Fermented Sauerkraut Recipe (Easy Traditional Homemade Kraut) 

This crunchy and tangy fermented sauerkraut recipe is made with just cabbage, salt, and time. This traditional method relies on natural lactic-acid fermentation, not vinegar, for deep flavor and beneficial fermentation. 

You simply need to shred some cabbage, salt it, and let it release its own brine. Once the cabbage is packed tightly beneath the liquid, naturally occurring lactic acid bacteria does all the work.

What Makes This Traditional Sauerkraut Recipe Unique?

• Flavor - Just like in my fermented pickles recipe, flexible fermented hot sauce recipe, and fermented salsa, traditional fermentation develops a deep, complex flavor that store-bought versions often lack. 
• Nutrition - During fermentation, lactic acid bacteria break down the sugars and starches in the ingredients, creating beneficial enzymes and probiotics that aid digestion and boost the immune system. Read more about the benefits of fermented foods, and start incorporating them into your daily routine for better health. 
• Easy - This beginner-friendly recipe uses just two basic ingredients: cabbage and sea salt. No vinegar, canning, or special equipment required to get started.
• Versatile - Suggestions included to customize with herbs, spices, fruits, or vegetables. Whether you make the basic recipe or one to tailor to your specific taste, this sauerkraut is perfect for serving with meats, sandwiches, soups, grain bowls, and homestead meals.

Key Ingredients:

Measurements can be found in the recipe card below.

• Cabbage - Green cabbage gives the classic flavor and color, while purple cabbage makes a beautiful magenta kraut. Choose a firm, heavy head with crisp leaves
• Salt - The salt draws out moisture, creates the brine, and helps the beneficial bacteria thrive. Use non-iodized sea salt or kosher salt. I use Redmond Real Salt. (Use that link with code “Pioneering” for 15% off your order.) 

Recipe Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Herbs & Spices - Caraway seeds, chili flakes, cumin, dill, fennel seeds, ginger, juniper berries, whole black peppercorns.
• Fruits & Vegetables - Sliced apples, shredded carrots, garlic, lemon zest, sliced pears, peppers, diced pineapple.

Pro-Tip: Start small. About 1 to 2 teaspoons dried spices or ½ to 1 cup add-ins per quart keeps the cabbage flavor front and center. 

Fermented Sauerkraut Recipe Instructions:

Step 1 - Shred the Cabbage: Remove any damaged outer leaves, and slice the cabbage thinly with a knife or food processor.

Step 2 - Salt and Rest: Place the cabbage in a large bowl, sprinkle with the sea salt, and toss well. Let it sit for at least 30 minutes.

Step 3 - Stir and Wait Again: Stir and let it sit another 20 to 30 minutes until you have enough liquid to cover the cabbage when packed into the jar.

Step 4 - Add Optional Ingredients: Mix in preferred add-ins now.

Step 5 - Pack the Jar: Transfer the cabbage and all the liquid to a clean wide-mouth Mason jar. Press down firmly with your fist, a tamper, or the end of a wooden spoon until the brine rises above the cabbage.

Step 6 - Weigh it Down: Place a fermenting weight on top so all the cabbage stays beneath the brine.

Step 7 - Cover and Ferment: Attach a fermentation lid or airlock. (If using a regular lid and band, tighten fully, then back off about a half turn so gas can escape. Burp the jar daily if needed.) Set the jar out of direct sunlight at room temperature. Check it after 7 days. Depending on your kitchen temperature and taste preference, it may be ready in 1 to 4 weeks.

Recipe Tips for Making Sauerkraut

• Keep everything clean, not sterile. Wash your bowl, jar, and hands well.
• Massage the cabbage long enough. The brine should come from the cabbage itself, not added water in most batches.
• Leave headspace. Keep about 1 to 2 inches at the top of the jar because fermentation expands.
• Submerge every shred. Anything floating above the brine is the first place mold can form.
• Taste as it ferments. Cooler kitchens ferment slower; warmer kitchens ferment faster.

Storage Instructions

• Refrigerate - Once the kraut tastes the way you like it, remove the weight and seal the jar. Store in the refrigerator or another consistently cold place.
• Best Practices - Always use a clean fork and keep the remaining kraut under the brine.
• Shelf-Life - For best flavor and texture, enjoy within 3 to 6 months, though properly refrigerated fermented sauerkraut often keeps longer.