This old fashioned sauerkraut recipe is a traditional fermented cabbage dish from Central and Eastern Europe, made simply with cabbage, salt, and time. It works because the lacto-fermentation process uses naturally occurring bacteria to preserve the cabbage while developing a complex, tangy flavor and a satisfying crunch. Unlike quick versions, this method yields a truly authentic sauerkraut that is full of probiotics and perfect as a side dish or topping.
Ingredients
- 1 medium head green cabbage (about 3 lb / 1.4 kg)
- 1 ½ tablespoons (22 g) fine sea salt or pickling salt (non-iodized)
- 1 teaspoon (5 g) caraway seeds (optional)
- 1 teaspoon (5 g) juniper berries (optional)
- Filtered or unchlorinated water, as needed
Instructions
- Remove any wilted or bruised outer leaves from the cabbage. Rinse the head and pat dry. Quarter the cabbage and remove the core from each quarter.
- Using a sharp knife, a mandoline, or a food processor with a shredding disc, shred the cabbage into thin strips, about 1/8 inch (3 mm) thick. Place the shredded cabbage in a large mixing bowl.
- Sprinkle the salt over the cabbage. If using caraway seeds or juniper berries, add them now. Massage the salt into the cabbage with your hands for about 5-10 minutes. The cabbage will start to release liquid and shrink in volume. You should end up with a noticeable amount of brine in the bottom of the bowl.
- Pack the cabbage into a clean 1-quart (1-liter) glass jar or a ceramic crock. Press it down firmly with your fist or a wooden spoon to remove air pockets and submerge it in its own liquid. If the liquid does not cover the cabbage, mix 1 cup (240 ml) filtered water with 1 teaspoon (5 g) salt and add just enough to cover.
- To keep the cabbage submerged, place a small glass weight or a clean, food-safe plastic bag filled with brine (1 cup water + 1 teaspoon salt) on top. The cabbage must stay below the surface of the brine to ferment properly and avoid mold.
- Cover the jar with a clean cloth and a rubber band, or use a fermentation lid with an airlock. Place the jar in a cool, dark place, ideally between 65°F and 72°F (18°C and 22°C). Let it ferment for 7 to 14 days. Check it every few days; you may see bubbles forming, which is a good sign.
- After 7 days, taste the sauerkraut. If you prefer it tangier and softer, let it ferment for up to 14 days. When it reaches your desired flavor, seal the jar with a tight-fitting lid and move it to the refrigerator. The cold slows fermentation, and the flavor will continue to develop slightly over time.
Tips
- Use the right salt: Use non-iodized salt like pickling salt, sea salt, or kosher salt. Iodized salt can inhibit fermentation and cause bitterness. Do not reduce the salt, as it is essential for safety and texture.
- Keep it submerged: The biggest mistake is letting cabbage float above the brine. Use a weight to keep it submerged. If you see mold on the surface, skim it off; the sauerkraut below is usually fine as long as it stayed submerged.
- Watch the temperature: Fermentation happens faster in warmer temperatures (70°F/21°C) and slower in cooler ones (60°F/15°C). If your kitchen is too warm, the sauerkraut may become soft; if too cold, it may take longer to develop tang.
- Substitute vegetables: You can replace up to half of the cabbage with shredded carrots, radishes, or kohlrabi. This adds color and a slightly different flavor but follow the same salt ratio.
Serving Suggestions
Serve sauerkraut warm as a side to pork chops, sausages, or roast duck. It also makes a great topping for hot dogs or Reuben sandwiches. For a traditional Polish meal, pair it with kielbasa and mashed potatoes. You can also serve it cold as a crunchy salad with a drizzle of olive oil and a sprinkle of caraway seeds.
Variations
- Apple and Caraway: Add 1 grated apple and 1 teaspoon of caraway seeds to the cabbage before fermenting for a sweeter, aromatic sauerkraut.
- Spicy: Add 1-2 sliced red chili peppers or 1 teaspoon of red pepper flakes to the ferment for a kick of heat.
- Garlic: Add 2-3 peeled and smashed garlic cloves to the jar for a savory depth.
- German-Style: After fermenting, sauté the sauerkraut in butter with diced onion and a splash of white wine or apple juice until heated through.
Storage and Reheating
Fermented sauerkraut will keep in the refrigerator for 3 to 6 months if kept submerged in its brine. Always use a clean fork to remove portions. To reheat, simply place the desired amount in a saucepan over medium-low heat, stirring occasionally, until warmed through. Do not boil, as it can destroy the beneficial bacteria and make it mushy. If you prefer to freeze it, store in an airtight container for up to 6 months; thaw in the refrigerator overnight and use within 3 days.
Frequently Asked Questions
Why does my sauerkraut have no liquid?
If the cabbage did not release enough liquid, it might be too dry or the salt was not massaged enough. Add a little salted water (1 teaspoon salt per cup of water) to cover the cabbage. Always ensure the cabbage is fully submerged.
Is it safe to eat if there is some white film on top?
A thin white film, called kahm yeast, is harmless but can taste slightly bitter. Skim it off and discard it. The sauerkraut underneath should be fine. However, if you see pink, black, or fuzzy mold, discard the entire batch.
How do I know when it is done?
Taste it! At 7 days, it will be crunchy and mildly tangy. At 14 days, it will be softer and more sour. The longer it ferments, the more developed the flavor. Once it tastes good to you, refrigerate it.
Can I use red cabbage?
Yes, red cabbage works beautifully and will turn a vibrant pink color. Use the same salt ratio and follow the same steps. The flavor is slightly earthier than green cabbage.
Why is my sauerkraut mushy?
Mushiness is usually caused by fermenting at too high a temperature or using too little salt. Make sure your room is below 72°F (22°C) and use the full amount of salt. Also, avoid packing the cabbage too tightly, which can crush the cells and release excess liquid.
Do I need to use a fermentation crock?
No, a simple glass jar with a tight-fitting lid works fine. Just remember to open the lid every day or two to release pressure if you are not using an airlock. A regular lid can build up pressure and possibly break the jar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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