homemade cabbage recipe

How to Make Homemade Sauerkraut: A Simple Guide

Homemade sauerkraut is a probiotic-rich, tangy delicacy that’s easy to make with just two ingredients: cabbage and salt. Here’s a step-by-step guide to fermenting your own crispy, flavorful sauerkraut.

Start by selecting a firm, fresh cabbage—green cabbage works best. Remove the outer leaves and core the cabbage, then shred it thinly using a knife or mandoline. Place the shredded cabbage in a large bowl, sprinkle with fine sea salt (about 1.5 tablespoons per pound of cabbage), and massage it vigorously with your hands for 5–10 minutes. This draws out water, creating a brine that’s essential for fermentation.

Transfer the cabbage to a clean glass jar or crock, pressing it down firmly to submerge it under its own liquid. Leave at least 2 inches of headspace at the top. Fold one of the reserved outer leaves and place it on top to keep the submerged cabbage weighed down. Cover the jar with a cloth or lid (leave it slightly ajar to release gases) and let it ferment at room temperature (65–75°F) for 1–4 weeks.

Check it daily, skimming off any foam that forms. The sauerkraut is ready when it tastes tangy and the cabbage is soft to your liking. Store it in the refrigerator, where it will keep for several months. Enjoy it as a side dish, in sandwiches, or as a topping for salads!