Sauerkraut is delicious on its own as a side dish. It tastes great on a polish or mix it in with pork sausage for a savory meal. Like kimchi, this dish can morph into many dishes by changing the flavor profile. This recipe is the ultimate in simplicity and tastes so much better than store bought sauerkraut. Don’t be surprised if you find yourself making it often.


  • 1 1/2-2 teaspoons pickling salt, or kosher salt
  • 1 large head fresh green cabbage, keep a couple large leaves for holding down the sauerkraut and brine
  • Jars with lids


  1. Cut the cabbage in half. Remove any brown or bruised leaves and the core.
  2. Slice the cabbage 1/8-inch thick, almost like a shred, and sprinkle on the salt. Massage the salt into the cabbage for about 3-5 minutes. Do not pour out the juice.
  3. Pack the cabbage in a the glass jars and tamp until the jar is about 3/4 full. Pour in juice until the cabbage and liquid are about 1 inch from the top of the jar. Be sure the cabbage is fully submerged and there are no air pockets.
  4. Fold a piece of the reserved cabbage leaf on top of the sauerkraut and brine and gently push down until it keeps the contents submerged. Loosely cover the jar with a lid.
  5. Place the jars in a cool, dark place where the temperature is between 65-70 degrees. Note: Be sure to open the jar every day to release any pressure so the jar doesn’t explode.
  6. After 3-4 days of fermenting begin to taste the cabbage every day and until it reaches the level of preferred tanginess. The brine will most likely become effervescent. This is a sign of active microbial activity—a good thing.


To reap the benefits sauerkraut has to offer, ferment the cabbage for a minimum of two weeks. Once the sauerkraut is finished fermenting, tighten the lid and store the sauerkraut in the refrigerator.

Sauerkraut can be stored in the refrigerator for 2-3 months.