Homemade Sauerkraut Part 1 – Recipe | Fermentation Project

Homemade Sauerkraut Part 1 – Recipe | Fermentation Project

Today we will be going over the Recipe & How to Ferment Cabbage in order to make Homemade Sauerkraut! We will also show 4 Different Varieties or Flavors of Sauerkraut you can try yourself! Follow along, Step-By-Step, in the Recipe Card of Video below to see How to Create this Tangy & Delicious Condiment or Side Dish – Sauerkraut. We discuss some other tips & suggestions for what to do during the Process of Fermentation as well in this video.

We’ll use the Cooktop Water Bath Canner (for Water Bath Canning) to process a nice size batch of jars of these 4 varieties of Sauerkraut! Check out Part 2 of this Home Fermentation Project on how to Can this Homemade Sauerkraut!

This Homemade Sauerkraut part 1 – Recipe is gone over, step by step in this video on YouTube. Check it out by following the link below!

Homemade Sauerkraut Part 1 – Recipe | Fermentation | How to Ferment Sauerkraut & Make 4 Varieties! (youtube.com)

Homemade Sauerkraut (Part 1) - Recipe

Sauerkraut (Part 1) - Recipe

Today we will be going over the Recipe & How to Ferment Cabbage in order to make Homemade Sauerkraut! Follow along, Step-By-Step, How to Create this Tangy & Delicious Condiment or Side Dish - Sauerkraut.

Mix, Squeeze, Mash & Toss Time 10 minutes
Rest Time to Release Moisture for Brine 30 minutes
Fermentation Time (2-6 Weeks) 21 days
Total Time 21 days 40 minutes


  • 2 Lb Portions of Green Cabbage (Core & Outer Leaves Removed)
  • Canning Salt (*see Notes below for calculating amount of Salt needed)
  • 1-2 Tbl Caraways Seeds (Optional)


  • Prepare your Cabbage - Wash, Remove outer wilted leaves or any dark spots. (Reserve clean pieces of outer leaves for placing on top of the shredded cabbage once in jars later)
  • Cut Cabbage into quarters and remove hard central core
  • Weigh Cabbage quarters (in Lbs & grams) and place into 2 Lbs portions
  • Shred the Cabbage in 1/4” - 1/16” thickness and place into a Large Mixing Bowl
  • Measure Canning Salt per Portion (*see Notes below)
  • Evenly mix the Canning Salt with the Shredded Cabbage (*see Notes below) in a large mixing bowl
  • Mix, Squeeze, Mash & Toss the Canning Salt with the Shredded Cabbage to help release moisture from the Cabbage – creating our brine. This takes about 10 min, then set aside about 30 min to allow more moisture to be released from the Cabbage
  • Add 1-2 Tbl of desired spice for a Flavored Variety of Sauerkraut (Caraway Seeds, Red Pepper Flakes or Garlic work well)
  • Once the Shredded Cabbage & Salt mixture has resulted in a Moist, Glistening Sauerkraut appearance, it can be placed into Quart Mason Jars or Clamp Lid Jars
  • Pack a few handfuls of Prepared Shredded Cabbage into each Jar, mash with Wooden Tamper, then repeat until the Jars are full to the Neck (leaving a few inches of headspace)
  • Place a Reserved Cabbage Leaf over the top of the Packed Shredded Cabbage in each Jar to help contain the Sauerkraut in the Brine as it ferments, adding Glass Weight on top to aid in this as well
  • Place Silicone Airlocks & Jar Ring if using Mason Jars or a Silicone Ring if using a Clamp Top Jar
  • Close Jars & place onto a Rimmed Pan to collect any liquid that may bubble over as the Sauerkraut Ferments & when burping the Clamp Top Jars during the Fermentation Process
  • Place Jars on Pan in a Cool, Dark area (60-70 Degrees)
  • Check the Jars after 1 day, then 2 times a weeks, burping the Clamp Top Jars to release pressure building as the Sauerkraut ferments
  • Bubbles should be forming in the Sauerkraut jars over the first week, especially by day 3, showing active Fermentation Process
  • The Homemade Sauerkraut will create more Brine as well as it ferments, if the shredded cabbage is not covered by an inch or two of Brine, you may need to make more Brine to add the jars (*see Notes below)
  • After 2-6 weeks (depending on how tart you like your Sauerkraut) the Sauerkraut should be slightly translucent and have a nice sour brine & slight crunch
  • If you notice any white film (Kahm Yeast) or SCOBY (Symbiotic Culture Of Bacteria and Yeast), discard affected Shredded Cabbage and wipe the inner jar to a clear result
  • Your Homemade Sauerkraut is ready when it is to the desired flavor you prefer!
  • Check out Part 2 – Canning for how to store your Homemade Sauerkraut! (*see Notes below)


  • If Measuring in Lbs = 1 Tbl Canning Salt per 2 Lb Cabbage
  • If Measuring in grams = 2-3% (2.5% works well) of gram weight of Cabbage in Canning Salt
  • It works well to add a layer of Shredded Cabbage, then layer of Canning Salt and repeat until all of the portion of Cabbage/Salt is in the mixing bowl
  • If you need additional Brine throughout the Fermentation Process or when Canning, combine 1 Quart of Boiling water with 1 1/2 Tbl Canning Salt, allow to cool and add to Jars as needed.
  • Once Water Bath Canned, the Homemade Sauerkraut stores on the Pantry Shelf
  • You can also store the Homemade Sauerkraut in an Airtight Jar in the Refrigerator for 4-6 months.
  • As with all Home Canning and Fermentation “When in Doubt, Throw it Out” - If something doesn’t look, smell or taste right, throw it out!

Sauerkraut is a great side dish or condiment & is made with just a few ingredients!
Talk about a healthy – clean eating – Fermentation Item!

You can make a number of different flavored Sauerkraut Varieties as shown above in the Video!

Here Are Some Helpful Items When Making Homemade Sauerkraut as well as In The Kitchen!

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