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Fork with sauerkraut in jar

How To Make Homemade Sauerkraut

AuthorBronwyn Case
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!
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Prep Time27 minutes
Ferment 14 days
Total Time14 days 27 minutes

Ingredients  

  • 1.5 lbs Shredded Cabbage 700g
  • 1 tbsp Salt 15g

Instructions 

  1. Core & Shred the Cabbage – Remove the core and finely shred the cabbage using a knife, mandolin, or food processor.
  2. 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.
  3. Massage & Squeeze – Using clean hands, massage and squeeze the cabbage for 5-10 minutes until it softens and releases liquid.
  4. 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.
  5. 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.
  6. Ferment – Store at room temperature, away from direct sunlight, for 1-4 weeks. Taste regularly until it reaches your desired tanginess.
  7. 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.