Homemade sauerkraut is a simple, old-fashioned way to preserve cabbage and create a delicious, probiotic-rich food. This easy method uses nothing more than cabbage, salt, and a mason jar—no fancy tools required.
Wash your cabbage, weigh it, and jot down the weight for reference.
1 Cabbage
Remove and discard any damaged outer leaves. Cut out the core and set aside one clean outer leaf for later.
Sprinkle salt over the shredded cabbage (see recipe note below) and let it rest for about 15 minutes.
3-4 tsp Salt
Massage the cabbage with clean hands for 5-10 minutes until it softens and releases its liquid to create a natural brine.
Pack the cabbage tightly into a clean mason jar, pressing it down firmly as you go to eliminate air pockets.
Pour any remaining liquid from the bowl into the jar, ensuring the cabbage is fully submerged under the brine.
Cut a circle from the reserved cabbage leaf to fit the opening of the jar and place it on top of the packed cabbage to help keep it submerged.
Place a fermenting weight on top of the cabbage leaf and make sure everything stays beneath the liquid. Secure the lid loosely.
Store the jar at room temperature (70-75°F) for 3 to 4 weeks. Check periodically to ensure the cabbage remains submerged.
Once fermented to your liking, remove the weight and cabbage leaf, seal the jar with a tight-fitting lid, and transfer it to the refrigerator.
Notes
If your cabbage doesn’t release enough liquid to fully cover itself, make a simple brine using 1 teaspoon of salt per cup of water and add just enough to cover.Fermentation times may vary depending on temperature. Cooler temps will slow the process; warmer temps may speed it up. Taste after the first week and continue fermenting until you reach your desired flavor.