There’s something special about turning a simple head of cabbage into a jar full of tangy, probiotic-rich sauerkraut. It’s one of the oldest and easiest food preservation methods, and the best part? You only need two ingredients: cabbage and salt.
In this post, I’ll walk you through exactly how I make sauerkraut step by step—plus a few tips to help your fermentation succeed.
Why Sauerkraut?
Sauerkraut isn’t just delicious—it’s also packed with probiotics that support gut health, digestion, and immunity. Fermenting cabbage with salt allows good bacteria (lactic acid bacteria) to thrive, while keeping the cabbage crisp, tangy, and preserved for weeks or months.
What You’ll Need
- Fresh cabbage (green or red)
- Non-iodized salt (I use sea salt)
- A large mixing bowl
- A clean jar or fermentation crock
- A weight or something to keep cabbage submerged
- Patience
The Basic Recipe
Here’s the ratio I use:
- 2.5 lbs of cabbage per 1.5 tablespoons of salt
Step 1: Shred the Cabbage
Finely shred your cabbage with a sharp knife or mandoline. The thinner the shreds, the faster and more evenly it will ferment.
Step 2: Add the Salt
Sprinkle your salt over the cabbage and massage it with your hands. After a few minutes, you’ll notice liquid (brine) starting to form—that’s exactly what you want.
Step 3: Pack It Down
Transfer the salted cabbage into a clean jar or fermentation vessel. Press it down firmly so the brine covers the cabbage completely. If needed, add a weight on top to keep it submerged.
Step 4: Ferment
Cover loosely to allow gases to escape. Leave your jar at room temperature and let it ferment for 1–4 weeks. Start tasting around week one until it’s as sour as you like.
Step 5: Store
Once it’s ready, move the jar to your fridge. This slows down fermentation and keeps the probiotics alive.
Tips for Success
- Keep cabbage submerged in brine to prevent mold.
- Use clean tools and jars to avoid unwanted bacteria.
- Taste along the way—fermentation is flexible!
Watch the Step-by-Step Video
Want to see exactly how I do it? Check out my full sauerkraut video here:
Final Thoughts
Making sauerkraut is one of the easiest ways to preserve your garden harvest while adding a boost of gut-healthy probiotics to your meals. With just cabbage, salt, and a little time, you can create something delicious and nourishing right at home.
Keep Growing,
MattTheGardenGuy
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Thanks for stopping by—keep growing!
—Matt
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