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How to Make Sauerkraut: Easy Homemade Fermented Cabbage Recipe

Learn how to make a delicicous bowl of sauerkraut from fresh cabbage.

Image Credit:
Crestock
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

Move over, store-bought jars—homemade sauerkraut is here to steal the show! Tangy, crunchy, and packed with probiotics, this fermented cabbage is easier to make than you think. With just fresh cabbage, a pinch of salt, and a little patience, you can create a batch of sauerkraut that outshines anything from the grocery store. Follow our step-by-step guide and discover how satisfying—and tasty—DIY fermentation can be!

What You Need to Make Sauerkraut

Before jumping into the sauerkrauting process, here are a few things to have for this specialty:

A Brining Crock

Sauerkraut is prepared entirely in a brining crock. Don’t worry about going out and buying an expensive stoneware crock—“crocks” can be any unchipped enamel pot or large glass jar. Those wide-mouth gallon jars work beautifully. 

If you have an old crock you want to use, do not use it if there is a white film on the inside that disappears when wet and reappears upon drying. That crock has likely been used for waterglassing (preserving) eggs; there is no way to remove the film, and it will ruin your sauerkraut. 

Cabbage

The best and freshest ingredients will yield the best sauerkraut. Make relish with your old, tough cabbage, but use your young, fresh, tender cabbage for sauerkraut.

Salt

We prefer pickling salt for making sauerkraut, but kosher or dairy salt will also do!

Step-by-Step Sauerkraut Recipe

Preparing the Cabbage and Salt

  • For a 1-gallon container, core and shred 5 pounds of cabbage.
  • Measure out 3 tablespoons of pickling (or kosher or dairy) salt.

Layering and Pressing Your Cabbage

  • The old jingle “A hand in the pot spoils the lot” is completely true. Keep your hands and any metal objects out of the crock. Use wooden spoons and mashers, and glass or crockery for dipping and weighting.
  • Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt. This will not seem as if it’s enough salt, but it will give you a roughly 2.5 percent solution, the perfect strength for fermentation.
  • In a saucepan, boil an old dish towel or a piece of sheeting for 5 minutes and cover the crock with it. Weigh this down with a flat plate that fits inside the crock using a canning jar full of water. (If you’re using a glass jar instead of a crock, you might not need to weigh it down.) Let it sit like this for a day.

Fermentation Process: What to Expect 

  • The salt will pull water out of the cabbage, so if you use fresh and tender cabbage, by the next day, you should have enough brine to cover the cabbage. If you don’t, make more brine by adding 1-1/2 teaspoons salt to a cup of water and adding enough to cover the cabbage.
  • In 2 to 3 days, white scum will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the plate, and replace it all. Repeat this skimming (a 5-minute job) each day until the bubbles stop rising, or for about 2 weeks. Then your sauerkraut is done!

How to Store Your Sauerkraut Safely

  • At this point, simply keep the cabbage below the brine with the plate, cover the crock tightly, and store at 40° to 50°F. If your cellar isn’t that cool, heat the sauerkraut just to simmering, pack in canning jars, seal, and process in a water bath (20 minutes for quart jars; 15 minutes for pints).

Creative Uses for Sauerkraut

Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst, to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut.

Other Fermented Vegetable Recipes to Try

Are you interested in pickling or fermenting other garden vegetables? Here are some tips on how to make kimchi, another fermented dish made with cabbage that is good for digestion too! Also, learn how to make dill pickles, an old-fashioned classic.

FAQs

How long does it take to make sauerkraut?

Fermentation usually takes 2–3 weeks at room temperature, depending on your taste preference. You can start tasting after about 7 days and continue until the sauerkraut reaches the desired tanginess.

Do I need a special crock to make sauerkraut?

No! You can use a large glass jar, enamel pot, or traditional stoneware crock. Just make sure it’s clean and free from any residues that could spoil the cabbage.

Why is there white scum on top of my sauerkraut?

This is called kahm yeast, a natural byproduct of fermentation. It’s harmless—simply skim it off daily to keep the cabbage submerged in brine.

Can I use regular table salt instead of pickling salt?

Yes, but avoid iodized or anti-caking salts, which may affect fermentation. Kosher or pickling salt is best.

Is homemade sauerkraut healthier than store-bought?

Yes! Homemade sauerkraut retains live probiotics and has no added preservatives or artificial flavors.

When are the best days to make sauerkraut?

Wondering when to make sauerkraut? Some folks swear that the best days are by the Moon’s sign. See our Best Days timetable.

How did your sauerkraut turn out? Let us know in the comments!

