Homemade sauerkraut is one of those kitchen projects that feels almost magical. With just cabbage, salt, and a little patience, you get something deeply flavorful, gut-friendly, and surprisingly versatile. It’s a slow transformation that doesn’t demand much—just a clean jar, a bit of countertop space, and the willingness to wait a week or two.
This small-batch recipe makes one quart, ideal for first-time fermenters or those with limited storage space. It uses a 2.5% salt-to-cabbage ratio by weight, which creates a safe, stable environment for beneficial bacteria to thrive. Sterilizing your jar and fermentation weights ensures a clean start, and from there, it’s just a matter of checking in daily as your kraut gets bubblier and tangier.
If you're new to fermenting, it’s worth taking a few minutes to understand the basic tools, techniques, and safety tips involved. Head over to this post for a practical primer. It covers everything from choosing jars to what to expect during the bubbling phase, so you can start with confidence.
Customizing This Recipe
It’s easy to keep things classic, but a few small additiona can change the entire flavor profile. Whether you want something traditional with caraway or bold with garlic and chili, this is the kind of recipe that works hard for you long after it’s jarred. Consider spicing things up with one (or a combo) of these;
- 1 tsp caraway seeds (traditional)
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 2 cloves garlic, smashed
- 1 tsp juniper berries
- 1 small apple, grated (adds subtle sweetness)
- ½ tsp dried chili flakes (for heat)
- 2 bay leaves (adds earthiness)
- 1 jalapeno, diced
- 1 tsp ground turmeric
- 1 tsp crack black peppercorns
While green cabbage is the traditional and most commonly used variety for sauerkraut due to its high water content and mild flavor, you can experiment with other types of cabbage for different textures, colors, and tastes:
- Red cabbage: Produces a beautiful deep purple sauerkraut with a slightly earthier flavor. It may bleed color into other ingredients (like garlic or apples), creating a dramatic visual effect. Use the same salt ratio as with green cabbage.
- Savoy cabbage: Has a tender texture and delicate, slightly sweet flavor. It ferments well but produces less brine, so extra massaging or a small amount of added brine might be needed to keep it submerged.
- Napa cabbage: While typically used in kimchi, it can be used for a softer, more delicate kraut. It wilts quickly and may ferment faster. Because it's less dense, the texture will be more tender and less crunchy.
Storage and Shelf Life
Once your sauerkraut has reached the flavor you like, remove the fermentation weight and transfer the jar to the refrigerator. Kept cold and submerged in brine, it will stay crisp and flavorful for up to six months. Always use a clean utensil when serving to avoid contamination.
If you want to make it shelf-stable, you can water-bath can it. Just note that heat processing will destroy the live probiotic cultures, which are part of what makes raw sauerkraut so beneficial for gut health. For most people, the refrigerated version is the best way to enjoy both its flavor and function.
2 Ingredient Sauerkraut
- 1 quart mason jar
- fermentation weights
- fermentation lid
- sharp knife or mandoline
- 800g (about 1 ¾ lbs) cabbage, core removed and finely shredded (can use any type of cabbage, see notes below)
- 20g (2.5% of 800g) non-iodized salt (sea salt or pickling salt)
Optional Add-Ins (choose 1–3):
- 1 tsp caraway seeds (traditional)
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 2 cloves garlic, smashed
- 1 tsp juniper berries
- 1 small apple, grated (adds subtle sweetness)
- ½ tsp dried chili flakes (for heat)
- 2 bay leaves (adds earthiness)
- 1 jalapeno, diced
- 1 tsp ground turmeric
- 1 tsp crack black peppercorns
- Before starting, clean and sterilize all equipment to reduce the risk of unwanted bacteria or mold. Wash both the jar and the fermentation weights with warm, soapy water. Rinse well. Place the jar and weights in a pot of water and boil for 10 minutes. Let everything cool to room temperature before use.
- Remove any wilted outer leaves from the cabbage. Reserve one clean outer leaf to use as a cover later. Finely shred the cabbage using a knife, mandoline, or food processor.
- Place a large mixing bowl on a kitchen scale, and tare (zero) out the weight of the bowl. Place the prepped cabbage into the bowl and note the weight in grams.
- Multiply the total weight of the vegetables by 0.02 to calculate the amount of salt to use (2% of the weight). For example, if your total vegetable weight is 1,000 grams, use 20 grams of salt. Sprinkle the salt over the cabbage and let sit for 30 minutes. Optional: Add any flavorings now and mix thoroughly.
- Massage the cabbage with clean hands for 5–10 minutes, until it softens and releases enough brine to pool at the bottom of the bowl.
- Tightly pack the cabbage into the sterilized jar, pressing down firmly with your fist or a tamper to eliminate air pockets. Pour any remaining brine from the bowl into the jar, leaving at least 1 inch of headspace at the top of the jar. If the cabbage doesn’t produce enough of it’s own brine, you can dissolve some salt into some water at the same 2.5% ratio as used for the cabbage and use that to top off the jar after you pack the cabbage into it.
- Fold and press the reserved cabbage leaf on top of the shredded cabbage to help keep it submerged. Place the fermentation weight on top to hold everything down below the brine line. Wipe the rim and loosely seal the jar with a lid (or use an airlock lid).
- Place the jar in a shallow dish (to catch any overflow) and store in a cool, dark place (65–72°F is ideal). After 24 hours, check to ensure the cabbage is fully submerged. If not, add a bit of brine made from 2.5% salt dissolved in filtered water.
- Daily for the first week, open the jar to release gases if using a standard lid and check for bubbling and aroma development. Taste after 7 days. Continue fermenting until it reaches your desired tanginess (typically 2–4 weeks). Once fermented to your liking, remove the weight and top leaf, seal the jar tightly, and refrigerate.
- While green cabbage is the traditional and most commonly used variety for sauerkraut due to its high water content and mild flavor, you can experiment with other types of cabbage for different textures, colors, and tastes:
- Red cabbage: Produces a beautiful deep purple sauerkraut with a slightly earthier flavor. It may bleed color into other ingredients (like garlic or apples), creating a dramatic visual effect. Use the same salt ratio as with green cabbage.
- Savoy cabbage: Has a tender texture and delicate, slightly sweet flavor. It ferments well but produces less brine, so extra massaging or a small amount of added brine might be needed to keep it submerged.
- Napa cabbage: While typically used in kimchi, it can be used for a softer, more delicate kraut. It wilts quickly and may ferment faster. Because it's less dense, the texture will be more tender and less crunchy.
