Step 1

Sterilize the jar/s you plan to store the sauerkraut in.Jars with an airlock lid are useful for fermentation but not necessary. Alternatively, you can make the homemade kraut in a traditional crock.To do so, preheat the oven to 325ºF/160ºC. Meanwhile, wash the jars and lids in hot, soapy water and rinse them after. Then, transfer them to the oven (except anything not oven-proof like rubber/plastic parts) and allow them to dry completely for 10-15 minutes.Alternatively, you can sterilize the jars and lids for 10 minutes in boiling water.

Step 2

Rinse it well and remove any outer leaves of the cabbage if they look wilted, browned, etc.

Step 3

Slice the cabbage in half lengthwise and then quarters, removing the core with a small paring knife.

Step 4

Cut each of the quarters into thin slices (around 0.2cm) using a knife, mandoline, or a food processor with a slicing disk.

Step 5

At this point, weigh the cabbage to determine how much pickling salt is required. You need 2% salt to cabbage. I.e., a 2.2lb cabbage will require 0.044lb salt (0.7oz).

Step 6

In a large bowl, combine the shredded cabbage and salt and toss well, rubbing the salt into the cabbage. Set it aside for 20-25 minutes.

Step 7

Squeeze the cabbage well to remove all the excess water (allow it to drop into the bowl as you will be using it).

Step 8

As you squeeze the cabbage, transfer it to the jar and pack it in tightly, until just the liquid is left in the bowl. Make sure to leave around 1/3 inch / 1 cm headspace in each jar. Then, pour the juice over the cabbage, ensuring it's covered by all the liquid.If there isn’t enough liquid to cover the cabbage, you’ll need to prepare a 2% brine of warm water and salt to top up the jar.

Step 9

Use a pickling weight, inverted plate, or similar item to weight the cabbage and keep it submerged beneath the liquid.I used a plate weighted down with a water-filled bottle (make sure to completely cover the top with a clean kitchen towel and secure it to the jar if doing it this way). You could alternatively use a Ziplock bag filled with something heavy like rocks.

Step 10

Set the jar/s of sauerkraut aside to ferment in a draft-free space around 72ºF/22ºC.

Step 11

The fermentation process can take 4-6 weeks, depending on the temperature, climate, and the cabbage itself, though some people leave it for as little as 1-4 weeks.Make sure to check on it daily and remove any scum formed at the top of the liquid in your jar.After the first week, I recommend tasting the homemade kraut every other day until it reaches your desired tartness.As a general rule, while the mixture is still bubbling, it's still fermenting. Once it settles down, it's ready. It should also be a more yellow color with a tart and tangy flavor similar to pickles.

Step 12

Canning sauerkraut requires just a couple of extra steps. First, carefully transfer the sealed jars to a large saucepan filled with boiling water (place a trivet or similar tool at the bottom, so the cans aren’t touching the bottom of the pan), ensuring they’re submerged by 1-2 inches of water. Then, add the lid to the pan, bring it to a boil, and allow it to boil for 20 minutes.

Step 13

Remove the lid from the saucepan and wait 5 minutes with the heat off. Then finally, remove the jars and set them on a kitchen-towel-lined counter to cool down before transferring them to your pantry. As the jars of fermented sauerkraut cool, you’ll hear a ‘pop’ when the lids fully seal.If any cans don't seal, pop them in the fridge instead.

Step 14

Fridge Storage: You can store the fully fermented sauerkraut in your fridge for 6+ months. Some batches may even last up to one year.Canned: Unopened jars of canned sauerkraut will last for between 2-3 years in your pantry. Once opened, transfer it to the fridge and aim to eat it within a month or two.Can You Freeze Sauerkraut? Yes (for about a year), though I usually don't recommend it as it will kill the probiotics.