Last Updated on February 19, 2023 by Renee’
Homemade Sauerkraut is one of the best, easiest & cheapest probiotics you can take & so easy to make.
You should eat at least 1 Tbs. of Sauerkraut at every meal. This helps with digestion. Fermented foods such as Sauerkraut & Cauliflower Pickles along with Bone Broth helps to heal Leaky Gut better than anything else.
Here is the technique I use. Super easy & delicious! It has tons of vitamins, enzymes & probiotics! Try my Paleo Sauerkraut Salad Recipe! Great for Summer BBQ’s or Pot lucks!
Ingredients:
- You will need 2-3 heads of cabbage, roughly 5-lbs.
- 3 Tbs. Sea Salt
- Filtered Water (This is the filter system I use) Read more about this below.
Tools Needed:
- Sharp Knife & Cutting Board ( or a Food Processor or a Mandoline slicer)
- 68 oz Fido Jar
Directions:
- Shred Cabbage with a knife, mandoline slicer, or a Food Processor. I actually prefer slicing very thin with a knife (cleanup is easier). Put in a large bowl.
- Add 3 Tbs. of sea salt & mix thoroughly, massaging the cabbage as you mix.
- Place a towel over the cabbage & let “sweat” for about an hour.
- Put the cabbage into the Fido jar using a large spoon. Gently push down until its natural juices come over the top of the cabbage. If you don’t have enough liquid, add some filtered water. Leave enough headroom (about 2 in.) for the cabbage to work. When you have all the cabbage in the Fido jar, clamp the lid shut.
- That’s it! The beauty of the Fido jar is that it lets excess fermentation gasses out without letting oxygen in. (Oxygen causes mold.)
- Now put your Fido jar in a dark cool room for about 30 days. (3 wks if your house is warm & 5 wks if it is cool) The best temperature is 60-75 degrees. Do not let it ferment over 80 degrees or more due to the wrong kind of bacteria developing.
Tips*
- You don’t have to use a Fido jar, but I have found that this is the easiest no-fail method of doing it. Easy Peasy!
- If your jar is pretty full, put a plate under the Fido jar just in case the liquid overflows while the cabbage is fermenting.
- Some say not to open during fermentation, but I have found to burp it the first few days eliminates spillover. I haven’t had any issues by doing so.
Recipe using Sauerkraut
*Scroll down for the printable recipe card.
Filtered Water:
Tap water contains chlorine, which can inhibit fermentation. Use spring or distilled water instead. I am on well water so I don’t have to worry about chlorine or fluoride but I do worry about runoff water so I have a Berkey Filter. The Berkey water filter systems are actually water purifiers because they remove bacteria and viruses also that conventional filters can not. Not to mention heavy metals, pharmaceuticals, etc… Read more about it here.
I highly recommend it! I even take it when I travel.
More Fermented Recipes to try!
- Cauliflower Pickles
- Fermented Pickled Okra
- Fermented Pickled Red Onions
- Fermented Dilly Green Beans
- Honey Fermented Red Onions
- Fermented Cherry Tomatoes
- Fermented Pickled Celery
- Paleo Sauerkraut Salad
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How to make Sauerkraut
Ingredients
- 2-3 heads of cabbage, roughly 5-lbs.
- 3 Tbs. Sea Salt
- Filtered Water
Instructions
- Shred Cabbage with a knife, mandoline slicer or a Food Processor. I actually prefer slicing very thin with a knife (clean up is easier). Put in a large bowl.
- Add 3 Tbs. of sea salt & mix thoroughly, massaging the cabbage as you mix.
- Place a towel over the cabbage & let "sweat" for about an hour.
- Put the cabbage into the Fido jar using a large spoon. Gently push down until it's natural juices come over the top of the cabbage. If you don't have enough liquid, add some filtered water. Leave enough headroom (about 2 in.) for the cabbage to work. When you have all the cabbage in the Fido jar, clamp the lid shut.
- That's it! The beauty of the Fido jar is that it lets excess fermentation gasses out without letting oxygen in. (Oxygen causes mold.)
- Now put your Fido jar in a dark cool room for about 30 days. (3 wks if your house is warm & 5 wks if it is cool) The best temperature is 60-75 degrees. Do not let it ferment over 80 degrees or more due to the wrong kind of bacteria develops.
Notes
- You don't have to use a Fido jar, but I have found that this is the easiest no-fail method of doing it. Easy Peasy!
- If your jar is pretty full, put a plate under the Fido jar just in case the liquids overflow when the cabbage is fermenting.
