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This is my family’s recipe for sauerkraut from scratch. I grew up in a family where homemade sauerkraut was a winter staple. It was part of our life the same way as fermenting dill pickles and preserving garden produce into sweet jams, fruity compotes and tangy pickled vegetables was.
So, it is no surprise that this sauerkraut recipe has been used by my family over and over hundreds of times for 3 generations. All I did was scale it down for small-batch fermenting.
This post shows you how to make sauerkraut in detail and covers all things you need to know about fermenting cabbage from the type of salt, to jar size, using weighs, room temperatures,…
Fermenting sauerkraut at home
It is a very simple process that has a few rules to follow. That way you will get the results you are after. One of them is using a scale for this recipe.
In a warm environment, where the room temperature ranges between 70-75 Fahrenheit (21-24 Celsius), you can expect your cabbage to be fully fermented in 2 to 3 weeks. A well-fermented sauerkraut is sour and crunchy.
You can taste it along the way and stop the fermenting process once happy with its taste. To stop fermentation, you simply refrigerate it.
There is no need to massage the cabbage, but you do need to toss it around well so that the salt distributes evenly. We let the cabbage sit on our kitchen counter for 3 to 5 hours. This will help with releasing its juices.
A fresh head of cabbage should be able to produce enough brine/liquid and there should not be any need for making an extra brine yourself. When you start packing it into a jar, pressing down hard, you will see the juices will rise. Keep doing this until the jar is packed, leaving some headspace.
Frequently asked questions
Technically, it is possible to use food grade containers for fermenting. However, I have read somewhere that even the food grade plastic will break down when exposed to acid. For that reason, glass jars or ceramic crocks (for big batches) are still the best and safest options when making sauerkraut!
Homemade fermented cabbage will be good for several months when stored properly in the fridge. Make sure to always use a clean spoon or fork to take out as much as you need!
No. Don’t drain the brine. The cabbage must stay submerged under it.
Technically, you can. However, it will kill the good bacteria that have formed during the fermentation process, so I do not recommend doing so. I have also never tried it myself.
Green cabbage is the most commonly used variety due to its firm texture and natural sweetness. However, red cabbage can also be used for a colorful twist.
No matter which type you use, make sure it is as fresh as possible for best results!
The best options are: Kosher or non-iodized salt. Salts that contain iodine or other additives can mess up the fermenting process.
Yes, you can. Use freezer-friendly bags or containers. It can be kept in the freezer up to a year, but I recommend using it within 6 months.
What causes mold on ferments?
Not enough salt, environment way too warm and too much of an exposure to oxygen (air getting in easily).
It is important not to mistake it for Kahm yeast. Kahm yeast is good yeast and does not do any harm to your fermented cabbage. When it forms, you can simply discard it. But, it is important to know the difference between mold and Kahm’s Yeast.
Mold can develop in various colors like white, blue, green or black. It has a hairy texture while Kahm’s yeast has a smooth powder-like texture and white color.
Weights
Do you need to buy glass weights for fermenting? No, you don’t. However, you will need to weigh the cabbage down with something.
Clean rocks/stones wrapped in a clean resealable plastic bag are the simplest option. I know some people use just a plastic bag filled with water. I have not tried it myself, so not sure how well it works.
Recently, I have tried special fermenting jars with a cool-looking system that you push down, so the liquid rises but the cabbage stays under.
If you are planning on fermenting vegetables on a regular basis, you can invest in some. They are important as they keep the cabbage under the brine.
When you search Amazon, you will come across fermentation kits. Many of them include mason jars, weights, a tamper, a recipe book and special lids. Do I recommend these? Well, it is up to you. I think the biggest “win” there are the special lids and weights.
Julia’s expert tips for fermenting
- Metal lids can turn rusty during the fermenting process. That is why plastic or silicone lids work better.
- Always prepare (sterilize) one or two extra jars with lids. This way you will be ready, if a different size or an extra jar is needed.
- When making a small batch sauerkraut, it is better to use a few smaller jars rather than 1 large. I.e.: Two 32-ounce (1-liter) jars are better than one 64-ounce (2-liter) jar. Here are the reasons why: You might not be able to fit the large jar in the fridge. If something goes wrong and you have all your cabbage in 1 jar, you will lose all of it. Having it in 2 or 3 smaller ones simply divides the chances.
