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What Great Grandma Ate / Recipes / Paleo / Easy Mason Jar Sauerkraut

Easy Mason Jar Sauerkraut

Last Updated on July 31, 2021 by Jean Choi 5 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Easy mason jar sauerkraut with just 2 ingredients! It’s tangy, sour, and so delicious, and you can add it to any dish for a burst of flavor.

a forkful of mason jar sauerkraut


Can you tell I love fermented foods? Today, I’m bringing you and classic simple homemade sauerkraut. I’ve had digestive issues for a long long time and eating fermented foods like kombucha, sauerkraut, kimchi, and kefir have help me tremendously. You can also take probiotics supplements, but these food sources contain a much larger variety of probiotic strains and are better absorbed by the body. I really love sauerkraut because it’s mild enough to go with any savory dish.  

homemade sauerkraut in a jar

Homemade Mason Jar Sauerkraut Recipe

Making your own sauerkraut is so easy. The hardest part is  breaking down the cabbage with your hands so it creates its own juices. This takes some strength and muscle, but I have faith that you are strong enough to get through it. I sometimes take breaks between the kneading and massaging because I have zero upper body strength and my arm gets tired, but after about 15 minutes, you’ll have that cabbage wilted and reduced.

Ingredients

There are just 2 simple ingredients you need to make mason sauerkraut:

  • cabbage
  • salt

That’s literally it! You also need a mason jar, cheese cloth, rubber band, and smaller jar that fits inside the mason jar.

thinly sliced cabbage
sprinkling salt over cabbage slices
Wilted down cabbage after massaging to make sauerkraut

How to Make Sauerkraut at Home

  1. Wash the cabbage, then remove the outer leaf. Set aside.
  2. Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick.
  3. Place the cabbage slices in a large bowl, then sprinkle with salt.
  4. Squeeze and massage the cabbage with your hands for about 15 minutes. You may need gloves when doing this. The cabbage slices will wilt and release liquid, and will look juicy at the end.
  5. Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon to remove air bubbles.
  6. Leave at least 2 inches from the top.
  7. Pour any cabbage liquid from the bowl into the jar.
  8. Place an outer leaf you had set aside flat on top of the sliced cabbage to help keep everything under the liquid.
  9. Push down a small jar inside the mason jar on top of the cabbage to weight it down and submerge in liquid.
  10. Cover with a cheesecloth and seal around the opening with a rubber band. This will ensure that the cabbage can breathe.
  11. Store at room temperature away in the dark. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jar inside if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
  12. Start tasting after 7 days, and ferment longer if you wish. When it’s tangy enough to your liking, store in the refrigerator. It will keep for months.
Homemade Sauerkraut fermenting in a jar

Frequently Asked Questions About Mason Jar Sauerkraut

How can you tell if the sauerkraut is done fermenting?

If you use a green cabbage, it’ll turn yellowish in color. You’ll also see some foam and bubble rise to the top, and the sour smell will get stronger. The best test is the taste test though. Once you start seeing these changes, taste your homemade sauerkraut. If it’s to your liking, you can seal and refrigerate to enjoy.

How long does it take for sauerkraut to ferment?

This really depends on how much you like yours fermented, and the climate. The warmer the temperature, the faster the sauerkraut will ferment. During the summer, I’ve had it done in 5 days. In the winter, it may take up to 10-14 days.

What’s the best way to enjoy sauerkraut?

I love eating sauerkraut on its own or on top of eggs. You can enjoy it over your favorite sausage, in burgers, sandwiches, or even salads. I usually don’t like to cook it since it removes the healthy probiotics and nutrients, but it’s a delicious way to enjoy it as well!

Is it possible for mold to form on the sauerkraut?

Yes. This can happen when the weather is too hot, the cabbage isn’t fully submerged under the liquid, or if the mason jar hasn’t been cleaned well. If you do see mold forming, it’s okay! You’ll just see it on the top and you can scoop it out. The rest of the sauerkraut is completely fine to consume as it’s protected by the lactic acid.

Mason jar sauerkraut with the lid open
easy mason jar sauerkraut

Easy Mason Jar Sauerkraut

Easy mason jar sauerkraut with just 2 ingredients! It's tangy, sour, and so delicious, and you can add it to any dish for a burst of flavor.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: German
Keyword: homemade sauerkraut, mason jar sauerkraut, probiotic rich foods
Prep Time: 20 minutes
Fermentation Time: 7 days
Total Time: 7 days 20 minutes

Ingredients

  • 1 medium head of cabbage
  • 4 tsp sea salt
  • 2 qt clean mason jar
  • glass jar small enough fit in the mason jar

Instructions

  • Wash the cabbage. Remove the large outer leaf and set aside.
  • Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick.
  • Place the cabbage slices in a large bowl. Sprinkle with salt.
  • Mix, squeeze, and massage the cabbage for about 15 minutes, wearing gloves if needed. The cabbage slices will wilt and release liquid, and will look juicy at the end.
  • Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon. Leave at least 2 inches of room from the top.
  • Pour any cabbage liquid from the bowl into the jar.
  • Place an outer leaf you had set aside flat on top of the sliced cabbage to help keep everything under the liquid.
  • Add a small jar inside the mason jar, pushing it down on top of the cabbage to weigh it down and submerge in liquid.
  • Cover the jar with a cheesecloth and seal the opening with a rubber band. This will ensure that the cabbage breathes without being sealed air-tight.
  • Store at room temperature away from sunlight. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jar inside if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
  • Start tasting after 7 days. Ferment longer if it needed. When it's tangy enough to your liking, store in the refrigerator. It will keep for months.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | March 4, 2016

Comments

  1. Sauerkraut Billy says

    August 15, 2017 at 10:11 am

    5 stars
    The color on this kraut is so beautiful! I love seeing red cabbage being used in making kraut, it really just adds something that normal green / yellow cabbage just can’t do! Thanks so much for your aesthetically pleasing pictures and helpful guide! Can’t wait to give this one a shot at home.

    Reply
    • Jean Choi says

      August 17, 2017 at 10:24 am

      Thank you so much! When I’m lazy and I’m not making it at home, your brand is my go-to. Love me all the probiotics!

      Reply
  2. Marjorie says

    March 22, 2019 at 3:18 am

    I notice with this last batch I have made I do not have enough juice. Can I make up a mix of salt water to add?

    Reply
    • Jean Choi says

      March 22, 2019 at 7:54 am

      Yes, that will work.

      Reply
  3. Dave K says

    April 1, 2019 at 9:28 pm

    The above recipe looks really good. It looks like a lot of steps but is really quite easy. You can probably useess salt as long the temperature is about 68 degrees and everything stays submerged.
    1 tsp of salt per cup of water works well if more is needed.
    The red cabbage kraut is really good and seems a bit firmer/crunchier to me than green. Also I have noticed that adding caraway seeds adds a whole new level of flavor.

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
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  • W3Whole 30

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