Homemade Sauerkraut

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Learning how to make sauerkraut is a simple way to turn fresh cabbage and sea salt into tangy fermented cabbage right in your cottage kitchen.

Prep Time20

Total Time20

Course: Condiment, Side Dish

Cuisine: American

Servings: -6 cups

Calories: 247kcal

Author: Emily Rider

Equipment

Half-gallon mason jar
Large mixing bowl
Sharp knife or food processor
Cutting Board
Glass fermentation weight
Fermentation lid or regular mason jar lid
Measuring spoons
Sauerkraut Pounder

Ingredients

1 medium head fresh cabbage
2 tablespoons sea salt
1 tablespoon caraway seeds optional

Instructions

Prepare the cabbage – Remove the outer leaves from 1 medium head of cabbage and set them aside. Thinly slice the remaining cabbage and place it in a large mixing bowl.
Add the sea salt – Sprinkle 2 tablespoons of sea salt over the shredded cabbage. Massage the cabbage and salt together with clean hands for about 10 minutes. As you work, the cabbage should soften and begin releasing its natural juices to create the brine.
Add the caraway seeds – If using, add 1 tablespoon of caraway seeds and mix until they are evenly distributed throughout the cabbage.
Pack the mason jar – Transfer the cabbage to a clean half-gallon mason jar a little at a time. Use your sauerkraut pounder to firmly press the cabbage down as you fill the jar. Pour any brine remaining in the mixing bowl into the jar.
Keep the cabbage submerged – Place one of the reserved cabbage leaves over the shredded cabbage, then set the glass fermentation weight on top. Press everything down so the cabbage remains beneath the brine.
Add the fermentation lid – Secure the fermentation lid onto the mason jar. Attach the oxygen extractor pump to the valve and use it according to the directions for your particular fermentation lid to remove air from the jar.
Ferment the sauerkraut – Place the jar in a cool, dark place and allow it to ferment for 5–7 days. Check the jar daily to make sure the cabbage remains submerged beneath the brine.
Taste for doneness – Begin tasting the sauerkraut after 5–7 days. When it has the tangy, slightly sour flavor you enjoy, it is ready. If you prefer a stronger flavor, let it ferment for a few more days and taste it again.
Refrigerate the sauerkraut – Once you are happy with the flavor, remove the fermentation setup, cover the jar, and transfer it to the refrigerator. Refrigeration slows the fermentation process.

Notes

Keep It Submerged – Check the jar each day to make sure the cabbage stays beneath the brine. I place a reserved cabbage leaf over the shredded cabbage, then add a glass fermentation weight to help keep the smaller pieces from floating above the liquid.

Pack It Firmly – Add the cabbage to the half-gallon mason jar a little at a time, using a sauerkraut pounder to press it down firmly. This compacts the cabbage and helps bring the naturally released brine up around it.

Use the Fermentation Lid – Once the cabbage is packed and weighted beneath the brine, secure the fermentation lid. Attach the oxygen extractor pump to the valve and use it according to the directions for your particular lid system to remove air from the jar before fermentation.

Fermentation Time – Begin tasting after 5–7 days rather than relying on the calendar alone. When the sauerkraut has the tangy, slightly sour flavor you enjoy, move it to the refrigerator. Give it a few more days if you prefer a stronger flavor.

Serving Suggestion – Serve homemade sauerkraut alongside sausages, roasted meats, sandwiches, or other savory meals. For another beginner-friendly fermentation project from The Modern Day Cottage, try the Beet Kvass Recipe.

Nutrition