Published: · Modified: by Luay Ghafari | This post may contain affiliate links.
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This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
Jump to:
- A Note on Lacto-Fermentation
- Ingredients
- How Much Salt to Use by Weight
- Equipment and Supplies
- How to Make this Lacto-Fermented Cabbage (Sauerkraut Recipe)
- Fermenting Time, Storage and Safety
- Expert Tips
- Recipe FAQs
- Other Pickling and Fermenting Recipes
- Recipe Card
Sauerkraut is a versatile ingredient used in various dishes around the world. In German cuisine, it's often served as a side dish to accompany meats such as sausages. In the United States, it's a popular topping for hot dogs and sandwiches.
Sauerkraut can also be used in salads, soups, and casseroles, adding a tangy flavor and crunchy texture. Additionally, it's valued for its probiotic properties, promoting gut health due to the live bacteria formed during the fermentation process.
Sauerkraut fermentation is one of the easiest recipes and best ways to begin your fermentation journey. You can also try my shatta (fermented chili paste), fermented cucumbers (dill pickles), fermented radishes, fermented carrots, fermented jalapenos, fermented celery and fermented hot sauce recipes.
A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria. It’ll give you all the basics you need to confidently ferment all the vegetables!
Ingredients
3 Ingredients! That is all you need to make a classic homemade sauerkraut.
- Cabbage. Use fresh cabbage. Green, firm and dense cabbage is best for this recipe. It is possible to make this recipe with red cabbage too, try my Red Cabbage Sauerkraut.
- Salt: When fermenting, it is important to use pickling salt, kosher salt, or sea salt. Avoid using table salt as it has iodine added which can possibly affect fermentation.
- Caraway Seeds. It might be difficult to find caraway seeds in your regular grocery store. You can try your local Eastern European store or Middle Eastern store too.
See the recipe card for full information on ingredients and quantities.
How Much Salt to Use by Weight
The amount of salt needed varies depending on the type of food you are fermenting. The rule of thumb is to use about 2.25 to 2.5% salt by weight of the vegetables or fruits being fermented, according to the Master Food Preservers. Here's how you can calculate it:
- Weigh Your Cabbage: Let's say you have 600 grams of cabbage you want to ferment.
- Calculate the Salt Percentage: Let's assume we are doing a 2.5% concentration. To find out how much salt you need, multiply the weight of your cabbage by 0.025 (which represents 2.5%).
So, in this case, you would need 15 grams of salt per 600 grams of cabbage to achieve a 2.5% salt concentration. I recommend using a kitchen scale to get this level of precision.
This recipe uses the dry salting method, meaning salt is added to the cabbage directly. The cabbage then releases water which mixes with the salt and creates its own brine. Other dry salting fermentation recipes: Red Cabbage Sauerkraut, Sambal Oelek (Chili Paste) and Fermented Lemons.
Equipment and Supplies
A fermentation lid (also known as an airlock) is not critical, but highly recommended. This is a specialized lid with a valve that allows gasses to escape safely. It fits directly onto your mason jar. There are several airlock lids on the market like the KlemonandMasontops (affiliate links).
You can use a standard lid and unscrew it twice a day to let any built-up gas escape and quickly reseal. This option is not ideal as it can allow oxygen back into the jar.
Fermentation glass weights(they are versatile and can help extract water from a dry salted ferment. Alternatively, you can use a plastic bag (ziplock) filled with water, salt brine or marbles to act like a weight.
I recommend using a glass jar (ideal because many of the lids mentioned above are designed specifically for it). You can also use another fermentation vessel such as a fermentation crock (affiliate link). I avoid metal and plastic containers (though there are many who use plastic containers).
Fermenting fruits and vegetables is generally safe and generally foolproof. But to make sure that you are not introducing any bad bacteria or mold in the fermenting process, keep your equipment and tools clean.
You don’t need to sterilize them (as you would if you are canning), but washing everything in soapy warm water and air drying them is the best way to reduce the risk of cross-contamination.
How to Make this Lacto-Fermented Cabbage (Sauerkraut Recipe)
1. Chop. Finely shred cabbage into really thin slices. You can use a knife or a mandoline (Image 1).
2. Weigh. Place a large bowl on a kitchen scale and zero it. Transfer the chopped cabbage to the bowl and weight it. This will help you calculate the amount of salt needed (Image 2).
