How to Make Homemade Sauerkraut

  • ½ small head cabbage, shredded
  • Kosher salt
  • 1 tsp caraway or fennel seeds
  • Filtered water


Mix the shredded cabbage, 2 teaspoons of salt and seeds in a bowl and let it rest for 20 minutes. Pack the cabbage mixture into a clean mason jar, and pack it in with the end of a wooden spoon to remove any air.

Create a saltwater mixture of 1 teaspoon kosher salt to 1 cup of filtered water, and pour over the cabbage mixture until fully submerged. Put the lid on the jar loosely, and place the jar on a tray to catch any overflowing juices.

The cabbage will begin to bubble. When the bubbling stops, check the jar - you may need to add more saltwater.

Keep the jar on the tray in a cool, dark place for a few weeks. After the first week, you can start tasting the sauerkraut until it reaches the tartness you’re after. Once you’ve decided the sauerkraut is to your liking, skim any film off the top of the water, tightly close the lid and store in the fridge.

You can then eat the sauerkraut fresh out of the jar (it doesn’t need to be rinsed). Enjoy on a piece of bread with some goat cheese, or as a side to any meat dish.


Feel free to experiment with other flavours such as garlic, dill, lemon peel, fennel, carrot.

Fermentation takes longer in cold weather, so factor this in when you’re waiting to reach your desired taste.

Back to blog