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Classic Sauerkraut Recipe: Easy Fermented Cabbage for a Happy Home

A small glass jar filled with bright yellow, shredded fermented cabbage sitting on a wooden cutting board.
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Learn how to make DIY homemade sauerkraut using simple lacto fermentation. This traditional recipe yields natural probiotic food perfect for your busy life.

Ingredients

Scale
  • 5 lbs green cabbage
  • 3 tablespoons non-iodized salt (sea salt or kosher salt)
  • Optional: 1 teaspoon caraway seeds
  • Optional: 1/2 teaspoon juniper berries

Instructions

  1. Remove the outer, damaged leaves from the cabbage heads. Reserve one or two whole outer leaves.
  2. Cut the cabbage into quarters and remove the core from each quarter.
  3. Shred the cabbage finely using a sharp knife or a food processor with a shredding disc.
  4. Place the shredded cabbage in a very large bowl. Sprinkle the salt evenly over the cabbage.
  5. Massage the salt into the cabbage using clean hands for 5 to 10 minutes. The cabbage will begin to release liquid and soften significantly.
  6. If using, add caraway seeds or juniper berries now and mix well.
  7. Pack the salted cabbage tightly into a clean, wide-mouth glass jar (a half-gallon or gallon jar works well). Press down firmly to force the brine (liquid) to rise above the cabbage. The brine must cover the cabbage completely.
  8. If the brine does not cover the cabbage, use a piece of the reserved outer leaf to press the shredded cabbage down. If needed, mix a small amount of extra salt brine (1 teaspoon salt dissolved in 1 cup of filtered water) and pour enough over the top to cover everything by at least one inch.
  9. Place an airlock fermentation lid or a standard lid loosely on top of the jar to allow gases to escape.
  10. Place the jar in a cool, dark place (ideally 60-70°F or 15-21°C) away from direct sunlight.
  11. Check the jar daily for the first week. Press the cabbage down if necessary to keep it submerged. You should see bubbles forming, indicating active fermentation.
  12. Ferment for 1 to 4 weeks. Taste it after 7 days. If you prefer a milder flavor, let it ferment longer. For a quick cabbage pickle, 7 days may be enough.
  13. Once the flavor is to your liking, seal the jar tightly and move it to the refrigerator for long term vegetable preservation. This stops the fermentation process.

Notes

  • Use only non-iodized salt; iodine can inhibit the beneficial bacteria growth needed for lacto fermentation.
  • If you see white film (kahm yeast) on the surface, you can usually skim it off without issue, provided the liquid remains clear and there is no fuzzy mold.
  • If you see fuzzy, colored mold (black, pink, or green), discard the batch and clean your equipment thoroughly before starting again.
  • Homemade sauerkraut is a healthy gut food recipe that pairs well with sausages, potatoes, or sandwiches.

Nutrition

Find it online: https://miameal.com/fermented-cabbage-best-recipe-diy-sauerkraut/