Making homemade sauerkraut is easy! All you need is a bunch of cabbage, pickling salt, and a couple of quart-sized mason jars.

Making Sauerkraut in a Quart Jar

Did you know sauerkraut is just TWO ingredients? In just a few weeks you’ll have homemade sauerkraut that will rival any in Europe. After spending a lot of time in Austria and Germany I promise… this is the real deal. (And it’s easier than you think!)

I love this recipe because the only equipment you need is a really big bowl and a couple of quart jars. And some patience. Fermentation takes time to create all those helpful probiotics! Your gut will thank you!

Homemade Sauerkraut Recipe: Easy Ingredients

Trimmed green or red cabbage
Pickling salt

How to Make Mason Jar Sauerkraut

Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want.
Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.
Pound the cabbage using a potato masher, a meat pounder, or a heavy-bottomed glass. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water.
Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will escape. Store where the temperature remains fairly steady, between 60 and 70°F.
Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 ½ tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.
Check the sauerkraut every few days and skim off any foamy stuff that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place.
Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.
Store finished sauerkraut in the fridge for several months.

Homemade Sauerkraut Recipe tips

If the sauerkraut still tastes pretty salty, try rinsing a little off first, but not more than you plan on eating right then.
Use a potato masher, a meat pounder, or a large, heavy-bottomed glass and smash that cabbage! You really want to release as much moisture from the cabbage as you can.
If it tastes more salty than pickled, then it’s not ready yet. Be patient!

How to Store Sauerkraut in Mason Jar

Sauerkraut will last in the refrigerator for several months! It was so nice to have the real stuff after ahem . . 10 years without.

If you notice any fuzz, or it starts smelling moldy or yeasty, you should probably start a fresh batch!

How to use Mason Jar Sauerkraut

And, do me a favor and grill up your favorite sausage or brat and eat it with a side of sauerkraut and some whole-grain mustard -- that's a real German/Austrian culinary experience right there.

other recipes

Have some extra sauerkraut? Try adding it to this delicious potato salad!

Hot German Potato Salad with Sauerkraut

By the way, there are a lot of health benefits from eating fermented foods like sauerkraut, miso, kimchi, and sourdough. Good fermentation = good bacteria for the gut!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Making Sauerkraut in Quart Jars FAQs

What can I add to sauerkraut to make it taste better?

For a sauerkraut with more depth and flavor, try adding traditional spices like pepper, caraway seeds, juniper berries, and mustard seeds.
You could also add different vegetables or fruits.

Should you always rinse sauerkraut?

Rinsing sauerkraut is not necessary, but if the cabbage is a bit too salty for your taste, you can rinse the amount you plan to eat during that meal.

How long does sauerkraut take to ferment?

Fermentation can take 2-6 weeks depending on the temperature it’s kept at. Room temperature of 60°–70°F (15°–21°C) is recommended.

What is the best salt for making sauerkraut?

Pickling salt (Plain, finely ground salt) is required. Make sure to use a salt that has no added iodine or anti-caking agents.

Does sauerkraut go bad in the fridge?

Refrigerated sauerkraut will stay fresh for approximately six months as the cold environment prevents bacteria growth.

Is Sauerkraut good for you?

Fermented foods are great for your gut health, and good gut health means your immune system is supported too!

Making Sauerkraut in Quart Jars

Yield: 2 quarts

Prep Time: 20 minutes

Additional Time: 14 days

Total Time: 14 days 20 minutes

Making homemade sauerkraut is easy! All you need is a bunch of cabbage, pickling salt, and a couple of quart-sized mason jars.

Ingredients

5 pounds trimmed green or red cabbage
3 Tablespoons pickling salt

Instructions

Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want.
Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.
Pound the cabbage using a potato masher, a meat pounder, or a heavy-bottomed glass. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water.
Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will try (successfully) to escape. Store where the temperature remains fairly steady, between 60 and 70 degrees F.
Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 ½ tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.
Check the sauerkraut every few days and skim off any foamy stuff that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place.
Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.
Store finished sauerkraut in the fridge for several months.

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