Making sauerkraut at home is simpler than you think — and far cheaper than store-bought. If you’ve been intimidated by fermentation, this is your entry point. With nothing but cabbage, salt, and time, you’ll produce probiotic-rich sauerkraut that tastes infinitely better than anything on supermarket shelves. The process feels like magic when you realize that salt and your kitchen’s natural bacteria do all the heavy lifting.
How to Make Homemade Sauerkraut
This traditional fermentation method requires no special equipment beyond a jar. The entire process relies on salt to create an anaerobic environment where beneficial lactobacillus bacteria thrive.
Ingredients
- 1 medium head of green or red cabbage (about 2 pounds)
- 2-3 tablespoons of non-iodized salt (2% of cabbage weight)
- Filtered or dechlorinated water (optional, for brine top-up)
- A clean glass jar (quart-sized or larger)
- A weight to keep cabbage submerged (glass weight, ceramic piece, or small jar filled with water)
Method
Remove outer leaves and prep the cabbage
Discard any yellowed or damaged outer leaves from your cabbage head, then rinse under cold water. Set aside one clean, unblemished leaf — you’ll use this later. Cut the cabbage in half, then slice it thinly (about 1/4 inch) using a sharp knife or mandoline.
Salt and massage the cabbage
Place your sliced cabbage in a large mixing bowl and sprinkle salt evenly over it. Using clean hands, massage the cabbage firmly for 5-10 minutes. You’re breaking down cell walls to release the cabbage’s own juices. Keep massaging until you see liquid pooling at the bottom of the bowl — this brine is crucial.
Pack the jar tightly
Transfer the cabbage and all accumulated brine into your clean glass jar, packing it down firmly with your fist or the back of a spoon. The goal is to submerge all cabbage pieces under the liquid. Press hard and often to extract more juice if needed.
Keep cabbage submerged
Place your reserved cabbage leaf on top of the shredded cabbage, then set your weight on top to hold everything beneath the brine’s surface. This prevents mold and ensures anaerobic fermentation. If brine doesn’t reach the top of the weight, add a small amount of filtered salt water (2% salt by weight).
Cover loosely and ferment
Place a cloth or paper towel over the jar opening (don’t seal it tightly). Secure with a rubber band or jar ring. This allows carbon dioxide to escape while blocking dust and insects. Store in a cool, dark place (60-75 degrees Fahrenheit is ideal) away from direct sunlight.
Check daily and taste regularly
Starting around day 3-5, taste your sauerkraut every other day. You’ll notice it becoming increasingly tangy as fermentation progresses. Skim off any white yeast film that appears on the surface — this is harmless but affects flavor. Continue fermenting for 1 to 4 weeks depending on temperature and your taste preference.
Transfer to storage when ready
Once your sauerkraut reaches your preferred level of tanginess, remove the weight and cap the jar with a tight-fitting lid. Refrigerate to dramatically slow fermentation. Properly fermented sauerkraut stored cold keeps for months, though flavors continue slowly evolving.
- Use non-iodized salt (kosher, sea, or pickling salt) — iodized salt interferes with fermentation and clouds the brine
- Warmer temperatures speed fermentation (3-7 days at 70-75F) while cooler environments create slower, more complex flavors (2-4 weeks at 60-65F)
- If white film (kahm yeast) appears, simply skim it off — it won’t contaminate your batch, but removing it preserves cleaner flavor
What to Look For in Fermentation Jars & Equipment
- Glass jar capacity: Choose quart-sized (32 oz) or larger for sauerkraut batches. Smaller jars work but limit batch size; larger jars (half-gallon) let you ferment more cabbage at once.
- Weight system: A submerged weight is essential to prevent mold and surface oxidation. Look for jars with integrated glass weights or purchase separate fermentation weights that fit your jar opening.
- Wide mouth opening: Wide-mouth jars make packing and extracting sauerkraut far easier than narrow openings. They’re also simpler to clean after fermentation completes.
