How to Make Sauerkraut

Making sauerkraut is simple: cabbage, salt, time, and the right conditions.

You do not need a complicated recipe or special ingredients. The natural bacteria already present on fresh cabbage begin the fermentation when you prepare it carefully and give them the right environment.

This guide takes you through the process one step at a time, from choosing the cabbage to tasting the finished sauerkraut.

What you need

For a basic batch of sauerkraut, you need:

• fresh cabbage,
• plain salt,
• a clean bowl,
• a knife or cabbage shredder,
• a digital kitchen scale,
• a clean jar or crock,
• and a way to keep the cabbage beneath the brine.

That is enough to begin.

Watch a quick video at the end to see the process.

Choose and weigh the cabbage

Choose a firm, fresh cabbage without mould, rot, or badly damaged leaves.

Remove the outer leaves, cut out the hard core, and weigh the cabbage you plan to use.

The weight matters because the salt is calculated from it. This helps you use the right amount for any batch size.

Calculate the salt

For a simple sauerkraut recipe, use 2% salt based on the weight of the prepared cabbage.

To calculate it, multiply the cabbage weight by 0.02.

For example:

1,000 grams of cabbage × 0.02 = 20 grams of salt

Weigh the salt with a digital kitchen scale rather than using spoons.

Shred the cabbage

A sharp knife works well for a small batch. A cabbage shredder makes the work faster and helps create more even strips when you are preparing a larger amount.

Evenly shredded cabbage releases moisture more easily, packs tightly into the container, and ferments more consistently.

Add the salt and massage the cabbage

Place the shredded cabbage in a large clean bowl and sprinkle the measured salt over it.

Mix the cabbage and salt well with clean hands. Then squeeze and massage the cabbage until it begins to soften and release liquid.

At first, the cabbage may feel dry. After several minutes, moisture will collect in the bowl. This liquid becomes the brine.

Pack the cabbage into the container

Transfer the cabbage and all the liquid from the bowl into a clean jar or crock.

Press the cabbage down firmly as you fill the container. This removes trapped air and helps the brine rise above the cabbage.

Leave some space at the top because the cabbage may expand and release gas during fermentation.

Keep the cabbage beneath the brine

Place a clean fermentation weight, cabbage leaf, or another suitable food-safe weight on top of the cabbage.

Press it down so the cabbage stays beneath the brine.

If there is not enough liquid yet, wait a little and press again. Fresh cabbage often releases more brine after it rests.

Keeping the cabbage submerged helps protect it from too much air while fermentation develops.

Cover the container and choose a place for it

Cover the jar or crock with its lid, airlock, or water-seal lid.

Place it somewhere with a steady room temperature, away from direct sunlight and strong heat.

Set the container on a plate or tray in case some brine rises and escapes during active fermentation.

Watch the fermentation develop

During the next few days, you may notice bubbles, cloudy brine, pressure under the lid, and a changing aroma.

These are common signs that fermentation is active.

Check that the cabbage remains beneath the brine. If pieces rise above the surface, gently press them down with a clean utensil.

Taste and decide when it is ready

Begin tasting the sauerkraut after a few days.

At first, it may taste salty and only slightly sour. As fermentation continues, the sourness becomes stronger and the flavour develops.

There is no single perfect day for every batch. Temperature, cabbage, salt, and your own taste all affect the timing.

When the flavour and texture feel right to you, move the sauerkraut to the refrigerator to slow the fermentation.

Move the finished sauerkraut to cold storage

Once the sauerkraut reaches the flavour you enjoy, place it in the refrigerator or another suitable cold place.

Cold storage slows the fermentation, but it does not stop it completely. The flavour may continue to change slowly over time.

Keep the cabbage beneath the brine and use a clean utensil each time you take some from the jar.

Sauerkraut variations

Sauerkraut can be kept simple with only cabbage and salt, or changed with vegetables, herbs, and spices.

Begin with a basic batch first. Once you understand how the cabbage ferments, small variations become easier to manage.

Carrot and Cabbage Sauerkraut

Add grated or finely shredded carrot to the cabbage before salting.

Carrot brings mild sweetness, colour, and a slightly different texture. Keep cabbage as the main ingredient so the mixture still releases enough liquid and packs well.

For a first variation, use a small amount of carrot and keep the same salt percentage based on the total weight of the prepared vegetables.

Garlic and Dill Sauerkraut

Add finely chopped garlic and fresh or dried dill to the cabbage before packing it into the container.

Garlic gives a stronger savoury flavour, while dill adds a fresh herbal note.

Begin with a small amount. Both flavours become stronger as fermentation develops.

Ginger and Carrot Sauerkraut

Add finely grated ginger and a small amount of grated carrot to the cabbage before salting.

Ginger brings a fresh, warm flavour, while carrot adds mild sweetness and colour.

Use a light hand at first. Ginger becomes more noticeable as fermentation develops.

Beet and Cabbage Sauerkraut

Add grated or finely shredded beet to the cabbage before salting.

Beet gives the sauerkraut a deep colour, earthy flavour, and mild sweetness.

Use a small amount at first because beet can quickly change both the colour and flavour of the whole batch. Calculate the salt from the total weight of the prepared vegetables.

Spiced Sauerkraut

Add a small amount of caraway seeds, juniper berries, black pepper, or another spice you enjoy.

Spices can give sauerkraut a more traditional or regional character.

Begin with one spice or a simple combination. Strong flavours can become more noticeable during fermentation, so it is easier to add more next time than to remove too much.

Cabbage and Radish Sauerkraut

Add finely sliced or grated radish to the cabbage before salting.

Radish brings a fresh, slightly peppery flavour and a crisp texture.

Keep cabbage as the main ingredient and calculate the salt from the total weight of all prepared vegetables.

What comes next

Now that you have made your first sauerkraut, the next step is learning how temperature and time shape the final result.

The next guide explains how warmer and cooler conditions affect speed, flavour, texture, and when to move the ferment into cold storage.

Continue with:

Fermentation Temperature and Time

Beginner questions

How long does sauerkraut take to ferment?

Sauerkraut can begin tasting pleasantly sour after only a few days, but many batches continue developing for one to several weeks.

The exact timing depends on temperature, cabbage, salt, batch size, and your own taste.

Begin tasting after a few days and continue until the flavour and texture feel right to you.

What if there is not enough brine?

Fresh cabbage often releases more liquid after it is salted, massaged, packed, and allowed to rest.

Press the cabbage down firmly and give it some time. If it still does not produce enough brine to keep the cabbage covered, follow a reliable sauerkraut method for adding extra brine rather than guessing.

The important thing is to keep the cabbage beneath the liquid.

Can I open the jar during fermentation?

Yes.

You can open the jar briefly to check the cabbage, release pressure if needed, press floating pieces beneath the brine, or taste the sauerkraut.

Use clean hands and utensils, and avoid leaving the container open longer than necessary.

Why is my sauerkraut not bubbling?

Not every batch produces obvious bubbles.

Fermentation may still be developing quietly, especially in a cooler room or inside a larger crock where the bubbles are harder to see.

Look for other changes too, such as a more sour aroma, cloudy brine, pressure under the lid, and a developing flavour.

Why is my sauerkraut too salty?

At the beginning, sauerkraut often tastes saltier because the sour flavour has not fully developed yet.

Give it more time and taste it again later. As fermentation continues, the flavour may become more balanced.

For the next batch, check that the cabbage and salt were weighed correctly and that the calculation was based on the prepared cabbage weight.

Quick Video