- The cabbage must be below the liquid at all times. Any pieces above will be exposed to oxygen, which can cause mold to grow.
- Salt is very important as it acts as a preservative. Don’t use less than stated! You need 2% by weight for 1 kilo of cabbage!
- Adding too much of the whole caraway seeds will make your fermented cabbage bitter! Don’t overdo it.
- From my own experience, count with about 200-300 grams of waste – the cut offs. So, if you buy a cabbage that weighs 1800 grams (1.8 kilo), you will more likely end up with 1500 grams (1.5 kilo) of it after trimming the leaves and removing the core.
- Whatever jars you choose to use, make sure they are packed tight and filled almost up to the top. You need to leave a headspace, but it is important the jars are not half empty. This is when the mold tends to form – not sure why, but I have had such an issue.
- The fresher the cabbage, the juicier. If you see there is not enough liquid covering the kraut during the fermentation process, you will need to add more brine.
- To make sure no bacteria is introduced in the process of prepping the cabbage, I sterilize all my tools. I also pour boiling water over the cutting board I will be using, as well as the bowl where I will be mixing the cabbage. I recommend you do the same!
Tools you will need
- Scale – When fermenting foods, it is important to use the correct ratios of ingredients. This is to ensure that the fermenting process will start, continue and finish as it should. The kitchen scale will make sure it is done properly!
- Glass jars – The best size would be about 24 ounces (700 milliliters) to 34 ounces (1 quart/1 liter). For a 2.2-pound (1000-grams) cabbage, it is best to use a 32-ounce (1-liter) jar, preferably with a wide mouth so you can fit your hand inside.
- French rolling pin – This works great when you need to push down (to pack) and you don’t want to use your hands. Wrap it in a clean plastic foil. You can use clean hands too! If your jar has a wide mouth, that might be a better option. Or, buy a tamper!
- Weights – I like using the airtight glass lids from small mason jars with hinged lids. Similar to these glass jars on Amazon. I got mine from IKEA.
- Large bowl – Think 6-quart (6-liter) for 2.2 pounds (1 kilo/1,000 grams) of cabbage. For a larger cabbage, use a larger bowl.
- Large cutting board and Chef’s knife.
Optional add-ons (as per family recipe)
- Caraway seeds – I have included them in the “optional” section, but to me they are a must! Use them if you can. For a 2.2-pound cabbage, add a teaspoon. Don’t add more! It can turn the fermented cabbage bitter!
- Bay leaf – 1 per a 24-ounce to 34-ounce (700-milliliter to 1 liter) jar.
- Whole black peppercorns – 1 per glass jar (24-ounce to 34-ounce (700 milliliters to 1 liter)).
- Onion – This is what my original family recipe for fermented cabbage includes. It is for a big batch though. For a small batch fermentation where you use about a 3-pound cabbage, I would not bother adding it there. For 4 or more pounds of cabbage, you would need about a ¼ of white or yellow onion.
What to do with sauerkraut?
Apart from eating it raw for the good bacteria, a popular option is cooking it the German way – in the oven with brats. This you can enjoy with a side of potatoes or in a hot dog bun.
I love making sauerkraut soup which I top with a generous dollop of sour cream to make it milder tasting. It is so good! Especially when served with some fresh homemade bread, but any store-bought loaf will do just fine!
It makes a tasty side for poultry or pork. Or, again, cook it in the oven the same way as the brats. You just use chicken thighs instead.
Now, one of the popular recipes with sauerkraut is also the Szegediner Goulash, a favorite dinner in Hungary, Czechia and Slovakia. It is like a pork stew that is served with knedľa/knedlík or knödel, a white fluffy bread-like “dumpling”.
Why should I use a scale?
I tested and re-tested how much a tablespoon of salt weighs. I used measuring spoons. I have 3 different sets.
Here are my results:
The same measuring spoon gave me a different weight every single time I put it on the scale. This might not be a huge problem when you need to use a teaspoon of salt, but when you need 3 tablespoons, it will add up. There was a difference of an extra tablespoon and that is a lot!
Different measuring spoons gave me different results. Usually, they were off by somewhere between 3-5 grams.
And lastly, I tested and put on my digital scale a tablespoon of fine table salt, a tablespoon of coarse salt and also sea salt crystals. They all weighed differently with the crystals being the heaviest.
