Sauerkraut Recipe

Clean and quarter cabbage

Remove any wilted outer leaves from the cabbage. Rinse under cold water if needed. Quarter the cabbage through the core and remove the hard core from each quarter.

Shred cabbage

Using a sharp knife or mandoline, slice the cabbage into thin ribbons about 1/8–1/4 inch (3–6 mm) wide. Transfer shredded cabbage to the large mixing bowl or Dutch oven.

Salt and rest

Sprinkle 2 tablespoons of salt evenly over the shredded cabbage. Add caraway seeds and crushed juniper berries now if using. Toss the cabbage with your hands for 2–3 minutes to start breaking down the tissue.

Massaging: Press and massage the salted cabbage firmly with your hands for 5–10 minutes. The salt will draw liquid from the cabbage; you should see a glossy pool of juice forming in the bowl. If after 10 minutes there is not enough liquid to cover the cabbage in the jar, dissolve 1 teaspoon salt in 1 cup (240 ml) water and add as needed to make a brine.

Taste and adjust: Taste a small piece of cabbage — it should be noticeably seasoned but not overwhelmingly salty. Adjust with a pinch more salt if necessary and massage briefly.

Pack tightly: Transfer the cabbage and its juices into the fermentation jar or crock. Pack it down firmly with the back of a spoon, tamper, or your fist so that liquid rises above the cabbage. Leave about 1–2 inches (2.5–5 cm) headspace at the top of the jar to allow for expansion and bubbling during fermentation.

Weigh down: Place a fermentation weight, a smaller jar, or a zip-top bag filled with the reserved brine on top of the cabbage to keep it submerged beneath the liquid. Keeping the cabbage submerged prevents mold and promotes lactic acid fermentation.

Cover and store: Cover the jar with a clean cloth secured with a rubber band (for open fermentation) or use an airlock lid if you have one. Place the jar in a cool, dark spot at 65–72°F (18–22°C).

Daily checks: For the first 2–7 days, check the kraut daily. Press down the weight if any cabbage rises above the brine. Skim any surface yeast or scum (kahm yeast) with a clean spoon — this is harmless but can be removed for aesthetics. If you see mold (fuzzy, colored growth), discard and start over.

Fermentation time: Taste the sauerkraut after 3–5 days. At 5–14 days it will develop a pleasantly tangy flavor; at 3–4 weeks it will be more sour and fully developed. Ferment until it reaches your preferred acidity.

Transfer and refrigerate: Once the sauerkraut is fermented to your liking, remove the weight, seal the jar with a regular lid, and refrigerate. Cold storage slows fermentation and preserves flavor.

Shelf life: Properly fermented and refrigerated sauerkraut will keep for several months. Use clean utensils to avoid contamination and press kraut back under the brine after serving.