3. Salt. Multiply the weight of your cabbage in grams by 0.025. This is the amount of salt you need to add to the cabbage. Make sure to tare (or zero) the scale before adding the salt (Image 3).
4. Massage. Massage the cabbage with the salt for 2-3 minutes. Set aside (Image 4).
5. Liquid. After about 15 minutes you should start seeing water at the bottom of the bowl. This is a good sign (Image 5).
6. Season. Add the caraway seeds and mix them in (Image 6).
7. Pack. Transfer the wilted cabbage and all the juice to a clean mason jar. Using a tamper or wooden spoon, push down. You should see water come up (Image 7).
8. Cover. Add a piece of cabbage leaf on top of the shredded cabbage mixture. This will prevent any small pieces of cabbage from floating up (Image 8).
9. Weight. Apply the fermentation weight and press down (Image 9).
10. Cover. Cover the jar with a fermentation lid, or standard lid if that’s all you have (Image 10).
11. Check the liquid level. The next day, check to make sure there is enough liquid covering all the cabbage. If not, top off with lightly salted water just enough to cover the cabbage (Image 11).
12. Ferment. Ferment on a counter away from direct sunlight for at least 3 days. After 3 days, taste your sauerkraut. If you want to continue fermenting it, put the weight and lid back on. If you’re happy with the taste, remove the weight, fermentation lid and cabbage leaf. Apply a standard lid and place the kraut in the fridge (Image 12).
Fermenting Time, Storage and Safety
While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.
Fermenting time depends on your personal taste. Some people prefer a milder sauerkraut, so a 3-4 day fermentation works for them. Others prefer a more traditional, longer ferment (2 weeks or even longer).
Finished sauerkraut should be kept in the fridge. This is the safest way to store it and it will last for up to 2 months this way, though I recommend using it within a month for optimal flavor and color.
This recipe is included in my 11 Easy and Straightforward Fermentation Recipes post.
Expert Tips
- Food processor. If you’re looking to save time, use your food processor with the shredding attachment to shred the cabbage head.
- Use glass jars only.Don't use plastic or metal containers as those may react with the acid in this recipe. Glass mason jars are ideal, in my opinion.
- Keep it clean.Wash your jar and utensils before using them to prevent unwanted bacterial growth using hot soapy water. Optionally, you can also sterilize them by boiling them in hot water for 5 minutes.
- Safety first. Make sure to refrigerate your final product in the fridge. Don’t leave it out on the counter.
Recipe FAQs
What is sauerkraut?
The origins of sauerkraut can be traced back over 2,000 years to ancient China, where laborers building the Great Wall of China were said to have consumed fermented cabbage for its nutritional benefits. It later spread to Europe, particularly Germany, where it became a staple food. The name "sauerkraut" translates to "sour cabbage" in German, which accurately describes its tangy flavor.
How to choose the best cabbage for sauerkraut?
Choose fresh, firm cabbages without any signs of wilting or browning. Freshness ensures a crisp and flavorful sauerkraut. I would avoid using napa or Chinese cabbage to make sauerkraut (save those to make another fermented cabbage recipe, Kimchi).
What is the best size cabbage for making sauerkraut?
Look for medium-sized cabbages. They are easier to handle and cut. Extremely large cabbages might have a woodier core, which can affect the texture of your sauerkraut. Select dense, heavy cabbages. Heavier cabbages often have higher water content, which is beneficial during the fermentation process (we want the cabbage to release as much water as possible).
Does using organic cabbage matter when making sauerkraut?
If possible, choose organic cabbage to avoid pesticides and chemicals. However, if organic cabbage is not available or affordable, thoroughly wash and remove the outer leaves of conventional cabbage before using them.
I grow different types of cabbages in my garden. I encourage you to consider adding this versatile vegetable to your garden come spring or fall. Growing Cabbage is incredibly rewarding.
How long should you ferment sauerkraut for?
When making your own sauerkraut at home, you have the flexibility to ferment it for as little or as long as you like. The minimum fermentation time is 3 days, but you can ferment it for up to 2 weeks for an extra tangy and sour sauerkraut.
Why is the liquid in my sauerkraut jar cloudy?
