Fermented sauerkraut is really easy to make. It is a wonderfully reliable ferment and doesn’t take any special skills or ingredients. Perfect for beginners!
Sauerkraut is a great source of probiotics. However, the main reason why you should make sauerkraut is that fermented sauerkraut is so much BETTER than the stuff you find in a jar at your local grocery store.
Why Sauerkraut is so easy to ferment
Sauerkraut is a good go-to for beginners because cabbage naturally has lactic bacteria on it. So all that you need to do to make sauerkraut is grate it!
Luckily I have a pretty good mandolin and a food processor with a grating attachment. A box grater would work too, though it would take a lot of time to grate a head of cabbage by hand.
If this is your first time fermenting something I recommend reading my post on How to Ferment. It goes into detail about cleanliness, the ideal temperature for fermentation, and more!
Containers for sauerkraut
Wondering what type of container to use for your homemade kraut? Here are a few of my favorite options:
- Crocks: Traditionally sauerkraut was made in large crocks with a weight to keep the cabbage below the brine. This is still a great way to make a TON of kraut at once. However, it does increase the risk of losing a whole bunch of kraut if something goes wrong. While fermented sauerkraut doesn’t usually go off, there is always a slight risk.
- Mason jars with weight: Probably the easiest way to make a small batch of sauerkraut is to pack it into a mason jar and keep the vegetables below the brine with a weight. If you’re a beginner, a small jam jar filled with water works as a weight in a wide-mouth mason jar.
- Fidos and Airlocks: If you would like to make a large batch of sauerkraut with very little risk of it going off, then I recommend using a fido jar or a mason jar with an airlock or pickle pipe. These are all ways of sealing a jar to prevent any contamination from free-range molds and yeast, while still allowing the ferment to bubble and release CO2. Because I like to leave my sauerkraut to ferment for 1 month or longer, I usually use fido jars.
Fermented Sauerkraut Flavors
The best thing about making your own kraut is that you can experiment with FLAVOR!
Here are 10 recommended flavors to try. Or if you have a favorite flavor that isn’t on this list, share it in the comments section!
- My favorite spice combination is 1 tsp caraway seed, 1 tsp mustard seed, and 10 juniper berries. This gives the kraut a very traditional flavor.
- Another popular spice combo is 2 bay leaves and 5 black peppercorns.
- Make curry-flavored kraut with 2 tsp of mixed Indian curry spice and one grated onion and a carrot.
- If you want a dill pickle flavored kraut add 1 tsp dill seed and 1 clove of garlic.
- Adding a cup of grated apple, fennel, beets, or carrots will sweeten the kraut.
- Onion and garlic are savory additions.
- For hot and spicy kraut add in 1 finely diced hot pepper.
- Follow this recipe for kimchi-flavored kraut.
- Curtido is a South American carrot and cabbage kraut.
- Try a mixed vegetable and turmeric sauerkraut.
Easy Fermented Sauerkraut
Fermented sauerkraut is SUPER easy to make at home. All you need is a grater to turn a head of cabbage into a delicious and probiotic side dish. Experiment with different flavors to find your favorite combination.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5 quart jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: German
- Diet: Vegan
Ingredients
- 1 head of cabbage (approx. 2 lbs.)
- 1–2 Tbsp pickling salt (to taste – I like 1 Tbsp)
- Flavors (see above for 10 suggestions)
Instructions
- Grate the cabbage and any other vegetable or fruit additions into a large bowl.
- Toss the cabbage with spices and salt.
- Give the cabbage about 5 minutes for the salt to start softening it.
- Pack the cabbage into the fermenting container. (See the section above for 3 options). Leave at least 2 inches of the headroom because it will bubble up during the first week of fermenting. Use a spoon to pound all the cabbage into the jar. Pack it down firmly enough for the liquid to be pressed out of the cabbage. You want enough liquid to submerge the cabbage. It’s also important to fully pack the cabbage into the jar because air bubbles increase the risk of contamination. Don’t worry if you don’t have enough liquid right away, it should produce enough within 24 hours. So you can leave your cabbage to sweat a bit then pack it down again.
- Leave the jar to ferment somewhere dark. A closet or a kitchen cupboard is perfect.
- The first three days the cabbage will actively bubble. The weight will keep the kraut from being exposed to air while it bubbles.
- Sauerkraut is ready when you decide it is done! After 5 days you will have sweet-tasting kraut. However, sauerkraut will continue to ferment and sour for up to 7 weeks. I often permanently leave my kraut in a cupboard since I’m short on space in my fridge!
- After opening the jar, store it in the fridge.
Notes
- There’s a whole science around how the bacterial culture in sauerkraut changes over time. However, it should never be moldy, yeasty, or smelly. Keeping everything clean is necessary for a good ferment.
- Wondering how to serve a batch of sauerkraut? Here are 15 different serving suggestions.
