Simple Homemade Sauerkraut Recipe
Cabbage is one of those versatile vegetables I can’t get enough of! Making fresh, delicious, probiotic-packed sauerkraut at home is easy; it’s one of the healthiest things you can do for your gut health. Made with only two ingredients, my simple homemade sauerkraut recipe will be your go-to for at-home fermentation!
Be Sure To Try My Turkey Egg Roll in a Bowl Next!
Benefits of Fermented Cabbage
Homemade sauerkraut is so good for our gut health because, during the fermentation process, beneficial bacteria form that feed our gut microbiome. Submerging food in salt water causes a biological reaction where natural bacteria convert sugars into lactic acid. The salty brine creates an environment where good bacteria can thrive, but where harmful bacteria are eliminated. These beneficial bacteria are like those found in yogurt and other fermented foods.
Sauerkraut, Kimchi, unpasteurized pickles, and even sourdough are great examples of fermented foods. These are perfect fermentation recipes for at-home cooks to try!
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Home Sauerkraut Recipe Essentials
While the recipe calls for only two ingredients, I recommend a few things to set you up for success. Fermentation is a simple preserving method; however, use the best tools and methods available to ensure your food does not go to waste. Purchase on Amazon or from your local retailer.
- JARS: I purchase my jars from Walmart, Target, or Ace Hardware.
- WIDE MOUTH RINGS: Wide-mouth jars are easier to stuff & pour
- FERMENTATION PICKLE PIPES: For airlock
- GLASS WEIGHTS: Best tool for submerging cabbage under brine
- SALT: Best unrefined mineral salt
How To Make Sauerkraut
Making sauerkraut at home is simple and fun, but I encourage you to scroll down to the bottom of this post and read all of the detailed notes on the recipe card!
Begin by washing your cabbage. Once washed and patted dry, remove the outer layer of skin and the core. You can shred your cabbage finely with a food processor, or if you prefer it chunkier as I do, chop the cabbage into bits with a large knife.
Once the cabbage is chopped or shredded, it’s time to salt. Use a measuring spoon and sprinkle two tablespoons of salt over the cabbage. Then, using a wooden spoon or your hands, coat everything in salt.
I like to use my hands and massage salt onto every piece of cabbage. With this in mind, clean hands, of course!
Fun fact: this is how Kimchi is made, by rubbing each piece of cabbage with the brine and seasonings.
After salting, it’s time to rest. For about 30 minutes, allow the salt to begin breaking down the cabbage. Place a towel or lid over the bowl during this rest period.
After 30 minutes, it’s time to begin releasing the cabbage juices. With your hands or a potato masher, press down on the cabbage to release the liquid. Cover again for one hour, and repeat.
How do you make sauerkraut in a jar?
Next, pack that cabbage into wide-mouth glass Mason jars.
The cabbage will create a nice, juicy brine that will begin filling up your jars. Pack them full. Use your knuckles if necessary and keep pressing down.
Each piece of cabbage must be submerged, even the top layer; otherwise it will spoil. Utilize your glass weights at this step. They will keep cabbage under the brine, creating more pressure and continuing to release juice.
Secure the jars with a fermenting lid and store in a cool, dark place. Use fermentation lids that release gas naturally. If you don’t have fermentation lids, use a mason jar lid, but ensure you “burp” your jars daily to release gases. Fermentation typically takes up to 3 days, but is dependent on the weather.
You can do a daily taste test to see if it is sour enough, but generally, sauerkraut is ready when it has turned a light green with a yellowish hue. At least it’s ready to serve! Serve it hot, cold, or at room temperature.
Can I Freeze Sauerkraut?
The answer is YES! If you are unsure whether you want to leave sauerkraut in the refrigerator, don’t hesitate to freeze it. I recommend freezing sauerkraut into individual portions. Freeze the sauerkraut in its own brine (a large freezer-friendly Ziploc bag will do) to preserve freshness.
Pro tip: Freezing liquids lay best when flat. Air is the enemy of freezer foods, so try to remove as much air as possible from the bag without spilling the liquid. Use a straw or gently squeeze the bag upwards to remove air before sealing.
Check out these other recipes which use simple, cheap, in-season fruits & vegetables for Fall.
other recipes you might enjoy:
Simple Homemade Sauerkraut Recipe
Ingredients
- 1 large cabbage head
- 2 Tbsp salt
Instructions
- Give your cabbage a good wash, remove the top layer of the cabbage, and set it aside. Remove the core.
- Chop your cabbage into your desired pieces. Some people like to run it through a food processor on the grater setting; others like a chunkier sauerkraut.
- In a large bowl, preferably not plastic, add your chopped cabbage.
- Sprinkle 2 Tbsp of salt over the cabbage pieces. (If your cabbage isn't very big, start with 1 Tbsp, but if it's large like mine, add 2 Tbsp.)
- Using a wooden spoon or your hand, coat each piece of cabbage in the salt.
- Put a lid or towel over the bowl and let it sit for 30 minutes.
- After 30 minutes, use your hands or a potato masher and squeeze the cabbage to release its natural juices.
- Place a lid or towel back over the bowl, and let it sit for 1 hour.
- Use your hands or a potato masher and squeeze the cabbage again to release its natural juices.
- Time to pack into jars: Use clean wide-mouth mason jars, choose the jar size you desire (I'm using 32oz jars).
- Hold the jar over the bowl, then use your hands to pack the cabbage into the jars. Use your knuckles to push the cabbage down into the jars, packing the cabbage down as you fill them. Your goal is to release more natural juices so that, once the cabbage is packed to the top of the jar, liquid comes up around the cabbage completely.
- Once your jars are packed, take that top layer of cabbage and tear off a piece. You're going to use it to hold down the cabbage pieces to stay under the brine.
- Even that top layer piece needs to be under the brine, or it will spoil. Then, top with a glass weight.
- Secure the jars with a fermenting lid and set them in a cool, dark place. The fermenting lid helps the gases escape without the jars potentially exploding, so I highly recommend the investment. If they're not in the budget, use a mason jar lid, but burp the jars daily to release the natural gases.
- Fermentation typically takes 3 days, but check on the jars daily. Fermentation happens based on the weather. If it's hot outside, fermentation will happen quickly; if it's cold outside, fermentation will take longer.
- Sauerkraut is generally ready when the cabbage has turned light green with a yellowish hue, but it'll be overfermented if too yellow. You can taste the cabbage daily, and once it reaches your desired sourness, remove the fermentation lids and the glass weight, replace them with a normal jar lid, and store in the refrigerator.
- Sauerkraut will last in the refrigerator for 1 year!
- *If that duration scares you, you can always freeze your sauerkraut in individual portions. This also slows the fermentation process. Make sure to freeze the sauerkraut in its own brine to preserve the freshness of the cabbage pieces.
Notes
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