Shred 1 medium cabbage, mix with 1 tablespoon kosher salt, massage 5–10 minutes until juicy, pack tightly into a jar, and keep cabbage submerged under brine. Cover loosely and ferment at room temperature for 3–10 days, tasting daily.
How To Make Sauerkraut Easy Implementations takes 2 ingredients: shredded cabbage and salt. Use 1 medium green cabbage, about 2 pounds, plus 1 tablespoon fine sea salt or pickling salt.
Slice the cabbage thin, massage with salt until it releases brine, then pack it tightly into a clean jar so the liquid covers the cabbage.
Weigh it down, cover loosely, and let it ferment at room temperature until tangy, checking daily that cabbage stays submerged.
The Short Answer, With Numbers
For a simple sauerkraut batch, use cabbage plus salt at 2% by weight. That means 20 g salt per 1,000 g trimmed cabbage, or about 2 teaspoons fine sea salt per 1 pound cabbage if you lack a scale.
Shred the cabbage, salt it, squeeze until wet, then pack it below its own brine. Ferment until pleasantly sour, then eat it cold, cook it, or use it with properly cooked meat.
Fast Formula
Use this exact math: cabbage weight × 0.02 = salt weight. If you have 1,500 g cabbage, use 30 g salt. If you have 2,250 g cabbage, use 45 g salt.
A practical jar size: 2 pounds trimmed cabbage plus about 4 teaspoons fine salt usually packs into a 1-quart jar after squeezing. Leave about 1 inch headspace for bubbling.
Worked example: trim a 3-pound cabbage down to 2.5 pounds usable cabbage. That is about 1,134 g. Salt at 2% equals 22.7 g, so round to 23 g salt.
If the cabbage does not release enough brine after 10 minutes of squeezing, wait another 10 minutes and squeeze again. Do not add plain water first; the goal is cabbage brine, not diluted brine.
If pieces float above the brine, press them down with a clean weight. Any cabbage exposed to air is the problem area. The fix is physical: keep all shreds submerged.
| Relevant food with sauerkraut | Safe minimum internal temperature | Rest time |
|---|---|---|
| Chicken and turkey – whole, parts, ground, stuffed | 165°F (74°C) | None |
| Ground beef, pork, veal and lamb | 160°F (71°C) | None |
| Beef, pork, veal and lamb – steaks, chops, roasts | 145°F (63°C) | 3 minutes |
| Ham, fresh or smoked (uncooked) | 145°F (63°C) | 3 minutes |
| Ham, fully cooked (to reheat) | 165°F (74°C) | None |
| Casseroles containing meat or poultry | 165°F (74°C) | None |
| Leftovers, reheated | 165°F (74°C) | None |
Easy Implementations
Small test batch: 1 pound cabbage plus 2 teaspoons fine salt. Pack into 1 quart. This is the best first batch because waste is low and the jar is easy to burp and inspect.
Family batch: 5 pounds cabbage plus 45 g salt if using a typical 2% scale method. Pack into a half-gallon jar or crock, leaving room for brine rise during active bubbling.
Red cabbage batch: use the same 2% salt. Red cabbage is often firmer, so slice thinner and massage longer. Thin shreds ferment more evenly and pack with fewer trapped air pockets.
Caraway version: add 1 teaspoon caraway seed per 2 pounds cabbage. Add it after the cabbage is wet, then pack. The seasoning should be mixed through, not sprinkled only on top.
Garlic version: use 1 small sliced clove per quart jar. Too much garlic can dominate the batch. Keep the salt math unchanged; seasoning does not replace salt.
Edge case: if the finished sauerkraut goes into a pork casserole, the casserole temperature matters, not the fact that the kraut is acidic. Use the casserole row in the table.
Edge case: if you stir sauerkraut into reheated leftovers, heat the leftovers to the listed reheating temperature. Cold kraut added at the end can cool the dish, so check after mixing.
