German sauerkraut is finely shredded cabbage that’s fermented with salt until it becomes tangy, crisp, and full of flavor. It’s one of Germany’s most iconic traditional foods and a natural probiotic powerhouse.
The fermentation process transforms simple cabbage into a flavorful, long-lasting dish while boosting its nutrition and digestibility.
Unlike quick pickles made with vinegar, true sauerkraut relies on lactic acid bacteria that naturally occur on the cabbage leaves. These friendly microbes create the sour taste and preserve the cabbage for months without artificial additives. Let’s make it step by step and discover just how easy it is to bring this classic to life in our kitchen.
<h3>Ingredients (Makes About 1 Jar / 900g)</h3>
- Cabbage: 900 g (about one medium head)
- Sea salt: 17 g (about 2% of the cabbage’s weight – very important!)
- Caraway seeds or juniper berries (optional): 13 g (about 1 tablespoon)
- Whey or buttermilk whey (optional): 30 g (helps speed up fermentation)
- Filtered water: as needed (for topping up if the brine is not enough)
<b>Tools Needed:</b>
A clean fermentation jar or glass container (at least 1L), a fermentation weight (or a sterilized small glass jar/stone), and a clean spoon or tamper for pressing.
<h3>Preparation Tips Before You Start</h3>
1. Sterilize everything. Wash and rinse all tools, jars, and weights with boiling water to eliminate unwanted bacteria.
2. Maintain the right salt ratio. Keep salt at 2% of the cabbage’s total weight—it’s crucial for safe and healthy fermentation.
3. Mind the temperature. Ideal fermentation temperature is between 24–28°C (75–82°F). Lower temperatures slow fermentation; higher ones can affect flavor.
<h3>Step 1: Slice and Salt</h3>
Remove any wilted outer leaves of the cabbage. Slice the rest into very fine shreds using a slicer or peeler (avoid sharp blades if possible). The thinner the shreds, the quicker they release moisture.
Place the shredded cabbage in a large mixing bowl. Add 17 g of sea salt and 13 g of caraway seeds (or juniper berries). Massage the mixture thoroughly with clean hands or a mixing spoon for several minutes until the cabbage becomes soft and starts releasing juice.
If you’re using whey, add 30 g at this stage and mix again. This step naturally kick-starts fermentation and helps achieve that authentic German tang faster.
<h3>Step 2: Pack the Jar Tightly</h3>
Transfer the cabbage mixture and its juices into the sterilized jar. Press it down firmly layer by layer with a spoon or tamper to remove air pockets. Keep pressing until the liquid rises above the surface of the cabbage.
If there isn’t enough brine to cover the cabbage, mix 1 teaspoon of salt per 1 cup of water and pour just enough to submerge everything completely. Leave at least 2–3 cm of space at the top of the jar for expansion.
<h3>Step 3: Weigh It Down and Seal</h3>
Place a clean fermentation weight, a boiled stone, or a small sterilized glass jar on top of the cabbage to keep it fully submerged in liquid. This prevents spoilage and mold.
Cover the jar with a clean cloth secured by a rubber band or use a loose lid to allow gas to escape. Keep the jar in a warm, dark place (24–28°C) for fermentation.
<h3>Step 4: Let It Ferment (10–14 Days)</h3>
Now, the magic begins. Over the next 10–14 days, the lactic acid bacteria will transform the cabbage into sauerkraut. You’ll see bubbles and may notice a tangy aroma—both signs of healthy fermentation.
Check the jar daily to ensure the cabbage stays submerged. If a bit of foam or harmless white film appears, simply skim it off. Avoid touching with bare hands.
After 10–11 days, taste a small piece. If it’s pleasantly sour and slightly crisp, it’s ready! If you prefer a stronger flavor, let it ferment a few more days.
<h3>Step 5: Store and Enjoy</h3>
When the flavor suits your taste, transfer the jar to the refrigerator or a cool storage area. Cold slows the fermentation process and helps preserve the sauerkraut for several months.
To serve, use clean utensils to take what you need each time. You can enjoy it cold for a probiotic boost or gently warmed as a side dish. Avoid boiling—it can destroy beneficial bacteria and soften the texture too much.
<h3>Flavor Variations and Serving Ideas</h3>
- Add apple slices or thinly sliced onions during fermentation for a sweet, fruity twist.
- Toss finished sauerkraut with olive oil and black pepper for a fresh salad.
- Pair it with roasted vegetables, potatoes, or sandwiches for an authentic German touch.
- Use it as a topping on wraps or grain bowls for extra crunch and tang.
<h3>Quick Troubleshooting Tips</h3>
- Fermentation too slow? Keep the jar warmer or add a spoon of whey to boost bacteria activity.
- Not enough liquid? Add a little salted water (1 tsp salt per cup of water).
- Off smell or colorful mold? Discard it—start again with clean tools and fresh ingredients.
<h3>Let’s Wrap It Up!</h3>
Lykkers, isn’t it fascinating how just cabbage, salt, and patience can create such a delicious and nutritious food? German sauerkraut is more than a side dish—it’s a centuries-old craft that connects us to tradition and health in every bite.
Next time you’re craving something fresh and tangy, try making your own batch at home. Trust us—once you taste your homemade sauerkraut, you’ll never go back to store-bought again!
How To Make The Easiest Homemade Sauerkraut
Video by Joshua Weissman
