This is sauerkraut money can’t buy. Rich in probiotics, tangy and crunchy. This homemade sauerkraut recipe comes together with 2 ingredients and 5 steps: Chop, Salt, Massage, Pack, Wait!

finished and fermented homemade sauerkraut recipe on a spoon sitting on a china plate on counter top

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Present me always thanks past me for making up a batch of this gut-healthy, probiotic-rich ferment. We have learned in our house, that sauerkraut goes with just about anything. We have also realized, when it comes to getting dinner on the table fast, we are thankful that we have meat thawed, bread baking, and sauerkraut in the fridge. I feel like I have won. And to tell you the truth… all of my boys love it! It’s true!

Below is the printable recipe. If you need or would like more, scroll past the recipe to find step-by-step, and in-depth instructions. As well as, answers to many questions that are had about this particular process and recipe! And, remember, the fermenting process if much more forgiving then people lead on. Folks tend to be scared of the process. Truthfully, with all my experimenting, I’ve never had a ferment go wrong. Fermenting is easy and safe!

Homemade Sauerkraut Recipe

The only probiotic you will ever need. This easy, gut healthy homemade sauerkraut recipe comes together with 2 ingredients, and 5 steps: Chop, Salt, Massage, Pack, Wait.

5 from 1 vote

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Prep Time 30

Cook Time 4

Ingredients

5 pounds or approx. 3 small heads of Cabbage Green or Purple
3 tbsp Salt- Quality salt is important in general but especially when you are fermenting. I would suggest Celtic Sea Salt Himalayan Pink Salt or Gray Salt

Instructions

Starting off with clean hands, take the outer leaves off of the 3 heads of cabbage, save the nicest looking ones by putting them to the side for later use.
If you are going to use a food processor for this, I would first start by coring the cabbage and then cutting the cabbage into chunks that will fit nicely into the food processor. Set up your food processor with the reversible disc, so that the shredder is facing upwards. Before you continue to shred more cabbage, make sure to remove the shredded cabbage when the processor bowl is full. You can also shred the cabbage by using a box grater. More recently, I have been shredding my cabbage with a knife and I find that the process goes much quicker, with less dishes in the end. Empty all of the shredded cabbage into a large mixing bowl
Next you will sprinkle the salt over the shredded cabbage, and massage the salt into the cabbage. You will continue mixing and massaging until you start to see and feel the water in the cabbage release from the cabbage. You can massage for 3 minutes, then let the cabbage sit, and massage again until very juicy. This water mixed with the salt is the brine. Don't worry if you don't see much water release from the cabbage at first, over time more water will release. The older the cabbage is, the less water content will be present in the cabbage. So working with fresher cabbage is always a better option. However, it will still work with older cabbage.
Next, pack the cabbage into your 1/2 gallon or 1 quart glass mason jars or a fermentation crock, making sure to get the brine into the vessel as well. I use my fist to push it down into the jar to ensure that it's tightly packed.
Take the outer cabbage leaves that were put to the side in the beginning of this process and fold them up nicely to fit in the tops of the jars. Layer the folded leaves around the top of the jar over the shredded cabbage and brine mixture. This helps to keep the shredded cabbage below the water (brine), which is important in the fermentation process.
After that, add the fermentation weights, or clean rocks (inside a zip lock bag) on top of the folded leaves, pressing down and making sure there is enough brine to fully cover the shredded cabbage. If there is any shredded cabbage above the water line, it will be exposed to oxygen and could possibly mold. This is why it's important to make sure the shredded cabbage is fully submerged in the brine. I like to clean any excess shredded cabbaged from around the top of the jar, and just inside the jar to prevent any mold from occurring.
Finally, screw your lids onto the tops of the mason jars. Don't screw the lids on too tightly. Screw them on just enough that they are on securely, but not tightly on- about 1-3 rotations.
Leave your jars sitting on the counter and out of direct sunlight at room temperature for 4-10 days. The timing will depend on the age of your cabbage and also the temperature in your kitchen. In warm weather or a heated environment, fermentation will happen faster than in cooler temperatures. A lower temperature would be around 70 ℉, preferably 65℉, ideally between 50-60℉. A cold storage or basement is usually good at those temperatures. However, I keep my sauerkraut on the counter, to keep an eye on it. We keep our kitchen at 65℉, and this always bodes well for a beautiful sauerkraut. You will know because the cabbage will turn from the bright green color of cabbage to the yellow/golden color of sauerkraut!
I place my jars in a 9 x 13 dish or sheet pan, because sometimes the brine will spill over the side of the jars and make a mess on the counter.
When the sauerkraut is finished fermenting and it's the perfect color, take the lids off the jars, and remove fermentation weights and folded cabbage leaves- compost and/or feed cabbage leaves to chickens- they love sauerkraut!
Place the lids back on the jars and transfer the jars to the fridge. ENJOY!

