Have you ever wondered How to Make Sauerkraut? Our Reuben sandwiches never tasted better. It’s a fairly easy process and a good place to start your journey into fermenting.
Sauerkraut was the first thing I ever fermented, unless you count that time I helped my aunt make goat cheese! That was awesome!
If your not a huge fan of sauerkraut, you can always pick something else to ferment. I suggest not doing cucumber first. Cucumbers can be fickle pickles.
- Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
- Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
- Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
- Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
- Glass Weights – Some ferments need to be weighed down and kept under the brine.
- Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.
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How to Make Sauerkraut | Fermented Sauerkraut Recipe
- 1 head cabbage (look for a shiny one it may contain more moisture inside which is needed to make the brine!)
- 2 % brine (using extra fine Himalayan sea salt)
- 1 whole leaf from the cabbage to keep the little bits of cabbage from surfacing
- Rinse the cabbage in cool water.
- Slice up cabbage very thinly and place it in a large bowl
- Add half of the salt
- Now massage that cabbage for about 10 minutes or until plenty of juice is released.
- Place the cabbage and juice into your glass jar.
- If the cabbage didn’t release enough liquid to cover the cabbage in the jar, use the remaining salt and 2 cups of filtered water to make a brine.
- Place a follower on top of the cabbage. A follower can be a large uncut cabbage leaf. This can help keep all the food bits under the brine.
- Pack the cabbage down under the brine.
- Now add your glass weights, and push down once again just to get as much air out from around the cabbage. Make sure the glass weights and all the food is submerged in brine. This will help keep mold out of your ferment.
- Screw on the lid and then put on the airlock.
- Ferment for 3-5 days. Then, place in the refrigerator.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 27Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 9mgCarbohydrates 6gFiber 2gSugar 3gProtein 2g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
More Fermenting Recipes
- Fermented Cherry Tomatoes
- Bell Peppers
- Fermented Carrots with Garlic
- Fermenting Garlic
- Fermented Pickles
- How to Make Water Kefir
- Water Kefir Vacation
- Water Kefir Almond Cream Soda
- Pineapple Chutney
- Fermented Broccoli
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