How To Make Simple Sauerkraut (Easy for Beginners)
Sauerkraut is an incredibly beneficial fermented food that can elevate any meal. While store-bought sauerkraut can be pricey, making it at home is simple and cost-effective! 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!
With only 15 minutes of hands-on time and 1-4 weeks of fermenting, you’ll have simple, homemade sauerkraut in no time!
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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. Some people enjoy adding carrots, caraway seeds, red cabbage, or even ginger to create unique flavors!
Though sauerkraut might take some getting used to for some people, I highly encourage you to give it a try. And if the flavor 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
- It’s fun to make! The process of fermenting your own sauerkraut is simple and satisfying, giving you a hands-on experience with fermented food.
- It is so simple it only needs two ingredients!
- A tangy freshness that adds a burst of flavour to any dish—perfect for topping sandwiches, adding to salads, or enjoying as a side.
- Rich in probiotics that support gut health, giving your digestive system a healthy boost.
- Packed with essential vitamins and minerals, like vitamin C and potassium, making it a nourishing addition to your meals.
- Supports a healthy gut microbiome, promoting better digestion and overall wellness.
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.
Why are probiotics important?
Probiotics are beneficial bacteria that support a healthy gut. A balanced gut is essential for proper digestion, helping your body break down food and absorb nutrients more effectively.
Beyond digestion, a healthy gut also strengthens your immune system and can even positively affect mental well-being, as the gut and brain are closely linked.
In short, probiotics are a key part of maintaining overall health by promoting a balanced gut microbiome.
The Two Ways of Making Sauerkraut
There are two primary methods for making sauerkraut, each offering its own set of benefits. One is more hands-on and interactive, while the other is passive and low-maintenance, allowing you to set it and forget it.
The Squeeze Method:
If you’re looking for a fun project, perhaps something to do with kids, or if you just need a little physical release (like squeezing out some frustration!), the hands-on method is the way to go. This method involves massaging the cabbage after salting to help release its juices, which speeds up the fermentation process. It’s a bit more time-consuming but offers the reward of getting your hands into the process and having a more immediate result.
Salt & Massage – Sprinkle salt over shredded cabbage and massage for 5-10 minutes until it softens and releases brine.
Pack & Press – Tightly pack the cabbage into a jar, pressing it down so the brine rises above it.
Submerge & Ferment – Place a weight on top to keep the cabbage submerged, cover loosely, and ferment at room temperature for 1-4 weeks.
The No-Squeeze Method:
For those who prefer a more passive, low-effort approach, the hands-off method is perfect. Simply shred the cabbage, add salt, and let it rest for an hour. The cabbage will naturally release it’s juices over time. While it might take a little longer than the hands-on method to produce a brine, it requires far less interaction.
Salt the Cabbage & Let It Sit – Instead of squeezing, mix the cabbage with salt and let it rest for 30 minutes to 1 hour. The salt will naturally draw out water.
Press it Down Firmly in the Jar – As you pack it in, press the cabbage with a clean weight (like a fermentation weight or another jar) to encourage brine formation.
Check After 24 Hours – If there’s not enough liquid to cover the cabbage, add a bit of salted water (1 tsp salt per cup of water) to ensure proper fermentation.
Both methods work, so it really comes down to your preference for involvement in the process. Either way, you’ll end up with a delicious homemade sauerkraut to enjoy!
What I Do:
I prefer to simply salt the cabbage, give it a squeeze, pack it tight, weigh it down, and let the brine draw out overnight and then adjust. If it’s low, I’ll add a little salted water, if it’s overflowing, I have something below to catch the brine. It’s a straightforward method that works well and gives great results!
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.
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!
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 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
FAQ’s
How much salt should I add to my shredded cabbage?
Measure the weight and multiply it by .02 to get the weight for salt. For example; 1000g of shredded cabbage x .02 = 20g of salt
What type of cabbage is best for making sauerkraut?
Green cabbage is most commonly used for sauerkraut. It’s affordable, easy to find, and provides a more neutral balance of flavour and texture. You can also use red cabbage for a different flavour and colour, I’ve even mixed both!
Can I make sauerkraut without salt?
While it’s possible to make sauerkraut without salt, it’s not recommended. Without salt, the cabbage may not ferment properly and could spoil.
Do I need a fermentation weight?
A fermentation weight helps keep the cabbage submerged under the brine, preventing it from floating above the liquid and potentially growing mold. While it’s not strictly necessary, it is highly recommended for best results.
Can I use other vegetables in sauerkraut?
Absolutely! While traditional sauerkraut is made with just cabbage, you can get creative by adding shredded carrots, beets, apples, or spices like caraway seeds, juniper berries, ginger or garlic for added flavour.
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