This small-batch sauerkraut for beginners is the friendliest way to start fermenting at home. A single cabbage, some salt, and a little patience give you tangy, probiotic-rich kraut faster than a big crock batch. Once you taste it, jarred sauerkraut from the store will not stand a chance.
If you’re new to making sauerkraut, this recipe is the perfect one to start with! Because it makes a small batch, the sauerkraut ferments faster, letting you enjoy your tangy, probiotic-rich creation in no time. It’s a fantastic way to boost your gut health and add incredible flavor to your meals. Let’s get fermenting!
Ingredients
• 1 medium head green cabbage (approx. 3 lbs / 1.36 kg / 3 lb)
• 1½ tablespoons fine sea salt
• 1 tablespoon caraway seeds (optional)
• Nonchlorinated water (filtered, spring, or distilled), if needed
• Special Equipment
• 2 wide-mouth, quart-sized canning jars
• Fermentation weights (or a clean, smaller jar/rocks)
Instructions
1. Prep the Cabbage: Remove and discard the wilted outer leaves. Quarter the cabbage head, cut out the core, and slice the quarters crosswise into thin ribbons.2. Salt and Massage: In a very large glass bowl, sprinkle the salt evenly over the sliced cabbage. Use your hands to squeeze and massage the cabbage for about 10 minutes. It will become watery and soften as it releases its natural brine. Mix in the caraway seeds, if using.3. Pack the Jars: Tightly pack the cabbage mixture into two sterile quart-sized jars, pressing down firmly to remove air pockets. Pour any liquid remaining in the bowl over the top.4. Weigh It Down: Place a clean weight on top of the cabbage to ensure it remains completely submerged in the liquid brine. A small, clean measuring cup weighted with clean rocks works well.5. Cover for Airflow: Place a cheesecloth or other clean, thin cloth over the mouth of each jar and secure it with a string. This allows air to flow while keeping the sauerkraut clean.6. Check the Brine Level: Over the next 24 hours, press down on the weight every few hours to help release more liquid. If the cabbage is not fully submerged after a day, dissolve 1 teaspoon of salt in 1 cup (240 ml) of nonchlorinated water and add just enough to cover it.7. Ferment: Keep the jars in a cool, dark place (65°F (18°C) to 75°F (24°C)) away from sunlight for 3 to 10 days. Check daily to ensure the cabbage stays below the brine.8. Taste and Chill: After 3 days, give it a taste. When it’s tangy enough for your liking, remove the weight and cloth. Seal the jars with airtight lids and store them in the refrigerator. Bubbles and cloudiness are normal signs of healthy fermentation!9. Store: Your homemade sauerkraut can be stored in the refrigerator for up to 2 months.
Nutritional Information
• Nutrition Information
• Yield: 8 cups (1920 ml)
• Serving Size: ½ cup
• Calories: 16
• Carbohydrates: 3.5g
• Sodium: 496mg
• Probiotics: Rich in beneficial gut bacteria.
Pro Tips
• Pro-Tips for Perfect Sauerkraut
• Use sea salt or another salt that does not contain iodine or anti-caking agents, which can prevent proper fermentation.
• Start with scrupulously clean equipment. Sterilize your jars in boiling water and ensure your hands are free from soap residue before touching the cabbage.
• Chlorinated water can kill beneficial bacteria, so if you need to add liquid, always use filtered, spring, or distilled water.
• If cabbage causes gas for you, try adding caraway seeds. They are known to soothe the digestive tract and help inhibit gas formation.
FAQ
Q: What kind of salt is best for making sauerkraut
A: Use a fine sea salt or another type of salt that does not contain iodine or anti-caking agents, as these can interfere with the fermentation process.
Q: How long does it take to ferment this sauerkraut
A: This small batch sauerkraut should be fermented in a cool, dark place for 3 to 10 days. You can start tasting it after day 3 to see if it has reached your desired level of tanginess.
