Classic German Sauerkraut (Printable)

Naturally fermented cabbage with salt for a tangy, probiotic-rich condiment perfect for German-inspired meals.

# What You’ll Need:

→ Vegetables & Seasoning

01 - 4.4 lbs white cabbage, cored and thinly shredded
02 - 1 oz (about 2 tablespoons) fine sea salt

→ Optional Additions

03 - 1 tablespoon caraway seeds
04 - 1 carrot, grated, or 1 apple, thinly sliced

# How-To Steps:

01 - Remove any damaged outer leaves from the cabbage. Cut into quarters, remove the tough core, and thinly slice the leaves into fine shreds using a sharp knife or mandoline.
02 - Place the shredded cabbage in a large mixing bowl and sprinkle evenly with the fine sea salt. Massage the salt into the cabbage vigorously for 5 to 10 minutes until the leaves soften and release their natural juices.
03 - If desired, fold in caraway seeds, grated carrot, or thinly sliced apple and mix until evenly distributed throughout the cabbage.
04 - Transfer the cabbage and all its liquid into a sterilized fermentation crock or large glass jar. Press down firmly with clean hands or a fermentation tamper, ensuring the cabbage is completely submerged beneath its own brine.
05 - Place a fermentation weight or a clean smaller jar filled with water on top to keep the cabbage fully submerged. Cover the vessel with a breathable cloth or a fermentation lid to allow gases to escape while keeping contaminants out.
06 - Store the vessel at room temperature (65–72°F), away from direct sunlight, for 7 to 21 days. Begin tasting after 1 week and continue fermenting until the desired level of tanginess is reached.
07 - Once the preferred flavor is achieved, transfer to the refrigerator to halt fermentation. Serve chilled or at room temperature as a side dish or condiment alongside sausages, pork, or roasted potatoes.

# Expert Tips:

01 -
  • Fermentation sounds intimidating until you realize it is just cabbage sitting in its own juice, quietly transforming into something incredible.
  • The tangy crunch you get from homemade sauerkraut makes every store bought version taste flat and lifeless by comparison.
  • It costs almost nothing to make and rewards you with a probiotic rich condiment that lasts for months in the fridge.
02 -
  • If you see a white film or scum on top of the brine, do not panic, because that is usually harmless kahm yeast and can simply be skimmed off with a clean spoon.
  • The cabbage must stay completely submerged under liquid at all times, so check it every couple of days and press it back down if it has floated above the brine.
03 -
  • A mandoline slicer gives you the most even, thin shreds which leads to more consistent fermentation and a better final texture.
  • The ratio of roughly two percent salt to cabbage weight is the golden rule, so if you change the amount of cabbage, recalculate the salt accordingly.

Return