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Fermenting Sauerkraut

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Fermenting Sauerkraut

  • 25 lbs cabbage
  • 3/4 cup canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

  • Work with about 5 pounds of cabbage at a time. Discard outer leaves.
  • Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter.
  • Put cabbage in a suitable fermentation container, see "Suitable Containers, Covers, and Weights for Fermenting Food,", and add 3 tablespoons of salt.
  • Mix thoroughly, using clean hands.
  • Pack firmly until salt draws juices from cabbage.
  • Repeat shredding, salting, and packing until all cabbage is in the container.
  • Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage.
  • If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).
  • Add plate and weights; cover container with a clean bath towel. Store at 70 to 75F while fermenting.
  • At temperatures between 70 and 75F, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65F, fermentation may take 5 to 6 weeks.
  • At temperatures lower than 60F, kraut may not ferment. Above 75F, kraut may become soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Hot pack - Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.

Raw pack - Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Sauerkraut in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 15 20
Quarts 15 20 20 25
Raw Pints 20 25 30 35
Quarts 25 30 35 40


These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.