Homemade Green Cabbage Sauerkraut is a flavorful way to enhance your meals while supporting your gut health. With crisp green cabbage and optional spices like caraway, fennel, and mustard seeds, this recipe offers the perfect mix of texture and taste. Plus, the Chef’s Notes provides creative tips to help you make it uniquely your own. Whether you stick to the basics or experiment with flavors, this kraut is a nourishing addition to any dish!
Add cabbage and salt to a large bowl.
Stir well, then massage the cabbage and salt for 5–8 minutes or until the cabbage's volume has reduced by half.
Squeeze as much water as possible out of the cabbage. Cover the mixture with a cloth and let it rest for 15 minutes. Then, repeat Step 2.
Once the cabbage has been massaged and most of the liquid has been released, stir in the caraway, fennel, and mustard seeds.
Transfer the cabbage and the brine liquid from Step 3 to a 2-liter fermentation crock. Alternatively, you can use two 16-ounce or one 32-ounce Mason jar. Do not fill the vessels all way to the top, there should be enough space for the sauerkraut to expand.
Using a sauerkraut pounder or wooden spoon, press the cabbage down into the jar to pack it tightly and press out any air pockets. Smooth out the top and push down any of the cabbage that may have gotten stuck on the sides of the vessel.
Once the cabbage is packed, place the fermentation weights on top and use the pounder to press the weights down until the brine rises to cover the cabbage and the weights. This step is important to ensure the cabbage remains submerged and prevents mold growth.
If you use a water-lock fermentation crock, fill the water channel with just enough water to cover the holes in the lid. Then, place the lid on top. During the fermentation period, be sure to check the water levels periodically. Keeping water levels optimal ensures the crock is locked while allowing gas to escape from the vessel.
If using Mason jars, attach the airlock or pickle pipe to the top of the jar, then secure it with the outer metal ring from the two-piece lid set. This setup works similarly to the water lock method, allowing gases to escape while preventing unwanted particles from entering your ferment.
Ferment on the counter in the coolest part of your kitchen (ideally between 65 F and 72 F), away from direct sunlight for 7–14 days. The longer the sauerkraut sits, the deeper the flavor and probiotic strength.
After fermenting the sauerkraut to your liking, transfer the sauerkraut and the brine to Mason jars if you’re using a fermentation crock. If you use Mason jars, remove the airlock lids and cover them with an airtight lid.
Enjoy with your favorite salad, grain bowls, or sandwiches.
Chef's Notes
Substitutions
There are a few tasty additions you can add to make your sauerkraut uniquely yours. For a touch of sweetness, add one shredded apple or pear to the cabbage. You can also add grated carrots and parsnips to the blend.
For different flavor combinations, you can try celery seeds, cumin seeds, ginger, turmeric, juniper berries, allspice berries, or dill seeds in place of or in addition to the spices in this recipe.
Materials You Will Need
One 2-liter ceramic fermentation crock with glass or ceramic fermentation weights
Alternatively, you can use two 16-ounce Mason jars or one 32-ounce Mason jar with 2-piece metal lids that fit around the fermentation airlocks.
Fermentation weights (number depends on the amount of vessels used)
Fermentation airlocks or pickle pipes (number depends on the amount of vessels used)
1 wooden spoon or sauerkraut pounder
How Does Fermentation Work?
The fermentation process works anaerobically or in the absence of oxygen. To avoid mold, keep the vegetables submerged in the brine.
What Is Brine?
Salt brine is made by adding salt to sliced or shredded vegetables and pressing them to release water. This natural salt brine is made from the vegetables' juices, and if the