Sauerkraut

By Lidey Heuck

Published Nov. 15, 2023

Sauerkraut
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
At least 5 days
Prep Time
5 minutes
Cook Time
25 minutes, plus at least 5 days fermenting
Rating
4(131)
Comments
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While this beloved fermented cabbage dish is often associated with German cuisine, it is eaten all across Eastern Europe while its roots go back to ancient China, when laborers building the Great Wall of China used rice wine to preserve the vegetable in the winter months. Making sauerkraut is both simple and hands-off. In this recipe, shredded cabbage is mixed with kosher salt and stored in a ventilated jar. In a week’s time, naturally occurring bacteria on the leaves convert the cabbage’s sugars into lactic acid, which gives sauerkraut its distinct sour flavor. The flavor will continue to develop the longer the cabbage ferments; taste along the way and when the sauerkraut reaches the desired pungency, transfer it to the refrigerator to slow the fermentation process. Serve sauerkraut with pork chops or sausages, use it in sandwiches or soups to add crunch and brininess, or try it in this Alsatian-inspired pasta.

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Ingredients

Yield:8 cups
  • 1medium green cabbage (about 3 pounds)
  • 2tablespoons kosher salt (such as Diamond Kosher), plus more as needed
  • 1teaspoon caraway seeds (optional) 
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

140 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 14 grams dietary fiber; 17 grams sugars; 7 grams protein; 1585 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Halve the cabbage through the stem and remove the core. Cut each half in half again, then thinly slice each quarter crosswise, as you would for coleslaw. Place the shredded cabbage in a very large bowl.

  2. Step 2

    Sprinkle the salt over the cabbage and begin massaging it with clean hands. Continue for about 5 minutes, until the cabbage becomes limp and is reduced by half in volume. Add the caraway seeds, if using, and toss.

  3. Step 3

    Divide the cabbage, along with any liquid that has collected in the bowl, between 2 (1-quart) jars, or other food-safe, non-reactive containers. Use a wooden spoon to tightly pack down the cabbage, repeating every few hours for the rest of the day. (This helps release more liquid.) Keep the jars loosely covered during this part of the process. The jars will not be full at first, but after fermentation begins, the volume will increase.

  4. Step 4

    Before leaving the cabbage overnight, place the lids on the jars, but don’t screw them on tightly. (The sauerkraut needs to “breathe” as it ferments. If the lids are too tight, the jars may explode. There are special air-lock lids meant for fermenting, but you can also use dish towels to cover the jars, then secure them in place with a rubber band.) The next day, if the cabbage is not fully submerged in liquid, make a saltwater solution to add to the jars: Dissolve 1½ teaspoons of kosher salt in 1 cup of room temperature water, and divide between the jars. The cabbage should be fully submerged to prevent mold growth.

  5. Step 5

    Store the jars at room temperature in a dark spot (65 to 70 degrees), keeping the lids on but not screwed on tightly, as before, for at least 5 days and up to 2 weeks. Begin tasting the sauerkraut after 5 days. It will be tangy, briny and crunchy in texture when it’s ready.

  6. Step 6

    Tightly screw on the lids and refrigerate the sauerkraut for up to 4 months. (Chilling the sauerkraut slows down the fermentation process, so tightly screwing on the lids is safe at this point.)

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Ratings

4 out of 5
131 user ratings
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Comments

Bern

To foolproof these instructions if one has a kitchen scale, simply use 2% kosher salt by cabbage weight. There is ~ 2:1 difference in sodium by volume between Morton Kosher salt and Diamond Crystal so the outcome can be quite different.

Dan

It's best to use salt that has no additives. Table salt commonly contains anti-caking and nutritive adjuncts. In addition to kosher salt, canning & pickling salt is a common choice. 1 TBSP Diamond Kosher = 10 grams, 1 TBSP Morton Kosher = 15 grams, 1 TBSP Morton Canning & Pickling = 19 grams. Better to weigh the cabbage and weigh the salt to 2% of the cabbage weight. If you need to make brine to top off the jars, Step 4, add salt to 2% of the water weight.

Luke

A trick I use to keep mine pressed down: put a narrow mason jar inside a wide mouth, and secure it with twine to gently compress the cabbage so that the liquid remains above the top of the cabbage all week. If done properly with fresh cabbage, you don't need to add brine. You can add all sorts of things to this, too. Grated carrot, julienned apple, as long as the liquid stays above, other friends can join in the ferment!

A

This is one of the best things I have made, so pure and simple. Two ingredients, cabbage and salt. I have done a variety of fermented vegetables but always adding garlic, herbs and spices. This was the first time making it with only two ingredients and am impressed. My second batch is already on the counter top. Thank you for this incredible recipe.

A

Day 5 and it already smells devine.

A

Tomorrow is day 3.

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