Sauerkraut is a classic fermented cabbage dish from Germany, made simply from cabbage and salt. The lacto-fermentation process creates a tangy, crunchy condiment that is rich in probiotics and vitamin C. Making it at home is surprisingly easy, requiring no special equipment or skills—just time and patience.
Ingredients
- 1 medium head green cabbage (about 2–3 lbs / 900 g–1.4 kg)
- 1–2 tablespoons (15–30 g) fine sea salt or kosher salt (about 2% of cabbage weight)
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon juniper berries (optional)
Instructions
- Prepare the cabbage: Remove any wilted outer leaves and set them aside. Cut the cabbage into quarters and remove the core. Shred the cabbage thinly using a sharp knife, a mandoline, or a food processor with a slicing disc.
- Salt the cabbage: In a large bowl, toss the shredded cabbage with the salt (and optional spices) until well combined. Massage the cabbage with your hands for 5–10 minutes until it releases a significant amount of liquid—it should look like a slaw in brine.
- Pack the jar: Transfer the cabbage and its liquid into a clean glass jar (a wide-mouth quart jar works well). Press down firmly with your fist or a wooden spoon to pack it tightly and submerge the cabbage under the liquid. Leave at least 1 inch (2.5 cm) of headspace.
- Weight it down: Place a small glass weight or a clean, food-safe plastic bag filled with brine (or water) on top of the cabbage to keep it submerged. Alternatively, use a smaller jar filled with water as a weight.
- Cover and ferment: Cover the jar with a cloth secured with a rubber band, or use a fermentation lid. Place the jar in a cool, dark place (60–70°F / 15–21°C) for 1 to 4 weeks. Check it daily—press down the cabbage if it floats above the brine, and skim off any scum that forms on the surface (this is harmless but can affect flavor).
- Test and store: Start tasting after 1 week. When it reaches a tanginess you like, transfer the jar to the refrigerator. The fermentation slows dramatically in the cold, and the sauerkraut will keep for several months.
Tips
- Use the right salt: Use non-iodized salt (like sea salt or kosher salt). Iodine and anti-caking agents can inhibit fermentation and cause bitterness.
- Keep it submerged: The most common mistake is letting cabbage float above the brine. Mold can grow on exposed cabbage—if you see mold, remove the affected layer and ensure the rest is submerged.
- Temperature matters: Fermentation is faster in warmer temperatures (70°F / 21°C) and slower in cooler ones. If your kitchen is too warm, the sauerkraut may become soft; if too cold, it may take longer to develop flavor.
- Don’t over-pack: Leave headspace in the jar—fermentation produces gas and liquid, and an overfilled jar may overflow or burst.
Serving Suggestions
Sauerkraut is a classic partner to pork dishes like bratwurst, kielbasa, or roasted pork shoulder. It also adds a tangy crunch to sandwiches, Reubens, and grain bowls. For a simple side, warm it with a little butter and caraway seeds, or serve it cold as a refreshing salad.
Variations
- Spiced: Add 1 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, or a pinch of red pepper flakes along with the salt.
- Apple and juniper: Grate 1 apple and mix it in with the cabbage—it adds sweetness and a fruity note. Juniper berries give a gin-like aroma.
- Beet and carrot: Shred 1 small beet and 1 carrot with the cabbage for a colorful, mildly sweet kraut.
- Kimchi-style: Add 2–3 cloves of minced garlic, 1 tablespoon of grated ginger, and 1–2 tablespoons of Korean chili flakes (gochugaru) for a spicy, Korean-inspired version.
Storage and Reheating
Once fermented to your liking, store the sauerkraut in the refrigerator for up to 6 months. Keep it submerged in its brine to maintain quality. If you prefer it warm, heat only the amount you plan to eat—reheating kills the beneficial probiotics, so enjoy it raw for the full health benefits. You can also freeze sauerkraut in airtight containers for up to 6 months, though the texture may soften.
Frequently Asked Questions
How do I know if my sauerkraut is safe to eat?
If you see mold (fuzzy spots) on the surface, remove it and check the rest—if it smells bad or is slimy, discard it. A healthy ferment smells pleasantly sour and slightly yeasty. If it smells like rotten eggs or alcohol, it’s spoiled.
Why is my sauerkraut soft and mushy?
This can happen if the fermentation temperature is too high (above 75°F / 24°C), if the cabbage was not packed tightly enough, or if you used too little salt. To avoid mushiness, keep the jar in a cooler spot and ensure the cabbage is fully submerged.
Can I use red cabbage instead of green?
Yes, red cabbage works beautifully and yields a vibrant pink kraut. It’s slightly firmer and has a milder flavor, but the process is identical.
Do I need a special fermentation crock?
No, a simple glass jar with a tight-fitting lid works fine. You can use a regular lid and just burp it daily to release pressure, or use a cloth cover to allow airflow while keeping out dust and insects.
How much salt should I use?
Aim for about 2% of the cabbage’s weight. For 2 pounds (900 g) of shredded cabbage, use about 1.5 tablespoons (18 g) of fine sea salt. Too little salt can lead to spoilage; too much will make it too salty and slow fermentation.
Can I eat sauerkraut right away?
Yes, you can eat it after a few days, but the flavor will be very mild. The tangy, complex flavor develops over 2–4 weeks. Taste it weekly until it reaches your preferred sourness.
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