How to Make Simple Sauerkraut at Home

Making sauerkraut at home is one of the most rewarding things you can do in your kitchen. It requires just two ingredients, no special equipment, and produces a probiotic-rich superfood that will last for months in your fridge. Here's everything you need to know to make your first batch.

What You'll Need

• 1 kg fresh green or white cabbage
• 20 g non-iodised salt (2% by weight — sea salt, Himalayan pink salt, or kosher salt)
• A large mixing bowl
• A clean 1-litre glass jar with a lid
• Something to weigh the cabbage down (a smaller jar filled with water works perfectly)

Important: Always use non-iodised salt. Iodine is anti-microbial and can inhibit the fermentation process.

Step-by-Step Instructions

Step 1: Shred the Cabbage

Remove the outer leaves of the cabbage and set one aside — you'll use it later. Shred the cabbage finely using a sharp knife or mandoline. Aim for strips about 2–3mm wide.

Step 2: Salt and Massage

Place the shredded cabbage in your mixing bowl and add the salt. Massage firmly with clean hands for 5–10 minutes until the cabbage releases a significant amount of liquid. This is your natural brine — it's what will keep your sauerkraut submerged and safe during fermentation.

Step 3: Pack the Jar

Pack the cabbage tightly into your glass jar, pressing down firmly after each handful so the brine rises above the cabbage. Leave about 3–4 cm of headspace at the top — the sauerkraut will expand slightly as it ferments.

Step 4: Weigh It Down

Place the reserved cabbage leaf over the shredded cabbage and press it down. Place your weight on top to keep everything submerged below the brine. This is critical — any cabbage exposed to air can develop mould.

Step 5: Ferment at Room Temperature

Cover the jar loosely (don't seal it airtight — fermentation produces CO2 that needs to escape) and leave it at room temperature, away from direct sunlight. In South Africa's warmer climate, fermentation happens quickly:

• 3–5 days: Mild, lightly tangy sauerkraut
• 1–2 weeks: Classic sauerkraut flavour
• 3–4 weeks: Deep, complex, traditionally sour sauerkraut

Step 6: Taste and Refrigerate

Taste your sauerkraut daily from day 3. When it reaches your preferred level of sourness, seal the jar and move it to the fridge. Cold temperatures slow fermentation dramatically, preserving your sauerkraut for up to 6 months.

Troubleshooting

White foam on top? Totally normal — just skim it off. It's a byproduct of active fermentation.

Not enough brine? Mix 1 teaspoon of salt into 250ml of water and add just enough to submerge the cabbage.

Pink or black mould? Discard the batch and start again. This is rare but happens if cabbage was exposed to air.

Want Ready-Made Sauerkraut?

If you'd rather skip the waiting and go straight to the good stuff, our hand-crafted sauerkraut is made using exactly this traditional method on our farm in Bela-Bela. Order online and we'll deliver fresh to your door across South Africa.