Easy
Difficulty: Easy
Fermentation: 3w
Classic Traditional German Sauerkraut
Authentic German sauerkraut with just cabbage and salt. This probiotic-rich ferment is perfect for beginners and supports digestive health with billions of beneficial bacteria.
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Recipe by: Ori Iscovici
Published: 1/1/2026
Your fermentation journey0 / 18 items
Ingredients: 0/2Steps: 0/16
Recipe Overview
Dietary Information
Vegan
Gluten-Free
Low FODMAP
Ingredients
ingredients0 / 2
InstructionsEnjoy the process
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Preparing Your Workspace
Before you begin, ensure your hands, cutting board, knife, and fermentation vessel are clean. You don't need to sterilize—just regular clean is perfect. The natural bacteria on the cabbage will do the work.
Preparing the Cabbage
Remove outer leaves: Peel away and discard any damaged outer leaves from your cabbage. Set aside one or two clean outer leaves for later—these will help keep your kraut submerged.
Quarter and core: Cut the cabbage into quarters and remove the tough core from each piece. You can compost or discard the core.
Slice thinly: Slice the cabbage into thin ribbons, about 1/8 inch (3mm) thick. Traditional German sauerkraut has fine, delicate shreds. A sharp knife, mandoline, or food processor with a slicing blade all work beautifully.
Salting and Massaging
Combine cabbage and salt: Place all the shredded cabbage in a large mixing bowl. Sprinkle the salt evenly over the cabbage.
Massage the cabbage: Using clean hands, massage and squeeze the cabbage vigorously for 5-10 minutes. At first it will seem dry, but soon you'll notice liquid pooling at the bottom of the bowl. This is the brine that will protect your ferment. Keep going until you can squeeze a handful and liquid drips out freely—this is key to successful fermentation.
Let it rest: If your cabbage seems dry after massaging, let it sit for 10-15 minutes, then massage again. The salt will continue drawing out moisture.
Packing the Jar
Pack tightly: Transfer the cabbage and all its liquid into your fermentation vessel, pressing down firmly with your fist or a tamper after each addition. You want to eliminate air pockets and ensure the cabbage is submerged under its own brine.
Add reserved leaf: Take one of those outer leaves you saved and tuck it over the surface of the shredded cabbage, tucking the edges down along the sides of the jar. This helps keep the shreds submerged.
Weight it down: Place a fermentation weight on top of the leaf to keep everything submerged. The brine should rise above the weight by at least 1 inch (2.5cm). If you don't have enough brine, make a quick 2% salt solution (1 teaspoon salt per cup of water) and add just enough to cover.
Add airlock or cover: If using an airlock lid, attach it now and fill the airlock with water. If using a regular lid, place it on loosely—you'll need to "burp" the jar daily to release CO2. Alternatively, cover with a clean cloth secured with a rubber band.
Fermentation Process
Ferment at room temperature: Place your vessel in a spot away from direct sunlight where the temperature stays between 65-75°F (18-24°C). Cooler temperatures (around 65°F/18°C) produce the best flavor and texture—this is the traditional German cellar temperature.
Monitor daily: Check your sauerkraut daily. You should see bubbles rising within 24-48 hours—this is wonderful! It means fermentation is active. If using a regular lid, open it once daily to release pressure. Press down on the weight to ensure cabbage stays submerged.
Skim if needed: If any white film (kahm yeast) appears on the surface, simply skim it off. It's harmless but can affect flavor if left too long.
Taste test: After 5-7 days, start tasting your kraut. It should be tangy and pleasantly sour. Traditional German sauerkraut ferments for 3-6 weeks for full flavor development, but it's safe to eat anytime after day 5. The longer it ferments (up to 6 weeks), the more complex and tangy it becomes.
Storing Your Sauerkraut
When it's ready: Once your sauerkraut reaches your preferred level of tanginess, remove the weight and outer leaf. Press the kraut down, ensuring it's covered with brine, then seal with a tight lid.
Refrigerate: Move to the refrigerator, where it will keep for 6 months or longer. The cold temperature dramatically slows fermentation, preserving your kraut at peak flavor.
Troubleshooting Notes
Not enough brine? This usually means the cabbage wasn't massaged enough or wasn't fresh. Add a 2% salt brine to cover.
Soft or mushy kraut? Temperature was likely too warm. Aim for cooler fermentation (65-70°F/18-21°C).
Too salty? Rinse before eating, though this removes some probiotics. Next batch, use slightly less salt.
Mold (fuzzy, colored growth)? This is different from kahm yeast. If you see true mold, discard the batch and try again with better submersion.
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