Traditional Homemade Sauerkraut
This traditional homemade sauerkraut is made with just cabbage and salt, using a simple lacto-fermentation method passed down through generations. Crisp, tangy, and naturally preserved, it’s an easy beginner ferment that belongs in every homestead kitchen.
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Servings: 1 quart
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Equipment
- large mixing bowl
- Sharp knife or mandoline
- Quart-size glass jar
- Fermentation weight or small clean jar
- Cloth cover or loose-fitting lid
- Cutting Board
Ingredients
- 1 medium green cabbage about 2 pounds
- 1–1½ tablespoon unrefined sea salt or kosher salt
Instructions
Prepare the Cabbage
- Remove and discard the outer leaves of the cabbage, setting one aside. Cut cabbage into quarters, remove the core, and shred finely.
Salt the Cabbage
- Place shredded cabbage into a large bowl and sprinkle with salt. Massage and squeeze the cabbage with clean hands for several minutes until it releases liquid and becomes soft.
Pack the Jar
- Tightly pack the cabbage into a glass jar, pressing down firmly to remove air pockets. Pour any released liquid over the top.
Submerge the Cabbage
- Fold the reserved cabbage leaf and place it on top of the shredded cabbage. Add a fermentation weight to keep everything submerged under the brine.
Ferment
- Cover the jar loosely and place it at room temperature, out of direct sunlight. Fermentation will begin within a few days, visible as bubbles and cloudiness.
Taste and Store
- Begin tasting after 7 days. Ferment for 2–4 weeks until it reaches your desired tanginess. Once ready, seal and store in the refrigerator.
Notes
7–10 days: Mild flavor
2–3 weeks: Classic sauerkraut
4+ weeks: Bold and tangy
If cabbage isn’t fully submerged, add a small amount of salted water (1 teaspoon salt per cup of water).
Skim off harmless surface yeast if it appears.
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