There is cabbage and then there is Sauerkraut.
If you've ever wanted to try fermentation, sauerkraut is the perfect place to start. It's simple and affordable, packed with probiotics, supports gut health, boosts digestion and requires only two main ingredients: cabbage and salt.
Here's a beginner-friendly guide to making sauerkraut at home, how to store it properly, and the signs of good (and bad) fermentation.
But first, there is a number of simple equipment that you will need.
Equipment Needed
- Weighing scale
- Large mixing bowl
- Glass/ceramic jars
- Sharp knife
- Weights (smaller jar, clean stone, fermentation weights)
Ingredients
- Cabbages
- Non-iodized sea salt
Process of Making Sauerkraut
1. Prepare Cabbage
Remove the outer leaves and keep them aside, then thinly slice the cabbage.
2. Add Salt
Transfer the cabbage into a large mixing bowl and add salt. Sprinkle salt over it and massage with your hands for 5–10 minutes. You will notice the cabbage softening, it starts to release brine and the volume decreases.
This is an important step. The brine released is very crucial for the fermentation process. It will cover the cabbage to prevent mould during fermentation.
Important: Use sea salt with no iodine. Iodine interferes with the fermentation process. The ratio of salt to cabbage matters a lot — use about 2% of the total cabbage weight.
3. Pack into a Jar
Transfer the cabbage into your clean jar. Press it down firmly with your fist or a spoon. The liquid should rise above the cabbage.
Place the reserved cabbage leaf on top and weigh everything down so it stays submerged under the brine.
Important: The cabbage must remain fully submerged to prevent mould.
4. Cover and Ferment
Cover loosely (not airtight). Fermentation creates gases that need to escape. Let it sit at room temperature (18–24°C is ideal) away from direct sunlight.
- Day 1–2: Bubbles begin forming.
- Day 3–5: Tangy smell develops.
- Day 7+: Flavour deepens.
Taste after 5–7 days. When it reaches your preferred tanginess, it's ready.
How to Store Sauerkraut
Once fermented to your liking:
- Close the jar tightly.
- Store in the refrigerator.
- Cold temperatures slow fermentation significantly.
Shelf life in fridge: 3–6 months (sometimes longer if properly stored). Always use a clean utensil when scooping to avoid contamination.
What to Look Out For (Good vs Bad Fermentation)
Normal & Safe Signs
- Bubbles
- Cloudy brine
- Tangy, sour smell
- Slightly soft texture
- White film (Kahm yeast) on top — harmless, just skim off
Warning Signs (Throw It Away If You See These)
- Fuzzy mould (green, black, pink, or blue spots)
- Rotten or putrid smell
- Slimy texture with bad odour
- Cabbage exposed above brine with visible mould
When in doubt, trust your nose.
Tips for Success
- Use the correct salt ratio (about 2% of cabbage weight).
- Avoid iodized salt — it can interfere with fermentation.
- Keep everything submerged under brine.
- Keep jars clean but don't over-sanitize (no need for boiling).
Final Thoughts
Making sauerkraut is less about perfection and more about patience. Fermentation is a living process — bubbles, smells, and changes are normal.
Once you master the basic recipe, you can experiment with flavours and make it your own.