Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria, giving it a distinctive sour flavor and a crisp-tender texture. This traditional German and Eastern European side dish is not only delicious but also packed with beneficial nutrients and probiotics that support digestive health. Its simple preparation—just cabbage and salt—creates a complex, tangy condiment that pairs well with sausages, sandwiches, and hearty stews.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 1 tablespoon (18 g) fine sea salt or kosher salt (non-iodized)
- 1 teaspoon (5 g) caraway seeds (optional)
- 1 teaspoon (2 g) juniper berries (optional)
- Filtered water, as needed (about 1 cup / 240 ml)
Instructions
- Remove the outer leaves of the cabbage, reserving 2 large intact leaves. Quarter the cabbage and remove the core. Slice the quarters into thin shreds, about 1/8-inch (3 mm) thick, using a sharp knife or mandoline.
- Place the shredded cabbage in a large mixing bowl. Sprinkle with the salt and, if using, caraway seeds and juniper berries. Massage the cabbage with your hands for 5–10 minutes until it releases enough liquid to form a brine when pressed. The cabbage should look glossy and reduced in volume by about half.
- Pack the cabbage tightly into a clean 1-quart (1-liter) glass jar or ceramic crock, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any accumulated brine from the bowl over the cabbage. If the liquid does not cover the cabbage, add filtered water to submerge it completely.
- Place one of the reserved outer leaves over the cabbage to keep it submerged, then tuck a small glass weight or a clean, food-safe plastic bag filled with water on top to hold everything below the brine surface.
- 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 (65–72°F / 18–22°C) for 5–10 days.
- Check the sauerkraut every day. Press down on the cabbage to keep it submerged, and skim off any scum that forms on the surface. You should see small bubbles forming, which indicates active fermentation.
- After 5 days, taste the sauerkraut. It should be pleasantly sour and crisp. If you prefer a stronger flavor, continue fermenting for up to 10 days total. Once it reaches your desired taste, remove the weight and outer leaf, seal the jar with a regular lid, and refrigerate.
Tips
- Use non-iodized salt: Iodized salt can inhibit fermentation and cause bitterness. Sea salt or kosher salt without additives is best.
- Keep it submerged: The most common cause of spoiled sauerkraut is exposure to air. Always keep the cabbage fully submerged in brine to prevent mold growth.
- Temperature matters: Fermentation slows in cooler temperatures and speeds up in warmer ones. If your kitchen is warm, check daily; if cool, allow extra time.
- Don’t rush the process: Fermenting for at least 5 days ensures the development of beneficial bacteria and a good tang. Shorter ferments yield a milder, less sour result.
Serving Suggestions
Sauerkraut is a versatile side dish that shines alongside pork dishes like bratwurst, roasted pork shoulder, or pork chops. It also makes a great topping for hot dogs, Reuben sandwiches, or grain bowls. For a lighter meal, serve it with a simple potato salad or as a tangy contrast to rich, fatty meats.
Variations
- Spicy sauerkraut: Add 1–2 sliced fresh chili peppers or 1 teaspoon (2 g) red pepper flakes during the massaging step.
- Apple and onion: Shred 1 small apple and 1/2 small onion and mix with the cabbage before salting for a sweeter, more aromatic kraut.
- Beet and carrot: Add 1 cup (150 g) grated raw beet and 1/2 cup (60 g) grated carrot to the cabbage for a colorful, earthy version.
- No-salt version: While salt is essential for traditional fermentation, you can reduce it to 2 teaspoons (12 g) per 2 lb (900 g) cabbage; the result will be softer and more prone to spoilage, so consume within 2 weeks.
Storage and Reheating
Once fermented, sauerkraut keeps in the refrigerator for up to 6 months if kept submerged in its brine. Always use a clean utensil to remove portions. If you prefer warm sauerkraut, gently heat it in a saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until warmed through. Do not boil, as high heat can destroy the beneficial probiotics. You can also serve it cold straight from the jar.
Frequently Asked Questions
Is sauerkraut good for you? Yes, sauerkraut is low in calories but rich in fiber, vitamins C and K, and beneficial probiotics produced during fermentation. However, it is also high in sodium, so those on a salt-restricted diet should consume it in moderation.
Does cooking sauerkraut kill the probiotics? Yes, heating sauerkraut above 115°F (46°C) will kill most of the beneficial bacteria. To retain probiotic benefits, eat it raw or add it to dishes after cooking, just before serving.
Why is my sauerkraut slimy? Sliminess can occur if the fermentation temperature is too high (above 75°F/24°C) or if the salt concentration is too low. It is usually safe to eat but may have an unpleasant texture. To avoid it, keep the temperature in the 65–72°F range and use the correct salt amount.
Can I use red cabbage instead of green? Yes, red cabbage works well and produces a vibrant purple sauerkraut. It may be slightly firmer and take a day or two longer to ferment.
How do I know if sauerkraut has gone bad? If you see fuzzy mold (not just white scum), smell a putrid or rotten odor, or notice a soft, mushy texture, discard it. Good sauerkraut smells sour and tangy, not foul.
Can I ferment sauerkraut without salt? Salt is essential for traditional fermentation; it inhibits harmful bacteria while allowing beneficial lactic acid bacteria to thrive. Without salt, the cabbage will likely spoil. You can reduce salt but not eliminate it.
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