Sauerkraut in a Jar

v1.0

by Folsom Ferments (AI-curated)

FermentationGerman / AustrianAnytimeFermentedMake Aheadsauerkrautfermented cabbagesmall batch fermentationlacto fermentationVegetarianVeganGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-FreeLow-Carb
Sauerkraut in a Jar
Batch: 2 quart jarsPrep: 30 minInactive: 30240 minTotal: 30270 min

Fresh cabbage, pickling salt, and time become crisp, cleanly sour sauerkraut. Accurate salting, steady temperature, and keeping every shred below the brine are the essential controls.

Ingredients

  • 5 lb Green cabbagefirm heads, outer leaves and cores removed, finely shredded
  • 3 1/2 tbsp Canning or pickling saltdo not substitute kosher or iodized salt
  • 1 quart Waterboiled and cooled, only if extra brine is needed
  • 1 1/2 tbsp Canning or pickling saltonly for the optional extra brine

Equipment

  • Kitchen scale
  • Large nonreactive bowl
  • Two sterilized 1-quart wide-mouth jars
  • Fermentation weights and vented lids
  • Food-safe pH meter

Instructions

  1. 1

    Wash the cabbage under cool running water, remove damaged outer leaves and cores, and shred it about 1/16 inch thick. Weigh 5 pounds after trimming.

    15 min

  2. 2

    Mix the cabbage thoroughly with 3 1/2 tablespoons canning or pickling salt. Squeeze and pound with clean hands until the cabbage releases enough juice to look wet and limp.

    10 min

  3. 3

    Pack the cabbage and all released liquid tightly into the sterilized jars, removing air pockets and leaving at least 2 inches of headspace. Divide the salt and cabbage evenly between the jars.

    5 min

  4. 4

    Add a fermentation weight to each jar. The cabbage must remain completely submerged. If its own juice does not cover it, dissolve 1 1/2 tablespoons pickling salt in 1 quart boiled and cooled water and add only enough brine to cover by 1 inch.

    5 min

  5. 5

    Fit vented lids and ferment in a dark place at 70 to 75 F. Check daily that the cabbage stays submerged and that gas can escape. Fermentation usually takes 3 to 4 weeks at this temperature.

    30240 min

  6. 6

    A thin flat white film can be yeast and may be removed, but fuzzy, raised, or colored growth is mold. Discard the entire jar without tasting if you see mold, smell a rotten odor, or find slimy cabbage. Do not scrape mold and keep the rest.

    2 min

  7. 7

    When bubbling has stopped and the flavor is cleanly sour, verify a pH of 4.6 or lower with a calibrated food-safe meter. Cover tightly and refrigerate. This recipe is not canned or shelf stable.

    5 min

Sauerkraut in a Jar · Folsom Ferments (AI-curated) · v1.0 · recipeversion.com/@folsom-ferments-ai/sauerkraut-in-a-jar

Printed September 4, 2026