How To Make Sauerkraut - Homemade Fermented Sauerkraut
Sauerkraut in a flip-top or grolsch jar

How to Make Sauerkraut – Fermented Sauerkraut Recipe

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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.

Conversely, I suggest pickling carrots, bell peppers, or even onions! These food items are typically easier to keep under the brine, and they don’t take as much prep work to get started.

Fermenting Tools:

  • 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.

Grab the Salt Brine Calculators!

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How to Make Sauerkraut | Fermented Sauerkraut Recipe

Sauerkraut in a flip-top or grolsch jar

Fermented Sauerkraut | How To Make Sauerkraut

Yield: 12
Prep Time: 20 minutes
Active Time: 10 minutes
Total Time: 30 minutes

Fermented sauerkraut is great with bratz or on a reuben sandwich.

Ingredients

  • 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

Instructions

  1. Rinse the cabbage in cool water.
  2. Slice up cabbage very thinly and place it in a large bowl
  3. Add half of the salt
  4. Now massage that cabbage for about 10 minutes or until plenty of juice is released.
  5. Place the cabbage and juice into your glass jar.
  6. 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.
  7. 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.
  8. Pack the cabbage down under the brine.
  9. 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.
  10. Screw on the lid and then put on the airlock.
  11. Ferment for 3-5 days. Then, place in the refrigerator.

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Nutrition Information
Yield 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.

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6 thoughts on “How to Make Sauerkraut – Fermented Sauerkraut Recipe”

  1. This is very interesting! I’ve been thinking about fermenting food for a while and reading your blog is inspiring. As soon as I get the tools and get to do it I’ll let you know.

  2. Mi otthon 25 literes cserépedényben vagy fadézsában készítjük a savanyú káposztát.
    Az edény aljába teszünk szemes fekete borsot,babér levelet,borsikafüvet.A káposztát
    rétegenként (két kilónként két evőkanál sóval megszórva)alaposan ledöngölve töltjük
    háromnegyedig az edényt.A 25 literes edénybe körülbelül 14 kilogramm vékonyra szelt
    káposzta fér.A káposzta tetejére jól megmosott deszkalapokat rakunk és arra szintén
    megtisztított súlyt(nagy kavicsot,amit nem old a keletkező sav)rakunk.Azért kell a súly,hogy a káposzta szálak közül a levegőt kiszorítsa. Az első keletkező levet leöntjük és helyére felforralt sós vizet lehűtünk,majd ráöntünk annyit,hogy ellepje.Az esetleges elpárolgást mindig figyelni kell és azonnal pótolni.14 napig langyos helyen kell tárolni
    amíg a kiforrás tart.Utána hűvös helyre kell vinni és ott tárolni.
    Általában novemberben szoktuk eltenni savanyított káposztát és karácsonykor már
    fogyasztható.Tél végén,ha elszíneződne,meglágyulna a káposzta,akkor levét le kell
    önteni. A káposztából a levet kinyomni és új friss felforralt és kihűtött sós vízzel fel
    tölteni.Ekkor a káposzta frissül és tovább fogyasztható.

    1. Hi Kecskés Albert,

      Thank you for going into detail with the process you use to make sauerkraut. It seems a lot different from the way we do it here. I bet it is delicious! I wish your comment translated better, so I could understand it all. I would love to try your method also! Thanks again for visiting!

      I tried to translate this comment, it doesn’t translate well to English, but here is the translation google gave me.

      We are home to 25 liter crock or fadézsában made of sauerkraut.
      the bottom of the dish we grains of black pepper, bay leaf, cabbage borsikafüvet.A
      per layer (two tablespoons of salt per kilo two sprinkled) carefully filled ledöngölve
      Three-quarters of the 25-liter container edényt.A about 14 kilograms of thinly sliced
      Top fér.A cabbage kale well washed and were also deposited on sheets board
      cleaned weight (large gravel that does not solve the resulting acid) rakunk.Azért be the weight, the cabbage to displace fibers from the air. The resulting juice is poured off first boiled and cooled salt water in place, then pour you need to always pay attention ellepje.Az potential evaporation and stored in a warm place immediately pótolni.14 days
      until boiling over tart.Utána be entered and stored in a cool place there.
      In general, we used to put it away in November, pickled cabbage and Christmas already
      fogyasztható.Tél end if discolor, softening the cabbage, you need to juice
      discarded. The cabbage juice is squeezed out of the new and fresh and boiled in salt water kihűtött
      tölteni.Ekkor cabbage and further updates can be consumed.

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