This homemade sauerkraut recipe is beginner-friendly, inexpensive, requires just 2 base ingredients, and is packed with tang, crunchiness, and gut-friendly probiotics!
Sterilize the jar/s you plan to store the sauerkraut in.Jars with an airlock lid are useful for fermentation but not necessary. Alternatively, you can make the homemade kraut in a traditional crock.To do so, preheat the oven to 325ºF/160ºC. Meanwhile, wash the jars and lids in hot, soapy water and rinse them after. Then, transfer them to the oven (except anything not oven-proof like rubber/plastic parts) and allow them to dry completely for 10-15 minutes.Alternatively, you can sterilize the jars and lids for 10 minutes in boiling water.
Step 1: Prepare the Cabbage
Rinse it well and remove any outer leaves of the cabbage if they look wilted, browned, etc.
Slice the cabbage in half lengthwise and then quarters, removing the core with a small paring knife.
Cut each of the quarters into thin slices (around 0.2cm) using a knife, mandoline, or a food processor with a slicing disk.
At this point, weigh the cabbage to determine how much pickling salt is required. You need 2% salt to cabbage. I.e., a 2.2lb cabbage will require 0.044lb salt (0.7oz).
Step 2: Combine the Ingredients
In a large bowl, combine the shredded cabbage and salt and toss well, rubbing the salt into the cabbage. Set it aside for 20-25 minutes.
Squeeze the cabbage well to remove all the excess water (allow it to drop into the bowl as you will be using it).
As you squeeze the cabbage, transfer it to the jar and pack it in tightly, until just the liquid is left in the bowl. Make sure to leave around 1/3 inch / 1 cm headspace in each jar. Then, pour the juice over the cabbage, ensuring it's covered by all the liquid.If there isn’t enough liquid to cover the cabbage, you’ll need to prepare a 2% brine of warm water and salt to top up the jar.
Use a pickling weight, inverted plate, or similar item to weight the cabbage and keep it submerged beneath the liquid.I used a plate weighted down with a water-filled bottle (make sure to completely cover the top with a clean kitchen towel and secure it to the jar if doing it this way). You could alternatively use a Ziplock bag filled with something heavy like rocks.
Set the jar/s of sauerkraut aside to ferment in a draft-free space around 72ºF/22ºC.
How Long Does It Take To Ferment Sauerkraut?
The fermentation process can take 4-6 weeks, depending on the temperature, climate, and the cabbage itself, though some people leave it for as little as 1-4 weeks.Make sure to check on it daily and remove any scum formed at the top of the liquid in your jar.After the first week, I recommend tasting the homemade kraut every other day until it reaches your desired tartness.As a general rule, while the mixture is still bubbling, it's still fermenting. Once it settles down, it's ready. It should also be a more yellow color with a tart and tangy flavor similar to pickles.
How To Can Sauerkraut?
Canning sauerkraut requires just a couple of extra steps. First, carefully transfer the sealed jars to a large saucepan filled with boiling water (place a trivet or similar tool at the bottom, so the cans aren’t touching the bottom of the pan), ensuring they’re submerged by 1-2 inches of water. Then, add the lid to the pan, bring it to a boil, and allow it to boil for 20 minutes.
Remove the lid from the saucepan and wait 5 minutes with the heat off. Then finally, remove the jars and set them on a kitchen-towel-lined counter to cool down before transferring them to your pantry. As the jars of fermented sauerkraut cool, you’ll hear a ‘pop’ when the lids fully seal.If any cans don't seal, pop them in the fridge instead.
Storage Recommendations
Fridge Storage: You can store the fully fermented sauerkraut in your fridge for 6+ months. Some batches may even last up to one year.Canned: Unopened jars of canned sauerkraut will last for between 2-3 years in your pantry. Once opened, transfer it to the fridge and aim to eat it within a month or two.Can You Freeze Sauerkraut? Yes (for about a year), though I usually don't recommend it as it will kill the probiotics.
Notes
The fermentation period: Keep in mind that the longer the sauerkraut ferments, the stronger the flavor will be. However, it will also develop further after the main fermentation period and continue to develop flavor.
If your jars have lids: Make sure to "burp" the jars every day or only leave them loosely covered (not screwed tight). Otherwise, pressure from the bacteria can cause gases to build up inside the jar and eventually shatter.
If the sauerkraut has mold: This usually only happens on the top layer of the kraut when it becomes unsubmerged. In this case, just scoop off the top layer, as the rest is still perfectly safe beneath the brine. However, toss it all if you notice pink, orange, or black mold, along with unpleasant smells/textures!
Avoid metal tools/spoons: They can interfere with fermentation. Wooden spoons are preferable.
Optional add-ins and variations: Once you master the basic recipe, it's time to experiment. Play around with adding vegetables, spices, herbs, and more!
Shredded carrot: A popular addition across several European countries.
Shredded beet: For an earthy flavor and wonderfully vibrant pink/red color.
Apples: Usually quartered to add extra flavor.
Cranberries: Add flavor AND are a natural preservative.
Ginger: Add minced ginger (around an inch of ginger root) to sauerkraut made with carrots or beet for a sweet and spicy combination.
Dill: Use either 2-3 tablespoons of fresh dill or around a tablespoon of dried.
Caraway seeds: Works with or without the dill. Add around ½ tablespoon.
Juniper berries: Add about 1/2 tbsp or more.
Dukkah: Add 1-2 tablespoons of this Egyptian spice blend for a warm and delicious flavor.
Jalapeño: Finely minced jalapeño (or slices) will add some heat to this recipe for sauerkraut. Adjust the amount to personal preference.
Lemon peel: For a zesty flavor. Remove the bitter white pith.
Turmeric and black pepper: This gives the fermented cabbage a yellow color and increases anti-inflammatory health benefits. I recommend 2-3 teaspoons of dry turmeric with a generous pinch of freshly cracked black pepper. Ginger also works with this blend.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!