Fermenting

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann
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Comments

<span>Matt</span> Sun, 01/31/2016 - 19:21
I have used a method with some leftover cabbage leaf's shoved on top to hold the kraut under the brine. When I store the kraut in the refrigerator, do I remove that cabbage leaf from top? Or does the kraut have to stay submerged under brine even in the fridge? Thanks!
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 02/03/2016 - 14:43

Yes, when the sauerkraut is done and you store it in the fridge, the cabbage leaf should be removed.

 <span>Gisele Pelletier</span> Tue, 01/12/2016 - 21:58
Thank you for your answer...please understand I am not familiar with this process but I want to learn so I checked out other sites...naturally not everyone says the same things and it can be confusing. Some others use their hands to rub the salt into the cabbage....I am assuming there might be a good reason you say to keep hands of the crock...so as not to transfer bacteria that may be under your nails? Also I need to discuss a previous question regarding heating the sauerkraut in the caner...I read that heat will destroy the lactic acid which is what makes the kraut a specially good food....but your answer is different...do you mean it will not affect the other nutritional value, or the lactic acid as well? (beneficial lactobacillus)...thank you......Gisele
<span>Gisele Pelletier</span> Sun, 01/10/2016 - 17:39
The Sauerkraut recipe says to store in a cool basement...why not in the fridge? Also won't the simmering and processing in the caner kill the desirable fermenting elements which make Sauerkraut a special good food....and why not place the product in smaller individual glass jars after it is done rather than to leave it in the crock...wouldn't it be more sanitary? and how long will it last at correct storage temperature if not processed (simmered and canned).........also it says to use a potato masher but that is metal and it had just said not to use metal........any sensible answers to my many questions please?......Gisele
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 01/11/2016 - 15:29

You can store the fermented sauerkraut in the refrigerator using smaller containers than the crock. It will be good for 6 months to 1 year. The hot water canning process is not going to hurt the taste or nutrition value of the sauerkraut. We do say in the introduction to only use wooden spoons or mashers. Do not use your metal masher.

 <span>Tim Mccabe</span> Thu, 12/31/2015 - 19:17
My first attempt at make this Involved 50# of Cabbage. we slice it on a meat slicer into shreds. I went to the wine making section at the hardware store bought a 6# gal bucket w/ lid (food grade) and a wine fermenting water check. I also bought a Nylon bag. I salted and packed my cabbage into this bag in the bucket. this bucket and bag allowed me to twist the bag down tight, The brine just covered the bag. The whole bag wanted to float so I used a old glazed stone plate up side down and a Large zip lock bag filled clear sterile brine. to hold everything down. Snapped the lid on, filled my water check, and placed the hole mess on the entry landing. After about 2 months we opened it up No Mold present and the fermenting process was done. but we had over salted the cabbage. so we took out some and rinsed it with cold water and used it as normal what a great taste crunchy and tart. That bucket sat on the landing for 3yrs we would take out what we needed and close it back up. now about the third year it was getting a bit strong in taste so we opted to toss the remainder to the chickens who thought they was in heaven. Now this brings us to this year, I used the same process. I have used less salt, today is 12/31/2015, we have just opened it up from its sleep on the landing. This is the finest batch so far great taste and not salty. I feel blessed. now this year we used the last pick of the garden and there was several heads of purple cabbage the color of the brine is purple and the Kraut is a light pink purple. now that's exciting that the color came out that way. expected some but not all of this. So people stay strong don't give up and don't be afraid to try different things. Happy New Year! Enjoy!
<span>Vdemer73</span> Sun, 11/15/2015 - 22:40
My first time making sauerkraut. I don't have a big jar so I decided to cut out the brine part. What I did was to marinade the chopped cabbage for half an hour with lots of salt, then wash it off completely. The cabbage tastes slightly salty and looked a bit limp but still holds its shape. I packed the lot tightly into an air-tight "Glasslock" without adding any liquid. No towel or plate needed. I could see cabbage liquid coming up half way the glasslock. Left it untouched for 3 days. The kraut came out nice colour, crip and suitably sour. No scum. I guess as long as the cabbage is initially made salty, there is no need to use brine or weight for the fermentation to take place? Is this true?
<span>Beth Cartner</span> Thu, 10/29/2015 - 10:44
I know there are several different kinds of cabbage, but which is best for making sauerkraut?? Does one type give it a more sour taste than other types??
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/30/2015 - 11:09

Most mid to late-season cabbages that produce big heads without splitting are excellent for saurekraut. As long as the heads are firm and fresh. One variety, Kaitlin, is superior for sauerkraut and is bred for that purpose.

 <span>Cristobalmoreno</span> Sun, 10/25/2015 - 09:49
I just found an old jar of sauerkraut in my cellar. It was made by PEK in Poland, and the lid said Best Before February 1998. The kraut was a little darker than normal, but it was the best I've ever, ever, ever tasted!