If you’ve ever wanted to try making your own sauerkraut but felt a little intimidated, this one’s for you. It’s straightforward, super cheap, and you only need cabbage, salt, and a jar. Seriously, that’s it!
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The hardest part is waiting while it ferments, but the payoff is crunchy, tangy, homemade sauerkraut that beats store-bought every time. Plus, it’s great for your gut and goes with everything from sausages to salads.
🛒 Ingredients
- Green cabbage – Go for fresh, firm heads with tight leaves. If you spot red cabbage on sale, you can mix the two for a pretty pink kraut.
- Sea salt – Use non-iodized salt like sea or kosher salt so it doesn’t mess with fermentation. If you only have table salt, skip the kind with anti-caking agents.
- Clean glass jar – I like using a big 32-ounce jar, but any size works. Just make sure it’s clean and dry before packing your cabbage in.
- Brine (optional) – If your cabbage doesn’t release enough liquid, mix 1 tablespoon salt with 4 cups water to top it off.
- Cabbage core or glass weight – Helps keep the cabbage fully submerged, no floating bits that could cause mold.
- If you like more fermented recipes, try pickled red cabbage, & pickled radishes and onions next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Sauerkraut
- Prep the cabbage: Rinse the cabbage and remove any wilted outer leaves. Cut it into quarters, remove the core, then slice into thin strips.
- Salt and mash: Add your cabbage to a large bowl and sprinkle the salt evenly. Use clean hands to massage and squeeze the cabbage until it begins to release its juices, about 5–8 minutes.
- Pack it into the jar: Grab a handful of cabbage and press it firmly into your jar using a spoon or your fist. Keep packing tightly until you’ve got about 1–2 inches of space left at the top.
- Add brine (if needed): If the cabbage isn’t fully submerged, pour in your saltwater brine until it’s covered.
- Weigh it down and cover: Use a glass weight or a piece of cabbage core to keep everything under the liquid. Cover the jar with a cloth and secure it with a rubber band.
- Ferment: Store your jar in a cool, dark place for at least 5 days (or up to 2 weeks if you like it extra tangy). Open it after the first day to release any gas.
- Taste and store: Once it’s tangy enough for you, move the jar to the fridge. It’ll keep for months.
👨🍳 Rita's Favorite Equipment
- I use a wide-mouth 32-ounce glass jar - it’s the perfect size for one head of cabbage and super easy to clean. Another option here.
- These fermentation lids with airlocks make the process completely hands-free - no need to burp jars or worry about mold.
- A glass fermentation weight is worth having; it keeps the cabbage submerged so it stays crisp and safe to eat.
- If you plan to make fermented foods often, a starter fermentation kit has everything — jars, lids, and weights all in one box.
- For slicing cabbage paper-thin, a mandoline slicer saves so much time (and gives you perfect even texture).
📋 Tips
- If you see bubbles, that’s a good sign. It means the fermentation is doing its thing.
- Check your sauerkraut daily at first. Push it down if it starts floating.
- A clean jar is key, no soap residue, please. It can mess with the good bacteria.
- The longer it ferments, the tangier it gets. Five days gives you mild, two weeks gets you punchy.
- If it smells funky (not just sour), toss it and start over.
- Red cabbage makes a gorgeous magenta kraut and tastes a little sweeter.
- Use filtered or non-chlorinated water for brine. Tap water with chlorine can slow fermentation.
- You can totally add extras like caraway seeds, garlic, or shredded carrots for a twist.
Rita's Tip
Keep your cabbage fully submerged in brine at all times, this is the secret to crisp, mold-free sauerkraut.
🍱 Storage Instructions
- Once it’s ready, store your sauerkraut in airtight glass jars so it stays crunchy for months.
- If you like to make large batches, these half-gallon mason jars are perfect for fermenting and long-term storage.
- A good jar funnel and tamper set makes packing cabbage into jars way less messy.
What To Serve With Sauerkraut
- Mashed potatoes or spaetzle
- Grilled sausages or bratwurst
- Pork chops or roast chicken
- Mixed into salads or grain bowls
- Crispy roasted potatoes
- As a crunchy side with pierogi or soup
More Side Dish Recipes You'll Like
- Roasted Garlic
- Chili Garlic Edamame
- Brown Sugar Butternut Squash With Cranberries
- Pan Fried Asparagus
📖Recipe
Super Simple Sauerkraut
Learn how to make Super Simple Sauerkraut at home with just cabbage and salt! This quick, easy, and healthy recipe is the best way to enjoy homemade fermented cabbage.
Ingredients
- 3 pounds green cabbage
- 1 tablespoon sea salt
- clean glass jar, I used 1 32 ounce jar, about 1 litre
For brine if needed:
- 1 additional tablespoon of salt
- 4 cups water
Instructions
Prep the cabbage:
- Begin by rinsing the cabbage and discarding any wilted outer leaves. Quarter the cabbage using a sharp knife and remove the core. Slice the cabbage into thin strips, about ¼ inch wide. It doesn’t need to be perfectly even. If you prefer, you can also use shredded cabbage. Transfer the sliced cabbage into a large bowl and sprinkle the sea salt evenly over it.
Mash the cabbage:
- Use clean hands to massage the cabbage and start releasing its juices. There’s no special technique needed, just squeeze and mix until it softens. Continue massaging for about 5 to 8 minutes, until you see a small pool of salty cabbage juice forming at the bottom of the bowl.3 pounds green cabbage, 1 tablespoon sea salt
Canning:
- Take a handful of the mashed cabbage and place it into a clean glass jar. Press it down firmly with a wooden spoon to remove any air bubbles. Keep packing and pressing the cabbage in small batches until the jar is almost full, leaving about 1 to 2 inches of space at the top.clean glass jar
- If the cabbage isn’t fully covered in its own liquid, make a simple 2% brine by dissolving 1 tablespoon of fine sea salt in 4 cups of non-chlorinated water. Pour the brine over the cabbage until everything is submerged. Any extra brine can be stored in the fridge for later use.1 additional tablespoon of salt, 4 cups water
- Cover the cabbage with the brine, leaving about 2 inches of space from the top. If the cabbage floats, use a glass weight or wedge a piece of the cabbage core on top to keep it down. Seal the jar loosely with a linen cloth or a similar cover and secure it with a rubber band.
How long to ferment sauerkraut:
- Place the jar in a dark spot at room temperature, away from direct sunlight, for at least one week. To prevent spills, place a small dish or tray under the jar since it might leak slightly during fermentation.
- Open the lid after a day or so to release any built-up gas. After one week, taste and smell your sauerkraut. If it’s tangy enough for your taste, move it to the refrigerator. If you like it sharper and more sour, let it ferment a few days longer.
- Enjoy your sauerkraut as a side dish, in stir fries, or in a warm Polish-style sauerkraut soup.
Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 404mgPotassium: 129mgFiber: 2gSugar: 2gVitamin A: 74IUVitamin C: 28mgCalcium: 32mgIron: 0.4mg
Tried this recipe?Let us know how it was!
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