preserve · Preserve

How to Make Sauerkraut at Home

Making sauerkraut requires just cabbage and salt. Shred the cabbage, massage it with salt until it releases liquid, pack it tightly in a jar below the brine, and let it ferment at room temperature for 3-4 weeks. The salt creates an environment where beneficial bacteria thrive while harmful ones can't survive.

Total time: 3-4 weeks
Hands-on: 20 min
Difficulty: Easy

Ingredients

2 pounds cabbage
1 tablespoon sea salt or kosher salt

Step by step

Prepare the cabbage. Remove outer leaves from a 2-pound head of cabbage. Cut into quarters and remove the core. Slice into thin ribbons, about 1/8-inch thick. You want roughly 2 pounds of shredded cabbage.
Salt the cabbage. Put shredded cabbage in a large bowl. Sprinkle 1 tablespoon of sea salt or kosher salt over it. Toss with clean hands to distribute the salt evenly.
Massage and wait. Massage the salted cabbage with your hands for 5 minutes, squeezing handfuls firmly. Let it sit for 10 minutes, then massage again. The cabbage will release liquid and become limp.
Pack into jars. Pack the cabbage tightly into clean glass jars, pressing down with your fist or a wooden spoon. Leave 2 inches of headspace. The brine should cover the cabbage completely.
Weight down the cabbage. Place a clean stone, glass weight, or small jar filled with water on top to keep cabbage submerged. Cover with a loose lid or cheesecloth secured with a rubber band.
Ferment at room temperature. Keep jars at 65-75°F for 3-4 weeks. Check every few days and press down if cabbage rises above the brine. Taste after 1 week, then weekly until it reaches your preferred tanginess.
Store when ready. Once it tastes right, screw on tight lids and refrigerate. It will keep for several months and continue to develop flavor slowly in the cold.

Tips & troubleshooting

Use a kitchen scale if possible. The ratio is 2% salt by weight of cabbage, which works out to about 1 tablespoon salt per 2 pounds cabbage.
If your cabbage doesn't produce enough brine, dissolve 1 teaspoon salt in 1 cup water and add just enough to cover.
White film on top is usually kahm yeast and harmless, but scrape it off. Dark or fuzzy mold means start over.
The fermentation will slow dramatically in winter without heat. A spot near the water heater or on top of the refrigerator helps.
Save the brine when you eat the kraut. It makes an excellent starter for your next batch or a tangy addition to cocktails.

Variations

Caraway Sauerkraut. Add 1 tablespoon caraway seeds when massaging the salt into the cabbage for traditional German flavor.
Spicy Kraut. Mix in 1-2 tablespoons of red pepper flakes or sliced fresh chilies for heat.
Mixed Vegetable Kraut. Replace up to half the cabbage with shredded carrots, turnips, or beets for color and varied flavor.
Juniper Berry Kraut. Add 6-8 crushed juniper berries for a subtle pine-like flavor that pairs well with game meats.

Questions

How do I know when the sauerkraut is done?: Taste it weekly starting after one week. It's ready when it has the level of sourness you want. Young kraut is crunchy and mildly sour. Older kraut becomes more tender and develops complex, wine-like flavors.
What if the cabbage floats above the brine?: Push it back down and add more weight. Cabbage exposed to air can develop mold. If you need more brine, dissolve 1 teaspoon salt in 1 cup water and add enough to cover.
Can I use regular table salt?: Avoid iodized salt as the iodine can interfere with fermentation. Sea salt, kosher salt, or pure rock salt work best. The minerals actually help the fermentation process.
Why is my sauerkraut mushy?: Too much salt, too warm temperatures, or old cabbage can cause this. Use fresh, crisp cabbage and stick to the 2% salt ratio. Keep fermentation temperature between 65-75°F.
How long does homemade sauerkraut last?: In the refrigerator with tight lids, it keeps for 6 months or more. The flavor will continue developing slowly in the cold. Always use clean utensils when serving to prevent contamination.