Basic Sauerkraut Recipe & Process

A simple, beginner-friendly guide to making your first batch of sauerkraut

Ingredients

For a 1-litre (1-litre) jar:

Important: Do NOT use iodized table salt - it can inhibit fermentation.

Equipment Needed

Essential

Weight Options

Step-by-Step Process

1. Prepare the Cabbage (10 minutes)

  1. Remove outer leaves of cabbage (save 1-2 clean leaves for later)
  2. Cut cabbage into litreers
  3. Remove the core from each litreer
  4. Slice cabbage into thin strips (2-3mm thick is ideal)
    • Thinner = faster fermentation
    • Thicker = crunchier texture but slower fermentation

2. Salt and Massage (10-15 minutes)

  1. Place shredded cabbage in large mixing bowl
  2. Sprinkle salt over cabbage (start with 1.5 tablespoons)
  3. Massage and squeeze the cabbage:
    • Use clean hands
    • Squeeze firmly for 5-10 minutes
    • The cabbage will soften and release liquid (brine)
    • You should have enough brine to cover the cabbage when packed
Tip: If after 10 minutes you don't have much liquid, add another 1/2 tablespoon salt and continue massaging.

3. Pack into Jar (5 minutes)

  1. Pack cabbage tightly into your jar
    • Use your fist or a wooden spoon
    • Press down firmly to remove air pockets
    • Pour in any remaining brine from the bowl
  2. Leave 2-3 inches of headspace at the top
  3. Press down so brine covers the cabbage completely
Critical: Cabbage must stay submerged to prevent mold.

4. Add Weight and Cover (5 minutes)

Water Bag Method (Easiest for beginners):

  1. Take a food-grade plastic bag (freezer bag works well)
  2. Fill it with brine (20g salt (about 1.5 tablespoons) + 720ml (3 cups) water) - in case it leaks
  3. Press the bag down into the jar so it covers the cabbage surface
  4. The water weight will keep cabbage submerged
  5. Place lid loosely on jar OR use a jar with airlock

Why loose lid? CO2 needs to escape during fermentation.

5. Ferment (3-6 weeks)

  1. Place jar in a location that is:
    • Out of direct sunlight
    • Room temperature: 18-24°C (65-75°F)
    • On a plate or tray (in case brine overflows)
  2. First week: Leave it alone as much as possible
    • Most active fermentation happens now
    • You may see bubbles
    • Brine may overflow slightly (this is normal)
  3. After first week:
    • Check every 3-4 days
    • Look for signs of fermentation (see Signs of Fermentation)
    • Taste test to see progress
  4. Burping (if using tight lid):
    • Days 2-5: Burp once daily (quick crack of lid to release pressure)
    • After day 5: Burp every 2-3 days or as needed

6. Know When It's Done

Sauerkraut is ready when:

Timeline varies by temperature:

7. Store in Refrigerator

  1. Remove weight
  2. Press cabbage down, ensure it's covered with brine
  3. Put regular lid on tightly
  4. Store in refrigerator
  5. Keeps for 4-12 months

Quick Visual Timeline

Day 0:    Make sauerkraut, pack in jar
Day 1-2:  Little activity visible
Day 3-7:  Most active (bubbles, possibly overflow)
Day 7:    First taste test
Week 2-3: Check every few days, taste test
Week 3-6: Should be ready (depending on temperature)

Common Beginner Mistakes

  • ❌ Using iodized salt - Inhibits fermentation
    ✅ Use sea salt or kosher salt
  • ❌ Not massaging enough - Cabbage stays hard, not enough brine
    ✅ Massage for at least 5-10 minutes until soft and juicy
  • ❌ Not keeping cabbage submerged - Leads to mold
    ✅ Use a weight and ensure brine covers everything
  • ❌ Fermenting in direct sunlight - Heats jar, harms bacteria
    ✅ Keep in indirect light or dark cupboard
  • ❌ Opening too frequently in first week - Disturbs fermentation
    ✅ Leave alone for first 7 days
  • ❌ Giving up too soon - Especially in cool temperatures
    ✅ Be patient! It can take 4-6 weeks in cool weather

Next Steps