preserves
How to Make Sauerkraut
Homemade sauerkraut is incredibly simple, deeply flavorful, and loaded with natural probiotics. With nothing more than fresh cabbage and salt, slow fermentation transforms crisp shredded cabbage into a tangy, crunchy, and gut-healthy preserve. The salt draws moisture from the cabbage, creating its own brine, while time and beneficial bacteria do the rest. This small-batch refrigerator method requires no special equipment, delivers superior flavor, and keeps well for months. Perfect for sandwiches, sausages, Reubens, salads, grain bowls, or enjoying straight from the jar.
Ingredients
Sauerkraut
- 1 1/2–2 teaspoons salt per pound cabbage (sea salt, pickling salt, or kosher salt only; no anti-caking agents)
- Very fresh green cabbage (amount varies)
Instructions
- Prepare the cabbage Remove damaged or bruised outer leaves from the cabbage. Cut the cabbage in half, remove the core, and slice very thinly—about 1/8 inch thick. Place the shredded cabbage in a large bowl and toss with **1 1/2–2 teaspoons salt per pound** of cabbage. Let sit for 20 minutes until the cabbage wilts and releases juices.
- Massage and release brine Using a tamper or your hands, pound and massage the salted cabbage for several minutes until it softens and produces enough liquid to cover itself. This natural brine is essential for safe fermentation.
- Pack the cabbage tightly Transfer the cabbage and all accumulated brine into a glass jar or ceramic crock, a little at a time. Mash down firmly with a tamper to eliminate air pockets. Fill the container no more than two-thirds full to allow room for bubbling during fermentation.
- Ensure cabbage remains submerged Press the cabbage under the brine. If the cabbage isn't fully submerged, prepare supplemental brine by dissolving **2 teaspoons salt in 1/2 cup water** and add enough to cover. Use a clean glass, ceramic, or non-reactive metal weight if needed to keep cabbage fully submerged.
- Seal and ferment Seal jars to fingertip tightness (or use an airlock system). Place in a dark area between **65–70°F**. Ferment for **at least 2 weeks**, checking flavor starting at day 4. Burp jars daily if not using an airlock.
- Check progress The cabbage will turn from bright green to pale yellow-beige, and the brine may become bubbly or fizzy—this is normal. Continue fermenting until the desired tanginess is reached.
- Store the sauerkraut Once fermented to your preference, seal jars tightly with standard lids. Store in the refrigerator or a cold cellar at **38–50°F**. Sauerkraut will keep for many months, though flavor continues to deepen over time.
Notes
- Avoid iodized salt or salt with anti-caking agents—these interfere with fermentation.
- If the cabbage rises above the brine, press it back down daily to prevent mold.
- Small-diameter mason jars often hold cabbage under the brine naturally after 1–2 days.
- Sauerkraut continues to develop flavor in cold storage but ferments very slowly.
- Eat it raw to benefit from the live probiotics.