I’ll be honest—I didn’t grow up with jars of fermented cabbage sitting on the counter. But once I started learning about gut health and the benefits of probiotic foods, traditional sauerkraut became one of the first things I tried fermenting. And I’m so glad I did.
Making your own sauerkraut at home is surprisingly simple, wildly satisfying, and way more flavorful than anything you’ll find in a plastic pouch at the store. Plus, it gives you full control over ingredients, salt levels, and flavors. If you’ve ever been curious about fermentation, this is the perfect place to start.
Why I Keep Sauerkraut in My Fridge at All Times
Here’s why I make a new batch of sauerkraut every few weeks:
- Probiotic-rich: Fermented cabbage is packed with beneficial bacteria that support digestion and immune health.
- Long shelf life: Once it’s fermented to your liking, a sealed jar in the fridge will last for months.
- Flavor booster: It adds a salty, tangy punch to eggs, sandwiches, rice bowls, or roasted meats.
- Budget-friendly: One head of cabbage can turn into several jars of sauerkraut.
It’s honestly one of the easiest, cheapest, and healthiest habits I’ve added to my routine.
What You’ll Need (Ingredients + Equipment)
This recipe is as bare-bones as it gets—just cabbage, salt, and time. That’s it. You can get fancy with caraway seeds, garlic, or other add-ins later, but the base recipe doesn’t need much.
Ingredients
(Makes about 1 quart)
- 1 medium green cabbage (about 2 to 2.5 lbs)
- 1 1/2 tablespoons kosher or sea salt (non-iodized)
- Optional: 1 teaspoon caraway seeds, garlic cloves, juniper berries, or shredded carrot
Equipment
- A large mixing bowl
- Cutting board + sharp knife
- Quart-size glass mason jar or fermentation crock
- Small glass or jar that fits inside the mason jar to use as a weight
- Cheesecloth or clean towel
- Rubber band or string
How I Make Traditional Sauerkraut (Step-by-Step)
1. Shred the Cabbage
I start by removing any damaged outer leaves from the cabbage, then cutting it into quarters and removing the core. From there, I slice it into thin shreds using a sharp knife. You can use a mandoline if you want uniform slices, but I usually go freehand.
2. Salt and Massage
I place the shredded cabbage in a large bowl and sprinkle the salt evenly over it. Then comes the key step: massage the cabbage with clean hands for 5-10 minutes. It starts out firm and dry, but as I work it, the salt draws out moisture, turning it into a soft, briny pile.
By the end, you should have about 3/4 cup of liquid in the bowl—that’s your natural brine.
3. Pack It Into the Jar
Next, I grab a clean mason jar and start packing the cabbage in, pressing it down firmly with a spoon or my fist after each handful. The goal is to remove air pockets and get the cabbage fully submerged in its own brine.
Once all the cabbage is in, I pour any leftover liquid into the jar. The brine should rise above the cabbage by about 1 inch.
4. Weight It Down
To keep the cabbage submerged (which is crucial to prevent mold), I place a smaller jar or fermentation weight inside the opening. Then I cover the jar with a clean cloth and secure it with a rubber band.
If you have a fermentation lid or airlock system, even better—but it’s totally optional.
5. Let It Ferment
Now comes the part where I walk away and let nature do the work. I leave the jar at room temperature (65–75°F is ideal) out of direct sunlight. I check it daily to press the cabbage back under the brine if needed.
Fermentation time depends on your taste and room temperature:
- 3-5 days: Mild, lightly sour kraut
- 7-14 days: More complex and tangy
- 3+ weeks: Deep, funky flavor with stronger probiotic content
I usually start tasting around day 5 and refrigerate it once it hits my sweet spot.
My Tips for Fermentation Success
- Use clean tools and hands: This keeps unwanted bacteria out and good bacteria thriving.
- Don’t use iodized salt: It can interfere with fermentation. Stick to sea salt or kosher salt.
- If you see scum or white film on top, don’t panic: It’s usually harmless yeast. Just skim it off.
- Avoid mold: If you see fuzzy spots or smell anything off (not tangy or briny, but rotten), discard and try again.
How I Use Sauerkraut in Everyday Meals
Once your kraut is ready, don’t just relegate it to hot dogs. Here’s how I use mine:
- Tossed onto scrambled eggs with avocado
- As a topping for grain bowls or roasted veggies
- Layered into grilled cheese sandwiches (with mustard!)
- Paired with sausages or pork chops
- Added to salads for crunch and tang
It also works great in a Reuben or on avocado toast with a drizzle of tahini.
A Few Common Questions I Get About Sauerkraut
Q: Can I use purple cabbage?
A: Absolutely. It makes a gorgeous, jewel-toned kraut, though it sometimes turns the brine a little murky.
Q: What if I don’t have enough brine?
A: You can make a backup brine with 1 tsp of salt per cup of water and pour it in until the cabbage is submerged.
Q: How long does sauerkraut last in the fridge?
A: I’ve kept jars for up to 6 months with no issues. Just use clean utensils and reseal tightly after each use.
Final Thoughts: Why Homemade Sauerkraut is Worth It
There’s something deeply satisfying about turning a humble head of cabbage into a bubbling jar of probiotic goodness. It’s a project that connects me to old traditions, saves me money, and supports my health in the most flavorful way possible.
If you’ve ever been curious about fermentation, I truly believe this is the best place to start. It’s low-risk, low-cost, and the results speak for themselves. Plus, once you get the hang of kraut, the world of kimchi, pickles, and fermented salsas is wide open.
So grab a cabbage, roll up your sleeves, and start fermenting. Your gut—and your tastebuds—will thank you.
The Only Sauerkraut Recipe I Trust: Simple, Traditional, and Full of Probiotics
Ingredients
- 1 teaspoon caraway seeds
- 4 cups of fresh cabbage, shredded
- 1 tablespoon salt
- 4 cups of water
Instructions
- In a large bowl, combine the shredded cabbage and salt. Massage the cabbage with your hands for about 5-10 minutes until it starts to release its juices.
- Add the caraway seeds and mix well.
- Pack the cabbage mixture tightly into a clean glass jar, pressing down firmly to eliminate air bubbles.
- Pour in the natural brine (salted water) until the cabbage is fully submerged. Leave some space at the top as the cabbage will expand during fermentation.
- Cover the jar with a cloth or fermentation lid and let it sit at room temperature for 1-4 weeks, tasting periodically until it reaches your desired level of fermentation.
- Once fermented, transfer the sauerkraut to the refrigerator to slow down the fermentation process.
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