Notes

Sometimes it seems like there’s not enough water/brine to completely submerge the cabbage, but after a day on the counter, more water will release from the cabbage to cover it completely. If you find that this does not happen, and your cabbage is not completely submerged, top off the jars with some room temperature, filtered water.
You could also use the brine from a previous batch of sauerkraut to top off your jars.
After the initial fermentation process, your sauerkraut will be ready to eat right away. However, the longer the sauerkraut sits in the fridge the better it tastes!
If you notice the jars on the lids bulging during the fermentation process, burp the jars by unscrewing the lid to let the gas escape, then re-tighten the lid.
If you are unsure about the amount of salt to add, it can be helpful to weigh your cabbage after it’s chopped. About one tablespoon of salt per 1-1/2 pounds of cabbage.

Tools you may need:

A large bowl– The bigger the bowl, the less of a mess you will make on the floor and the counter.
A Food Processor– It works just fine without this tool, but some people find it makes the process much easier.
Glass Fermentation Weights– I went years without having these. I used to collect rocks and put them in baggies and use them as weights, which has always worked great. Max just recently bought these Pickle Pebbles and they feel like such a treat!
A Sharp Knife
A box grater
Glass Jars or Fermentation Crocks- I use a combination of 1/2-gallon and 1-quart glass mason jars
Lids– These are my favorite lids because they don’t rust and they are easy to clean
Measuring Spoons
A Cutting Board

Ingredients you will need to make this Sauerkraut recipe:

3 small Heads of Cabbage– or about 5 pounds of cabbage
3 Tablespoons of Salt– Quality salt is important in general but especially when you are fermenting. I would suggest ancient sea salt

How to make homemade Sauerkraut:

Step One: CHOP

Starting off with clean hands, take the outer leaves off the 3 heads of cabbage. Save the nicest looking ones by putting them to the side for later use.

A knife sitting on a cutting board on top of a white and tan striped kitchen towel on counter top with shredded cabbage for homemade sauerkraut, and a big metal bowl of shredded cabbage sitting in white sink

woman chopping cabbage with a knife on a wooden cutting board with a tan and white striped tea towel placed on the counter and a metal bowl in white sink filled with shredded cabbage

If you are going to use a food processor for this process, start by coring the cabbage. Then cutting the cabbage into chunks that will fit nicely into the food processor. Set up your food processor with the reversible disc, so that the shredder is facing upwards. Making sure to remove the shredded cabbage when the processor bowl is food, before you continue to shred more cabbage. You can also use a box grater to shred. More recently, I have been shredding my cabbage with a knife and I find the process goes much quicker. Empty all of the shredded cabbage into a large mixing bowl

shredded green cabbage for homemade sauerkraut recipe

Step Two: SALT

Next you will sprinkle the salt over the shredded cabbage.

Step Three: MASSAGE

Massage the salt into the cabbage with clean hands. You will continue massaging until you start to see and feel the water in the cabbage begin to release from the cabbage. This water, salt mixture is the brine. Don’t worry if not enough water releases from the cabbage at first, over time more water will release. The older the cabbage, the less water content will be present in the cabbage. So working with fresher cabbage is always a better option. However, it will still work with older cabbage.

woman filling jar glass mason jar with shredded cabbage sitting in a bowl of shredded cabbage for homemade sauerkraut recipe

4 quart size glass mason jars and 1 half gallon mason jar filled with cabbage and its brine, cabbage leaves sitting next to jar on top of white and tan striped kitchen towel on counter for homemade sauerkraut recipe

Step Four: PACK

Next, pack the cabbage into your 1/2 gallon or 1 quart glass mason jars or fermentation crock. For this recipe, I used three heads of cabbage and had enough space to fill 1- 1/2 gallon jar and 4- quart jars. Make sure to get the brine into the vessel as well. I use my fist to push it down into the jar to ensure that it’s tightly packed.

cabbage leaf folded on top of shredded cabbage in 1 quart glass mason jar for fermenting sauerkraut, with other jars of shredded cabbage around it all sitting on a tan and white striped kitchen towel on counter top

Next, fold the whole cabbage leaves. Layer the folded leaves around the top of the jar over the shredded cabbage and brine mixture. This helps to keep the shredded cabbage below the water (brine), which is important in the fermentation process.

glass mason jars filled with shredded cabbage and then folded cabbage leaves and then fermenting weights on top of that sitting on counter on a tan and white striped ktichen towel

After that, add the fermentation weights, or clean rocks (inside a zip lock bag) on top of the folded leaves. Pressing down and making sure there is enough brine to fully cover the shredded cabbage. If there is any shredded cabbage above the water line, it will be exposed to oxygen and could possibly mold. That is why it’s important to make sure the shredded cabbage is full submerged in the brine. I like to clean any excess shredded cabbaged from around the top of the jar, and just inside the jar.

white plastic wide mouth mason jar lids screwed onto mason jars filled with cabbage, all sitting in a white dish on a kitchen towel on counter top

Finally, screw your lids onto the tops of the mason jars. Don’t screw the lids on too tightly. Screw them on just enough so they are on securely, about 1-3 rotations.

