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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.
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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.