How to Make Sauerkraut

Jun 15, 2023

Delightfully sour and crunchy, Homemade Sauerkraut is easy to make and so much better than the stuff you’ll get at the grocery store. Learn how to make sauerkraut at home with this easy recipe and enjoy it with your favorite beer-braised brats and mashed potatoes.

So many delicious uses for cabbage, but the absolute best is definitely homemade sauerkraut. Better than the mass-produced store-bought stuff, making your own allows you to decide exactly how long your cabbage will ferment, guaranteeing your very own perfectly sour homemade kraut.

Making your own sauerkraut is shockingly simple to do. And this small-batch mason jar recipe is the perfect amount for anyone new to fermentation.

Sauerkraut is a type of fermented cabbage. It’s popular in many countries, including Germany, where its name originates (“sauer” means “sour” and “kraut” means “cabbage”). It’s known for its tangy flavor, which comes from the lactic acid that forms during fermentation.

To make sauerkraut, cabbage is finely shredded, sprinkled with salt, and then packed into a fermentation vessel, such as a glass jar or a ceramic crock. The salt draws out water from the cabbage, creating a brine. The cabbage is submerged in this brine, creating an anaerobic (oxygen-free) environment in which beneficial bacteria (lactic acid bacteria) can thrive. These bacteria convert the sugars in the cabbage into lactic acid, a natural preservative that inhibits the growth of harmful bacteria.

Fermentation also gives sauerkraut its awesome sour flavor and increases the bioavailability of nutrients, making it even more nutritious than the original cabbage. Sauerkraut is rich in dietary fiber, vitamin C, vitamin K, and beneficial probiotics.

1. Prepare the Cabbage: Remove the outer cabbage leaves from one large fresh cabbage. Use a large, sturdy knife to cut the cabbage into quarters before cutting out the core from each quarter. Use your favorite method to slice the cabbage into thin strips.

2. Massage the Cabbage: Transfer the cabbage to a large bowl and sprinkle with one tablespoon of sea salt or pickling salt. Massage the cabbage for 10-15 minutes or until it starts to release its own brining liquid and reduces by nearly 2/3.

3. Pack the Cabbage: Add the caraway and mustard seeds to the cabbage mixture and mix well. Pack the cabbage mixture into a glass jar, pressing down firmly to ensure the liquid covers the cabbage mixture.

4. Ferment the Cabbage: Cover the jar with a sheet of parchment paper secured with a rubber band or twine. Allow the sauerkraut to ferment at room temperature for 14 days. During this time, check the sauerkraut daily to ensure it is still submerged in the liquid, pressing it down if needed.

5. Store the Sauerkraut: Taste the sauerkraut. If it has reached the desired level of sourness, seal the lid tightly on the jar and store it in the refrigerator. If you prefer it to be more fermented, leave it out at room temperature for up to another week before transferring it to the fridge.

Here are some tips for making the best homemade sauerkraut so that you’ll never want to buy store-bought again.

A fermentation crock is a stoneware pot designed to hold cabbage or other vegetables as they ferment. Typically made of ceramic or stoneware, their primary benefits include:

But should you use one?

If this is your first time making homemade sauerkraut, then no, a fermentation crock is absolutely unnecessary – a mason jar will work just fine. If, however, you find yourself making fermented foods (sauerkraut, kimchi, pickles, etc.) regularly, then it may be a great tool to have in the kitchen.

There are so many ways to enjoy sauerkraut. Here are some ideas to get you started.

Homemade sauerkraut should be stored in a cool, dark place with a relatively stable temperature such as the refrigerator. When properly stored, homemade sauerkraut can last for several months in the refrigerator, sometimes up to a year or more (although always check for signs of spoilage before use).

Note: The flavor and texture of the sauerkraut will continue to change over time, even in the refrigerator. It will become tangier and softer as it continues to slowly ferment.

If you try making this Sauerkraut Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.