A fermented sauerkraut recipe with directions for optional home canning.
This sauerkraut recipe involves several separate steps so you might think it will be hard, complicated messy!
Totally wrong impression.
It is actually pretty easy. Just take one step at a time.
It is a lengthy process, it won’t be over in a day. Most of it is just waiting for the fermentation to happen.
But when you are done….. oh my! The best sauerkraut you can imagine. Doesn’t even compare to the stuff in the cans from the store
Sauerkraut is fermented cabbage. It is the only way it has been tested as safe for storage in jars on a shelf. Remember this is not plain cabbage, don’t skip the fermenting part.
I’ll divide this page into a couple of parts, first a fermented sauerkraut recipe and how to ferment. And then how to store it… which means in the fridge or canning for storage on the shelf.
Canning is totally optional. Heat processing does reduce the health benefits you’ll get from the fermenting process. The probiotics that are produced while fermenting are so very good for you. But home-canned sauerkraut is still much better than commercially processed. I can’t even eat the store variety anymore. blech.
Table of Contents
Preparing your cabbage
Packing your fermenting containers
The wait for fermentation.
How to Store Sauerkraut
Full Sauerkraut Recipe with Canning Instructions
Some notes before you get started.
Preparing your cabbage
Find some nice fresh healthy green cabbage. Remove any outer leaves that are damaged or are wilty. Core the cabbage. The easiest way to do this is to first cut the cabbage in half just to one side of the stem. Then cut the piece with the stem in half again just to one side of the stem. One more cut down the side of the stem should take the core right out.
Next, you will need to slice the cabbage into sliver-thin shreds. I use a mandolin slicer, you can just use a knife, a food processor, or whatever tools you have. If you use a knife be sure and get your slices very very thin. You can chop it too if you’d like. Personally, I like more of a shredded texure.
Weigh this cabbage. If you have more than 5 pounds, separate out 5 pounds and place in a large bowl. Mix in 3 T salt. Mix well, tossing and getting the salt spread out as evenly as possible. Do this again with your next 5 pounds of cabbage.
You want to mix in 3 Tablespoons of salt for every 5 pounds of cabbage.
Let this salted cabbage sit for a few minutes. This will cause it to wilt and soften. It also makes it easier to pack into your jars for fermenting.
Packing your jars or fermenting container
Pack tightly into jars. I had 3 heads of green cabbage and ended up with 2 half-gallon jars and a one-gallon size jar. Pack it tightly with a wooden spoon or a kraut pounder.
I recently got a kraut pounder. It is so much easier! I’ve used a spoon in the past. It does work. But the flat end of the pounder pushes the kraut down much better. It is called a pounder… but if you let the cabbage wilt before you try to pack the jars, you really don’t have to pound. Just a solid pressure down packs it nicely.
As you press the cabbage down juice should be rising to cover it. Stop packing when you are 4 inches or so below the top of your jar. Right around the shoulder of the jar.
If you don’t have enough cabbage juice to fully cover, add some brine to the jars so the cabbage is completely covered with a couple of inches of liquid. Be generous.
Brine Recipe – 1.5 Tablespoons salt to 1-quart water. Just bring this to a boil and let it cool.
Weight your cabbage down with something to keep it below the brine level.
- Cheesecloth works but not nearly as well as other fermenting lids. I’ve also used a saved leaf from the cabbage itself.
- Pickle Pebbles are another product that I have that work pretty slick.
- If you are using a crock, try using a plate that will just fit inside the crock close to the edges. Place something on top to keep it down. A small jar filled with brine works. The goal is to keep the shredded cabbage submerged.
- The simplest method if you don’t have handy weights, is to place a small brine filled storage baggie inside the fermenting jar on top. Fill this with a brine mixture not plain water. If the bag breaks you don’t want to lower the salt content of the brine in the ferment.
Cover your jars. This time around I tested out a new fermenting lid, my airlock (which I’ve used before), and simply covered in cheesecloth. I’ve got a review of the 3 fermenting lid methods and my favorite here.
The wait for fermentation.
Now for the fun part. The wait.
This needs to be stored in a cool place for 3 to 6 weeks. As it sits and ferments bubbles will form, that is normal. You may need to press down on the cabbage again to keep it from floating and peeking out above the brine. Keep it covered. This prevents oxygen from getting in.
If you have covered your jar with cheesecloth or a cloth, scum may form on top. That is also normal (though icky). This scum should be skimmed off daily. It should not smell ‘bad’. It will smell ferment-y-ish, and well…. like sauerkraut.
This is why I would recommend you consider using one of the choices of fermentation lids that are available. When I use these, I don’t get any scum. To me that makes them worth the purchase. See the link to my review of a couple of different kinds above.
How to Store Sauerkraut
Once your sauerkraut recipe is done you have two choices.
- Move your ferments to a refrigerator. Remember this is a fermented product which has all kinds of great health benefits. Probiotics which are great for the gut.
- Process your sauerkraut in a waterbath canner so you can store it on a shelf.
I do both. I have jars in my storage and I have a gallon of kraut in the fridge. (well last I checked it was down to the halfway mark.)
It is a simple matter to can it so you can store it on the shelf. You can also just place the jars in the fridge.
Sauerkraut Recipe
Prepare cabbage: Remove outer leaves, core cabbage, and slice in half. Slice cabbage into very thin slices.