Keywords: probiotic, easy, healthy, immune boosting, 2 ingredients, paleo, keto, gluten-free, egg free, dairy free, summer, fall
I have made this several times and I love it. It is so yummy and easy, I just made a batch for friends. I thought there may be a bad smell as it ferments but not at all.
I have found that making the kraut now, when the cabbage is fresh is the best and ferments well. I just made a batch with fennel and caraway seeds – delicious!
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So, if you use a fido jar, you do not need a weight? Is that correct?
Yes, because the fido should keep it from getting contaminated. However, weight is handing for keeping the kraut below the brine, as it will bubble up. I don’t have proper fido-jar weight, so sometimes I use a mason jar weight or the core of the cabbage. Enjoy!
trying my first kraut right now!
Yea! Hope it works out.
My question: if I do sauerkraut and use a small mason jar as weight on top of a wide mouth mason jar, when is the point of taking the small jar out and putting a lid on without the risk of going bad?
Sauerkraut bubbles the most during the first week, however, it continues to ferment for several months. Using a jam jar as a weight should be all you need. Though it’s a good idea to either put a loose lid on top or a tea towel to keep fruit flies out. You shouldn’t put a tight lid on until you’re ready to put it in the fridge. If you’re new to sauerkraut, then maybe just ferment for 1 week before moving it to the fridge, which will reduce the chance of contamination.
Enjoy!
Hi Emillie
I used to buy the Sauerkraut from Costco. Wonder which is the flavor from your list would be the closest? Or what is the typical flavor of the store bought ones?
To be honest, I’ve never bought sauerkraut! They are typically made with vinegar, so the flavour would be quite different. However, a quick google search turned up the fact that Costco sells Wild brine sauerkraut. I know that Wild Brine has several flavours. Their basic flavour is just garlic. So to get that flavour add 1 or 2 raw garlic cloves to your kraut. They can be quite strong flavoured, so maybe start with one in your first batch, then increase it to two if you enjoy the flavour.
My Sauerkraut get moldy after 2 weeks in the cabinet. What is the reason.? How to prevent?
Hi Billy, There are a few reasons for mouldy sauerkruat. The most likely reasons are: you didn’t use enough salt and/or the cabbage came up above the brine. Mould is also more likely if your house is warm or the cabbage was exposed to sunlight. If you use weight and all the cabbage is kept below the liquid, then it is fine to remove the mould and eat the sauerkraut. Mould cannot grow in a salt brine, even if it is floating on top of one.
I really recommend trying again! Use the salt ratio recommend in my recipe and it should work out.
Good luck! Emillie
I’m new at this. So the cabbage makes it own brine after the salt is added ?
Yes! The salt will draw water out of the cabbage. However, feel free to add a few tablespoons of water. Fresh cabbage produces lots of liquid, but if the cabbage is a bit older it may need some extra water. Enjoy!
This is such a comprehensive recipe of how to make sauerkraut. I’m a total beginner and am going to give this a try. I love that you have included links to the containers and the “How to ferment” page. This is super helpful. I love that you don’t use vinegar as I’ve learned it will kill all the bacteria (good and bad), so all the probiotics would be gone! I have a few questions as I prepare to make my first batch. 1. I read that in order to kill the “bad” bacteria, we should use 1 handful of salt for every pound of cabbage. I notice that your salt measurement is 1-2 tsp. I’m worried about overdoing it, but I also see that from someone’s comment above, they put too little salt. Any additional tips on this please? 2. Also, is pickling salt the same as sea salt? 3. Will it smell while it ferments? 4. Do you recommend fermentation lids, and would using them still require that I use weights to keep the cabbage down? Thank you!!
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Hi Beth, I’m so glad that you’re interested in trying out your own batch of sauerkraut! To answer your questions: 1. A handful of salt would be an awful lot. I recommend 1 Tbsp for an average-sized head of cabbage, but you can use up to 2 Tbsp of salt. However, I think you’ll find it too salty. 2. I have another post on salt and brines… and for that post, I tested pickling salt, sea salt, and Himalayan pink salt. They all weighed about the same amount and were fine to use. Just avoid table salt with additives. You don’t want iodine or anti-clumping agents. 3. It shouldn’t smell bad, but it will smell like cabbage/kraut. However, if you use a fermentation lid, you probably won’t notice the smell. 4. Personally, I do use a weight in a fido jar or with a pickle pipe. It’s not necessary to prevent contamination, but the cabbage will bubble up out of the brine during the first few days of fermenting.
Good luck! Emillie
Thank you Emillie. I really appreciate your response. Once enough time has passed for fermenting (I’m planning on 2 weeks), I can then put a lid on the jars and either put them in the fridge to consume, or I think you said we can keep them in the pantry lidded, correct? Thank you again!
You can keep the kraut in the pantry right up until you open it to start eating. Sticking a fork in it increase the risk of contamination, so I recommend storing it in the fridge at that point. Otherwise, storing them with a lid on in the pantry is fine!