How to Make Sauerkraut (Step by Step)
Shred cabbage, mix with about 2% of its weight in salt (roughly 1 to 1.5 tablespoons per medium cabbage), massage until it releases brine, pack it submerged under the brine, and ferment 1 to 4 weeks at cool room temperature until sour to taste.
Sauerkraut is the best place to start fermenting: two ingredients, cabbage and salt, and time. The salt draws out the cabbage's own brine, and the good bacteria already on the leaves do the rest.
What you need
- Cabbage (green is classic)
- Non-iodised salt (sea or pickling salt)
- A jar or crock, plus a weight to keep it submerged, see fermentation kits
Step by step
- Shred the cabbage finely and weigh it.
- Salt at about 2% of that weight (roughly 1 to 1.5 tablespoons per medium cabbage).
- Massage for several minutes until the cabbage wilts and releases liquid, that liquid is your brine.
- Pack tightly into the jar so the brine rises above the cabbage.
- Submerge everything under the brine with a weight; nothing should poke above the surface.
- Ferment at cool room temperature (around 65 to 72F) for 1 to 4 weeks, tasting from about a week.
- Refrigerate once it is sour enough for you.
Storing it
In the fridge, sauerkraut keeps for months and slowly deepens in flavour, see how long fermented vegetables last. Next, try kimchi or fermented pickles.
Frequently asked questions
How much salt for sauerkraut?
About 2% of the cabbage weight, roughly 1 to 1.5 tablespoons of salt per medium (about 2 lb) cabbage. Weighing is most reliable; too little salt risks spoilage.
How long does sauerkraut take to ferment?
Usually 1 to 4 weeks at cool room temperature. Taste from about a week; when it is sour enough for you, refrigerate to slow it down.
Do I need a special jar?
No, a clean jar works, but a weight to keep the cabbage submerged and an airlock lid make it more reliable. A crock is nice for big batches.