Weight out 5 pounds and mix in 3Tablespoons salt. Mix well.
Allow cabbage to rest for about an hour. Until wilted and slightly juicy.
Pack tightly into containers. Add one layer, press down tightly. Add another layer, press down tightly. Continue until all cabbage is used.
Add Brine if needed. Cabbage must be fully covered. To make brine; bring one-quart water and 1.5 Tablespoons salt to a boil. Let cool.
Weigh down cabbage so all cabbage remains under the brine. Some choices are:
- Pickle Pebbles
- Cabbage Leaf
- Container size plate with jar on top
- Baggie filled with brine.
Cover your container with a cloth, or fermenting lid. Pickle Pipe is my recommendation.
Store your jars for fermenting. The best temperature is 70-75 degrees. About 3- 4 weeks. This may vary according to your actual temperature. Cooler temperatures may require more time, warmer temperatures may require a shorter time.
Remove scum if you need to. Having a fermenting lid will likely make this unnecessary.
When fermented to your taste, move your ferment to the refrigerator or process it for storage on the shelf.
Canning Sauerkraut Recipe
Pour your kraut into a large pot and bring to a boil.
Pack the kraut into pint or quart size jars leaving 1/2 inch headspace.
Wipe your rims clean and place your lids on the jars with the screw bands.
Process in a water bath canner according to the times listed below. Be sure and adjust for both your altitude and jar size.
If you need more on how to use a waterbath canner check this page.
Pints
0-1000 ft / 10 minutes
1001-3000 ft / 15 minutes
3001-6000 ft / 15 minutes
6001 ft- and higher / 20 minutes
Quarts
0-1000 ft / 15 minutes
1001-3000 / 20 minutes
3001-6000 / 20 minutes
6001 ft and higher / 25 minutes
Remember: This cabbage product is safe for the water bath only because of the fermenting you have done. Please don’t adapt this recipe to unfermented cabbage!
This is a sauerkraut recipe. It is not plain canned cabbage.
source: NCFHFP
Fermenting without canning.
If you are interested in fermenting your food for health reasons and don’t want to process your food in jars for shelf storage, you must check out Traditional Cooking School. Here is a cheat sheet download she created to help you with a variety of fermenting projects.
Click here for the Fermenting Formulas Cheat Sheet.
Members’ Extra: Access Your Video Tutorial in Your Members Area
Canning school members, click here to log in.
How long will it keep in the fridge if not canned?
I’ve kept it for several months.
I am making kraut for the first time and it has been in a foodgrade bucket for about 3 weeks. When I check it, it does smell like kraut.but there is also a musty/ moldy smell when I first open the bucket. I do believe that where I have it in mybasement, fermentation isgoing to be pretty slow. Is that smell okay? How can I know when/if it’s ready? I’m not seeing scum. But there was a few small spots of mold on top of the plate I am using to weigh it down
Hi Lisa, it is hard to say without knowing just what you did but if it is moldy and smells moldy I don’t think I’d trust it.
It taste salty is there anyway of removing some of the salt taste before canning
No not really. You don’t want to lower the salt content as that is preservative. Mine is not overly salty so just be sure you are measuring correctly.
it has been 8 weeks now
So I put salt on my cabbage and let it wilt for awhile then stuffed it into jars and did a water bath for 25 minutes. All of my jars sealed. Will my cabbage ferment in 3-6 weeks or did I just can cabbage?
Hi Amanda,
Unfortunately, you just canned cabbage, which isn’t considered safe. 🙂 The cabbage has to ferment on the counter before being canned as sauerkraut. It won’t ferment properly in the jars once canned.
-Rachel (Sharon’s assistant)
I have been canning kraft for a few years now, ferment for approximately 6 weeks, scrap off top of crock, fill sterilized jars with kraft and hot bath 15 minutes for pints last 2 years we had many jars that turned dark and the taste and texture was wrong, what did we do wrong??.
Hi Shirley, It is hard to say what might have gone wrong. There are many variables with fermenting.
Be sure you are using the proper ratio of salt to cabbage. Check that you are keeping the cabbage down in the brine. There should always be a liquid layer on top. Any cabbage exposed to the air may spoil and mess with the rest of the batch. Make sure you are processing for the correct time for your altitude. (there is a chart above that shows the altitude and time needed.)
I’m ready to bottle but there isn’t a lot of liquid left (always had enough to cover while fermenting). Do I worry or just pack my jars?
I would personally take out some of the sauerkraut. Use a slotted spoon and leave as much juice behind as you can. Eat that on brats for dinner tonight. 🙂 Or put it in the fridge. Just take enough so that you’ll have more brine for the sauerkraut that you’ll pack in jars. And then next time remember to be a little more generous with your brine. 🙂
After I let it sit and ferment, can I then can it in the same jar?
No. You’ll want to remove it from the jar and heat it for canning. Follow the steps in the Canning Section for processing.
Looking for a recipe for sweet kraut, almost like a relish.
Gregory, I don’t think I’ve seen a recipe like that for canning purposes. If you want to make it to store it in the refrigerator I bet you should be able to find it. I don’t know of one myself. Do a search on fermented sweet sauerkraut. Or something similar. Just remember if you want to store it in jars without refrigeration you’ll need to use a tested recipe like this one. Fermenting and canning are two different methods.