🥬 How to Make Sauerkraut at Home

Fermenting food is one of the oldest and most satisfying ways to preserve your harvest. Sauerkraut — made simply from cabbage and salt — is a great place to start. It’s full of probiotics, keeps for months, and adds that perfect tangy crunch to sandwiches, sausages, and even salads.

If you’ve ever wondered how to make sauerkraut at home, this guide will walk you through each step, from prepping your cabbage to storing your finished kraut.

🧂 What You’ll Need

Ingredients:

• 2 medium head of green cabbage or nappa cabbage

• 1 1/3 cups pickling salt ( for less saalt version, add only 2/3 cups of pickling salt)

• Optional: caraway seeds, juniper berries, or shredded carrots or garlic for extra flavor

Equipment:

• Large mixing bowl

• Sharp knife or mandoline

• Gallon Fermenting Jar

🥬 Step 1: Prepare the Cabbage

Remove any damaged or outer leaves from the cabbage. Cut it into quarters and remove the core. Slice the cabbage thinly — about 1/8 inch thick is perfect. The thinner the slices, the faster the cabbage will release its juices.

🧂 Step 2: Salt and Massage

Place the shredded cabbage in a large bowl and sprinkle the salt evenly over it. Let it rest for about 10 minutes to start drawing out moisture, then massage and squeeze the cabbage with your hands for 5–10 minutes until it becomes soft and juicy.

You should see liquid pooling at the bottom of the bowl — this brine is key for fermentation!

🫙 Step 3: Pack the Jar

Start adding the cabbage to your jar a handful at a time, pressing it down firmly with your fist or a tamper as you go. Pour any leftover brine from the bowl into the jar.

Make sure the cabbage is completely submerged under the brine — this prevents mold and encourages healthy fermentation.

Leave about 1 inch of space at the top of the jar. Add your weight to keep the cabbage down, then cover the jar with a fermentation lid or a clean cloth secured with a rubber band.

⏳ Step 4: Ferment

Place the jar in a cool, dark spot (65–75°F) for 1 to 4 weeks. Check it every few days to make sure the cabbage stays submerged.

After the first week, taste it! The longer it ferments, the tangier it gets. Once it reaches your favorite flavor, move it to the fridge — fermentation will slow but continue to develop beautifully.

🧺 Step 5: Enjoy and Store

Your homemade sauerkraut can last for several months in the refrigerator. Use it as a topping for hot dogs, sandwiches, or even on a baked potato with a little sour cream.

Sauerkraut is not only delicious but also packed with probiotics that support gut health — a wonderful way to preserve the harvest and nourish your family naturally.

🎥 Want to See It in Action?

You can check out our full video tutorial on how to make sauerkraut over on our YouTube channel — where we show each step from start to finish, straight from our farmhouse kitchen!

👉 Watch it here on our YouTube channel: https://youtu.be/rKQQJinKmFw

💚 Farmhouse Tip

If you grow your own cabbage, try making a batch right after harvest. Fresh cabbage has more natural moisture, which makes a crisp, flavorful sauerkraut. And don’t throw away those outer leaves — they make great compost or chicken treats! 🐔