Sauerkraut

Name: Sauerkraut
Prep time: 5 min
Cook time: 5 d 25 min
Total time: 5 d 30 min
Yield: 8 cups
Cuisine: eastern european
Ingredients: 1 medium green cabbage (about 3 pounds); 2 tablespoons kosher salt (such as Diamond Kosher), plus more as needed; 1 teaspoon caraway seeds (optional)

By Lidey Heuck

Published Nov. 15, 2023

Sauerkraut — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: At least 5 days
Prep Time: 5 minutes
Cook Time: 25 minutes, plus at least 5 days fermenting
Rating: 4(122)
Comments: Read comments

While this beloved fermented cabbage dish is often associated with German cuisine, it is eaten all across Eastern Europe while its roots go back to ancient China, when laborers building the Great Wall of China used rice wine to preserve the vegetable in the winter months. Making sauerkraut is both simple and hands-off. In this recipe, shredded cabbage is mixed with kosher salt and stored in a ventilated jar. In a week’s time, naturally occurring bacteria on the leaves convert the cabbage’s sugars into lactic acid, which gives sauerkraut its distinct sour flavor. The flavor will continue to develop the longer the cabbage ferments; taste along the way and when the sauerkraut reaches the desired pungency, transfer it to the refrigerator to slow the fermentation process. Serve sauerkraut with pork chops or sausages, use it in sandwiches or soups to add crunch and brininess, or try it in this Alsatian-inspired pasta.

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Ingredients

Yield:8 cups

1medium green cabbage (about 3 pounds)
2tablespoons kosher salt (such as Diamond Kosher), plus more as needed
1teaspoon caraway seeds (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Halve the cabbage through the stem and remove the core. Cut each half in half again, then thinly slice each quarter crosswise, as you would for coleslaw. Place the shredded cabbage in a very large bowl.
Step 2
Sprinkle the salt over the cabbage and begin massaging it with clean hands. Continue for about 5 minutes, until the cabbage becomes limp and is reduced by half in volume. Add the caraway seeds, if using, and toss.
Step 3
Divide the cabbage, along with any liquid that has collected in the bowl, between 2 (1-quart) jars, or other food-safe, non-reactive containers. Use a wooden spoon to tightly pack down the cabbage, repeating every few hours for the rest of the day. (This helps release more liquid.) Keep the jars loosely covered during this part of the process. The jars will not be full at first, but after fermentation begins, the volume will increase.
Step 4
Before leaving the cabbage overnight, place the lids on the jars, but don’t screw them on tightly. (The sauerkraut needs to “breathe” as it ferments. If the lids are too tight, the jars may explode. There are special air-lock lids meant for fermenting, but you can also use dish towels to cover the jars, then secure them in place with a rubber band.) The next day, if the cabbage is not fully submerged in liquid, make a saltwater solution to add to the jars: Dissolve 1½ teaspoons of kosher salt in 1 cup of room temperature water, and divide between the jars. The cabbage should be fully submerged to prevent mold growth.
Step 5
Store the jars at room temperature in a dark spot (65 to 70 degrees), keeping the lids on but not screwed on tightly, as before, for at least 5 days and up to 2 weeks. Begin tasting the sauerkraut after 5 days. It will be tangy, briny and crunchy in texture when it’s ready.
Step 6
Tightly screw on the lids and refrigerate the sauerkraut for up to 4 months. (Chilling the sauerkraut slows down the fermentation process, so tightly screwing on the lids is safe at this point.)

Ratings

4 out of 5

122 user ratings

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Comments

Bern1 year ago

To foolproof these instructions if one has a kitchen scale, simply use 2% kosher salt by cabbage weight. There is ~ 2:1 difference in sodium by volume between Morton Kosher salt and Diamond Crystal so the outcome can be quite different.

Dan1 year ago

It's best to use salt that has no additives. Table salt commonly contains anti-caking and nutritive adjuncts. In addition to kosher salt, canning & pickling salt is a common choice. 1 TBSP Diamond Kosher = 10 grams, 1 TBSP Morton Kosher = 15 grams, 1 TBSP Morton Canning & Pickling = 19 grams. Better to weigh the cabbage and weigh the salt to 2% of the cabbage weight. If you need to make brine to top off the jars, Step 4, add salt to 2% of the water weight.

Luke1 year ago

A trick I use to keep mine pressed down: put a narrow mason jar inside a wide mouth, and secure it with twine to gently compress the cabbage so that the liquid remains above the top of the cabbage all week. If done properly with fresh cabbage, you don't need to add brine. You can add all sorts of things to this, too. Grated carrot, julienned apple, as long as the liquid stays above, other friends can join in the ferment!

Loree Kalliainen5 months ago

My cabbage stayed packed down nicely at the 5 day mark, but a few dots of mold developed on the water (not on the cabbage). I skimmed off most of the surface water down to clear and put the jars into the fridge. Any thoughts on whether this is ok to eat? I tasted a leaf and it was nice, salty, and crispy. (Used David’s kosher salt)

LBST6 months ago

Tastes like our favorite store bought sauerkraut. I agree with the 2% by weight kosher salt to cabbage ratio.

Bill8 months ago

I have been using my French press coffee maker to hold down the cabbage when making either sauerkraut or kimchi. A small weight on the handle or a large rubber band around the bottom and over the handle works really well.

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