In this guide, you’ll learn how to make homemade sauerkraut with a foolproof recipe, perfect even if you’re new to fermentation.
If you’re wondering what the word “sauerkraut” means, it comes from the German word “Kraut”, which simply means “herb” or “cabbage”. Sauerkraut originates in Germany and is made from lacto-fermented cabbage.
White cabbage is the vegetable most commonly used for fermentation, but red cabbage and Savoy cabbage also give excellent results using the same technique.
Did You Know That…
- Explorer James Cook became famous for carrying sauerkraut on his long sea voyages. Thanks to its high vitamin C content, it helped prevent scurvy among sailors.
- In Germany, sauerkraut is often served with sausages or bratwurst.
- During World War I, American companies renamed sauerkraut “Liberty Cabbage”, much like the modern expression Freedom Fries.
What Exactly Is Sauerkraut?
Sauerkraut is simply cabbage that is left to ferment naturally with water and salt. During fermentation, lactic acid is produced and the pH is naturally lowered. This is what gives sauerkraut its characteristic tangy flavor and sharp aroma.
No chemicals or harmful substances are used at all. On the contrary, sauerkraut becomes even healthier: it develops beneficial bacteria for gut health, helps strengthen the intestinal flora, and supports the body in fighting harmful bacteria and pathogens. It also becomes richer in vitamin B12.
Making sauerkraut at home is not only easy and fun, but it also gives you a product that is naturally probiotic, vitamin-rich, and full of flavor. Even beginners can achieve great results with this foolproof recipe. Serve it as a side with meats, sausages, or in sandwiches — or enjoy it straight from the jar as a healthy snack!
How to Make Homemade Sauerkraut
Making sauerkraut at home is quite simple, although it does take time: to reach the final result, you’ll need about 3 to 4 weeks of fermentation.
Ingredients
- 1 kg (2.2 lbs) cabbage
- 25 g (1 oz) salt
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground cinnamon
Homemade Sauerkraut Recipe: Step-by-step Instructions
Prepare the cabbage
Wash the cabbage thoroughly under cold running water. Remove the base and discard any outer leaves that are wilted or damaged (1). Slice the cabbage into very thin strips using a sharp knife or mandoline (2). Thin slices help the cabbage ferment evenly and release its natural juices more efficiently.
Place the shredded cabbage in a large bowl and sprinkle the salt over it — typically 2.5% of the cabbage’s weight. Mix and massage the cabbage with your hands so that the salt is evenly distributed (3). This will draw water out of the cabbage through a process called osmosis. Let the cabbage rest for 1–2 hours, stirring occasionally. By the end of this period, the cabbage should have released its natural juices and reduced in volume by about one-third. The liquid in the bowl is exactly what you’ll need to cover the cabbage during fermentation.
Add the black peppercorns and ground cinnamon to the cabbage, mixing well to distribute the flavors evenly (4).
Transfer to a glass container
Place the cabbage and its liquid into a glass container, pressing it down firmly to remove air pockets. Do not use metal containers, as the fermentation can corrode the metal and contaminate your sauerkraut. Wooden containers are also not recommended, as they are “alive” and may introduce unwanted bacteria.
The cabbage must be completely covered by its brine to prevent mold formation. If there isn’t enough liquid, prepare additional brine using water and 2.5% salt by weight, mix well, and pour it over the cabbage.
Cover and ferment
Place a sheet of plastic wrap over the cabbage or use some of the large outer leaves you removed earlier. Add a weight, such as a small glass or ceramic object, to keep the cabbage fully submerged (5). There are also glass fermentation kits available online that make this process even easier.
Cover the container with a clean cloth to protect it from light (6) and leave it to ferment for 3–4 weeks at a temperature between 15–25°C (59–77°F). During this time, the cabbage will develop its characteristic tangy, slightly sour flavor and maintain a satisfying crunch. Taste occasionally to monitor its flavor development.
Check the final result
After 3–4 weeks, your homemade sauerkraut should be crunchy, not soft or mushy, and have a pleasantly pungent, sour aroma. This is the sign that the fermentation was successful, and your sauerkraut is ready to enjoy.
Tips for Perfect Sauerkraut
- Always use a glass container for fermentation. Avoid metal, which can react with the brine, and wood, which is a living material that may harbor unwanted bacteria.
- Make sure the cabbage stays completely submerged in its brine. If needed, prepare extra brine using water and 2.5% salt by weight.
- Use fresh, crisp cabbage — older or soft leaves will affect the texture of your sauerkraut.
- Once ready, store your sauerkraut in the refrigerator to slow down fermentation and maintain crunchiness.
How to Make Homemade Sauerkraut: A Foolproof Recipe Anyone Can Make
Method
- Wash the cabbage thoroughly under cold running water. Remove the base and discard any outer leaves that are wilted or damaged. Slice the cabbage into very thin strips using a sharp knife or mandoline.
- Place the shredded cabbage in a large bowl and sprinkle the salt over it — typically 2.5% of the cabbage’s weight. Mix and massage the cabbage with your hands so that the salt is evenly distributed. Let the cabbage rest for 1–2 hours, stirring occasionally. By the end of this period, the cabbage should have released its natural juices and reduced in volume by about one-third. The liquid in the bowl is exactly what you’ll need to cover the cabbage during fermentation.
- Add the black peppercorns and ground cinnamon to the cabbage, mixing well to distribute the flavors evenly.
- Place the cabbage and its liquid into a large glass container, pressing it down firmly to remove air pockets. Do not use metal containers, as the fermentation can corrode the metal and contaminate your sauerkraut. Wooden containers are also not recommended, as they are “alive” and may introduce unwanted bacteria. The cabbage must be completely covered by its brine to prevent mold formation. If there isn’t enough liquid, prepare additional brine using water and 2.5% salt by weight, mix well, and pour it over the cabbage.
- Place a sheet of plastic wrap over the cabbage or use some of the large outer leaves you removed earlier. Add a weight, such as a small glass or ceramic object, to keep the cabbage fully submerged.
- Cover the container with a clean cloth to protect it from light and leave it to ferment for 3–4 weeks at a temperature between 15–25°C (59–77°F). During this time, the cabbage will develop its characteristic tangy, slightly sour flavor and maintain a satisfying crunch. Taste occasionally to monitor its flavor development.
- After 3–4 weeks, your homemade sauerkraut should be crunchy, not soft or mushy, and have a pleasantly pungent, sour aroma. This is the sign that the fermentation was successful, and your sauerkraut is ready to enjoy.