For me the conclusion is simple. Using tablespoons is not accurate and can affect the final results. You can either add too little or too much, which can affect its taste and quality and the fermenting process.
If you want to make sauerkraut at home, please use a digital scale!
Homemade Sauerkraut
Learn how to make homemade sauerkraut with this step-by-step guide. Discover expert tips for fermentation, troubleshooting and achieving the perfect flavor.
- 1,000 grams green cabbage (2.2 pounds/1 kilo)
- 20 grams Kosher salt (see note 1)
- 2 grams whole caraway seeds (see note 2)
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Pour boiling water over your knife, cutting board and bowl, and wash your hands thoroughly.
Rinse the cabbage. Remove 2 or 3 outer leaves from cabbage and save one for later. Cut the cabbage head into quarters and remove cores.
Rinse the quarters, knife and the saved leaf under cold running water again.
Shred them thinly with a kitchen knife.
Transfer shredded cabbage into a 6-quart/6-liter (or larger) bowl. Sprinkle salt and caraway seeds (if using) over. Toss it well using your clean hands to distribute salt evenly. Let it sit for 3 to 4 hours on your counter.
Meanwhile, sterilize jars, lids and weights in a pot of boiling water for 10 minutes. Transfer onto a clean kitchen towel and let cool.
Take a handful of cabbage and place it in the jar. With your hand or a rolling pin wrapped in plastic wrap, press down hard. Repeat this process until you fill the jar, leaving about 1 to 1.5-inch (2.5 to 4 centimeters) headspace free. Pour in the remaining brine from the bottom of the bowl over and put the weight over.
Cover tightly with the saved leaf (optional). Cover loosely with a lid.
Place onto a deep plate or tray and leave on your kitchen counter. Check daily to see if the cabbage is submerged under the brine. If not, push down the weight. If the cabbage is still not submerged, you will need to top it up with brine (see note 9).
Fermenting might take somewhere between 1 to 6 weeks (see note 10).
Ready sauerkraut: remove the weight, seal the lid and refrigerate for up to 2 months or freeze in a freezer-friendly bag for up to 6 months.
- Use either Kosher or non-iodized salt.
- This is about 1 teaspoon, leveled. You can use a measuring teaspoon, but don’t add more than this to make sure the kraut does not turn bitter!
- Cabbage and weighing – The fresher the cabbage, the juicier it is. You can weigh it before and after the trimming (removing the outer leaves and core). The cabbage usually loses about 100-200 grams of weight, sometimes more. So if your cabbage weighs 1.2 kilos (1,200 grams/2.6 pounds), you will end up with about a kilo (2.2 pounds) to work with. This should fit in a 1-quart (32-ounce) jar.
- Salt – For best results, weigh trimmed cabbage again and then calculate how much salt you need. You will need 2% of the cabbage weight in grams: for every 100 grams, you will need 2 grams of salt.
- Jars – 32-ounce (1-quart/1-liter) jars are perfect for 900-1000 grams of cabbage. If using more cabbage, you can use larger jars. But, they must fit in your fridge because that is where you will keep them after fermenting. For that reason, I prefer using i.e. 2×32-ounce jars rather than 1×64-ounce jar.
- You will need a scale to make sauerkraut. The reason is simple. It is the most accurate way of measuring. You want to follow the proper ratios (for more detailed info, see the post) for a successful fermentation.
- Save time: When doubling or tripling this recipe, use a food processor to shred the cabbage.
- Optional extras are: whole caraway seeds (recommended), bay leaf (1 leaf per jar) and whole black peppercorns (1 per jar).
- If not enough brine – Bring to boil 5 grams of salt in 1 cup of water (240 milliliters), let cool down completely before topping up the jar.
- Room temperature: At 70-75 Fahrenheit (21-24 Celsius) sauerkraut should be ready in about 3 weeks. I had mine kept close to 75 Fahrenheit (24 Celsius) and it was ready in 2 weeks. At 60-65 Fahrenheit (15-18 Celsius) the fermentation process will more likely take longer, 5-6 weeks. That being said, you can taste it after a week and see if it is to your liking. A good sauerkraut should be crunchy and sour!
- Portion sizes may vary depending on how you serve it. For sides, aim for 100 grams (~½ cup); for hearty portions, closer to 150-200 grams (~⅔ to 1 cup).
Nutrition Facts
Homemade Sauerkraut
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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