Grandma's Traditional Sauerkraut Recipe

Traditional sauerkraut recipe ingredients ready to ferment on a wooden table

This Traditional Barrel Sauerkraut Recipe is a classic fermented cabbage made by shredding fresh cabbage and mixing it with salt. This mixture is tightly packed into a fermentation barrel or crock to keep the cabbage submerged in its natural brine. Optional flavor additions include caraway seeds, bay leaves, and juniper berries. The sauerkraut ferments at a cool temperature for 2–5 weeks, developing a tangy, crunchy texture and rich probiotic profile. Daily maintenance includes ensuring the cabbage stays submerged. Once fermented to taste, it is refrigerated for storage and further flavor development.

This traditional method relies on natural fermentation with minimal ingredients and simple equipment, preserving the cabbage while enhancing its flavor and health benefits.

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Prep Time 20

Minimum Resting Time 14

Total Time 35

Course: Salad, Side Dish

Ingredients Equipment Method Notes

Ingredients

400 g fresh cabbage
3 bay leaves
1 tsp whole caraway seeds
1 tsp whole black peppercorns
5 juniper berries optional
8 g salt 2% by weight

Equipment

1 sharp knife or mandoline
1 wooden fermenting barrel or crock Typically oak or food-safe glazed pottery designed for fermentation.
1 pressing weight to keep the cabbage submerged under the brine (can be a ceramic or glass weight or a clean stone). To keep the cabbage submerged under the brine (can be a ceramic or glass weight or a clean stone).
1 lid or cover for the barrel To protect from contaminants - some use cloth to allow gases to escape, others use airtight lids or airlocks.

Method

Remove outer damaged leaves and trim aged portions of the stem. Wash the entire head thoroughly. If needed, cut 1-2 nice slices from the stem end to use as weights. For very flat heads, leave two larger stem pieces for the same purpose.
If preserving whole leaves for stuffing, place the cabbage head in a pot large enough to accommodate it. Bring water to boil and blanket the cabbage for a few minutes. When cooled, carefully remove outer leaves and set aside. If the central rib is very thick, spread leaves on a cutting board and trim excess stem with a sharp knife.
Cut the head in half and remove the stem with V-shaped cuts on both sides. Shred finely using a mandoline or knife, creating hair-thin strips.
Mix shredded cabbage thoroughly with salt in a large bowl. After a few minutes of resting, massage and knead by hand until the cabbage releases abundant juice and wilts significantly.
Scatter spices on the bottom of your fermentation jar or mix them with the salted cabbage. If you prefer spices distributed throughout, layer them between cabbage and cover with a few cabbage leaves.
Press the salted cabbage with its juice tightly into the jar. Layer any stuffing leaves between the shredded cabbage. Using your fist or a tamper, firmly compact each layer, then press down with a cabbage disc, wooden weight, or glass/ceramic weight to keep cabbage below the jar shoulder.
Pour the salty cabbage juice from the mixing bowl over the weight (or directly onto shredded cabbage if no weight is used), leaving only 1-1.5cm of space below the lid.
Seal airtight and place on a tray at room temperature. Ferment until activity subsides.

Notes

Crocks, barrels or vessels must be sanitized before use to prevent unwanted bacteria. A fermentation vessel such as a glass jar or wide-mouth container could be used for smaller batches.

For larger quantities, use 20g salt per kilogram of cabbage. Always weigh total ingredients for accurate salt percentage.

Feel free to customize spices according to taste preferences. Beyond the listed ingredients, try horseradish, hot paprika, marjoram, dill seed, mustard seed, coriander seed, garlic, or fruit slices (apple, pear, quince).