For the cleanest result, measure cabbage after trimming, not before. Outer leaves, core, and bruised parts can change the salt level enough to make a small jar too salty or too weak.
Choose Cabbage and Salt
Use fresh, dense cabbage and non-iodized salt. For reliable sauerkraut, weigh the trimmed cabbage and add salt at 2.0% by weight: 20 g salt for every 1,000 g cabbage.
Pick the Right Cabbage
Green cabbage is the easiest choice. Look for tight, heavy heads with crisp leaves and no soft spots. A 2 to 3 lb head is a practical size for a 1-quart jar after trimming and shredding.
Late-season cabbage usually has more moisture and sugar, which helps it release brine quickly. Avoid very loose, dry, or wilted heads because they may need extra pressing and can ferment unevenly.
Remove damaged outer leaves, but save one clean outer leaf if you want a cover leaf to hold shreds below the brine. Trim off brown stem ends and any bruised sections before weighing.
Weigh cabbage after trimming, not before. The salt amount depends on the edible shredded cabbage, so weighing the whole head first can make the batch too salty.
Use the Correct Salt Amount
The best working range is 2.0% salt by cabbage weight. This gives enough brine extraction and seasoning without making the kraut harsh. Use a kitchen scale for accuracy.
| Trimmed cabbage | Salt at 2.0% | Approx. batch size |
|---|---|---|
| 500 g | 10 g | Small test jar |
| 1,000 g | 20 g | About 1 quart |
| 1,500 g | 30 g | Large jar |
| 2,000 g | 40 g | Small crock |
| 5 lb / 2,268 g | 45 g | Big batch |
Worked example: if your trimmed cabbage weighs 1,342 g, multiply 1,342 by 0.02. The answer is 26.84 g, so use 27 g salt.
If using pounds and ounces, convert to grams first for precision. One 2 lb trimmed batch equals about 907 g. At 2.0%, that needs 18 g salt.
Which Salt to Buy
Choose plain sea salt, pickling salt, or kosher salt with no iodine and no anti-caking additives if possible. Fine salt dissolves fastest and spreads evenly through the shreds.
Do not measure salt by tablespoons unless you must. Different salts have different crystal sizes. One tablespoon of fine salt can weigh far more than one tablespoon of coarse kosher salt.
If you have no scale, use volume only as a fallback: for 1 medium 2 lb trimmed cabbage, start with about 1 tablespoon fine sea salt, mix, and expect less consistency than weighed batches.
Edge Cases
If the cabbage is very dry, slice it thinner, add the full 2.0% salt, and massage for 5 minutes. Rest it 20 minutes, then press again before deciding it lacks brine.
If the cabbage is very watery, keep the salt at 2.0%. Do not reduce it because the kraut tastes wet. Extra liquid is normal and helps keep the shreds submerged.
If adding carrot, apple, onion, or radish, include those weights in the total. Example: 900 g cabbage plus 100 g carrot equals 1,000 g vegetables, so add 20 g salt.
If adding whole spices, do not count their weight for salting. Use them lightly: 1 to 2 teaspoons caraway seed per 1,000 g cabbage is enough for a classic flavor.
Prep Your Fermentation Jar
Use a clean, wide-mouth glass jar with a tight-fitting lid or an airlock lid. For a first batch, choose 1 quart. It comfortably holds about 2 pounds shredded cabbage after salting and packing.
Avoid metal containers. Salt brine can react with metal and give sauerkraut off flavors. Glass lets you see brine level, bubbles, trapped air pockets, and any cabbage rising above the liquid.
Pick the Right Jar Size
| Cabbage weight | Best jar size | Expected fill |
|---|---|---|
| 1 pound | 1 pint to 1 quart | About half to three-quarters full |
| 2 pounds | 1 quart | Nearly full after packing |
| 4 pounds | 2 quarts or 1 half-gallon | Enough room for weight and brine |
Do not fill the jar to the rim. Leave 1 to 2 inches of headspace above the packed cabbage. This gives room for brine, a weight, bubbling, and expansion during the first active days.
