How to make the Best Homemade Sauerkraut | It’s Easy!

Sauerkraut is simply fermented cabbage. When you add salt to a head of cabbage, it sweats the cabbage creating a brine to ferment the cabbage in.

This makes a tangy, crisp side dish that is bursting with flavor and nutrition!

The process of fermentation makes a wonderful briny flavor and the kraut is beaming with good gut bacteria. Let me show you how to make Sauerkraut!

*This post contains affiliate links. I may make a small commission on sales at no extra cost to you*

I remember hearing stories from my mom of her mother and her working up a ton of Sauerkraut every year to put up for winter.

It’s a flavor that is hard to explain if you’ve never had it.

Fermentation Process

Homemade Sauerkraut is made by a fermenting process. This process uses fresh cabbage and sea salt and has it sit at room temperature to allow the good bacteria that is on the cabbage to multiply.

During this process lactic acid bacteria is built up which is a natural way of preserving the cabbage.

This beneficial bacteria is very important for good gut health.

Making your own sauerkraut requires only cabbage, salt, a weight, and a large mouth mason jar.

You have complete control of how fine or thick you want the cabbage to be cut.

If you want a very fine cabbage, use a food processor and put it through the shredder blade or the slicing blade. Both create a fine cut.

If you prefer a chunkier cut, do it by hand. This is what I do, so, I have control over the texture of the end product.

The ratio of salt to cabbage is 1-2 tbsps per large head of cabbage.

Why make Sauerkraut?

Sauerkraut is one of the most inexpensive ferments to make. It is beaming with probiotics and is quite easy to make and keep on hand.

Using 2 simple ingredients, you can make this healthy food!

Sauerkraut is delicious! When you keep it on hand you always have a side dish ready to go.

Although you can buy Sauerkraut at the grocery store, it is almost always canned using high heat which kills the good bacteria of the fermented food.

What you need to make Sauerkraut

Cabbage

Choosing an organic, firm head of cabbage is the best. I prefer green cabbage but you can use red if you prefer.

Salt

Since sauerkraut only has 2 ingredients, the quality of those ingredients mean so much. We use Redmond Real Salt

Kosher salt also works great.

Add Ins

Caraway Seeds, Juniper Berries, Dill Seed, or Garlic can be added to the Sauerkraut for added flavor.

I prefer making small batches of this sauerkraut recipe. However, you can double or triple this recipe to make as much as you need for your family.

Step by Step Instructions for making this Sauerkraut Recipe

Chopping/Shredding the Cabbage

Remove the outermost leaves of the cabbage and sit aside.

Cut up the cabbage to desired texture with a sharp knife and place it in a large mixing bowl.

You can use a box grater or a Food Processor

Adding the salt

Add the salt on top of the shredded cabbage and massage the cabbage with your clean hands to incorporate the salt.

Sweating the Cabbage

Allow the salty cabbage to sit on the counter for 20-30 minutes in the large bowl to allow it to sweat.

After 20-30 minutes you will notice there is water in the bottom of the bowl and the cabbage has softened.

Simply squeeze the cabbage to release as much water as possible.

Packing in the Jar

Put all the cabbage in a large mouth quart jar, pressing the cabbage down as you go.

At this point, you can add extra ingredients listed above for a deeper flavor of the Sauerkraut.

You could also use a large crock to store the cabbage while it is fermenting.

After all the cabbage is in the jar, pour the remaining liquid over the cabbage.

I like to put a couple of the outer leaves of the cabbage on top before adding the weight.

Place a Fermentation Weight top, it can be one that is purchased, or you can use a small zip lock bag with a few stones inside and weigh it down that way.

I prefer to put a few outer leaves I removed from the cabbage on top and then the weight.

Make sure the liquid covers all the cabbage.

Place a loose lid on top or use a Pickle Pipe. It’s also called a fermentation lid.

Fermenting the Cabbage

Allow to sit at room temperature for 2-3 weeks in a dark place out of direct sunlight.

Check the jar from time to time for the liquid level. You want enough brine to cover the cabbage.

The brine may overflow the jar from time to time as carbon dioxide builds up during the fermentation process.

If there is not enough liquid to cover the cabbage, make a quick brine of 1 quart water and 1 tbsp salt to top off the jar.

You can start tasting it after 2 weeks.

Once it is to your desired taste, remove the weight and loose leaves, and place in the fridge.

Kahm Yeast

From time to time your ferment may develop something called Kahm yeast. This is a harmless occurrence and is quite common.

It’s a white layer on top of the jar. If this happens, you can skim it off as it accumulates.

It can change the taste of the end product so it’s a good idea to keep it skimmed off.

Fermenting in a cool place can help ward off this harmless yeast.

Storage

Sauerkraut can be stored in the fridge for 6-8 months.

Serving Suggestions

Serve on top of hot dogs for a tasty topping.

Serve as a side dish to most any meal.