Fermented Sauerkraut

5 from 1 vote

This traditional sauerkraut uses simple lacto-fermentation, where salt draws natural brine from fresh cabbage—no added water needed. Ferment for 2–4 weeks for crisp, tangy, probiotic-rich sauerkraut.

Prep Time45

Ferment14

Total Time14 45

Course: Condiments, Side Dish

Cuisine: American

Keyword: cabbage, ferment, sauerkraut

Servings: half gallon

Calories: 38kcal

Author: Stephanie Dieckman

Equipment

1 half gallon jar if the cabbage is small, you may only need a quart
fermentation weight can use clean, small stone

Ingredients

1 whole cabbage
2 tablespoons salt per pound of cabbage

Instructions

Prep the Cabbage: Remove and reserve 1–2 outer cabbage leaves. Quarter the cabbage, remove the core, then slice into ⅛-inch strips.
Salt & Sweat: Place the sliced cabbage in a large bowl, add salt, and massage to coat evenly. Let rest for 30 minutes or until the cabbage releases liquid.
Pack & Create Brine: Pack the cabbage tightly into a fermentation jar or crock, pressing firmly until it is fully submerged in its own brine. Do not add water—the salt draws out all the liquid needed.
Weigh It Down: Place a reserved cabbage leaf over the shredded cabbage to keep pieces submerged. Add a fermentation weight or a clean, small stone and seal the jar or crock with a fermentation lid if you have one. Ferment at room temperature.
(If not using fermentation lid) Release Gas Daily: Open the lid once per day to release built-up gases (“burp” the jar), then reseal.
Ferment & Store: Taste after a few days, but allow at least 2 weeks for full fermentation. Ferment up to 4 weeks for deeper flavor, then refrigerate. Enjoy raw for probiotics or cooked as a side dish.

Notes

Salt Ratio: Use 2% salt by weight of cabbage (about 2 Tbsp / 6 tsp salt per 1 lb cabbage). Weighing is most accurate since salt grain size varies.
Brine Formation: Do not add water. Salt draws liquid from the cabbage to create its own brine. If needed, massage longer or pack more firmly.
Shredding Tip: Slice cabbage evenly but not too finely to prevent soft or mushy sauerkraut.
Submersion Is Key: Keep cabbage fully submerged under brine at all times to prevent mold. Use a fermentation weight or a small sanitized jar.
Fermentation Time: Ferment at room temperature (65–75°F / 18–24°C) for 2–4 weeks. Taste after 1–2 weeks and refrigerate when it reaches your preferred tanginess.
What’s Normal: Bubbles, cloudy brine, and a pleasantly sour smell are signs of healthy fermentation.
Storage: After at least 2 weeks of fermentation, refrigerate with cabbage submerged in brine. Keeps several months when stored cold and served with clean utensils.
Flavor Variations: Optional add-ins include garlic, caraway, dill, juniper berries, carrots, or beets—add before fermenting.

Nutrition