Best Mason Jar Sauerkraut Recipe

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Growing up, the only fermented foods I knew came from jars at the grocery store. My mom would grab the same brand of sauerkraut every time, and I never questioned where it came from. It wasn’t until I started experimenting in my own kitchen that I discovered how simple it is to make sauerkraut at home.

Turns out, all you need is cabbage, salt, and a clean mason jar – no fancy equipment required. While store-bought sauerkraut gets the job done, making your own means you control exactly what goes into it. Plus, there’s something pretty cool about watching the fermentation process happen right on your kitchen counter.

What Kind of Cabbage Should I Use?

Green cabbage is the traditional choice for sauerkraut, but you’ve got some wiggle room here. Regular green cabbage from the grocery store works perfectly fine and is usually the most budget-friendly option. If you want to mix things up, Napa cabbage can work too, though it tends to create a softer final product. When picking your cabbage, look for heads that feel heavy for their size and have crisp, fresh-looking leaves without any brown spots or blemishes. The fresher your cabbage, the crunchier your sauerkraut will be. Just make sure to remove any tough outer leaves before starting your fermentation process.

Options for Substitutions

When making homemade sauerkraut, some ingredients are essential while others can be switched up. Here’s what you need to know:

• Cabbage: Green cabbage is traditional and works best, but you can try red cabbage for a different color. Just know that red cabbage might need a bit more salt and time to ferment properly.
• Salt: This is a must-have ingredient that can’t be substituted – but make sure to use non-iodized salt like kosher or sea salt. Table salt can make your sauerkraut bitter and may prevent proper fermentation.
• Caraway seeds: These are optional and can be left out or replaced with other spices like juniper berries, dill seeds, or celery seeds for different flavor profiles.
• Mason jars: Any food-grade fermentation container will work, including ceramic crocks or food-grade plastic containers. Just make sure they’re clean and the right size for your batch.
• Cheesecloth: You can use coffee filters, clean cotton fabric, or even paper towels instead. The key is to let air escape while keeping debris out.
• Weights: Instead of pickle pebbles, try using clean river rocks, a ziplock bag filled with water, or even a cleaned cabbage core to keep your kraut submerged.

Watch Out for These Mistakes While Fermenting

The biggest challenge when making sauerkraut is not using enough salt, which can lead to spoilage – stick to the ratio of 1.5 tablespoons of salt per head of cabbage to ensure proper fermentation. A common error is leaving too much headspace in your jars; the cabbage needs to stay completely submerged under the brine to prevent mold growth, so make sure to pack it tightly and weigh it down properly. During fermentation, resist the urge to open your jars too frequently, as this can introduce unwanted bacteria and disrupt the process – instead, check only every few days through the glass to ensure the cabbage remains submerged. For the crunchiest results, keep your fermenting jars at room temperature (around 65-75°F), as warmer temperatures can make your sauerkraut too soft and cooler temperatures will slow down the fermentation significantly.

What to Serve With Sauerkraut?

Homemade sauerkraut adds a tangy crunch that goes perfectly with so many dishes! The classic pairing is with any type of sausage – from bratwurst to hot dogs – where the bright, acidic kraut cuts through the richness of the meat. For a traditional German-style meal, serve your sauerkraut alongside pork chops or roasted pork loin with some boiled potatoes on the side. If you’re making sandwiches, try adding a generous spoonful to your favorite Reuben or turkey sandwich for extra zip. And don’t forget, sauerkraut makes a great side dish for any backyard barbecue or casual gathering where you’re serving grilled meats.

Storage Instructions

Ferment: Let your sauerkraut ferment at room temperature (around 65-75°F) for at least 3-4 weeks. You’ll notice it becoming tangier as time goes on. Keep the jar in a dark spot, like a pantry or cabinet, and check occasionally to make sure the cabbage stays submerged under the brine.

Keep: Once your sauerkraut reaches the perfect tanginess, pop it in the fridge. It’ll stay fresh and crunchy for up to 6 months when stored in airtight mason jars. The cold temperature slows down fermentation, so the flavor will stay pretty consistent.

Tips: Always use clean utensils when scooping out your sauerkraut, and make sure the remaining cabbage stays under the brine. If you spot any unusual colors or smell anything off, it’s better to play it safe and start fresh. Good sauerkraut should smell sour but pleasant!

Preparation Time	20-30 minutes
Cooking Time	4320-14400 minutes
Total Time	4340-14430 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 100-150
• Protein: 5-10 g
• Fat: 0-1 g
• Carbohydrates: 20-30 g

Ingredients

• 1 medium-sized cabbage head (approximately 3-4 pounds)
• 1 1/2 tablespoons salt
• 1 tablespoon caraway seeds
• Three wide-mouth mason jars (32 oz each)
• Cheesecloth
• Pickle pebbles or jar weights (alternatively, use a smaller wide-mouth mason jar)

Step 1: Prepare Your Workspace and Cabbage

Begin by ensuring your hands, equipment, and work surface are all clean.

Remove the outer leaves of the cabbage and set them aside; do not wash the cabbage as this can remove beneficial bacteria essential for fermentation.

If possible, use organic cabbage to avoid pesticide exposure.

Step 2: Slice and Massage the Cabbage

Slice the cabbage by cutting it in half, then into quarters.

Remove the core from each quarter and slice the cabbage lengthwise into thin ribbons.

Place the cabbage into a large bowl and sprinkle it with salt.

Using clean hands, massage the salt into the cabbage, squeezing and kneading it vigorously for 5-10 minutes until it becomes watery and limp.

If using caraway seeds or any other spices, add them now.

Step 3: Pack the Cabbage into Jars

Transfer the cabbage into wide-mouth mason jars.

Use your fist to firmly pack the cabbage down, ensuring it’s submerged in its own liquid.

Pour any remaining liquid from the bowl into the jars to cover the cabbage.

Fill the jars a little more than 3/4 full.

Optionally, place a reserved outer cabbage leaf over the top to keep the cabbage submerged.

Step 4: Weigh Down and Cover the Cabbage

Use a pickle pebble or a smaller mason jar filled with pebbles or dried beans as a weight to keep the cabbage submerged under the liquid.

Cover the mouth of the jar with cheesecloth secured with a rubber band or twine to allow air circulation while keeping out pests.

Step 5: Begin Fermentation

For the first 24 hours, occasionally open the jars and gently press down on the cabbage to ensure it remains submerged and helps compact over time.

If after 24 hours there isn’t enough liquid, dissolve 1 teaspoon of salt in 1 cup of water and add it to the jars to keep the cabbage immersed.

Step 6: Monitor and Complete Fermentation

Allow the cabbage to ferment for 3-10 days.

Taste the cabbage after 3 days.

If you prefer a milder ferment, you can stop at this point.

For peak nutritional benefits, continue fermenting until around day 7.

Bubbles and scum are normal during fermentation; you can skim off the scum and remove any mold if it appears.

Once you’ve achieved your desired fermentation level, remove the cheesecloth and weights, seal the jar with a regular mason jar lid, and store it in the refrigerator for up to 2 months or longer.

Enjoy as long as the cabbage still tastes good.