Step 1: Prepare the cabbage
Remove any damaged outer leaves from the cabbages and set aside one or two clean outer leaves.
Quarter the cabbage and remove the hard cores.
Slice the cabbage very thinly into long shreds.
Step 2: Add the salt
Place the shredded cabbage in a very large clean bowl.
Sprinkle the salt evenly over the cabbage.
A good rule is to use approximately 2% salt by weight. For example, for 5 kg of prepared cabbage, use about 100 g of salt.
Step 3: Massage the cabbage
Using clean hands, massage and squeeze the cabbage for approximately 5–10 minutes.
The cabbage will begin releasing a significant amount of liquid. Keep working it until the cabbage becomes softer and there is plenty of brine in the bowl.
Step 4: Add optional spices
If desired, mix in caraway seeds, black peppercorns, or other traditional sauerkraut seasonings.
Step 5: Pack the jars
Firmly pack the cabbage into clean fermentation jars.
Press it down repeatedly with a clean fermentation weight, tamper, or your fist to remove air pockets.
The cabbage should eventually be covered by its own brine.
Step 6: Keep the cabbage submerged
Place a clean cabbage leaf over the shredded cabbage and press it underneath the brine.
The cabbage should remain completely submerged during fermentation. Use fermentation weights if necessary.
Leave several centimeters of headspace because fermentation produces bubbles and the liquid can rise.
Step 7: Ferment
Cover the jars with fermentation lids or another appropriate setup that allows fermentation gases to escape.
Keep the jars at a cool room temperature, ideally around 65–70°F (18–21°C), away from direct sunlight.
Fermentation commonly takes 1–4 weeks, depending on temperature and your preferred flavor.
Check the jars regularly and make sure the cabbage remains below the brine.
Step 8: Taste and refrigerate
After about a week, you can begin tasting the sauerkraut.
When it reaches the level of sourness and texture you like, transfer it to the refrigerator.
Cold storage slows fermentation and helps preserve the flavor and crunch.
Important Fermentation Tips
- Use non-iodized salt without anti-caking additives when possible.
- Keep the cabbage submerged beneath the brine.
- Always use clean equipment and utensils.
- A pleasantly sour, fresh fermented smell is normal.
- If you see fuzzy mold, unusual colors, or a rotten/offensive smell, discard the batch rather than tasting it.
Homemade sauerkraut is delicious alongside sausages, roasted meats, potatoes, sandwiches, or simply eaten straight from the jar.
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