How To Make Sauerkraut at Home 🥬

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Remove any wilted or discolored outer leaves from the cabbage.

Set aside one or two large leaves for later use.

Quarter the cabbage and remove the thick stem.

Slice the cabbage thinly by hand or using a mandolin, aiming for a thickness that is not too thick or too thin.

Weigh the cabbage; for 1 kg (2.2 lb) of cabbage, use 1 tablespoon of salt. If using more cabbage, add 1 teaspoon (5-6 g) of salt for each additional pound.

Add the sliced cabbage to a large mixing bowl and sprinkle with 1 tablespoon of salt.

Using clean hands, massage the salt into the cabbage for about 5 minutes until it softens and releases liquid. If needed, cover the bowl with a damp kitchen towel and let it sit for up to 2 hours to draw out more moisture.

After massaging, add the cabbage to a sterilized wide mouth glass jar a little at a time, pressing it down to compact it and release more juices until all the cabbage is submerged in liquid.

If desired, add the reserved large cabbage leaves on top of the shredded cabbage and press down to keep it submerged.

Place a mason jar weight, small jam jar, or ceramic ramkin on top to keep the cabbage submerged under the liquid, ensuring there is at least 1 inch of space between the liquid and the jar opening to prevent overflow.

If the cabbage doesn't release enough liquid, dissolve 1 teaspoon (5-6 g) of salt in 1 cup (250 ml) of water and add it to the jar as needed.

Secure a fermenting lid on the jar and place it on the counter away from direct sunlight for 5 to 7 days. If using a regular lid, burp the jar once or twice a day to release gas buildup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary