Sauerkraut Recipe

Clean and core

Remove the outer dirty leaves of the cabbage. Rinse the head under cold water and dry. Cut the cabbage into quarters and remove the core from each quarter with a knife.

Shred cabbage

Using a sharp knife, mandoline, or food processor, thinly slice the cabbage into ribbons about 1/8–1/4 inch (3–6 mm) thick. Measure the shredded cabbage; you should have about 1.6–1.8 kg (approximately the whole head).

Prepare carrot (optional)

If using carrots, peel and grate them coarsely and set aside to add later for color and slight sweetness.

Combine cabbage and salt

Place the shredded cabbage in a large nonreactive bowl (stainless steel, glass, or food-safe plastic). Sprinkle the 2 tablespoons of non-iodized salt evenly over the cabbage.

Massage to draw out liquid

Using clean hands, massage and squeeze the cabbage vigorously for 8–12 minutes. The cabbage will wilt and release a substantial amount of liquid (brine). Continue until the cabbage is limp and there is enough liquid to cover it when packed (you should see at least 1–1.5 cups / 240–360 ml of brine).

Add flavorings

Mix in the grated carrot, caraway seeds, and juniper berries if using. Toss to incorporate evenly.

Pack into jar

Firmly pack the cabbage mixture into a 1–2 liter (1–2 quart) wide-mouth glass jar or fermentation crock. Press down with a tamper, wooden spoon, or fist so liquid rises above the cabbage. Leave about 2–3 cm (1 inch) headspace at the top.

Add weight

Place a fermentation weight, a small clean jar, or a sealed plastic bag filled with brine/water on top of the cabbage to hold it submerged beneath the brine. If the cabbage did not release enough juice, add filtered water to cover the vegetables completely (prepare a brine of 1 tsp salt per 250 ml water if you want).

Cover jar

Cover the jar with a clean cloth and rubber band, a loose-fitting lid, or an airlock lid (preferred) to allow gases to escape but keep dust and insects out. Ensure the cabbage remains submerged; check the weight and liquid level.

Initial fermentation

Leave the jar at room temperature, ideally 18–22°C (65–72°F), out of direct sunlight. Ferment for 3–7 days, checking daily. Press down the weight if needed to keep cabbage submerged. Skim any scum (kahm yeast) from the surface if it appears — this is harmless; remove it with a clean spoon.

Taste and continue

Start tasting after day 3. When the sauerkraut reaches your preferred balance of sourness and texture (typically 7–21 days), it’s ready. Cooler temps (below 18°C) slow fermentation and can take several weeks; warmer temps speed it up but can produce softer kraut.

Refrigerate to slow fermentation

Once the kraut tastes right, remove the weight, secure the jar with a tight lid, and refrigerate. Cold storage slows fermentation dramatically and preserves flavor. Kraut will keep refrigerated for at least 2–6 months; flavor may continue to develop.

Serve

Drain or serve with some of its brine. Use as a condiment, side dish, in salads, on sausages, or cooked into recipes.