How To Make Simple Sauerkraut (Easy for Beginners)
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Sauerkraut is packed with probiotics, which support gut health, and its signature crunchy tang adds a unique flavour to a wide variety of dishes. With just a few basic ingredients, you can easily prepare a large batch and enjoy the health benefits and delicious taste of homemade sauerkraut!
Sauerkraut was one of the first ferments I learned to make, and it opened up a whole world of exciting possibilities for fermenting vegetables. While I tend to stick to a simple, classic green cabbage sauerkraut, the beauty of making your own is the freedom to experiment with different ingredients.
Though sauerkraut might take some getting used to for some people, I highly encourage you to give it a try. And if the flavour isn’t quite your thing, you can always use it as a base for a hearty cabbage soup—no harm, no foul!
One of the most fun things about sauerkraut is how adaptable it is. Over time, I’ve enjoyed trying different variations—like cabbage and carrot sauerkraut or the more traditional sauerkraut with cabbage and caraway seeds. I’ve even ventured into making kimchi, which is another favorite. The possibilities are endless when it comes to fermenting cabbage, so feel free to get creative with your own batches!
Why You’ll Love Homemade Sauerkraut
What is Sauerkraut?
Sauerkraut is cabbage that has been shredded and salted, then left to ferment over time. In other words, sauerkraut is fermented cabbage.
Where does sauerkraut come from?
Sauerkraut is most commonly associated with Germany, but its origins actually trace back over 2,000 years to China! It’s believed that sauerkraut was introduced to Europe by the Mongols and Romans, who learned the technique of fermenting cabbage from the Chinese.
The method was perfected in Germany, where it became a beloved staple, and the name sauerkraut—which means “sour cabbage” in German—was coined. Over time, sauerkraut became an integral part of German cuisine and spread across Europe, eventually becoming popular worldwide.
How Does Cabbage Ferment into Sauerkraut?
Cabbage ferments through a process known as lacto-fermentation. This occurs when the naturally present Lactobacillus bacteria on the cabbage break down the sugars in the cabbage, creating lactic acid.
The salt added to the cabbage draws out water, creating a brine that helps preserve the cabbage and encourages the growth of these beneficial bacteria. With warmth and time, the fermentation process enhances flavour, creates the signature tang, and helps preserve the cabbage.
What Are the Health Benefits of Sauerkraut?
The main health benefit of sauerkraut is its richness in probiotics. A tablespoon of traditionally fermented sauerkraut can contain up to 10 billion beneficial microbes, which is comparable to the amount found in many probiotic supplements.
Unlike commercial probiotic pills that contain manufactured strains, the probiotics in sauerkraut are naturally occurring, providing a variety of beneficial bacteria that support gut health and digestion.
Recipe Tip: Catch the Brine!
Once you pack your jars with the salted cabbage, place the jar(s) inside a vessel to catch the brine.
As you can see in the photos, the first one is right after I packed the jar and the second one is the next day. As your sauerkraut sits and ferments, it produces more brine and can overflow depending on how full you packed your jar.
Sauerkraut Serving Suggestions
Sauerkraut is incredibly versatile and can be enjoyed in many ways!
- As a side: Pair it with a traditional breakfast or a simple dinner for a tangy kick.
- On top of a hot dog or sausage: Elevate your bratwurst or other sausages with a dollop of sauerkraut for a delicious, crunchy topping.
- In a stir-fry: Add sauerkraut to a stir-fry for a unique twist and extra probiotics.
- As a topping: Sprinkle over sandwiches, burgers, or wraps to add flavour and texture.
- On sourdough: Toast or sourdough english muffins!
The possibilities are endless—experiment and find your favourite way to enjoy this nutritious, tangy treat!
Mistakes I’ve Made When Making Sauerkraut
Mistakes are key to learning a new skill. Here are some mistakes I’ve made so you don’t have to:
Letting the cabbage ferment too long in too warm of a place: This can cause the sauerkraut to turn out mushy and overly sour. While it’s still edible, it’s not the ideal result. Make sure to monitor the temperature and fermentation time to find your perfect balance.
Letting the cabbage ferment in sunlight: This can discolour the cabbage, introduce condensation, and dry out the jar. Big no-no.
Not using clean jars and utensils: Using contaminated tools or jars can lead to mold or other undesirable growths. It’s crucial to ensure everything is sanitized properly to prevent this. If mold appears, you can usually remove it, but if you’re unsure, it’s safer to discard the batch.