A cloudy brine in fermentation is common and usually not a cause for concern.It could be due to yeast or microbial activity, or simply starches and proteins from the breaking down of the cabbage. Always trust your senses; if something looks or smells off, it's best to err on the side of caution and discard it. When in doubt, throw it out.
How can you fix salty sauerkraut?
If the finished sauerkraut is too salty for your taste, you can either rinse it under cold water in a colander before serving/eating or you can remove as much brine from the jar as possible and replace it with fresh water right before you transfer it to the fridge. Do not alter the brine during the fermentation process.
Other Pickling and Fermenting Recipes
- 11 Essential Pickle Recipes for Summer
- Fermented Passion Fruit Habanero Hot Sauce
- Fermented Mango Habanero Hot Sauce
- Fermented Pineapple Jalapeno Hot Sauce
If you make thisSauerkraut Recipe (Lacto Fermented Cabbage)or any otherfermentation recipeon Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
How to Make Sauerkraut (Lacto Fermented Cabbage)
Luay Ghafari
This 3-ingredient Homemade Sauerkraut Recipe (Lacto-fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
5 from 8 votes
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Prep Time 15 minutes mins
Ferment Time 3 days d
Total Time 3 days d 15 minutes mins
Course Appetizer, condiment, Side Dish
Cuisine german
Servings 8 servings
Calories 16 kcal
Equipment
¾ quart mason jar
Fermentation weight - Optional but recommended
Fermentation lid or airlock - Optional but recommended
Ingredients
- 600 grams Cabbage, shredded finely - 21 ounces - about half a medium-sized cabbage
- 15 grams Kosher, pickling or sea salt - about 1 tbsp
- 2 grams Caraway seeds - 1 tsp
Instructions
Chop. Start by removing the outer leaves of the cabbage and cutting your head of cabbage in half. Cut one half into quarters (save the other half for another recipe or double this one). Remove the tough core and finely chop the cabbage quarters into really thin slices. You can use a knife or a mandoline.
Weigh. Place a large bowl on a kitchen scale and zero it. Transfer the chopped cabbage to the bowl and weight it. This will help you calculate the amount of salt needed.
Salt. Multiply the weight of your cabbage in grams by 0.025. This is the amount of salt you need to add to the cabbage. Make sure to tare (or zero) the scale before adding the salt.
Massage. With clean hands, massage the cabbage with the salt for 2-3 minutes. Set aside.
Liquid. After about 15 minutes you should start seeing water at the bottom of the bowl. This is a good sign.
Season. Add the caraway seeds and mix them in.
Pack. Transfer the wilted cabbage and all the juice to a clean mason jar. Using a tamper or wooden spoon, push down. You should see water come up.
Cover. Add a piece of cabbage leaf on top of the shredded cabbage mixture. This will prevent any small pieces of cabbage from floating up.
Weight. Apply the fermentation weight and press down. If you don’t have fermentation weights you can use a Ziplock bag filled with water or marbles to weigh down the cabbage.
Lid. Cover the jar with a fermentation lid, or standard lid if that’s all you have (if you use a standard lid you will have to burp the jar once or twice a day during the fermentation process to release the built-up gasses).
Check the liquid level. The next day, check to make sure there is enough liquid covering all the cabbage. If not, top off with lightly salted water just enough to cover the cabbage.
Ferment. Ferment on a counter away from direct sunlight for at least 3 days. After 3 days, taste your sauerkraut. If you want to continue fermenting it, put the weight and lid back on. If you’re happy with the taste, remove the weight, fermentation lid and cabbage leaf. Apply a standard lid and place the kraut in the fridge.
Notes
Refer to the blog post above for step-by-step photos.
Additions: You can add juniper berries or a bay leaf to the ferment if you wish.
Fermenting time depends on your personal taste. Some people prefer a milder sauerkraut, so a 3-4 day fermentation works for them. Others prefer a more traditional, longer ferment (2 weeks or even longer).
Important notes:
- While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.
- Finished sauerkraut should be kept in the fridge. This is the safest way to store it and it will last for up to 2 months this way, though I recommend using it within a month for optimal flavor and color.
Save this recipe by emailing it to yourself!
Nutrition
Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 738mgPotassium: 110mgFiber: 2gSugar: 2gVitamin A: 62IUVitamin C: 23mgCalcium: 27mgIron: 0.3mg
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