Q: What if my cabbage isn’t covered by its own brine
A: If the cabbage is not fully submerged in liquid after 24 hours, you can create more brine by dissolving 1 teaspoon of non-iodized salt in 1 cup (240 ml) of non-chlorinated water and adding just enough to cover the cabbage completely.
Q: How do I store homemade sauerkraut
A: Once your sauerkraut has fermented to your liking, seal it in an airtight jar and store it in the refrigerator. It will keep for up to 2 months.
Pro Tips
- Use fine sea salt without iodine or anti-caking agents, since both can interfere with the fermentation. The same goes for water: if you need extra brine, use filtered, spring, or distilled water, never chlorinated.
- Massage the salted cabbage with your hands for about 10 minutes until it turns watery and softens. That squeezing is what releases the natural brine that keeps the ferment safe.
- Pack the jars tightly, pressing down firmly to remove air pockets, and keep the cabbage completely submerged under a fermentation weight (a small clean jar or well-washed rocks work too).
- If the cabbage is not fully submerged after 24 hours, dissolve 1 teaspoon of non-iodized salt in 1 cup of non-chlorinated water and pour on just enough to cover.
- Optional caraway seeds are not just for flavor: they are known to soothe the digestive tract and help inhibit gas from cabbage. Ferment at 65-75°F (18-24°C) for 3 to 10 days, tasting from day three.
Frequently Asked Questions
What kind of salt should I use for sauerkraut?
Use fine sea salt or another salt with no iodine and no anti-caking agents. Iodine and additives can prevent proper fermentation.
How long does this small-batch sauerkraut take to ferment?
Keep the jars in a cool, dark place at 65°F to 75°F for 3 to 10 days. Start tasting after day three and move the jars to the fridge once the tang is where you like it.
What if the cabbage is not covered by its own brine?
Press down on the weight over the first 24 hours to release more liquid. If the cabbage still is not fully submerged, dissolve 1 teaspoon of non-iodized salt in 1 cup of non-chlorinated water and add just enough to cover it.
How do I store homemade sauerkraut?
Once it is tangy enough, remove the weight and cloth, seal the jars with airtight lids, and refrigerate. It keeps for up to 2 months. Bubbles and cloudiness in the jar are normal signs of healthy fermentation.
Recipe card below.
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Small-Batch Sauerkraut for Beginners
Ingredients
Method
- Prep the Cabbage: Remove and discard the wilted outer leaves. Quarter the cabbage head, cut out the core, and slice the quarters crosswise into thin ribbons. 2. Salt and Massage: In a very large glass bowl, sprinkle the salt evenly over the sliced cabbage. Use your hands to squeeze and massage the cabbage for about 10 minutes. It will become watery and soften as it releases its natural brine.
- Mix in the caraway seeds, if using. 3. Pack the Jars: Tightly pack the cabbage mixture into two sterile quart-sized jars, pressing down firmly to remove air pockets.
- Pour any liquid remaining in the bowl over the top. 4. Weigh It Down: Place a clean weight on top of the cabbage to ensure it remains completely submerged in the liquid brine. A small, clean measuring cup weighted with clean rocks works well. 5.
- Cover for Airflow: Place a cheesecloth or other clean, thin cloth over the mouth of each jar and secure it with a string. This allows air to flow while keeping the sauerkraut clean. 6.
- Check the Brine Level: Over the next 24 hours, press down on the weight every few hours to help release more liquid. If the cabbage is not fully submerged after a day, dissolve 1 teaspoon of salt in 1 cup (240 ml) of nonchlorinated water and add just enough to cover it. 7. Ferment: Keep the jars in a cool, dark place (65°F (18°C) to 75°F (24°C)) away from sunlight for 3 to 10 days.
- Check daily to ensure the cabbage stays below the brine. 8.
- Taste and Chill: After 3 days, give it a taste.
- When it's tangy enough for your liking, remove the weight and cloth. Seal the jars with airtight lids and store them in the refrigerator. Bubbles and cloudiness are normal signs of healthy fermentation! 9. Store: Your homemade sauerkraut can be stored in the refrigerator for up to 2 months.
