Homemade sauerkraut is a simple fermented cabbage dish made with just two ingredients: cabbage and salt. The natural fermentation process creates live probiotics and tangy flavor without any special equipment or starter cultures.
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Peel off the outer leaves of the cabbage and set one or two clean ones aside for later.
Cut the cabbage in half, then into quarters. Remove the hard core from each quarter.
Thinly slice or shred the cabbage quarters.
Place all the shredded cabbage into a large, non-reactive bowl (like glass or stainless steel).
Sprinkle the salt over the cabbage.
Using your hands, massage, squeeze, and bruise the cabbage for 5-10 minutes. This will help the cabbage release its natural juices to create a brine.
Continue massaging until the cabbage has softened and there is a good amount of liquid at the bottom of the bowl.
Tightly pack the cabbage into a clean glass jar, pressing it down firmly with your fist or a spoon to remove any air pockets.
Pour the remaining brine from the bowl over the cabbage in the jar. The cabbage should be completely submerged in the liquid.
Take one of the reserved outer cabbage leaves, fold it to fit the jar opening, and place it on top of the shredded cabbage. This helps keep all the small pieces submerged.
You can add a fermentation weight or a small, clean glass object on top of the leaf to ensure everything stays below the brine.
Seal the jar. Let it ferment at room temperature, out of direct sunlight, for at least 3-4 days, or up to several weeks for a more developed flavor. If using a tightly sealed lid, be sure to 'burp' the jar daily by briefly opening it to release built-up gases.
Store sealed jars of finished sauerkraut in the refrigerator for up to 6 months; fermentation slows dramatically at cold temperatures and flavor continues to develop slowly.
glass jar (1-quart or larger) · fermentation weight or small glass dish (optional but recommended)
Sauerkraut typically ferments for 1-4 weeks depending on temperature and taste preference. Cooler environments take longer; warmer kitchens ferment faster. Taste after 1 week and ferment until desired tanginess is reached.
Salt draws moisture from the cabbage through osmosis, creating brine that submerges the vegetables and prevents harmful bacteria while allowing beneficial lactobacillus to thrive.
No. Use non-iodized sea salt or kosher salt. Iodine can interfere with fermentation and cloud the brine.
Discard if it develops mold on the surface, smells rotten (not sour), or shows slime. Proper fermentation smells pungent and sour, not putrid.
No. A clean glass jar is sufficient. Optional: use a fermentation weight or glass lid to keep cabbage submerged below the brine.
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