How To Make Sauerkraut

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Imagine yourself in the kitchen, surrounded by the tangy aroma of sauerkraut. You’re about to embark on a journey of fermentation, transforming humble cabbage into a probiotic powerhouse.

In this article, we’ll guide you through the process of making sauerkraut, step by step. From selecting the perfect cabbage to understanding the science behind fermentation, we’ll provide you with all the knowledge you need to create your own delicious and nutritious sauerkraut.

So grab your apron and get ready to embark on this culinary adventure!

Key Takeaways

  • Different cabbage varieties affect taste and texture
  • Massaging cabbage with salt breaks down cellular structure and inhibits growth of harmful bacteria
  • Fermentation occurs when cabbage is submerged in brine and lactic acid bacteria convert sugars into lactic acid
  • Mason jars provide an airtight seal for safe and successful fermentation, preserving the flavor and quality of sauerkraut.

Choosing the Right Cabbage

When making sauerkraut, it’s important to choose the right cabbage. Different cabbage varieties can affect the taste and texture of your homemade sauerkraut.

One popular variety is the green cabbage, which has a mild flavor and tender leaves. It’s great for beginners because it ferments easily.

Another option is the red cabbage, which adds a vibrant color to your sauerkraut and has a slightly sweeter taste. Savoy cabbage, with its crinkled leaves, is also a good choice as it provides a unique texture.

Homemade sauerkraut has many benefits. It is packed with probiotics that promote a healthy gut, and it is also rich in vitamin C, which supports the immune system.

By making your own sauerkraut, you have control over the ingredients and can avoid preservatives and additives.

Preparing and Shredding the Cabbage

To prepare and shred the cabbage, you’ll need a sharp knife and a cutting board. Here’s how to do it:

  1. Remove the outer leaves of the cabbage and discard them. They can be tough and may have dirt or debris.

  2. Cut the cabbage in half, from top to bottom, through the core. This will make it easier to handle.

  3. Place each half of the cabbage cut-side down on the cutting board. Slice the cabbage into thin strips, about 1/8 to 1/4 inch thick.

  4. If you prefer shorter strands of sauerkraut, you can further chop the strips into smaller pieces.

Choosing the right tools is essential for efficient cabbage preparation. A sharp knife will make it easier to cut through the cabbage, while a sturdy cutting board will provide stability and prevent injuries.

Additionally, remember that you can experiment with alternative cabbage options, such as red cabbage or napa cabbage, to create unique flavors and textures in your sauerkraut.

Adding Salt and Massaging the Cabbage

Once you’ve shredded the cabbage, it’s time to add salt and start massaging it to begin the fermentation process. Using sea salt for sauerkraut offers numerous benefits. Sea salt contains a variety of trace minerals that can enhance the flavor and nutritional value of the sauerkraut. It also helps to draw out moisture from the cabbage, aiding in the fermentation process.

However, if you don’t have sea salt on hand, you can also use other salt options such as kosher salt or pickling salt. The amount of salt needed will depend on the quantity of cabbage you have. As a general rule, use about 1.5-2% salt by weight of the cabbage.

Massaging the cabbage with salt helps to break down its cellular structure and release its natural juices. This creates an environment for the lactic acid bacteria to thrive and initiate the fermentation process. The salt also helps to inhibit the growth of harmful bacteria, ensuring a safe and successful fermentation.

Fermentation Process and Storage

If you’re looking for a way to store your fermented cabbage, mason jars are a great option. Once your sauerkraut has finished fermenting, it’s important to transfer it to a suitable container for storage.

Mason jars are ideal because they provide an airtight seal, preventing any unwanted bacteria from entering and spoiling your sauerkraut.

Fermentation is a natural process that occurs when the cabbage is submerged in a brine solution and left to sit at room temperature for a period of time. During this process, lactic acid bacteria convert the natural sugars in the cabbage into lactic acid, creating the tangy and sour flavor of sauerkraut. These bacteria also produce probiotics, which are beneficial for gut health. The fermentation process also increases the vitamin C content of the cabbage.

There are different types of sauerkraut, including traditional sauerkraut made with green cabbage, as well as variations made with red cabbage, carrots, or other vegetables. Experimenting with different ingredients and techniques can result in unique and flavorful sauerkraut creations.

Enjoying Your Homemade Sauerkraut

Enjoying your homemade sauerkraut is a delicious and healthy way to add flavor to your meals. Once your sauerkraut is ready, here are some serving suggestions to enhance your culinary experience:

  • Serve a generous portion of sauerkraut alongside grilled bratwurst and mustard for a classic German-inspired meal.
  • Top your favorite sandwich with a layer of sauerkraut for a tangy and crunchy twist.
  • Incorporate sauerkraut into a savory pancake batter for a unique and tasty breakfast option.

Not only does sauerkraut bring a burst of flavor to your dishes, but it also offers numerous health benefits. Rich in probiotics, sauerkraut supports a healthy gut microbiome, aiding digestion and boosting your immune system. Additionally, sauerkraut is packed with vitamin C, providing a natural boost to your body’s defenses.

So indulge in your homemade sauerkraut and reap the rewards of its delicious taste and nutritional value.

Frequently Asked Questions

How long does sauerkraut need to ferment before it is ready to eat?

To know if sauerkraut is fermented properly, check for a tangy flavor and a crisp texture. Fermentation usually takes 1-4 weeks, but it can vary based on temperature and personal preference. Yes, sauerkraut can be fermented for too long, resulting in a mushy texture and overly sour taste.

Can I use any type of cabbage to make sauerkraut?

Yes, you can use different types of cabbage to make sauerkraut. Red cabbage, Napa cabbage, and green cabbage are common choices. Each type will give a unique flavor and texture to your sauerkraut.

Can I add other vegetables or spices to my sauerkraut for extra flavor?

Yes, you can add other vegetables or spices to your sauerkraut for extra flavor. Some people even get creative and add fruits like apples or caraway seeds. After making it, store your sauerkraut in a cool place to continue the fermentation process.

How do I prevent mold from forming on the surface of my sauerkraut during fermentation?

To prevent mold on sauerkraut during fermentation, use the best fermentation containers like glass jars or ceramic crocks. Ensure all vegetables are submerged in brine, use a weight to keep them down, and skim off any foam or mold that forms on the surface.

Can I use a different type of salt, such as sea salt or Himalayan salt, instead of regular table salt when making sauerkraut?

Using alternative salts in sauerkraut, such as sea salt or Himalayan salt, can add different flavors and mineral content. However, these salts may not dissolve as easily and could affect the fermentation process.


Congratulations on making your own sauerkraut! By following these detailed instructions, you have become a sauerkraut expert.

The fermentation process, guided by the powerful lactic acid bacteria, has transformed your cabbage into a tangy and probiotic-filled delight.

As you savor each crunchy bite, remember the health benefits you are enjoying, from the high vitamin C content to the gut-friendly probiotics.

Let your taste buds travel through time, exploring regional traditions and innovative variations.

Prepare to impress your friends with your homemade sauerkraut skills!