Craving something tangy and full of probiotics? Our [Easy Homemade Sauerkraut Recipe (how to make +video)] is just what you need to satisfy that craving today!
If you’re a fan of fermented foods or looking to add more healthy probiotics to your diet, this sauerkraut recipe is a must-try. Not only is it delicious, but it’s also packed with health benefits!

Lacto-fermentation creates an environment that promotes the growth of healthy lactobacillus bacteria. Start by shredding fresh cabbage and mixing it with kosher salt in a large bowl. Add seasonings like caraway seeds and dill seeds, and massage the cabbage mixture to release enough juice.
Transfer the cabbage mixture to a glass jar and let the fermenting process begin. In just a few days, you’ll have tangy and flavorful sauerkraut that’s perfect for enjoying on hot dogs, with pork chops, or as a side dish.
Say goodbye to bland grocery store sauerkraut and hello to nutritious, homemade sauerkraut.
Grab your supplies, and we will guide you step by step to create your own today!
Why You Will Love This Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
Rich in Probiotics: Our Homemade Lacto Fermented Mason Jar Sauerkraut Recipe is packed with beneficial bacteria like lactobacillus, which promotes a healthy gut.
Nutritious: This recipe is a great source of vitamins, minerals, and antioxidants essential for good health.
Easy to Make: With just a few simple ingredients and a little bit of patience, you can make your own homemade sauerkraut at home in no time.
Flavorful: The fermentation process gives the sauerkraut its signature tangy flavor.
Versatile: Use your homemade sauerkraut in a variety of dishes, from sandwiches and salads to savory stews and soups.
Cost-Effective: Making your own sauerkraut at home is much cheaper than buying it from the store, and you can make as much as you need.
Satisfying: There’s something incredibly satisfying about making your own sauerkraut at home, and you’ll feel proud of yourself for creating a nutritious and delicious food.
Tips on How To Make Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
- Use Fresh Cabbage: The quality of your sauerkraut depends largely on the quality of the cabbage you use. Choose fresh, crisp, and organic cabbage.
- Cut the Cabbage Thinly: Thinly sliced cabbage ferments faster and becomes more tender than thickly sliced cabbage.
- Add Enough Salt: Salt is necessary for the fermentation process. For best results, use high-quality kosher salt or sea salt. The general rule is to use 2 teaspoons of salt per pound of cabbage.
- Massage the Cabbage: Massaging the cabbage with salt helps release the water, which is essential for the fermentation process. Massage for at least 5 minutes until it releases enough liquid to cover the cabbage.
- Use a Mason Jar: Use a clean, sterilized mason jar for fermenting your sauerkraut. Ensure the jar is large enough to leave at least 1 inch of headspace at the top.
- Keep the Cabbage Submerged: It’s important to keep the cabbage submerged under the brine to prevent mold and ensure proper fermentation. Use a fermentation weight or a clean cabbage leaf to keep it submerged.
- Burp the Jar: During fermentation, gases are released, causing pressure to build up in the jar. To release the pressure, open the jar daily and let the gases escape. You can also use a fermenting lid that allows gas to release naturally, relieving you from having to burp it daily.
- Store Properly: Once the fermentation process is complete, store your sauerkraut in the refrigerator to slow down the fermentation process.
FAQ: Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
What is lacto-fermentation?
Lacto-fermentation is a process where naturally occurring lactic acid bacteria convert the sugars in vegetables into lactic acid, creating a tangy flavor and preserving the vegetables.
What is sauerkraut?
Sauerkraut is a traditional German dish made from finely shredded cabbage that has been fermented with lactic acid bacteria. It is a popular condiment for hot dogs, sandwiches, and other dishes.
How do I make homemade sauerkraut?
Here’s a simple recipe for making lacto-fermented sauerkraut in a mason jar:
- Remove Outer Leaves: Remove the outer leaves of the cabbage and set them aside.
- Shred Cabbage: Using a sharp knife, food processor, or box grater, finely shred 1 head of fresh cabbage.
- Add Salt: Place the shredded cabbage in a large mixing bowl and sprinkle with 2 teaspoons of kosher salt per pound of cabbage.