- Airlock capability (optional): While cloth covers work perfectly, airlocks prevent splattering and allow better gas exchange. Some fermentation jars include airlocks as standard features.
Fermentools Glass Fermentation Jar with Airlocks
Best for: Serious fermenters wanting the complete system
This wide-mouth 1-quart glass jar comes with integrated glass weights and airlocks, removing guesswork from fermentation. The graduated measurement marks help track liquid levels, while the included cloth cover provides backup ventilation. The glass-on-glass design is fully food-safe and creates a professional fermentation setup that rivals commercial systems. Durable borosilicate construction withstands decades of use.
Check Current Price on Amazon →Ball Wide Mouth Quart Mason Jars (Set of 12)
Best for: Budget-conscious beginners making multiple batches
The classic choice for home fermentation at an unbeatable price point. These wide-mouth mason jars cost pennies per jar and work perfectly for sauerkraut when paired with any weight system. The standard Ball lids seal properly after fermentation, and the wide opening simplifies packing and cleanup. You’ll need to purchase weights separately, but even combined with separate weights, this remains the most economical setup.
Check Current Price on Amazon →Mortier Pilon Fermentation Kit
Best for: First-time fermenters wanting guided instruction
This Quebec-based brand offers a beautifully designed 1.5-liter jar with organic cotton cloth, glass weights, and a detailed instruction booklet covering sauerkraut and other ferments. The artistic aesthetic makes it as much decor as functional equipment. Includes all accessories needed; requires no additional purchases to start fermenting immediately. Perfect for gifting to curious friends.
Check Current Price on Amazon →Kilner Fermentation Jar (1 Liter)
Best for: Mid-range fermenters seeking quality and affordability
British brand Kilner combines heritage glassmaking with modern fermentation design. This 1-liter jar includes glass weights and a cloth cover, all at a price point between budget mason jars and premium specialty systems. The wide mouth and sturdy construction withstand years of fermentation. The included accessories mean no additional purchases needed to begin your first batch.
Check Current Price on Amazon →Start Your Fermentation Journey Today
Making sauerkraut is one of the most rewarding DIY projects you can undertake. The minimal ingredients, simple technique, and reliable results build confidence fast. Within weeks you’ll have created something genuinely better than store-bought — and you’ll understand why fermentation enthusiasts become obsessed with the process. Your first batch might seem miraculous when you realize that salt and time alone transformed raw cabbage into a complex, tangy condiment.
Whether you choose a basic mason jar setup or invest in a dedicated fermentation system, the only thing standing between you and homemade sauerkraut is starting. Pick up a jar, grab a head of cabbage, and let beneficial bacteria do the work. Your gut will thank you, your palate will evolve, and you’ll soon be experimenting with carrots, beets, and other vegetables. Welcome to fermentation.
Frequently Asked Questions
Is white film on my sauerkraut mold?
Usually no — that’s kahm yeast, a harmless byproduct of fermentation. Simply skim it off with a spoon. True mold appears fuzzy and colored (green, black, pink); discard the batch if you see this.
Can I use iodized table salt?
Avoid it. Iodine interferes with fermentation bacteria and creates off-flavors. Use kosher, sea, or pickling salt — the non-iodized varieties that let natural fermentation proceed.
How do I know when sauerkraut is done fermenting?
Taste it. When the tanginess reaches your preference, it’s done. Fermentation speed depends on temperature (faster at 70-75F, slower at 60-65F). Most batches finish in 1-4 weeks.
Can I ferment sauerkraut in plastic containers?
Glass is preferred because it’s inert and won’t absorb flavors or odors. Plastic can leach compounds into acidic ferments; if using plastic, choose food-grade fermentation buckets specifically designed for the task.
Does homemade sauerkraut need refrigeration?
Yes, after fermentation completes. Refrigeration dramatically slows the fermentation process, preserving your sauerkraut for months. Unrefrigerated, fermentation continues and flavors may become overly sour or develop off-notes.
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