Step Five: WAIT!

Out of direct sunlight leave your jars sitting on the counter at room temperature for 4-10 days. You can leave them fermenting much longer than this, weeks or months. You will have to experiment with, and see how you like your sauerkraut. The timing will depend on the age of your cabbage and also the ambient temperature in your kitchen. We do not have central air in our home, so in the summer months fermentation happens faster, around 4 days or less. In the cooler months this may take longer. You will know because the cabbage will turn from the bright green color of cabbage to the yellow color of sauerkraut! I like the taste and texture of a less mature ferment (about 4-10 days). After 2-3 days your cabbage will have started to transform. As explained in The Art of Fermentation by Sandor Ellix Katz, “Traditionally, fermentation has been a strategy for preserving vegetable for a season or longer. As the days and weeks pass, flavors meld, acidification increases, and textures change.” Katz suggests to try your ferments at various intervals, to truly know which version you like best.

Sometimes the brine will spill over the side of the jars and make a mess on the counter. For this reason, I like to place my jars in a 9 x 13 dish or sheet pan to set on the counter.

Homemade finished sauerkraut in glass jar with metal spoon in jar

Finishing Sauerkraut

When the sauerkraut is finished fermenting, take the lids off the jars, and remove fermentation weights and folded cabbage leaves. Compost and/or feed to chickens as they love sauerkraut!

Place the lids back on the jars and transfer the jars to the fridge.

What is Sauerkraut?

Sauerkraut is a German style fermented Cabbage, popular in the United States and in Europe. Traditionally it is spiced, using either juniper berries, or caraway seeds. Rich in beneficial lactic acid bacteria, a major aid in digestive health. The carbohydrates present in the cabbage break down into lactic acid during the fermentation process. The lactic acid works with the healthy bacteria’s present in your gut to reproduce even more healthy bacteria’s. The more healthy bacteria’s the better your digestive system can work to cleanse the body of toxins. I like to get as many vitamins, minerals and probiotics through the foods that we eat.

glass mason jars filled with shredded cabbage and cabbage leaves sitting on a tan and white tea towel on counter

Why is homemade Sauerkraut better then store bought Sauerkraut?

Most Sauerkraut that you buy at the grocery store is pasteurized. This means that it’s heated to make it last longer on the shelves. During the heating process, the beneficial bacteria’s and probiotics are killed off. Therefore, homemade sauerkraut is healthier and better for you than store bought sauerkraut.

What Types of Cabbage Can I use to make Homemade Sauerkraut?

You can use any type of cabbage, I typically use green cabbage because it’s inexpensive. I also love using purple cabbage for it’s color and extra crunch. You can use a combination of green and purple cabbage to get a beautiful pink color. Cabbage is the most traditional vegetable used in sauerkraut. However, any vegetable can be fermented. This doesn’t mean that you will prefer the taste and texture of any fermented vegetable. Root vegetables that are harvested in the cooler seasons lend themselves better to a crunchy rich ferment that preserves well, like cabbage, peppers, radishes, carrots, turnips, beet, etc.

What is the best salt for fermented vegetables?

These days, there are lots of additives in table salt, like: anticaking agents, iodine and dextrose. In Wildcrafted Fermentation by Pascal Baudar he explains, “Iodine can inhibit the growth of lactic acid in a ferment.” Baudar goes on to list mineral-rich sea salts such as pink Himalayan salt, Celtic salt or even gray salt. I have worked with all three of these and have had beautiful results. My suggestion would be to read labels and always source quality salt not just for ferments, but all food preparation.

How to use your Homemade Sauerkraut Recipe?

Sauerkraut is traditionally served as a condiment, but we have found there are endless ways to incorporate it into daily meals. So for that reason it is a staple in our home. Here are some other ideas:

We serve sauerkraut as a side dish with breakfast, lunch and dinner. It’s our daily dose and the way I monitor the probiotic intake in our home for each family member.
Add it to soups, salads, sandwiches and my families favorite atop hotdogs! We like to make Sausage and Sauerkraut Soup with our homemade Bone Broth and sauerkraut
Make an easy and quick Polish style Haluski (Cabbage and Noodles)
One iconic way is served Bavarian style in which the sauerkraut is made with caraway seeds and served mixed with sugar for sweetness, and warmed.
Sauerkraut Fritters or in Polish, Fuczki- I’ve only just discovered this, and it might be a recipe that I need to come back to later for the blog!

How long does homemade Sauerkraut last in the fridge?

In the fridge with the lids tightly sealed (after the fermentation process), sauerkraut can last up to 6 months. The following are signs that your sauerkraut might have gone bad:

If you seen signs of mold.
If the sauerkraut goes from crunchy to mushy
If it smells off.

Homemade Sauerkraut Recipe