Easy Homemade Sauerkraut Recipe (2025)

FAQs

What to add to sauerkraut to make it taste better? ›

Vinegar is an acidic medium commonly used in commercial pickles, sauerkraut and condiments to give the final product a sour, tangy flavor.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

The best salt for fermentation is an unprocessed salt, a salt that still has its complete natural profile of minerals. The two salts I use for fermenting sauerkraut and various vegetables are Himalayan Pink salt or Real Salt®.

Mustard, Coriander, and Poppy Seeds add bold flavor and texture to this fun and easy-to-make fermented cabbage.

The more salt, the slower the fermentation and the more acidic your sauerkraut. Use too much salt, though, and you'll inhibit fermentation.

The best way to know is to just open the bag and taste a little bit of the sauerkraut . When it has already a nice taste (not too salty) that you like, you don't have to wash it before using it. If it's very salty then rinse it to get rid of the saltiness.

Rinsing sauerkraut can also make it less crunchy and change its texture, making it seem limp or soggy after a while. However, rinsing sauerkraut may be useful for people who are sensitive to its strong taste or for those who want to reduce its sodium content.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.

Canning or pickling salt draws out the cabbage juice so it can be fermented. Using too little salt not only softens the cabbage but also yields a product lacking in flavor. Too much salt delays the natural fermentation process. For every 5 pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

How do you know when sauerkraut is ready? ›

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

Some people add caraway or fennel seeds, black peppercorns, or juniper berries. For each pound of cabbage, add 2 teaspoons of salt (I use sea salt; canning salt is often recommended). Two pounds of cabbage will fill a quart jar, with perhaps some left over.

Once you get your custom-made sauerkraut to the level of fermentation that you like the best, transfer into glass jars, drain off the brine, and move it into the refrigerator. And by all means, save the brine! It will jumpstart your next batch, which you should be making asap.

Sea salt is great for fermenting, but beginners should take care in using crystalline sea salt because it's easy to add too much. The only salt you shouldn't add to a ferment is table salt or refined salt; it contains iodine which may negatively affect your ferment.

Weights for sauerkraut fermentation: Fermenting cabbage must be completely submerged in brine to limit air and support growth of lactic acid bacteria. One option is to use a heavy plate or glass lid that fits inside the container.

Sprinkle in spices and aromatics

Those are all good options, and a lot of recipes call for them. If you want to experiment, there are plenty of other ingredients that work with canned sauerkraut, depending on your taste and the dishes you're making.

If your sauerkraut is too sour, there are several things you can do to balance out the flavor. One option is to rinse the sauerkraut under cold water to remove some of the acidity. You can also add a little sugar or honey to the sauerkraut to offset the sourness.

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor. The pork absorbs the liquid and becomes very soft and juicy.

If there is not enough juice to cover the cabbage in each jar, add boiled and cooled brine prepared with 1½ tablespoons of salt in a quart of water.