Worked example: for 2 pounds cabbage in a 1-quart jar, pack cabbage to about 1 1/2 inches below the rim. Add the weight. Brine should cover the cabbage and still sit below the rim.
Clean the Jar and Tools
Wash the jar, lid, weight, funnel, cutting board, knife, and tamper with hot soapy water. Rinse well so no soap remains. Let everything air-dry or dry with a clean towel.
You do not need special equipment, but the jar must be free of old food, grease, and detergent residue. Any dried-on sauce under a lid thread is a problem; scrub those grooves carefully.
If reusing a commercial pickle jar, remove the label and inspect the lid. Reject lids with rust, dents, flaking lining, sour smells, or trapped food in the seal. Use a new lid if the old one is questionable.
Set Up a Weight Before You Pack
The cabbage must stay under its own brine. Use a glass fermentation weight, a small jelly jar that fits inside the mouth, or a sealed food-safe bag filled with brine.
For a brine bag, dissolve 1 teaspoon salt in 1 cup water. If the bag leaks, it will not dilute the sauerkraut as much as plain water would. Double-bag it for extra protection.
If using a cabbage leaf as a cap, trim it into a circle slightly wider than the jar opening. Press it over the shreds, then place the weight on top. The leaf helps catch floating bits.
Check Fit Before Adding Cabbage
Test the empty setup: jar, weight, and lid. Make sure the lid can close without pressing hard on the weight. A forced lid can squeeze brine out or crack a thin jar.
Edge case: if the weight is too tall, switch to a shorter weight or a larger jar. Do not solve the problem by overfilling the jar. Sauerkraut needs headspace to ferment cleanly.
Place the prepped jar on a plate or shallow bowl before filling. Even a well-packed jar can release brine as bubbles form. The plate catches overflow and keeps the counter clean.
Keep a clean spoon nearby for skimming stray cabbage from the rim. Wipe the rim before closing the jar so the lid seals evenly and bits of cabbage are not trapped above the brine.
Make Sauerkraut Step by Step
Use 2.0% salt by cabbage weight. That is the key number: enough to pull brine, slow spoilage microbes, and let lactic acid bacteria take over.
Basic 1-Quart Batch
- 1. Weigh the cabbage. Use 2 lb trimmed green cabbage for about 1 quart sauerkraut. Remove bruised outer leaves, quarter the head, cut out the core, then slice 1/8 to 1/4 inch thick.
- 2. Calculate the salt. Multiply cabbage weight by 0.02. Example: 2 lb cabbage = 32 oz. 32 × 0.02 = 0.64 oz salt, about 18 g. Use plain sea salt or kosher salt, not iodized table salt.
- 3. Massage until wet. Put cabbage and salt in a large bowl. Squeeze and fold for 5 to 10 minutes. Stop when the cabbage looks glossy and releases enough liquid to puddle in the bottom.
- 4. Pack tightly. Transfer cabbage into a clean 1-quart jar by handfuls. Press each layer hard with a tamper, spoon, or fist. Leave 1 to 2 inches headspace at the top.
- 5. Keep cabbage under brine. Pour in all brine from the bowl. The cabbage must be fully submerged. Add a fermentation weight, a small jar, or a zip-top bag filled with brine made at the same 2.0% salt ratio.
- 6. Ferment and burp. Cover with a loose lid, airlock, or cloth. Set the jar on a plate at typical room temperature. If using a tight lid, open it once daily for the first week to release gas.
- 7. Taste on a schedule. Start tasting on day 5. For mild kraut, stop around day 7. For sharper kraut, continue 14 to 21 days. When it tastes pleasantly sour and the cabbage is crisp, cap it and move it to the refrigerator.