- Massage the Cabbage: With clean hands, massage the cabbage for 5-10 minutes until it releases enough liquid to cover itself in its own brine.
- Pack into Mason Jar: Tightly pack the cabbage mixture into a clean glass jar or quart jar, leaving about 1-2 inches of space at the top.
- Add Fermentation Weight: Place a fermentation weight on top of the cabbage to keep it submerged. If you don’t have a weight, use the reserved cabbage leaves and press them on top.
- Cover the Jar: Cover the jar with a fermentation lid or a regular lid. If using a regular lid, you may need to “burp” the jar daily to release the carbon dioxide.
- Ferment: Place the jar in a dark place at room temperature, around 65-75°F, for 5-7 days. Check daily to ensure the cabbage remains submerged.
- Taste Test: After 5-7 days, taste the sauerkraut. If it has reached your desired tanginess, it’s ready to store. If not, continue fermenting and check again in a few days.
- Store: Once fermented to your liking, replace the lid with a plastic lid and store the sauerkraut in the refrigerator.
Is homemade sauerkraut safe to eat?
Yes, if made properly, homemade sauerkraut is safe to eat. The lactic acid bacteria produced during fermentation help prevent the growth of harmful bacteria. However, it’s important to use clean equipment and follow proper fermentation procedures.
Tools You May Need
- Mason Jars
- Wooden Spoon or Tapper
- Fermenting Weights
- Fermenting Lids
- Sharp Knife
- Cutting Board
Ingredients You Will Need
- Glass Jars (Mason or Quart Jars): These are used to store the cabbage during the fermentation process. A large mason jar or quart jar works well for this recipe.
- Fermenting Weights or Cabbage Leaves: These keep the shredded cabbage submerged under the brine, which is essential for proper fermentation.
- Fermentation Lids or Regular Lids: Lids are used to cover the jar during fermentation. Fermentation lids are designed to release gas, but regular lids work too, with daily burping.
- Sharp Knife or Food Processor: These are used to finely shred the cabbage, which helps it ferment evenly.
- Large Mixing Bowl: The bowl is used to mix the shredded cabbage with salt and to massage the cabbage until it releases enough juice to create its own brine.
- Kosher Salt: Salt is key to the fermentation process. It draws out moisture from the cabbage, creating the brine, and helps to create the environment needed for good bacteria to grow.
- Fresh Cabbage (Green or Purple): The main ingredient in sauerkraut, cabbage provides the base for this fermented food. Green or purple cabbage works, and both give a slightly different flavor and color.
- Caraway Seeds (Optional): These seeds add a warm, earthy flavor to the sauerkraut, giving it a more traditional taste.
- Filtered Water: This is used if the cabbage doesn’t release enough juice to cover itself in brine. It’s mixed with a little salt to ensure the cabbage stays submerged.
How To Make Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
- Remove Outer Leaves: Start by removing the outer leaves from the head of cabbage and set them aside.
- Shred the Cabbage: Using a sharp knife or food processor, shred the cabbage into thin slices.
- Add Salt: In a large mixing bowl, sprinkle the cabbage with kosher salt (2 teaspoons per pound of cabbage).
- Massage the Cabbage: Massage the cabbage with clean hands until it releases enough liquid to cover itself.
- Pack into Jars: Pack the cabbage mixture tightly into a large mason jar, leaving about 1-2 inches of headspace at the top.
- Add a Weight: Place a glass weight or the reserved cabbage leaves on top of the cabbage to keep it submerged in its own brine. If there isn’t enough brine, add a cup of water mixed with a little kosher salt.
- Ferment: Cover the jar with a fermentation lid or a regular lid. Place the jar in a cool, dark place for about 5-7 days.
- Taste and Store: Taste the sauerkraut after a week. If it’s tangy enough for you, store it in the refrigerator with a regular lid.
Enjoy your homemade sauerkraut with your favorite dishes and experience the health benefits of this fermented food.
Storage Ideas
- After making the homemade lacto-fermented mason jar sauerkraut, you can store it in the same mason jar you used for fermentation. Simply tighten the lid and store it in the refrigerator, where it should stay fresh for several weeks.
