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.
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. Â
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.
How to Make Sauerkraut at Home
- Wash the cabbage, then remove the outer leaf. 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, then sprinkle with salt.
- 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.
- 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.
- Leave at least 2 inches 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.
- Push down a small jar inside the mason jar on top of the cabbage to weight it down and submerge in liquid.
- Cover with a cheesecloth and seal around the opening with a rubber band. This will ensure that the cabbage can breathe.
- 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.
- 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.
Frequently Asked Questions About Mason Jar Sauerkraut
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.
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.
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!
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.
Easy Mason Jar Sauerkraut
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.
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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.
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!
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?
Yes, that will work.
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.