This recipe for loving foods sauerkraut is a simple, traditional fermented cabbage that’s tangy, crunchy, and full of live probiotics. It’s made with just cabbage, salt, and water, and the fermentation process creates a bright, complex flavor that’s far superior to most store-bought versions. This method is forgiving and reliable, giving you a crisp, delicious sauerkraut that you can enjoy as a condiment or side dish.
Ingredients
- 1 medium head green cabbage (about 2 lbs / 900 g)
- 1 tablespoon (18 g) fine sea salt (non-iodized)
- 1 teaspoon caraway seeds (optional, for flavor)
- Filtered or unchlorinated water, as needed
Instructions
- Remove any wilted or bruised outer leaves from the cabbage. Set aside 2 large, clean outer leaves for later use. Cut the cabbage into quarters and remove the core.
- Using a sharp knife or a mandoline, shred the cabbage into thin strips (about 1/8-inch thick). Place the shredded cabbage in a large mixing bowl.
- Add the salt and caraway seeds (if using) to the cabbage. Massage the cabbage with your hands for about 5–10 minutes, until it releases a significant amount of liquid and becomes limp and shiny. The volume will reduce by about half.
- Pack the cabbage into a clean, wide-mouth glass jar (1-quart / 1-liter size works well). Press it down firmly with your fist or a wooden tamper to remove air pockets and submerge it in its own brine. If the liquid does not cover the cabbage, add a little filtered water to top it off.
- Place the reserved outer cabbage leaves over the top of the shredded cabbage to keep it submerged. You can also use a small glass weight or a clean, food-safe plastic bag filled with water as a weight. Leave at least 1 inch (2.5 cm) of headspace in the jar.
- Cover the jar with a clean cloth or a fermentation lid that allows gases to escape while keeping out dust and insects. Place the jar in a cool, dark place (60–70°F / 15–21°C is ideal) for 5 to 10 days.
- Check the sauerkraut daily. Press down the cabbage to keep it submerged if needed. You should see small bubbles forming, which is a sign of active fermentation. Taste it after 5 days, and continue fermenting until it reaches your desired tanginess.
- When the sauerkraut is to your liking, remove the weight and outer leaves, and seal the jar with a regular lid. Store in the refrigerator.
Tips
- Use the right salt: Iodized salt can inhibit fermentation and cause bitterness. Use non-iodized salt like sea salt, kosher salt, or pickling salt. For a 2-pound cabbage, 1 tablespoon of fine salt is about 2% of the cabbage weight, which is ideal for a safe ferment.
- Keep it submerged: The most common mistake is cabbage floating above the brine. This can lead to mold. Make sure the cabbage is always submerged under the liquid. If you don’t have weights, use a small glass jar filled with water as a weight inside the jar.
- Temperature matters: Fermentation is faster in warmer temperatures and slower in cooler ones. If your kitchen is warm, the sauerkraut may be ready in 5 days; if it’s cool, it may take 10 days or more. Taste it regularly to find your preferred flavor.
- Deal with scum: A white, powdery film (kahm yeast) or a few spots of mold on the surface is not uncommon. Skim it off and discard it. The sauerkraut below the brine is safe to eat as long as it smells and tastes fine. If the mold is black, pink, or the sauerkraut smells rotten, discard the whole batch.
Serving Suggestions
Serve sauerkraut as a tangy side dish with grilled sausages, pork chops, or roasted chicken. It also makes a great topping for hot dogs, Reuben sandwiches, or grain bowls. For a simple, healthy snack, enjoy it straight from the jar or mixed into a salad.
Variations
- Spicy: Add 1–2 thinly sliced red chili peppers or 1 teaspoon red pepper flakes during the massaging step.
- Apple and Juniper: Shred 1 small apple (about 1 cup) and add 1 teaspoon juniper berries along with the cabbage. This adds a sweet, aromatic note.
- Garlic Dill: Add 2–3 cloves of minced garlic and 1 tablespoon of fresh dill (or 1 teaspoon dried dill) to the cabbage before packing.
- Beet and Carrot: Add 1 cup (about 150 g) of shredded beet and 1 cup (about 110 g) of shredded carrot to the cabbage. This adds color and a slightly sweeter flavor.
Storage and Reheating
Once fermented, sauerkraut should be stored in the refrigerator. It will keep for up to 6 months, though the flavor will continue to develop and become more sour over time. The cold temperature slows fermentation dramatically. Do not leave sauerkraut at room temperature for more than 2 hours. It is typically eaten cold, but if you prefer it warm, you can gently heat it in a saucepan over low heat. Do not boil it, as high heat kills the beneficial probiotics.
Frequently Asked Questions
Why is my sauerkraut mushy? A mushy texture usually means the fermentation temperature was too high, or there wasn’t enough salt. Use the correct amount of salt and keep the jar in a cool spot (60–70°F / 15–21°C).
How do I know if it has gone bad? Bad sauerkraut will have an off-putting, putrid smell, a slimy texture, or visible mold that is black, pink, or green. If it smells like a clean, sour pickle, it’s fine. When in doubt, throw it out.
Can I use red cabbage instead of green? Yes, red cabbage works perfectly well. It will produce a slightly different flavor and a beautiful pink color. The fermentation time is the same.
Do I need to add a starter culture? No, not with this recipe. Cabbage naturally carries lactic acid bacteria on its leaves, which will ferment the cabbage without any added starter. Just using salt and water is enough.
Why is there no liquid in my jar? If your cabbage didn’t release enough liquid, you may need to add a bit of filtered water. The cabbage must be submerged. Also, be sure to massage the cabbage long enough to break down the cell walls and release the juices.
Can I use tap water? It’s best to use filtered or unchlorinated water, as chlorine can inhibit fermentation. If you only have tap water, let it sit out uncovered for 24 hours to allow the chlorine to evaporate.
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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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