Making sauerkraut at home in quart jars is a simple, rewarding fermentation project that turns just two ingredients—cabbage and salt—into a tangy, crunchy condiment. This method uses a brine-based approach, which is more forgiving than dry-salt packing and works perfectly in standard mason jars. The lacto-fermentation process creates beneficial bacteria that preserve the cabbage and give it that signature sour flavor, all without any special equipment beyond a jar and a weight.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 1 tablespoon fine sea salt or kosher salt (about 15 g)
- 1 tablespoon caraway seeds (optional, about 6 g)
- 2 cups (480 ml) filtered or unchlorinated water, plus more as needed
Instructions
- Prepare the cabbage: Remove any wilted outer leaves from the cabbage. Quarter the head and cut out the core. Slice the quarters into thin shreds, about 1/8-inch (3 mm) wide. You can use a sharp knife, a mandoline, or a food processor with a shredding disc.
- Salt the cabbage: Place the shredded cabbage in a large bowl. Sprinkle the salt and caraway seeds (if using) over the top. Massage the cabbage with your hands for 3–5 minutes until it becomes wet and starts to release its juices. The volume will reduce significantly.
- Pack the jars: Divide the cabbage between two clean 1-quart (1 L) mason jars. Pack it down firmly with your fist or a wooden spoon, pressing out any air pockets. The cabbage should be packed tightly, leaving about 1–2 inches (2.5–5 cm) of headspace at the top of the jar.
- Add the brine: Pour the filtered water over the packed cabbage, filling each jar until the cabbage is completely submerged. If the cabbage floats, use a glass fermentation weight or a small, clean zip-top bag filled with water as a weight to keep it below the surface.
- Cover and ferment: Screw on the lid loosely—you want air to escape but not to let in bugs or dust. Alternatively, use a fermentation lid with an airlock. Place the jars on a plate or tray to catch any overflow. Set them in a cool, dark place, ideally between 60–70°F (15–21°C).
- Check daily: Press down the cabbage every day to keep it submerged. You may see bubbles forming and some liquid escaping—that is normal. After 3–5 days, start tasting the sauerkraut. It will be ready when it is pleasantly sour and tangy, usually after 1–2 weeks at room temperature. Fermentation happens faster in warmer rooms and slower in cooler ones.
- Finish and store: Once it reaches your desired tanginess, remove the weight, wipe the rim of the jar clean, and screw the lid on tightly. Move the jars to the refrigerator.
Tips
- Use the right salt: Do not use iodized table salt, which can inhibit fermentation and make the kraut bitter. Use fine sea salt, kosher salt, or pickling salt. If using coarse salt, increase the amount by about 50% by volume.
- Keep it submerged: The single most common cause of failed sauerkraut is cabbage floating above the brine. Mold needs oxygen to grow. A glass weight or a small plastic bag filled with brine (not water, which can dilute the salt) works perfectly to keep everything below the liquid line.
- Temperature matters: Fermentation slows dramatically below 60°F (15°C) and can become mushy or develop off-flavors above 75°F (24°C). A cool basement or a closet away from heat sources is ideal.
- Don’t worry about scum: A thin, white or beige layer of yeast (called kahm yeast) on the surface is harmless—just skim it off. However, any fuzzy mold (green, black, or pink) means the batch is spoiled, and you should discard it.
Serving Suggestions
Sauerkraut is a classic side for pork dishes like roasted pork shoulder, bratwurst, or kielbasa. It also shines on a Reuben sandwich, stirred into a hearty bean soup, or served as a tangy topping for hot dogs. For a simple meal, pile it onto a baked potato with sour cream and chives.
Variations
- Spicy Kraut: Add 1–2 thinly sliced red chili peppers or 1 teaspoon of red pepper flakes along with the cabbage.
- Apple and Juniper: Grate 1 small apple into the cabbage and add 1 teaspoon of crushed juniper berries for a sweeter, more aromatic kraut.
- Caraway-Free: If you don’t like caraway, use dill seeds, mustard seeds, or fennel seeds instead—or simply omit them entirely.
- Red Cabbage Version: Substitute red cabbage for green. The color will be vivid purple, and the flavor will be slightly more earthy.
Storage and Reheating
Once fermented, sauerkraut keeps for several months in the refrigerator. The cold stops the fermentation process, so the flavor will stay stable. Always use a clean fork or spoon to take out what you need, and make sure the remaining kraut is still submerged in its brine. You can eat it cold straight from the jar, or you can heat it gently in a saucepan over low heat for 5–10 minutes until warm. Do not boil it, as that will destroy the beneficial bacteria and make the kraut mushy. It is not recommended to freeze sauerkraut, as the texture will become soft and watery after thawing.
Frequently Asked Questions
Why is my sauerkraut not bubbling?
Bubbling is a sign of active fermentation, but it can be slow to start, especially in a cool room. If you see no bubbles after 5 days, check the temperature—it may be too cold. Move the jars somewhere slightly warmer (but not above 75°F / 24°C). Also, make sure your cabbage was fresh; old cabbage has fewer natural microbes to kick off the process.
Can I use tap water?
Most municipal tap water contains chlorine or chloramine, which can inhibit the good bacteria. If you have a water filter that removes chlorine, you can use that. Otherwise, use bottled spring water or let a jug of tap water sit uncovered overnight to allow chlorine to evaporate—though this will not remove chloramine.
How do I know if it has gone bad?
Trust your senses. Good sauerkraut smells pleasantly sour and slightly yeasty. If it smells putrid, like rotten eggs or garbage, discard it. If you see fuzzy mold of any color other than white or beige on the surface, discard the whole batch. A soft, slimy texture is also a sign of spoilage.
Do I need special fermentation weights?
No. You can use a small glass ramekin that fits inside the jar, a clean stone, or a zip-top bag filled with brine (2 cups water with 1 teaspoon salt) as a weight. Just make sure whatever you use is thoroughly cleaned and will not react with the acidic brine.
Why is my sauerkraut so soft?
Soft kraut usually comes from fermenting at too high a temperature, using too little salt, or letting it ferment too long. For crunchier results, keep the temperature below 70°F (21°C), use the full amount of salt, and start checking it after 5 days. Also, make sure you are using fresh, firm cabbage.
Can I double this recipe?
Yes, easily. The ratio is always about 1.5 teaspoons of salt per pound (450 g) of cabbage. Simply scale up the cabbage and salt, and use as many quart jars as you need. Just make sure each jar has enough room for the brine to cover the cabbage completely.
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