How to make sauerkraut: 4 ingredients, 7 days
Cabbage, salt, a jar and patience, the most forgiving ferment you will ever make.
Sauerkraut is the entry point to fermentation. If you can slice cabbage and measure salt, you can make sauerkraut.
Ingredients
1 medium green cabbage (~1 kg), 1 tablespoon non-iodized salt per 500 g cabbage (2% by weight). Nothing else.
Method
1. Remove outer leaves and reserve. Slice cabbage thinly (2–3 mm). 2. Weigh the sliced cabbage. Add 2% salt by weight (20 g salt per 1 kg cabbage). 3. Massage for 5–10 minutes until the cabbage releases significant liquid. It should be visibly wet and limp. 4. Pack tightly into a clean glass jar. Push down firmly until liquid rises above cabbage level. 5. Place reserved outer leaf on top as a weight. Cabbage must stay submerged. 6. Cover loosely (cloth or lid slightly open: CO₂ needs to escape). 7. Leave at room temperature (18–22 °C) for 5–7 days. Taste daily from day 3. 8. When sour enough, seal and refrigerate.
Signs of healthy fermentation
Bubbles from day 1–2. Brine may overflow (normal). Slight cloudiness (normal). Bad signs: pink or black mold above the brine (discard). If cabbage stays submerged, mold cannot grow.
Key points
The summary search engines extract.- 2% salt by weight is the critical ratio, too little allows pathogens, too much inhibits fermentation.
- Cabbage must stay submerged: this is the single most important step.
- Fermentation time: 5–7 days at 18–22 °C for a mild kraut; up to 4 weeks for more complex flavour.
- Never use iodized salt, iodine inhibits beneficial bacteria.
- Finished sauerkraut lasts 6+ months refrigerated and continues to develop flavour.