Fermented Sauerkraut Recipe (Easy Traditional Homemade Kraut)

A jar of fermented sauerkraut sitting on a counter.

5 from 1 vote

Fermented Sauerkraut Recipe (Easy Traditional Homemade Kraut)

This traditional fermented sauerkraut recipe uses just cabbage and salt to create crunchy, tangy homemade kraut packed with old-fashioned flavor. Learn the simple step-by-step method for making naturally fermented sauerkraut at home, plus tips for customizing it with herbs, spices, fruits, and vegetables. Perfect for beginners and homesteaders alike!

Prep Time1

Fermenting Time7

Total Time7 1

Course: Condiment, Side Dish, Snack

Cuisine: Chinese

Keyword: fermented sauerkraut recipe, homemade sauerkraut recipe, how to ferment cabbage, traditional sauerkraut recipe

Servings: servings

Calories: 14kcal

Author: Melissa Norris

Cost: Varies

Equipment

Chef Knife or food processor
Mason jar
Fermenting weight If you don't have a fermentation weight, you can use a 4 oz. jelly jar.
Fermentation Lid If you don't have a fermentation lid, you can use a two-part canning lid. Tighten fully, then back off about a half turn so gas can escape. Burp the jar daily if needed

Ingredients

1 Medium Cabbage
1 Tablespoon Salt I use Redmond Real Salt. (Use that link with code “Pioneering” for 15% off your order.)
Optional Ingredients See recipe notes for suggestions.

Instructions

Remove any damaged outer leaves, and slice the cabbage thinly with a knife or food processor.
Place the cabbage in a large bowl, sprinkle with the sea salt, and toss well. Let it sit for at least 30 minutes.
Stir and let it sit another 20 to 30 minutes until you have enough liquid to cover the cabbage when packed into the jar.
Mix in preferred add-ins now. (See recipe notes for suggestions.)
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.
Place a fermenting weight on top so all the cabbage stays beneath the brine.
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.

Notes

Optional Ingredients:

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.

Recipe Tips and Troubleshooting:

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.

If You See This	Action
Cloudy brine, bubbles, tangy smell, cabbage softening slightly.	✅Rest assured; this is typical of the fermentation process.
Fuzzy mold, pink/orange/black growth, or a rotten smell.	❌ This is not normal; discard the batch.

Serving Suggestions:

One of my favorite things about this fermented sauerkraut recipe is how versatile it is. The tangy flavor and satisfying crunch pair beautifully with all kinds of meals.

Spoon it over bratwurst, sausages, or roasted pork for a classic combination, tuck it into a Reuben sandwich or grilled cheese for extra flavor, or serve it alongside potatoes, beans, and hearty soups. It also adds a bright, fresh bite to grain bowls and salads.

And if you're anything like me, don't be surprised if you find yourself sneaking a forkful straight from the jar to enjoy with dinner.

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.

Nutrition