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How to Make Sauerkraut

Basic sauerkraut may be one of the most popular ferments, and it is such an easy recipe that it works great for beginners. Give it a try, you'll never be sorry!


  • 1 medium head of cabbage
  • 1-3 tablespoons sea salt 


  1. Chop or shred cabbage. Sprinkle with salt.
  2. Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover. 
  3. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

Makes approximately 1 quart.

Optional Ingredients:

Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. Add caraway seeds, if desired. Or try one of these saurkraut recipes:


Bowl of sauerkraut on blue-checked cloth

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Why I Love This Recipe

This is my best go-to recipe for making sauerkraut, as nothing could be simpler! Of the choices listed for culturing the cabbage, I always choose sea salt. I usually use the maximum amount of sea salt, getting fantastic results with 7 days of fermenting in my Fermented Vegetable Master or using the Perfect Pickler on top of a mason jar. I store the finished sauerkraut in the fridge, letting it continue to age for 6 months or more. It’s fabulous on top of hot brats or warmed up liverwurst…the perfect meat and veggie combination!

 Jerri, Customer Support Representative