Fresh cabbage
5 lb
Fresh green cabbage, 1 head
Buy on Amazon ↗︎Head weights vary. For sauerkraut, buy enough heads and weigh out the full 5 lb of prepared cabbage.
Pantry
Sauerkraut.
Salted cabbage fermented under brine, then refrigerated. Plan for several weeks and keep the cabbage submerged throughout.
- Makes
- About 2 quarts
- Hands-on
- 35 minutes
- Total time
- 3–4 weeks at 70–75°F
- Effort
- Project
GET WHAT YOU NEED
Your shopping list
For About 2 quarts.
Fresh cabbage
5 lb
Canning or pickling salt
3 tablespoons
Extra brine, only if needed
1½ tablespoons pickling salt per 1 quart water
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
One-gallon fermentation vessel
Leaves room above cabbage.
Fermentation weight
Keeps cabbage below brine.
Kitchen scale
Measures the cabbage accurately.
Clean cloth cover
Covers the weighted vessel.
STEP BY STEP
Make it
Shred
Remove damaged leaves, rinse cabbage, discard cores and slice thinly.
Salt
Weigh 5 pounds of prepared cabbage. Mix with 3 tablespoons salt until juice develops.
Pack
Press firmly into the vessel. Leave 4–5 inches above cabbage. If needed, add the specified brine after boiling and cooling it.
Weight
Keep cabbage 1–2 inches below liquid using a clean weight. Cover the vessel.
Ferment
Hold at 70–75°F for about 3–4 weeks, until bubbling stops. Check several times weekly and remove surface scum.
Refrigerate
Transfer finished kraut and brine to clean covered containers and refrigerate.
Good to know
- Use the measured salt ratio; this is not a reduced-salt recipe.
- At 60–65°F, fermentation may take 5–6 weeks.
- Discard moldy, slimy or rotten-smelling kraut; do not taste a spoiled batch.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Ready-made sauerkraut
A finished cabbage ferment without the waiting period.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- National Center for Home Food Preservation: Sauerkraut — Five-pound preparation ratio, brine, temperature and refrigeration.