Worked Salt Examples
| Cabbage Weight | Salt at 2.0% | Likely Jar Size |
|---|---|---|
| 1 lb | 9 g | 1 pint |
| 2 lb | 18 g | 1 quart |
| 3 lb | 27 g | 1.5 quarts |
| 5 lb | 45 g | 2 to 3 quarts |
Fixes for Common Problems
If brine does not cover the cabbage after 30 minutes, keep massaging. If still short, add 2.0% brine: dissolve 10 g salt in 500 g water, then add only enough to cover.
If the jar overflows, you packed too full. Remove a few tablespoons of cabbage, wipe the rim, and keep 1 to 2 inches headspace. Active bubbling is normal during the first several days.
If you see white film on top, skim it off and check that cabbage is submerged. If you see fuzzy mold, pink slime, or a rotten odor, discard the batch.
For softer kraut, slice thinner and ferment longer. For crunchier kraut, slice thicker, pack firmly, and taste earlier, around day 5 to 7.
Ferment Until Tangy
Pack salted cabbage under its own brine, cover it, and let it ferment until the flavor changes from salty-crisp to pleasantly sour. For a small home batch, start tasting on day 5.
A practical target is 1 medium cabbage, about 2 pounds trimmed, mixed with 1 tablespoon fine sea salt. That gives enough brine for a 1-quart jar when the cabbage is sliced thin and packed hard.
Set Up the Jar
After salting, massage or pound the cabbage for 5 to 10 minutes. You want visible liquid pooling in the bowl before packing. If the cabbage still looks dry, rest it 20 minutes, then squeeze again.
Pack the cabbage into a clean 1-quart jar in 2-inch layers. Press each layer firmly with a tamper, fist, or spoon handle. Stop when the cabbage is 1 to 1 1/2 inches below the rim.
The brine must cover the cabbage by at least 1/2 inch. Any shreds above the brine can discolor, soften, or grow surface yeast. Tuck a clean cabbage leaf over the top to hold small pieces down.
Add a weight. A glass fermentation weight, a small clean jar, or a sealed food-safe bag filled with brine works. Do not use plain water in the bag; if it leaks, it dilutes the sauerkraut.
Use Time and Taste, Not the Calendar Alone
At 65°F to 70°F room temperature, a 1-quart jar often tastes mildly tangy in 5 to 7 days and sharper in 10 to 14 days. Cooler rooms slow the change; warmer rooms make it faster and softer.
Worked example: if you packed a jar on Monday evening, begin checking Saturday. If it tastes mostly salty, press it back under the brine and give it 2 more days before tasting again.
For a very sour kraut, continue fermenting 3 to 4 weeks, checking the brine level every few days. If evaporation exposes cabbage, add a little 2% brine: 1 teaspoon fine salt dissolved in 1 cup water.
Burp a tightly lidded jar once daily for the first week. Gas pressure can build quickly. If using an airlock lid, keep the airlock filled as directed and leave it alone unless brine overflows.
What Is Normal, What Is Not
Normal signs include bubbles, cloudy brine, a sour aroma, and color changing from bright green to pale yellow. The cabbage should stay submerged and smell tangy, not rotten.
White film on the surface is often kahm yeast. Skim it off, remove any exposed cabbage, and continue only if the kraut underneath smells clean and sour.
Discard the batch if you see fuzzy mold, pink or orange growth, slimy texture throughout, or a foul odor. Do not try to rescue moldy sauerkraut by stirring it in or scraping only the top.
When the flavor is right, press the cabbage under the brine, cap the jar, and move it out of the fermentation spot. Use clean utensils each time so the finished kraut stays crisp and clean-tasting.
Troubleshoot Common Fermentation Problems
Most sauerkraut failures come from 3 variables: salt percent, cabbage submerged under brine, and temperature stability. Use 2.0% salt by cabbage weight as your baseline.
Problem: Not Enough Brine After Packing
After salting and massaging, shredded cabbage should release enough liquid to cover itself by about 1 inch once weighted. If it does not, wait 30 minutes and press again.
Worked example: 2 lb cabbage equals 907 g. At 2.0% salt, use 18 g salt. That is about 1 tablespoon fine sea salt, but weighing is more accurate.
