I’ll admit, I used to be a little intimidated by fermentation.

There’s something about jars bubbling away on the counter that felt too science-y for my kitchen.

But once I actually tried making sauerkraut, I realized it was way easier than it looks!

Just cabbage, salt, and a little bit of patience.

And the result is tangy, crunchy magic that beats store-bought by a mile.

And boy, wait until you use this homemade sauerkraut with your Octoberfest sausage dinner!

I started adding it to sandwiches, grain bowls, and even scrambled eggs.

Now I always have a jar in my fridge ready to go!

Homemade Sauerkraut – Ingredients

Green cabbage: The star of the show; get a fresh, tight head and you’re golden.
Sea salt: Helps pull the moisture out and kicks off the fermentation magic.
Caraway seeds or juniper berries: Totally optional, but they add a little something extra if you’re feeling fancy without being, like, fancy-fancy.

How to Make Homemade Sauerkraut

Step 1: Remove the outer leaves, set one aside, then quarter the cabbage, cut out the core, and slice it thin.

Step 2: Toss the cabbage into a big bowl, sprinkle with salt, and massage it (about 5 to 10 minutes) until it gets juicy.

Step 3: Pack the salty cabbage into a clean jar or crock, pressing down hard so the liquid rises up to cover it.

Step 4: Tuck the reserved leaf on top to help hold it all down, then add a weight if you’ve got one.

Step 5: Loosely cover the jar with a lid or cloth and set it on a plate to catch any enthusiastic overflow.

Step 6: Let it hang out on your counter for 5 to 14 days, checking and tasting until it’s as tangy as you like.

Step 7: Once it hits the sweet (well, sour) spot, stash it in the fridge and pile it on everything.

Once you try this simple homemade sauerkraut, you’ll never look at the jarred stuff the same way.

It’s crisp, tangy, and surprisingly fun to make!

Ingredients:

Steps:

Remove any wilted outer leaves and set one clean leaf aside for later. Cut the cabbage into quarters, remove the core, and slice thinly.
Place the cabbage in a large bowl and sprinkle with salt. Massage it with your hands for about 5 to 10 minutes, until it starts releasing liquid and softens.
Pack the cabbage tightly into a clean glass jar or crock, pressing it down firmly so the liquid rises to cover the cabbage.
Use the reserved cabbage leaf to help keep everything submerged, and weigh it down with a smaller jar or fermentation weight if needed.
Loosely cover the jar with a lid or cloth (to keep bugs out but allow airflow) and place it on a plate to catch any overflow.
Let it ferment at room temperature for 5 to 14 days. Start tasting around day 5—once it’s tangy enough for your liking, move it to the fridge.
Store in the fridge and enjoy for weeks (or months).

Sauerkraut isn’t just for sausages (though let’s be real, it does love a good brat!).

That tangy crunch can bring a little zing to all kinds of meals, from hearty dinners to quick lunches and even breakfast.

If you’re looking for some ideas for your homemade sauerkraut, here’s some tasty inspiration.

It’s the kind of ingredient that surprises you!

Just throw a little on the side and suddenly everything tastes more alive.

Once you’ve made your first batch, it’s hard not to feel a little proud every time you scoop some out!

It’s crunchy, it’s punchy, and it somehow makes even the most thrown-together meals taste intentional.

Toss it on a brat, fold it into a sandwich, or let it sneak into your scrambled eggs.

Sauerkraut plays nice with more than you’d guess.

Keep a jar on hand and you’ll end up reaching for it more often than not.

Remove wilted outer leaves and set one clean leaf aside. Quarter the cabbage, remove the core, and slice thinly.
Place in a large bowl, sprinkle with salt, and massage for 5–10 minutes until it softens and releases liquid.
Pack tightly into a clean jar, pressing down until liquid covers the cabbage.
Use the reserved leaf to keep it submerged and add a weight if needed.
Cover loosely with a lid or cloth and place on a plate to catch overflow.
Ferment at room temp for 5–14 days. Start tasting on day 5. Once tangy, refrigerate.
Store in the fridge and enjoy for weeks or months.