How Do I Make Homemade Sauerkraut?

“Hey, I’ve got a cabbage patch that’s been over-producing, and I don’t want it to go to waste. I’ve heard sauerkraut is a good way to use cabbage but I’ve never made it before. Could you walk me through the process? I’m also a little worried about how sanitary it is and preventing it from spoiling. Tips for troubleshooting would be super helpful too!”

Thanks, Megan, Christchurch, New Zealand.

How Do I Make Homemade Sauerkraut?

Making your own sauerkraut at home is way easier than you might think, Megan. There’s something really satisfying about turning a humble cabbage into a tangy, crunchy, gut-friendly food that will last for months in the fridge! Plus, when your cabbage patch is giving you more than you can handle, this is a great way to preserve it.

Let’s break down the process into a few simple steps so you can start fermenting like a pro in no time. And don’t worry—I’ll sprinkle in a few troubleshooting tips along the way so you can avoid the most common pitfalls.

What Do You Need to Make Sauerkraut?

First things first, let’s talk about what you’ll need. The best part? All you really need is cabbage and salt—simple, right? But I’ll throw in some optional goodies you can add if you want to get fancy.

Basic Ingredients

• Fresh cabbage: You’ll need about one medium-sized green cabbage (about 2 kgs).
• Salt: Pick a good quality sea salt or kosher salt, nothing with iodine or anti-caking agents—those can mess with fermentation.

Optional Ingredients

• Caraway seeds: Traditional for a bit of added flavor.
• Garlic: Adds a nice kick if you like your kraut garlicky.
• Chili flakes: If you want a bit of heat!

Step-by-step Instructions for Making Sauerkraut

Step 1: Prepping the Cabbage

First thing, Megan, give your cabbage a nice wash, especially if it’s fresh from the garden. Remove any of the outer leaves that look sad or damaged. Keep one large outer leaf though for later—that will act as a starter lid to help hold everything in place later on.

After handling those leaves, it’s time to cut. Quarter the cabbage and remove the core. Then it’s slicing time! You’ll want to slice the cabbage thinly—I aim for about 1/4 inch thick. This part doesn’t have to be perfect, but thinner slices mean a quicker fermentation.

Step 2: Adding Salt and Massaging the Cabbage

This step is where the magic starts! Toss your shredded cabbage in a big bowl and sprinkle the salt over it. You’ll want about 1 tablespoon of salt per 1.5 kgs of cabbage. Then roll up your sleeves! Massage the salt into the cabbage for a good 5-10 minutes. This will break down the cabbage and help release water, which becomes your brine.

At first, it might feel like the cabbage is too stiff to release any water, but keep going! Eventually, it will start to soften and you’ll see liquid pooling at the bottom of your bowl. That’s when you know it’s ready. If you like, you can sneak in some of those optional ingredients at this point—caraway seeds or garlic work great.

Step 3: Packing the Jar

Now, grab a clean glass jar (a wide-mouth mason jar works really well), and start packing those now-salty cabbage ribbons into the jar. Pack them in as tightly as you can to push out any air bubbles. The goal is to submerge that cabbage completely under its own liquid brine.

Once your jar is nearly full, remember that cabbage leaf you saved earlier? Fold it up and press it firmly on top of all the shredded cabbage. You’ll want it to keep the cabbage submerged beneath the brine. If it’s not quite covered, feel free to top it off with a little of the leftover liquid from the massaging step. We do this so no air mixes with the cabbage—air is the enemy when fermenting.

Step 4: Letting It Ferment

This is the relaxing part. Now, set your jar on the counter at room temperature, out of direct sunlight. You’ll want your kraut to sit for about 5-10 days depending on how tangy you like it. Taste it every other day to check if it’s “done” to your liking.

A good practice is to place the jar on a plate just in case some brine spills over—things can get bubbly during fermentation! You might want to use a weight (like a small clean rock in a baggie or a specific fermentation weight) to ensure the cabbage stays submerged under the brine.

Troubleshooting Common Sauerkraut Problems

Megan, I know you mentioned being a bit concerned about spoilage or things going wrong, so let’s cover a few troubleshooting tips you can keep in your back pocket.

What If Mold Appears?

Finding a bit of mold on the surface can be unsettling, but don’t panic! If it’s just on the top, it’s usually fine. Just scrape it off, make sure the cabbage underneath is still submerged in brine, and carry on. Mold typically can’t survive without air, which is why keeping everything submerged is key.

What If My Sauerkraut Smells Bad?

A stinky, rotten smell likely means things have gone sideways. Sauerkraut should smell tangy and a little sour, not putrid. If it makes your nose curl and stomach turn, it might be best to start over. This can happen if the jar wasn’t clean enough or temperatures were too high.

What If There’s Not Enough Brine?

If your cabbage isn’t releasing enough liquid during the massaging process, don’t sweat it! Just add a bit of boiled, cooled water mixed with salt (about 1 teaspoon salt per cup of water) to make sure everything stays submerged.

When Is Sauerkraut Ready?

I’d say anywhere from 5-10 days is the sweet spot, but sauerkraut is super flexible! The longer you leave it, the tangier it becomes. After about 5 days, taste a small bite. If it’s not sour enough for your taste, let it sit a couple more days. Once it’s just the way you like it, pop it in the fridge to slow down the fermentation.

How to Store and Enjoy Your Sauerkraut

Once your sauerkraut is done fermenting and you’ve stored it in the refrigerator, it can honestly last for months—perfect when you have lots of cabbage coming in, Megan! Sauerkraut is fantastic on anything from sausages to sandwiches, or just eat it as a snack on its own (which is how I enjoy it).

Top Tips for Storage

• Keep it in the fridge: Cold temperatures slow fermentation, keeping the tang right where you like it.
• Watch the lid: Your jar might still release gases, so check it from time to time and loosen the cap to “burp” it if necessary.
• No need to cook it: Sauerkraut is best raw since heat can kill the probiotics. Just pop it on your plate and enjoy!

Benefits of Sauerkraut

Okay, so beyond being a tasty topping for hot dogs or a zesty side dish, sauerkraut has some real health benefits. Fermented foods are loaded with probiotics, which are great for your gut health. Those good bacteria that build up during fermentation help regulate digestion and promote overall gut health.

Plus, sauerkraut is high in vitamins C and K, and it’s low in calories. So you can snack on it guilt-free—though after making your own batch, you might find it addictive!

Final Thoughts…

Megan, thanks again for your question! Hopefully, this makes the whole sauerkraut process feel a bit less intimidating. Once you get your first batch going, you’ll realize it’s really just a hands-off waiting game—and the reward is a fridge full of tangy goodness that’ll keep for months. Happy fermenting!