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Glass fermentation jar filled with homemade sauerkraut showing golden fermented cabbage submerged in cloudy brine, surrounded by fresh green cabbage, sea salt in white bowl, juniper berries, caraway seeds in wooden spoon, peeled garlic cloves, and peppercorns on rustic wooden cutting board with burlap cloth and ceramic crocks in background

Easy Homemade Sauerkraut Recipe

Better Living
Use fresh, dense cabbage for the best brine production.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course healthy, Salad, Side Dish
Servings 0

Equipment

  • Cutting board + sharp knife
  • 1 quart mason jar or fermentation crock
  • Fermentation weight (glass weight, small jar, or water‑filled bag)
  • Cloth cover or airlock lid

Ingredients
 

  • 1 medium green cabbage 2–3 lbs
  • 1.5-2 tablespoons Sea Salt (DO NOT Use Iodized) 2–3% of cabbage weight
  • Optional Add‑Ins:
  • 1-2 teaspoons caraway seeds
  • 1-2 cloves garlic sliced
  • 1 tsp juniper berries

DIRECTIONS
 

  • Prep the Cabbage: Remove outer leaves, quarter the cabbage, remove the core, and shred or slice thinly. A food processor fitted with a shredding attachment can make this really easy.
  • Salt and Massage: Place cabbage in a large bowl. Sprinkle with salt and massage the cabbage with the salt for 5–10 minutes until it softens and releases enough liquid to form a brine.
  • Pack the Jar: Transfer cabbage into your jar a handful at a time, pressing firmly to remove air pockets. Pour any remaining brine over the top. Add filtered water to cover the cabbage completely.
  • Submerge the Cabbage Under the Brine: Add a fermentation weight or small glass jar to keep the cabbage fully submerged under the brine.
  • Cover and Ferment: Cover with a cloth wrapped with a rubber band or airlock lid. Ferment at cool room temperature (65–72°F) for 1–4 weeks.
  • Taste and store: Begin tasting after 7 days. When it reaches your preferred tanginess, transfer to the refrigerator to slow fermentation.

Notes

Tips and Troubleshooting
  • Cloudy brine is normal and a sign of active fermentation.
  • Kahm Yeast (White/Gray Film) is Harmless. Scrape it off, clean the jar rim, and ensure cabbage stays submerged.
    Mold (Black, Pink, Red, or Fuzzy) is Unsafe. Discard the entire batch.
  • Not Enough Brine?: Add a small amount of 2% saltwater brine (½ tsp salt per cup of water).
  • Too Salty?: Rinse lightly before eating or use less salt next time.
    Mushy Texture: Caused by low salt or warm temperatures. Keep the ferment cool and use 2–3% salt.
The Simple Salt to Cabbage Ratio: No Scale Required Rule
Use 1½ to 2 teaspoons of fine sea salt per pound of shredded cabbage.
This matches the safe fermentation range:
• 1½ tsp per pound ≈ 2% salt
• 2 tsp per pound ≈ 2.5% salt
Both are correct (choose based on taste and texture):
• 2% (1½ tsp/lb): milder, faster ferment
• 2.5% (2 tsp/lb): firmer, crunchier, more mold‑resistant
Keyword fermented, gut-friendly, healthy, probiotics
Tried this recipe?Let us know how it was!