Sauerkraut is a pantry staple for adding extra flavor to pork dishes, stews, and much more! Follow this simple, two-ingredient recipe to ferment cabbage into sauerkraut. It works because of the lactofermentation process, where the natural bacteria converts the sugar in vegetables into a lactic acid that gives the sauerkraut its distinct salty, sour taste. A tip for beginners is to use a noniodized salt with the cabbage since iodine can interfere with the fermentation process. We hope you love this simple recipe to make your own sauerkraut!  
  • 1 head cabbage
    • 1 tbsp non-iodized salt 
  • Cutting board 
  • Large kitchen knife 
  • Fermentation crock
  • Pickle packer 
  • Large mixing bowl 
  1. Start by quarter cutting your cabbage into four sections. This style of cutting enables you to take out the core. Discard (or compost) the core, then slice the remaining cabbage thinly crosswise once before chopping finely. 
    1. Tip: The thinner the cabbage slices are, the quicker the fermentation process will be. Add a couple of days to fermentation if slices are thicker. 
  2. Transfer chopped cabbage into a large mixing bowl and add salt. The salt is going to dry out the moisture of the cabbage. 
  3. Let the salt soak into the cabbage for 1 hour and 45 minutes to 2 hours until you see a liquid form at the bottom of the bowl. 
  4. Transfer cabbage into fermentation crock and use a pickle packer to transfer out any excess liquid. The liquid should sit approximately ¼” above the cabbage. This is the most important part of the fermentation process. 
    1. Tip: You can use fermentation crock weights to add more weight 
  5. Once a layer of natural brine is created on top of the cabbage, place the crock lid on top. 
  6. Store in a cool, dry area for 20 days. The temperature should range from 65°F to 75°F to ensure the fermentation process is possible.