerkraut recipe begins with finely shredded cabbage tossed with salt. Massaging the cabbage helps release its natural juices, creating the salty brine needed for fermentation. The cabbage is then packed firmly into a clean glass jar, where it ferments at room temperature for approximately 1 to 4 weeks, depending on how tangy you prefer it.
A useful accessory for this process is a glass fermentation weight, which helps keep shredded cabbage submerged beneath the brine. Keeping the cabbage submerged is an important part of successful fermentation and helps discourage unwanted surface growth.
One of the best things about making sauerkraut from scratch is its versatility. Enjoy it cold for a crisp, tangy bite, add it to a sandwich, or serve it alongside bratwurst and potatoes. Its bright acidity balances rich, savory dishes beautifully.
Whether you’re exploring vegetable fermentation for the first time or looking for a simple way to preserve fresh cabbage, this two-ingredient sauerkraut recipe is a practical introduction to traditional homemade fermented foods.
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Sauerkraut
- Total Time: 1 hour
- Yield: 16 1x
Ingredients
- 2 1/2 lb.Head Of Cabbage
- 3 3/4 tsp. to 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage
Instructions
- Weigh your cabbage to see how much salt you should use. Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.
- Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes.
- Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.
- Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn’t completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).
- Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.
- After it’s done fermenting, which takes 1-4 weeks, store the sauerkraut in the refrigerator.
Notes
Takes 1-4 weeks for fermentation to complete.
- Prep Time: 1:00
- Category: Side Dish
- Method: Fermenting
- Cuisine: German / Chinese
- Diet: Vegetarian