How to Make Sauerkraut at Home | Easy Step-by-Step Guide

Oct 14

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.

⚠️ You can water bath can sauerkraut for long-term storage, but the heat will kill off the live probiotics—so I prefer keeping mine fresh.

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: [Insert YouTube Link]

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

Check out my website for more gardening tips, recipes, and DIYs:
👉 mattthegardenguy.com

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Thanks for stopping by—keep growing!
—Matt

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