Easy Homemade Sauerkraut Recipe

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A Beginner’s Guide to Fermenting Cabbage

Today, we’re diving into the world of homemade sauerkraut—one of the simplest and most rewarding fermentation projects you can tackle. Whether you’re a seasoned fermenter or a complete beginner, this easy sauerkraut recipe will guide you through the process step by step.

Why Make Your Own Sauerkraut?

Sauerkraut is a fermented cabbage dish packed with probiotics, which are great for gut health. It’s tangy, crisp, and surprisingly easy to make with just two ingredients: cabbage and salt. If you're a fan of cabbage like I am (whether fresh, cooked, or fermented), this recipe is a must-try!

However, if cabbage isn’t your favorite, you might want to explore other ferments like kimchi or pickled veggies before diving into this. But if you’re on board with the cabbage love, let's get started!



What You’ll Need:

  • ½ a medium-sized cabbage, finely chopped
  • 3 tablespoons of salt (non-iodized, such as sea salt or kosher salt)
  • A large mixing bowl
  • A sterilized fermentation jar
  • A fermentation weight
  • A sterilized wooden spoon
  • Optional: cumin seeds, coriander seeds, fennel seeds, or black peppercorns

Step-by-Step Instructions

1. Prepare the Cabbage

  • Begin by chopping ½ a medium-sized cabbage as finely as you can. Place the chopped cabbage into a large bowl.

2. Add Salt

  • Add 3 tablespoons of salt to the bowl and mix thoroughly. The salt helps draw out the water from the cabbage, creating the brine needed for fermentation.

3. Pack the Jar

  • Transfer the salted cabbage into a sterilized jar. Use a wooden spoon to press the cabbage down firmly. You want it tightly packed to avoid any air pockets.

4. Create a Barrier

  • Place a large cabbage leaf on top of the packed cabbage. This leaf helps keep everything submerged under the brine, preventing exposure to air (which can cause mold).

5. Add a Fermentation Weight

  • Add a fermentation weight on top of the cabbage leaf. This will keep everything submerged during the fermentation process.

6. Wait for the Brine to Form

  • If your cabbage is fresh, it will naturally release enough liquid to cover itself. Leave it out for about 12 hours, then check to see if the cabbage is submerged in its own brine. If it’s not fully covered, you can add a small amount of saltwater brine (1 teaspoon of salt to 1 cup of water).

7. Add Your Personal Touch (Optional)

  • I love adding cumin seeds to my sauerkraut for extra flavor. You can experiment with other spices like coriander, fennel seeds, or whole black peppercorns. Be careful with ground spices—they tend to float to the top and may introduce mold.

8. Cover and Ferment

  • Loosely cover the jar with its lid, or place a cloth over the top and secure it with an elastic band. This allows air to escape while preventing dust or insects from entering.

9. Fermentation Time

  • Let the sauerkraut ferment on your counter for at least two weeks. After two weeks, your sauerkraut should have a crisp texture and a tangy flavor. You can let it ferment longer for a stronger taste—some people prefer to ferment it for up to 2-3 months!

10. Store in the Fridge

  • Once your sauerkraut reaches your desired level of sourness, transfer the jar to the fridge. The cold temperature will slow down the fermentation, allowing you to enjoy it over the next few weeks.

Tips for Success:

  • Fresh cabbage is key! The fresher your cabbage, the more water it contains, which will result in a better brine.
  • Keep an eye on the cabbage during the first 24 hours to make sure it stays submerged.
  • Avoid mold by ensuring that no small bits of cabbage or seeds float to the surface.

Why Sauerkraut?

The name "sauerkraut" literally means "sour cabbage" in German, and it’s a perfect blend of tanginess and crunch. Whether you enjoy it on its own, in salads, or as a topping for sandwiches, sauerkraut is a delicious way to add probiotics to your diet.

Stay tuned for an upcoming post, where I’ll share my favorite sauerkraut sandwich spread recipe!

With this easy homemade sauerkraut recipe, you’ll have a delicious, tangy ferment ready in no time. Enjoy the process, experiment with flavors, and find your perfect fermentation time!



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