Sauerkraut is finely shredded cabbage that is salted and left to ferment in its own juices until it develops a tangy, complex flavor. Making it in a traditional stoneware crock is simple and foolproof: the salt draws out moisture from the cabbage, creating a brine that supports beneficial lactic acid bacteria while preventing spoilage. This recipe walks you through the entire process, from shredding to fermenting, so you can enjoy crisp, probiotic-rich sauerkraut made right in your own kitchen.
Ingredients
- 5 lb (2.3 kg) green or red cabbage (about 2 medium heads)
- 3 tbsp (45 g) kosher salt or fine sea salt (non-iodized)
- 1 tbsp (8 g) caraway seeds (optional)
- 1 tsp (2 g) juniper berries (optional)
Instructions
- Clean your crock, a large mixing bowl, a wooden spoon, and a plate or weight that fits inside the crock. Wash everything with hot soapy water and rinse well. Sterilize by pouring boiling water over the equipment and letting it air dry.
- Remove any wilted or bruised outer leaves from the cabbage. Quarter each head and cut out the core. Shred the cabbage thinly, either with a sharp chef’s knife, a mandoline, or a food processor fitted with a slicing disc. Aim for ribbons about 1/8-inch (3 mm) wide.
- Place the shredded cabbage in the large mixing bowl. Sprinkle the salt over it and add the caraway seeds and juniper berries, if using. Toss well with your hands to distribute the salt evenly.
- Let the cabbage sit for 10–15 minutes until it begins to release liquid. Then, massage the cabbage firmly with your hands for 5–10 minutes, squeezing and kneading, until it becomes very limp and a significant amount of brine pools at the bottom of the bowl.
- Transfer the cabbage and all its liquid into the crock. Press it down firmly with your fist or a wooden tamper to eliminate air pockets and submerge the cabbage under the brine. Repeat until all the cabbage is packed into the crock, leaving at least 2 inches (5 cm) of headspace.
- Place a small plate or a glass lid directly on top of the cabbage, then weigh it down with a clean glass jar filled with water or a sealed plastic bag filled with brine (see Tips). The cabbage must stay completely submerged under the brine.
- Cover the crock with a clean kitchen towel or a loose lid to keep out dust and insects while still allowing air to escape. Place the crock in a cool, dark place, ideally between 60°F and 70°F (15°C–21°C).
- Ferment for 1 to 4 weeks. Check every day or two: skim off any scum that forms on the surface, and press the cabbage down if it has floated above the brine. You can taste a small piece after about a week to see if it is to your liking. The longer it ferments, the more sour it becomes.
- When the sauerkraut reaches your preferred tang, transfer it to clean glass jars, pressing it down to cover with brine. Seal and refrigerate. The cold slows fermentation dramatically, so the flavor will continue to develop slowly but the sauerkraut will keep for months.
Tips
- Use non-iodized salt. Iodized table salt can inhibit fermentation and turn the cabbage mushy. Kosher salt or fine sea salt without iodine is best. If using coarse salt, increase the amount slightly (about 3.5 tbsp / 50 g) to account for the larger crystals.
- Keep the cabbage submerged. If any cabbage is exposed to air, it will mold. To avoid this, use a glass weight or a sealed plastic bag filled with brine (1 cup water + 1 tsp salt) as a weight. The brine-filled bag conforms to the crock and keeps everything under the liquid.
- Watch the temperature. Fermentation happens fastest at warmer temperatures (70°F / 21°C) but can become soft or mushy. Cooler temperatures (60°F / 15°C) produce crisper, more flavorful sauerkraut but take longer. Avoid temperatures above 75°F (24°C) or below 55°F (13°C).
- Skim scum regularly. A white or gray film on the surface is harmless kahm yeast, but you should skim it off to prevent off-flavors. If you see pink, green, or black mold, remove the affected cabbage and discard it—the rest is usually fine, but if the mold is widespread, throw out the batch.
Serving Suggestions
Serve sauerkraut cold as a tangy side dish, or warm it gently to accompany sausages, pork chops, or roasted chicken. It is a classic topping for Reuben sandwiches and hot dogs. You can also stir it into soups or stews for a burst of acidity, or mix it into potato salad for a twist.
Variations
- Spiced kraut: Add 1–2 grated apples, a handful of shredded carrots, or a few slices of fresh ginger along with the cabbage.
- Kimchi-style: Replace some of the cabbage with Napa cabbage and add Korean chili flakes (gochugaru), garlic, and fish sauce for a spicy, Korean-inspired version.
- Beet and cabbage kraut: Shred 1 lb (450 g) of raw beets with the cabbage for a vibrant pink sauerkraut with an earthy sweetness.
Storage and Reheating
Refrigerate the finished sauerkraut in airtight jars. It will keep for at least 6 months, and often up to a year, as long as the cabbage remains submerged under the brine. If you notice any surface mold, skim it off; the rest is still safe to eat. To serve warm, heat only the amount you need in a saucepan over medium-low heat until just warmed through—do not boil, as that kills the beneficial bacteria. Leftover reheated kraut can be refrigerated and used within 3–4 days.
Frequently Asked Questions
How do I know if my sauerkraut is safe to eat? Trust your senses. Good sauerkraut smells pleasantly sour and tangy, not putrid or rotten. The texture should be crisp, not slimy. If you see mold that is pink, green, or black, discard the entire batch. A little white scum is normal and can be skimmed off.
Why is my sauerkraut mushy? Mushy sauerkraut is usually caused by fermenting at too high a temperature, using too little salt, or not keeping the cabbage submerged. To avoid this, keep the crock in a cool spot, use the correct amount of salt, and press the cabbage down firmly.
Can I use a regular glass jar instead of a crock? Yes. A wide-mouth glass jar works well for small batches. Use a smaller jar filled with water as a weight, or a glass fermentation weight. Just make sure the cabbage is fully submerged.
How long does it take to ferment? It depends on temperature and your taste. At 65°F (18°C), sauerkraut is usually ready in 2–3 weeks. At 70°F (21°C), it may be ready in 1–2 weeks. Start tasting after 5 days and continue until it reaches the tanginess you like.
Do I need to add starter culture? No. Cabbage naturally carries lactic acid bacteria, so you only need salt and time. Adding a starter culture (like whey or a commercial culture) can speed things up, but it is not necessary.
Can I use iodized table salt? It is best to avoid it. Iodine can inhibit fermentation and may make the kraut bitter. Use kosher salt or fine sea salt without iodine for reliable results.
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