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← Fermentation

Sauerkraut (my favorite)

A simple, tasty, beginner-friendly ferment.

Yield
1 jar or crock
Active
30–45 min
Total
Start tasting day 3–5
Effort
easy

Method

  1. 01

    Sanitize

    15–20 min

    Sanitize jar and weight in an oven at 350°F for 15–20 minutes, then let cool. Do the next steps while they cool.

  2. 02

    Shred and salt

    5–10 min

    Shred cabbage and weigh it. Add salt, then massage 5–10 minutes until it gets juicy.

  3. 03

    Pack

    Pack tightly into a crock or jar.

  4. 04

    Weight

    Add weights. Press until brine rises above the cabbage.

  5. 05

    Ferment

    Start tasting day 3–5

    Lid on and ferment at room temperature.

Notes & variations

If anything floats above brine, push it back under—submerged = happy ferment! Younger sauerkraut is fresher and crisper; more mature sauerkraut is funky and tender. pH should be around or below 4.0.

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