How to Make Sauerkraut (Lacto Fermented Cabbage)

5 from 10 votes

How to Make Sauerkraut (Lacto Fermented Cabbage)

This 3-ingredient Homemade Sauerkraut Recipe (Lacto-fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

Prep Time15

Ferment Time7

Total Time7 15

Course: Appetizer, condiment, Side Dish

Cuisine: german

Servings: servings

Author: Luay Ghafari

Cost: $5

Equipment

¾ quart mason jar
Fermentation weight - Optional but recommended
Fermentation lid or airlock - Optional but recommended

Ingredients

600 grams Cabbage, shredded finely - 21 ounces - about half a medium-sized cabbage
15 grams Kosher, pickling or sea salt - about 1 tbsp
2 grams Caraway seeds - 1 tsp

Instructions

Chop. Start by removing the outer leaves of the cabbage and cutting your head of cabbage in half. Cut one half into quarters (save the other half for another recipe or double this one). Remove the tough core and finely chop the cabbage quarters into really thin slices. You can use a knife or a mandoline.
Weigh. Place a large bowl on a kitchen scale and zero it. Transfer the chopped cabbage to the bowl and weight it. This will help you calculate the amount of salt needed.
Salt. Multiply the weight of your cabbage in grams by 0.025. This is the amount of salt you need to add to the cabbage. Make sure to tare (or zero) the scale before adding the salt.
Massage. With clean hands, massage the cabbage with the salt for 2-3 minutes. Set aside.
Liquid. After about 15 minutes you should start seeing water at the bottom of the bowl. This is a good sign.
Season. Add the caraway seeds and mix them in.
Pack. Transfer the wilted cabbage and all the juice to a clean mason jar. Using a tamper or wooden spoon, push down. You should see water come up.
Cover. Add a piece of cabbage leaf on top of the shredded cabbage mixture. This will prevent any small pieces of cabbage from floating up.
Weight. Apply the fermentation weight and press down. If you don’t have fermentation weights you can use a Ziplock bag filled with water or marbles to weigh down the cabbage.
Lid. Cover the jar with a fermentation lid, or standard lid if that’s all you have (if you use a standard lid you will have to burp the jar once or twice a day during the fermentation process to release the built-up gasses).
Check the liquid level. The next day, check to make sure there is enough liquid covering all the cabbage. If not, top off with lightly salted water just enough to cover the cabbage.
Ferment. Ferment on a counter away from direct sunlight for at least 7 days. After 7 days, taste your sauerkraut. If you want to continue fermenting it, put the weight and lid back on. If you’re happy with the taste, remove the weight, fermentation lid and cabbage leaf. Apply a standard lid and place the kraut in the fridge.

Notes

Refer to the blog post above for step-by-step photos.

Additions: You can add juniper berries or a bay leaf to the ferment if you wish.

Fermenting time depends on your personal taste. Some people prefer a milder sauerkraut, so a 3-4 day fermentation works for them. Others prefer a more traditional, longer ferment (2 weeks or even longer).

Important notes:

While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.
Finished sauerkraut should be kept in the fridge. This is the safest way to store it and it will last for several months this way.

Nutrition