- Alternatively, transfer the sauerkraut to a different glass storage container with an airtight lid if you need to free up your mason jar for another project. Refrigeration is still necessary to maintain the quality and flavor of your sauerkraut.
- For longer storage, consider freezing the sauerkraut in a freezer-safe container for up to 6 months. However, be aware that freezing may slightly alter the texture of the sauerkraut, making it less crunchy after thawing.
For even more delicious, homemade lacto ferments, explore our favorite recipes below;
- Water Kefir Grains Probiotic Fermented Drink Recipe
- Homemade Fermented Beet Kvass Recipe
- Easy Fire Cider Recipe
- Milk Kefir Recipe Using Milk Kefir Grains
If you try this Homemade Lacto-Fermented Mason Jar Sauerkraut Recipe, tag us @themoderndaycottage on Instagram and let us know how it turned out! Don’t forget to pin this recipe on Pinterest for later. Happy fermenting!

Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
Learn how to make delicious, tangy sauerkraut with this easy-to-follow recipe. This homemade lacto-fermented sauerkraut is packed with gut-healthy probiotics and is a great addition to any meal. Plus, it's made in a mason jar, so it's easy to store and makes a great gift!
Ingredients
- 1 medium head of cabbage
- 2 tablespoon sea salt
- 1 tablespoon caraway seeds (optional)
- 1 half Gallon-sized mason jar
Instructions
- Remove the outer leaves of the cabbage and set them aside. Cut the cabbage into thin slices and place them in a large bowl.
- Add the sea salt to the cabbage and massage it with your hands for about 10 minutes. This will help to release the cabbage's natural juices and create the brine.
- Add the caraway seeds (if using) and mix well.
- Transfer the cabbage to the mason jar, pressing it down firmly with your hands as you go. Pour any remaining brine from the bowl into the jar.
- Take the reserved cabbage leaves and place them on top of the sliced cabbage. This will help to keep the cabbage submerged in the brine.
- Place a glass weight and fermenting lid tightly on. Option 2 if you are using a mason jar seal, turn it upside down, then screw on the band but do not tighten it all the way. This will allow air to escape. The fermentation process creates gases that need to escape.
- Place the jar in a cool, dark place and let it ferment for 5-7 days. Check it daily and press down on the cabbage to make sure it stays submerged in the brine.
- After 5-7 days, taste the sauerkraut. If it tastes tangy and slightly sour, it's ready! If not, let it ferment for a few more days.
- Once the sauerkraut is done, tighten the lid on the jar and store it in the fridge. It will keep for several weeks.
- Enjoy your homemade lacto fermented mason jar sauerkraut!
Notes
- Use Fresh Cabbage: The quality of your sauerkraut depends largely on the quality of the cabbage you use. Make sure to choose fresh, crisp, and organic cabbage.
- Cut the Cabbage Thinly: The thickness of your cabbage slices will affect the fermentation process. Thinly sliced cabbage will ferment faster and be more tender than thickly sliced cabbage.
- Add Salt: Salt is necessary for the fermentation process. Use high-quality sea salt or kosher salt for the best results. The general rule of thumb is to use 2 tablespoons of salt per 1 pound of cabbage.
- Massage the Cabbage: Massaging the cabbage with salt will help release the water from the cabbage, which is essential for the fermentation process. Massage the cabbage for at least 5 minutes until it releases water.
- Use a Mason Jar: Use a clean, sterilized mason jar for fermenting your sauerkraut. Ensure the jar is large enough to leave at least 1 inch of headspace at the top.
- Keep the Cabbage Submerged: It's important to keep the cabbage submerged under the brine to prevent mold and ensure proper fermentation. You can use a clean, sterilized weight or a cabbage leaf on top of the cabbage to keep it submerged.
- Burp the Jar(unless you are using fermenting lids): During the fermentation process, gases will be released, which can cause pressure to build up in the jar. To release the pressure, simply open the jar and let the gases escape.
- Store Properly: Once the fermentation process is complete, store your sauerkraut in the refrigerator. It will continue to ferment but at a much slower rate.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 635mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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