Tangy fermented cabbage with just salt
Sauerkraut
Prep Time
20 min
Cook Time
0 min
Total Time
168 hr 20 min
Servings
16
1 quart
Difficulty
Easy
Cost
Budget
$
Sauerkraut
Tangy fermented cabbage with just salt
★4.5(13)
Crisp, tangy sauerkraut made with nothing more than cabbage and salt. This ancient preservation method produces a probiotic-rich condiment with a clean, bright sour flavor.
20m
Prep Time
0m
Cook Time
10100m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sauerkraut is fermentation at its simplest—just cabbage and salt. The salt draws out the cabbage's own juices, creating a brine where beneficial bacteria transform it into tangy, probiotic-rich sauerkraut.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
Ingredients
- 1 medium green cabbage (about 2 lbs)
- 1 tbsp kosher salt
- Optional: 1 tsp caraway seeds
- Optional: 1 bay leaf
- Clean glass jar with lid
- Small weight or zip-lock bag with water
Instructions
- 1
Remove outer leaves and core the cabbage. Shred finely with a knife or mandoline.
- 2
Toss cabbage with salt in a large bowl. Massage firmly for 10 minutes until wilted and juicy.
- 3
Pack tightly into a clean jar, pressing down hard so the liquid rises above the cabbage.
- 4
Weigh the cabbage down with a small weight or water-filled bag to keep it submerged.
- 5
Cover loosely and ferment at room temperature for 1-4 weeks, tasting weekly. Refrigerate when tangy enough.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Green cabbageRed cabbage
Makes beautiful purple sauerkraut with the same great flavor
Caraway seedsJuniper berries
Traditional German addition with a piney flavor
Tips & Storage
Pro Tips
Massage the cabbage vigorously—you should have plenty of liquid to cover it.
If the brine does not cover the cabbage after packing, dissolve 1 tsp salt in 1 cup water and add.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 6 months. The flavor mellows and improves over time.
Reheating
Serve cold or warm gently. Do not boil or you will kill the beneficial bacteria.
Nutrition Facts
Per serving (0mg) · 16 servings
Calories10
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein0g
Carbohydrates0g
Fat2g
Fiber220mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How long should I ferment?
- Minimum 1 week, ideal 2-4 weeks. Taste weekly until you like the sourness level.
- There is white stuff on top—is it mold?
- White film (kahm yeast) is harmless. Skim it off. Fuzzy colored mold means start over.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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