If the jar is still dry after 1 hour, add 2% brine: dissolve 20 g salt in 1,000 g water. Add only enough to cover the cabbage, not to fill the jar.
Leave headspace. For a quart jar, keep 1 to 2 inches open at the top. Brine often rises during active bubbling and can overflow if packed to the rim.
Problem: Mold, Film, or Floating Cabbage
White, thin, flat film is usually kahm yeast. It smells yeasty, not rotten. Skim it off, wipe the jar wall, and make sure all cabbage is below brine.
Fuzzy growth in green, black, pink, or orange is mold. If mold is on floating scraps only, discard the scraps and check the submerged kraut carefully.
If the kraut itself smells putrid, feels slimy, or has colored growth below the brine line, discard the batch. Do not try to rescue it by rinsing.
Prevent floaters by using a glass weight, a cabbage leaf tucked over the shreds, or a small food-safe bag filled with 2% brine as a weight.
Problem: Too Salty, Too Soft, or Not Sour
Too salty usually means the salt exceeded 2.5% or the kraut fermented too briefly. For the next batch, weigh salt. Use 20 g salt per 1,000 g cabbage.
Do not dilute a finished jar with plain water. It weakens acidity and texture. Instead, serve salty kraut in small portions or mix it with unsalted cooked foods at the table.
Soft sauerkraut often comes from low salt, warm conditions, bruised cabbage, or long fermentation. Slice cabbage 1/8 to 1/4 inch thick for a crisp result.
If it is not sour after 3 days, that can be normal. Taste with a clean fork on day 5, day 7, and day 10. More time means more acidity and softer texture.
| Symptom | Likely Cause | Fix |
|---|---|---|
| No brine | Under-massaged cabbage or old dry cabbage | Press 30 minutes; add 2% brine if needed |
| Brine overflow | Jar filled too high | Use 1 to 2 inches headspace |
| White film | Kahm yeast on surface | Skim, wipe rim, keep cabbage submerged |
| Fuzzy mold | Air exposure | Discard affected floaters; discard batch if mold is below brine |
| Soft kraut | Low salt, warm ferment, or very long ferment | Use 2.0% salt and thicker shreds next time |
Problem: Gas, Pressure, or Leaking Jars
Active sauerkraut releases carbon dioxide. If using a tight lid, loosen it daily to vent. A bulging lid means pressure has built up and needs release.
Set jars on a plate or tray during the first week. If brine leaks out, press the cabbage back down and replace lost liquid with 2% brine.
Never ferment sauerkraut in a sealed jar without venting. Pressure can crack glass or spray brine when opened.
Frequently Asked Questions
What is the easiest way to make sauerkraut at home?
Slice 1 medium cabbage, weigh it, then mix in salt at about 2% of the cabbage weight. Massage until juicy, pack tightly into a clean jar, and keep the cabbage submerged under its brine. Cover loosely and ferment until pleasantly sour.
How much salt do I need for sauerkraut?
Use 2% salt by weight. For 1,000 grams of shredded cabbage, add 20 grams of salt. If you do not have a scale, use about 1 tablespoon fine sea salt per 1 3/4 pounds cabbage, but weighing is more reliable.
How long does homemade sauerkraut take to ferment?
Most sauerkraut tastes ready in 1 to 3 weeks. Start tasting after day 5. A shorter ferment is crunchier and milder; a longer ferment is softer and more sour. Keep the cabbage below the brine the entire time.
Do I need special equipment to make sauerkraut?
No. You need cabbage, salt, a knife or shredder, a bowl, a clean jar, and something clean to weigh the cabbage down. A fermentation weight and airlock lid help, but a small jar or zip-top bag filled with brine can work.
Why is my sauerkraut bubbling or overflowing?
Bubbling is normal during active fermentation because gases build up. Put the jar on a plate or tray to catch overflow. Press the cabbage back under the brine as needed, and leave headspace at the top of the jar.
