Quick Sauerkraut Recipe (With Step-By-Step Photos & Video)

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Discover the process of crafting sauerkraut with this simple recipe, complete with step-by-step visuals and video assistance. This speedy sauerkraut method yields fermented cabbage in just 7 days. Ideal for promoting gut health, sauerkraut serves as a nutritious condiment for any dish. This recipe is suitable for vegans, vegetarians, gluten-free, and low-carb diets.

In This Post:

Why Make Your Own Sauerkraut

Gut health is a hot topic in the world of nutrition and wellness. Recent studies highlight the importance of maintaining a healthy, balanced gut microbiome for optimal digestion and overall well-being.

In addition to avoiding stress and toxins that disrupt the gut flora, incorporating a variety of fermented foods and probiotics into your diet is crucial. Check out the top 10 foods for a healthy gut here.

Freshly fermented cabbage, or sauerkraut, is a simple and effective way to introduce beneficial bacteria to your gut. While store-bought sauerkraut can be lacking in live cultures due to pasteurization, crafting your own ensures a vibrant and probiotic-rich product that needs refrigeration.

This quick sauerkraut recipe takes just 30 minutes of preparation and 7 days of fermentation. Not only is it cost-effective, but it also offers a fresher alternative to commercial varieties. Win-win!

For more fermented recipes, try out my fermented beets and cauliflower.

How To Make Sauerkraut

Below, I outline the steps for creating sauerkraut in your own kitchen. All you need for a small batch is a head of cabbage, salt, and a jar. Both white and red cabbage work well for this recipe. Feel free to watch the video first and then follow the detailed instructions provided below.

Step 1 – Preparing The Cabbage, Salt & Jar

Begin with a medium head of cabbage, approximately 1 kg or 2 lbs. Remove any outer leaves that are soiled and quarter the cabbage. Weigh the cabbage to determine the necessary amount of salt.
How much salt is needed for sauerkraut? I use kosher salt for accuracy and even distribution. You’ll require about 2.25-2.5% salt relative to the cabbage’s weight. For 900 grams or 2 pounds of cabbage, use around 20 grams of salt or 4 teaspoons.
Shred the cabbage into thin strips, discarding the core. A food processor can expedite this process.
In a large bowl or container, layer half of the shredded cabbage and sprinkle half of the salt. Add the remaining cabbage and salt on top, then mix well. Allow the cabbage to sit for 15 minutes to release its juices, facilitated by the salt.
Preparing the jar: Wash a medium glass jar (750 ml to 1 litre for a medium to large cabbage) and its lid with soapy water. Rinse with hot water and let dry on a towel. No extensive sterilization is necessary.
How do you choose the right jar size? Cabbage will compress once packed into the jar, so select a slightly smaller jar. Around 1 kg of cabbage requires a 750 ml to 1 litre jar. If your jar is too spacious, top off any remaining room with salted water. The water should be as salty as seawater. Alternatively, use two smaller jars.

Step 2 – Squeezing The Cabbage To Produce Brine

Add roughly a third cup of filtered water to the cabbage and mix thoroughly by hand. Squeeze the cabbage firmly to extract as much juice as possible. After a few minutes, the cabbage will soften and release a salty brine.

Step 3 – Stuffing The Cabbage Into A Clean Jar

Pack the prepared jar tightly with the cabbage. Press down with your fingers, followed by a spoon or wooden stick. As you reach the top, compact the cabbage further, ensuring the brine rises to the surface.
Minimize air bubbles within the jar. Leave approximately a centimeter of space at the top for the liquid.
Top the jar with the remaining brine/juice to fully submerge the cabbage, safeguarding it against oxygen and external contaminants.
Any excess cabbage floating above the liquid can be removed after a few days.
If there’s leftover cabbage, consider sautéing it with onions for a delectable side dish.

Step 4 – Sauerkraut Fermentation Stages

Seal the jar with a lid and place it in a warm area, such as near a stove. Fermentation typically takes 5 to 7 days, depending on the room temperature.

I recommend fermenting the sauerkraut for 7 days for a tangy yet crisp texture. Extended fermentation yields a more sour and softer cabbage. Remember to release air pressure and check the liquid level periodically during fermentation:

1st release after 24 hours
2nd release after 36 hours (12 hours post-1st release)
3rd release after 48 hours (12 hours post-2nd release)
Check the liquid after 72 hours; pressure should stabilize by this point (24 hours post-3rd release)

How Long To Ferment Sauerkraut

Fermentation duration varies based on the room temperature. In Australian summers, sauerkraut may be ready in 7 days, while winter conditions may necessitate up to 10 days. In colder climates, sauerkraut can ferment for months.
I prefer a 7-day fermentation period outside the fridge for a balanced flavor and texture. Upon completion, transfer the jar to the fridge for prolonged storage. The sauerkraut will continue to ferment slowly in the fridge, lasting a few months.
Extended fermentation outside the fridge results in a slightly sourer and softer sauerkraut.

Sauerkraut Variations

This recipe serves as a foundation for various sauerkraut creations. Experiment by incorporating grated carrots, garlic, coriander seeds, dill, mustard seeds, or other spices for unique flavors.
For a twist, try adding Korean chili paste, garlic, ginger, and green onions to mimic kimchi.
For a Tex Mex flair, include cumin seeds, garlic, fresh coriander, and chili.

How To Eat Sauerkraut

Add sauerkraut to your morning eggs or serve it as a side with lunch or dinner. Limit consumption to once a day for optimal benefits.
Enhance sauerkraut with olive oil and spring onions for a refreshing touch.
Note that the gut-friendly properties are most potent in raw sauerkraut. Heating it past a certain temperature can diminish the beneficial bacteria, so enjoy it fresh.
Experiment by cooking sauerkraut; it pairs well with smoked pork ribs, grilled kielbasa, or sautéed onions for dumpling filling.

Pair red cabbage sauerkraut with morning eggs for a delightful meal.

More Homemade Condiments

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Learn how to make sauerkraut with this detailed, step-by-step tutorial. This quick sauerkraut recipe requires only a handful of ingredients and a clean jar with a tight lid.

Cut the cabbage into quarters, remove the core and shred with a knife or a food processor.

Add to a bow and sprinkle with salt, toss through and set aside for 15 mins to release some of the cabbage juice.

Wash the glass jar and its lid in soapy water, rinse and dry. No need to sterilise.

Add 1/3 cup of water to the cabbage and start mixing and squeezing everything with your hands for a few minutes to bruise the vegetable and release the juices.

Pack the cabbage tightly into the clean jar. Use a spoon or a wooden stick to push down the cabbage so it’s very compacted and the brine floats tot he top. Fill up to the top, leaving about 1-2cm space at the top. Press down again so that the cabbage is covered by the juice, pour in the rest of the brine. Cover tightly with the lid and set aside in a warm spot, like near the stove.

Leave the jar out at this room temperature for at least 7 days. For the first few days, open the lid every 12-16 hours to let some of the pressure out and to make sure the cabbage is submerged under the liquid. Add a little extra salted water if needed.

Taste after 7 days and it should be fermented enough to start consuming. Ferment longer for more sour and softer kraut. After that, keep the jar in the fridge for a few weeks.

Please see the more detailed step-by-step instructions, photos and video above for guidance.