Homemade Garden Sauerkraut
There is something so satisfying about taking vegetables straight from the garden and turning them into something our family can enjoy long after the growing season ends.
Here on our Alaska homestead, cabbage is one of those vegetables that stores beautifully, but when the refrigerators start filling up with carrots, beets, and everything else we've harvested, it's time to get creative!
Aaron really enjoys sauerkraut, so this is one of my favorite ways to use up some of our garden cabbage while making something he'll love.
For this batch, I used both green and purple cabbage. I love the beautiful color they create together! I also prefer my cabbage a little thicker rather than finely shredded because I enjoy having some texture in my sauerkraut.
I've experimented with adding different seasonings over the years, but I've learned that sometimes simple really is best. By keeping this recipe to just cabbage and salt, I can always add different flavors later depending on what we're having for dinner.
And don't worry if you don't have a garden! You can absolutely make homemade sauerkraut with fresh cabbage from the grocery store.
This recipe uses tested fermentation measurements and guidelines from the National Center for Home Food Preservation.
Ingredients
- 5 pounds fresh, firm cabbage, green or purple
- 3 tablespoons canning or pickling salt
- 1 quart water, boiled and cooled
- 1½ tablespoons canning or pickling salt
Instructions
- Remove any damaged outer leaves from the cabbage. Rinse the cabbage thoroughly under cool running water and allow it to drain.
- Cut the cabbage into quarters and remove the tough center cores. Using a sharp knife, shred or slice the cabbage to approximately the thickness of a quarter. I personally like mine a little thicker because I enjoy having some texture in the finished sauerkraut.
- Weigh out 5 pounds of prepared cabbage and place it into a large, clean, food-safe container.
- Sprinkle 3 tablespoons of canning or pickling salt evenly over the cabbage.
- Using clean hands, thoroughly work the salt into the cabbage. Continue squeezing, pressing, and working the cabbage until it begins to soften and release its natural juices.
- Pack the cabbage tightly into a clean fermentation container, pressing firmly as you go to remove as many air pockets as possible.
- Continue packing and pressing until the natural juices rise around the cabbage. The cabbage should remain approximately 1 to 2 inches beneath the brine.
- If the cabbage has not released enough liquid to remain submerged, dissolve 1½ tablespoons canning or pickling salt in 1 quart of boiled and cooled water. Add only enough of this prepared brine to completely cover the cabbage.
- Place a clean, food-safe fermentation weight over the cabbage to keep all of the cabbage beneath the brine.
- Cover the container with an appropriate fermentation cover that allows gases produced during fermentation to escape while protecting the sauerkraut from contamination.
- Place the sauerkraut in a location that can remain between 70°F and 75°F. Allow it to ferment for approximately 3 to 4 weeks. If the temperature remains between 60°F and 65°F, fermentation may take approximately 5 to 6 weeks.
- Check the sauerkraut regularly during fermentation to make sure the cabbage remains submerged beneath the brine.
- Once fermentation is complete and the normal bubbling has stopped, transfer the sauerkraut to clean containers if needed, cover tightly, and refrigerate.
- Keep the finished sauerkraut refrigerated and enjoy it with your favorite meals.
Notes
I've made sauerkraut with different spices and seasonings before, but I've learned that I really prefer keeping ours simple with just cabbage and salt. I can always add peppercorns, mustard seeds, or other seasonings later depending on what we're having for dinner, but once they're in the whole batch, I can't take them back out!
For the batch you saw me make in the video, I used both green and purple cabbage straight from our garden. I also like my cabbage cut a little thicker because I don't want my sauerkraut to be overly mushy.
And remember, you absolutely do not need to grow your own cabbage to make homemade sauerkraut. If you want to try making things from scratch, grab some beautiful fresh cabbage from the grocery store and give it a try.
Important Food Safety Disclaimer
This recipe uses tested fermentation measurements and guidelines from the National Center for Home Food Preservation. Proper salt measurements, fermentation temperatures, sanitation, and keeping the cabbage completely submerged beneath the brine are important for safe fermentation.
Do not reduce or estimate the amount of salt used in this recipe. Fermentation time varies based on temperature and should follow current research-based food preservation guidelines.
This recipe is intended for fermented sauerkraut that will be refrigerated after fermentation. Fermenting sauerkraut in a Mason jar does not make it shelf stable.
If you wish to can finished sauerkraut for shelf-stable storage, follow a current tested canning recipe from the National Center for Home Food Preservation, including the appropriate processing method, processing time, and altitude adjustments.
Discard fermented food that develops signs of spoilage. Never taste questionable food to determine whether it is safe.