How to Make Sauerkraut: Easy Homemade Fermented Cabbage Recipe

What You Need to Make Sauerkraut

Before jumping into the sauerkrauting process, here are a few things to know about this specialty:

A Brining Crock

Sauerkraut is prepared entirely in a brining crock. Don’t worry about going out and buying an expensive stoneware crock—”crocks” can be any unchipped enamel pot or large glass jar. Those wide-mouth gallon jars work beautifully. 

If you have an old crock you want to use, do not use it if there is a white film on the inside that disappears when wet and reappears upon drying. That crock has likely been used for waterglassing (preserving) eggs; there is no way to remove the film, and it will ruin your sauerkraut. 

Cabbage

The best and freshest ingredients will yield the best sauerkraut. Make relish with your old, tough cabbage, but use your young, fresh, tender cabbage for sauerkraut.

Salt

We prefer pickling salt for making sauerkraut, but kosher or dairy will also do!

Step-by-Step Sauerkraut Recipe

Preparing the Cabbage and Salt

• For a 1-gallon container, core and shred 5 pounds of cabbage.
• Measure out 3 tablespoons of pickling (or kosher or dairy) salt.

Layering and Pressing Your Cabbage

• The old jingle “A hand in the pot spoils the lot” is completely true. Keep your hands and any metal objects out of the crock. Use wooden spoons and mashers, and glass or crockery for dipping and weighting.
• Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt. This will not seem as if it’s enough salt, but it will give you a 2.5% solution, the perfect strength for fermentation.
• In a saucepan, boil an old dish towel or a piece of sheeting for 5 minutes and cover the crock with it. Weigh this down with a flat plate that fits inside the crock using a canning jar full of water. (If you’re using a glass jar instead of a crock, you might not need to weigh it down.) Let it sit like this for a day.

Fermentation Process: What to Expect 

• The salt will pull water out of the cabbage, so if you use fresh and tender cabbage, by the next day, you should have enough brine to cover the cabbage. If you don’t, make more brine by adding 1 ½ teaspoons salt to a cup of water and adding enough to cover the cabbage.
• In 2 to 3 days, white scum will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the plate, and replace it all. Repeat this skimming (a 5-minute job) each day until the bubbles stop rising, or for about 2 weeks. Then your sauerkraut is done!

How to Store Your Sauerkraut Safely

• At this point, simply keep the cabbage below the brine with the plate, cover the crock tightly, and store at 40° to 50°F. If your cellar isn’t that cool, heat the sauerkraut just to simmering, pack in canning jars, seal, and process in a water bath (20 minutes for quart jars; 15 minutes for pints).

Creative Uses for Sauerkraut

Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst, to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut.

Try your freshly made sauerkraut in this recipe for Marian Cousins’ Sauerkraut Cake (see, we weren’t lying!).

Other Fermented Vegetable Recipes to Try

Are you interested in pickling or fermenting other garden vegetables? Here are some tips on how to make kimchi, another fermented dish made with cabbage—and good for digestion, too! Also, learn how to make dill pickles, an old-fashioned classic.

Frequently Asked Questions

How long does it take to make sauerkraut?

Fermentation usually takes 2–3 weeks at room temperature, depending on your taste preference. You can start tasting after about 7 days and continue until it reaches the desired tanginess.

Do I need a special crock to make sauerkraut?

No! You can use a large glass jar, enamel pot, or traditional stoneware crock. Just make sure it’s clean and free from any residues that could spoil the cabbage.

Why is there white scum on top of my sauerkraut?

This is called kahm yeast, a natural byproduct of fermentation. It’s harmless—simply skim it off daily to keep the cabbage submerged in brine.

Can I use regular table salt instead of pickling salt?

Yes, but avoid iodized or anti-caking salts, which may affect fermentation. Kosher or pickling salt is best.

Is homemade sauerkraut healthier than store-bought?

Yes! Homemade sauerkraut retains live probiotics and has no added preservatives or artificial flavors.

When are the best days to make sauerkraut?

Wondering when to make sauerkraut? Some folks swear that the best days are by the Moon’s sign. See our Best Days timetable.

How did your sauerkraut turn out? Let us know in the comments!