Overfilling the jar: Packing the jar too close to the top of the jar before the cabbage has fully released its brine can lead to an overflow of liquid. While this isn’t the end of the world, it can get messy! Always leave at least an inch of headspace to avoid any brine spills. A good trick is to place a dish or towel underneath to catch any potential overflow.
Not topping up with salted water: If the brine isn’t enough to fully submerge your cabbage, the top can dry out and develop an undesirable smell. It’s best to keep an eye on it and add salty water if need be.
These are all lessons learned the hard way, but now I know better and hope this saves you some frustration!
Sauerkraut FAQ
Materials You’ll Need to Make Homemade Sauerkraut
Mandolin, Sharp Knife, or Food Processor: Used to shred cabbage into thin, even pieces for fermentation.
Large Bowl: For holding the cabbage.
Hands: Massaging cabbage helps release juices, creating the brine needed for fermentation.
Mason Jar: While I love using half-gallon mason jars, any size jar that fits your sliced cabbage for fermentation works great.
Cloth and Elastic Band or Fermentation Lid: Used to cover the jar, allowing gas to escape while keeping contaminants out.
Glass Fermentation Weights: Keeps cabbage submerged in brine to prevent exposure to air. There are alternatives to glass if you don’t want to make the investment.
Ingredients You’ll Need to Make Homemade Sauerkraut
Cabbage: The star of the show.
Salt: Non-iodized salt is preferred.
How To Make Homemade Sauerkraut
Core & Shred the Cabbage – Remove the core and finely shred the cabbage using a knife, mandolin, or food processor.
Add Salt – Sprinkle 1 tablespoon of salt per 1.5 pounds (700g) of cabbage. The salt draws out moisture, creating the brine needed for fermentation.
Massage & Squeeze – Using clean hands, massage and squeeze the cabbage for 5-10 minutes until it softens and releases liquid.
Pack into a Jar – Firmly pack the cabbage into a clean fermentation jar, pressing it down to remove air pockets. Place a large, clean cabbage leaf over the shredded cabbage, press down with a fermentation weight on top to keep the cabbage submerged. Leave at least 1 inch of headspace to allow for brine expansion.
Cover & Check – Cover with a fermentation lid or a clean cloth secured with an elastic band. Let it sit for 24 hours, then check:
- If dry, add salted water (1 tsp salt per cup of water).
- If brine overflows, remove excess liquid.
- Ensure all cabbage stays submerged.
Ferment – Store at room temperature, away from direct sunlight, for 1-4 weeks. Taste regularly until it reaches your desired tanginess.
Store & Enjoy – Once fermented, transfer to the fridge to slow fermentation. Properly stored sauerkraut lasts several months.
Notes
If you’re unsure of how much salt to add to your shredded cabbage, you can use this simple calculation:
(Weight of shredded cabbage in grams) x 0.02 = grams of salt to add
This will give you the right amount of salt to ensure proper fermentation.
Make sure you have no little cuts on your hands before going to squeeze the salted cabbage, it will sting! Or wear clean rubber gloves.
How To Make Homemade Sauerkraut
Ingredients
- 1.5 lbs Shredded Cabbage 700g
- 1 tbsp Salt 15g
Instructions
- Core & Shred the Cabbage – Remove the core and finely shred the cabbage using a knife, mandolin, or food processor.
- Add Salt – Sprinkle 1 tablespoon of salt per 1.5 pounds (700g) of cabbage. The salt draws out moisture, creating the brine needed for fermentation.
- Massage & Squeeze – Using clean hands, massage and squeeze the cabbage for 5-10 minutes until it softens and releases liquid.
- Pack into a Jar – Firmly pack the cabbage into a clean fermentation jar, pressing it down to remove air pockets. Place a fermentation weight on top to keep the cabbage submerged. Leave at least 1 inch of headspace to allow for brine expansion.
- Cover & Check – Cover with a fermentation lid or a clean cloth secured with an elastic band. Let it sit for 24 hours, then check:If dry, add salted water (1 tsp salt per cup of water).If brine overflows, remove excess liquid.Ensure all cabbage stays submerged.
- Ferment – Store at room temperature, away from direct sunlight, for 1-4 weeks. Taste regularly until it reaches your desired tanginess.
- Store & Enjoy – Once fermented, transfer to the fridge to slow fermentation. Properly stored sauerkraut lasts several months.
Notes
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