- Some say not to open during fermentation, but I have found to burp it the first few days eliminates spill over. I haven't had any issues by doing so.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Travel Berkey Water Filter with 2 Black Berkey Filters and 2 PF2 Fluoride Filters -
Year of Plenty 12-Inch Bamboo Cabbage Tamper - for Packing Sauerkraut and Other Healthy Fermented Foods into Mason Jars -
Fermentation Kit for Wide Mouth Jars - 4 Airlocks, 8 Silicone Grommets, 4 Stainless Steel Wide mouth Mason Jar Fermenting Lids with Silicone Rings (4 Set, Jars Not Included) -
GA Mandoline Slicer – Adjustable Mandolin Vegetable Slicer and French Fry Cutter, Food Slicer, Vegetable Julienne – Thick Sharp Stainless Steel Blades – Cut-Resistant Gloves and Food Holder -
Bormioli Rocco Fido Square Jar's With Blue Lid, 67-3/4-ounce (set of 2) -
REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
Hello! I made the sauerkraut today, my first time. I’m excited to see how it turns out! Can I leave the sauerkraut in the Fido jar when it’s done or do I have to transfer it to a mason jar?
That’s awesome Maria! I leave mine in the Fido jar most of the time unless I share with friends or family. Let me know how it turns out! You’ll also have to try Fermented Cauliflower pickles. They are so addictive!!!
Thanks so much, I have followed the recipe but my cabbage has risen up in the Fido jar over the water level. There is about a half an inch of cabbage that is not submerged in water. Is that okay? Should I open it and add more water? I made it two days ago. Ty!!
Hi Grace, It will probably be okay. The only thing to look for is if it starts to mold. Has it started to ferment yet? You will see it bubbling. If you want, you could open it & push it back down & reseal to start the process over. Just keep an eye on it. Most people say that if it molds on top, just dip it off. I would dip off about an inch more to be safe. Let me know how it turns out. Post a pick. I would love to see what it looks like. I have done the same & didn’t touch it & it turned out fine. If this is your first time, you will get the hang of it soon. Good Luck!
Thank you! I opened it and pushed it down and will hope for the best! I’m not sure where to post a picture? Thanks so much for your help!
You can post it on the pin on Pinterest. Here’s the link: https://www.pinterest.com/pin/211950726195305655/ Also, after you master the sauerkraut, you have to try fermented cauliflower pickles! They are soooo good! Here’s the link to it: https://www.thehealthnutmama.com/how-to-make-fermented-cauliflower-pickles/ Let me know how it turns out!
Hi Grace, Just checking to see how it turned out?
Hi Renee
I’m excited to try your recipe for sauerkraut! You mention in one of your replies that it can be stored in quart jars. Do you ‘ferment’ the cabbage in quart jars or do you put the ‘sauerkraut’ in the quart jars once the fermenting is complete? Many thanks for your interesting and educational blog.
I hope you enjoy! I usually just leave mine in the fido jar & put it in the fridge after fermentation since we eat so much of it. But you can totally do the same thing with the quart jars, the only problem would be the lids. I like the fido jar because of the rubber gasket that allows the gas to escape while not allowing oxygen in. Unless you buy the specialty lids for the quart jars I would just transfer after fermentation. Here is a link to the lids for quart jars if you would prefer fermenting in Mason/Ball jars. Also, please check out my post on fermented cauliflower. Let me know how it turns out! OMG! To die for! So yummy! https://www.thehealthnutmama.com/how-to-make-fermented-cauliflower-pickles/
How much does it make?
Hi Carol, It varies depending on how much cabbage you have, but I usually end up with 1 68 oz Fido jar full. Sometimes I’ll have enough to make a smaller jar. I have different sizes. You can make as little or as much as you want. Hope this helps. After you make your first batch it will get easier to judge! Just make sure to leave enough head space at the top for it to work off.
I want to know how long it lasts in the fridge after it ferments?
It should keep for months. Some say 6 months, but I have some in the fridge now that is almost a year old & still tastes fine. I’ve read that some say it can keep indefinitely as long as it is tightly sealed. If you open it & it has mold or smells weird, I would probably toss. I’ve never had that happen.
Renee,
Do you not can it after the fermentation is done? I have always made in a crock or
did quart jars and then canned it.
No, I don’t can it. The heat destroys the probiotics. You can put in in quart jars & store in the fridge if you want to.
Should the liquid look a little thick, I might be scarred to taste it
Hi, Should be watery before it ferments. It’s just salt & water. After it ferments, maybe a little thicker, but not much. Have you ever had Bubbies store bought? It should look, taste & smell the same.
Just finished my first batch! I am so excited about this recipe, thank you so much for posting it!
That is awesome Angela! Let me know how it turns out! We eat it every day!