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Traditional Homemade Sauerkraut

Learn a simple, old-fashioned way to make homemade sauerkraut with cabbage, salt, patience, and a little homestead know-how.

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Homemade sauerkraut in a jar
The Basics

What You Need

Traditional sauerkraut starts with just a few essentials: fresh cabbage, salt, a clean jar or crock, and enough time for natural fermentation to do its work.

Keep everything simple and clean. As the cabbage softens and releases its juices, it creates the brine needed to ferment safely and develop that classic tangy flavor.

See Kielbasa Recipe
Fresh cabbage on a cutting board in a rustic kitchen

Traditional Homemade Sauerkraut

A simple old-fashioned fermented sauerkraut recipe made with just cabbage and salt. Naturally tangy, rich in flavor, and preserved the traditional way using time, pressure, and natural fermentation.
Print Recipe
Prep Time 10 minutes
Fermentation Time 2 days
Servings: 10
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head green cabbage
  • Salt equal to 2% of the cabbage weight

Equipment

  • clean mason jar

Method
 

  1. Remove any damaged outer leaves from the cabbage.
  2. Finely shred the cabbage and weigh it.
  3. Calculate 2% salt based on the cabbage weight and sprinkle the salt evenly over the shredded cabbage.
  4. Massage, bruise, and squeeze the cabbage by hand for several minutes until it begins releasing its natural juices.
  5. Pack the cabbage tightly into a clean mason jar, pressing firmly to force the cabbage below the liquid brine.
  6. Continue packing until the brine rises above the cabbage. The cabbage should stay submerged during fermentation.
  7. Loosely place a lid on the jar or use a fermentation lid to allow gases to escape.
  8. Store at room temperature for about 2 weeks. Fermentation time may vary depending on temperature and desired sourness. burp the jar everyday.
  9. Once the sauerkraut reaches your preferred flavor, refrigerate to slow fermentation.

Notes

Keeping the cabbage submerged below the brine is important for proper fermentation. If needed, reserve a whole cabbage leaf to press the shredded cabbage below the liquid. Fermentation naturally creates bubbles and a tangy aroma. Homemade sauerkraut develops deeper flavor over time and pairs perfectly with potatoes, soups, sausages, and homestyle meals. Clean equipment is important, but fermentation is a traditional preservation method that has been used for generations.
DISCLAIMER: This recipe is for informational purposes only and is not medical advice. Always use proper food safety practices when fermenting foods at home.

Simple Ingredients

Use 1 large head of cabbage, 1 to 1 1/2 tablespoons of non-iodized salt, and optional caraway seeds if you enjoy a more traditional flavor. Slice the cabbage thinly, massage it with salt until it releases liquid, then pack it tightly into a jar or crock so the cabbage stays below the brine.

How To Make It

Follow these simple steps for a traditional batch at home.

1. Prep the cabbage

Remove any damaged outer leaves, core the cabbage, and slice it thinly.

2. Salt and massage

Place the cabbage in a large bowl with salt and massage it for several minutes until it softens and releases plenty of liquid.

3. Pack it tightly

Press the cabbage firmly into a clean jar or crock, pouring in any liquid from the bowl so the cabbage stays submerged.

4. Ferment and watch

Cover loosely or use a fermentation lid. Let it sit at room temperature for several days to a few weeks, checking that the cabbage remains under the brine.

5. Taste and store

Once the flavor is pleasantly tangy, move the sauerkraut to the refrigerator and enjoy it with traditional meals.

From Cabbage To Crock

A rustic look at the ingredients and process behind homemade sauerkraut.

Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field
Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field
Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field
Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field
Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field
Salted cabbage beginning fermentationShredded cabbage in a wooden bowlWhole cabbage on a cutting boardCabbage growing in a field

More Homestead Cooking

Looking for more warm, rustic meal ideas? Visit the Traditional Hun Recipes page for more family-style favorites.

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