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RECIPE / 004FERMENTATION

Cabbage. Salt. Time.

A source-aligned introduction to sauerkraut using cabbage, salt, time and temperature.

PREP 30 minREADY 3–4 weeksIntermediate

ILLUSTRATIVE FOOD IMAGE / FOLLOW THE WRITTEN METHOD

STORAGE & METHOD NOTE

Follow the complete cited fermentation method; this page does not cover shelf-stable canning.

Gather your ingredients.

  • 5 lb / 2.27 kg — Fresh firm green cabbage
  • 3 tablespoons — Canning or pickling salt
  • if needed — Supplemental brine — use the linked source formula

Prepare.

Discard outer leaves, rinse and drain. Quarter, core and shred the cabbage.

The method.

  1. 01

    Prepare a clean food-grade fermentation container and the cabbage.

  2. 02

    Work in the source-defined cabbage batch size and salt quantity.

  3. 03

    Pack firmly and keep cabbage submerged using suitable food-grade equipment.

  4. 04

    Maintain the source-defined temperature range and monitor the batch.

  5. 05

    Once fully fermented, store according to the source guidance.

Know the source.

HowToPickle records the source and review status for each published recipe.

National Center for Home Food Preservation — Sauerkraut (USDA guidance)

Last reviewed: 9/8/2026