Homemade Sauerkraut Recipe
An amazing probiotic food to feed your gut and make meals taste great, too. Serve on meats, chicken, fish, veg, celery – dip, spread and enjoy!
Servings Prep Time
20serves 15min
Servings Prep Time
20serves 15min
  • 1medium green cabbage
  • 2Tablespoon sea salt(see below for additional instructions on measuring salt quantitiy)
  1. Pull off the outer leaves of cabbage and reserve (don’t throw these away, they will be useful later on!)
  2. Core the cabbage and chop as finely as you prefer (a finer chop will ferment more quickly).
  3. Place the cabbage in a very large bowl (or a stockpot) and add salt. Let it sit for about 20 minutes to allow the salt to soften the cabbage.
  4. Now it gets a little messy. Start pounding it with a meat tenderizer until juices come out (this is a great stress reliever—keep pounding away for a good 10 minutes or more!). After that, massage and squeeze the cabbage for several minutes. What you’re trying to do in this process is to break up the cell walls and expose as much of the cabbage to the salt as possible.
  5. Pack the sauerkraut into wide mouth mason jars. Smoosh it as tightly as possible so that all of the cabbage is submerged under the liquid (this is very important…if any cabbage leaves are exposed they will likely get moldy).
  6. Make sure there is at least 1 inch of headspace at the top as there will be some expansion.
  7. Take those outer cabbage leaves you saved and use them as a seal over the chopped stuff, pressing it down around the edges to hold all the kraut under the liquid (then if there is mold on this top leaf, you can always just toss it).
  8. Seal the jar tightly and place in a cool dark place (basement or tall cabinet).
  9. After the first day or two, go in and ‘burp’ the jars (twist open to release pressure, then quickly close again) to prevent jars from exploding as pressure will build up initially.
  10. Wait 1 week, then open it up and taste some. Continue to do this** until it’s cultured to your liking (usually a bit longer around 2 weeks), then place it in the refrigerator to stop fermentation. Serve on meats, chicken, fish, veg, celery – dip, spread and enjoy!
Recipe Notes

Optional additional ingredients: ginger, caraway seed, garlic, juniper berries, lemon juice.

*Every cabbage head is going to be a different size and weight. To achieve more consistent results, it is advisable to weigh the cabbage and a percentage of sea salt (2% is a good start). For example if your cabbage weighs 1 kg (1,000 grams), you would add 10 grams salt. 2 Tablespoons is a good volume measurement for an average head of cabbage, but if you want to start getting it down to a science, weighing it out will get you closer results.

**Avoid opening the jar too frequently. Every time you open it up, you are increasing risk for ‘bad bacterial’ growth as oxygen is introduced.