Sauerkraut selbstgemacht

Homemade Sauerkraut

Sauerkraut — classic, crisp & beginner-friendly
Gently sour, vitamin-rich and probiotic: this base recipe is intentionally simple and great for getting started — with a hint of carrot sweetness and clean lactic fermentation.

Prep time: 20–30 minutes
Fermentation: 4–6 weeks
Yield: about 8–10 side portions

Ingredients

  • 1 head white cabbage (about 1–1.5 kg)

  • 2 carrots

  • Salt: 2% of total vegetable weight
    (Example: 1,000 g cabbage+carrot → 20 g salt)

Equipment

  • 1 × 946 ml Wide-Mouth Mason Jar

  • 1 × fermentation lid with valve/airlock

  • 1 × glass weight (or other weight)

  • 1 large outer cabbage leaf (as a cap)

  • Cutting board, knife/slicer, bowl, tamper/pounder, gloves

Method

  1. Prep: Remove one large outer cabbage leaf and set aside. Finely shred the remaining cabbage; grate carrots.

  2. Calculate salt: Weigh cabbage + carrot and measure 2% salt (see example).

  3. Salt & knead: In a large bowl, gently knead vegetables with the salt for 5–10 min (2–3 short rest pauses help). A natural brine should form and the cabbage turn glossy.

  4. Pack & compress: Spoon about half into a clean jar and press down firmly with the tamper to release air. Add the rest in portions, pressing each time. Leave 3 cm headspace.

  5. Cap & weigh down: Trim the reserved cabbage leaf to fit, place on top and weigh down with the glass weight. Everything must stay fully submerged in brine.

    • If brine is insufficient, top up with 2% brine (20 g salt per 1 L water).

  6. Seal & label: Fit the fermentation lid (valve) and note date & contents.

Fermentation

  • Week 1: Keep dark at room temperature (18–22 °C). Check daily that everything stays under the brine; adjust the weight if needed.

  • Another 3–5 weeks: Mature at 16–20 °C until acidity, aroma and crunch suit your taste.

Maturation & storage

When ready, move to the fridge to slow fermentation. Always use clean utensils and press the kraut back under the brine. Keeps several months when chilled.

Tip: After fermentation, you can switch to a standard lid and vacuum-seal with EcoSeal Pro for extra freshness in the fridge. (Do not vacuum-seal during active fermentation.)

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