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How To Make Sauerkraut

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A comprehensive, step-by-step pictured tutorial on How to Make Sauerkraut that is incredibly healthy and delicious!ย  Making your own fermented homemade sauerkraut is super easy, requires minimal prep work, and the rest is just a waiting game.ย  This Sauerkraut recipe covers everything you need to know to ensure your success!

For another probiotic-packed food, be sure to check out my tutorial for How to Make Yogurt!

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

Sauerkraut is in my blood.ย  Being from Germany and raised by a health-conscious mom, I ate this stuff on a regular basis.ย  In Germany sauerkraut is eaten fresh or cooked in a wide variety of dishes; everything from casseroles and soups to salads or alongside meats and sausages.ย  Raw fermented sauerkraut was always readily available in our local health food stores.ย  My mom and I regularly went to our local Reformhaus and in the refrigerated section was a large vat of fresh sauerkraut where we could scoop out as little or as much as we wanted into the bags provided.ย  We’d often nibble on some of it as we made our way through the outdoor shopping district and then take the rest home with us.ย  This ancient skill has been making a comeback in recent years both overseas and in the U.S., with a growing number of people learning how to ferment their own foods.

I’ve been fermenting vegetables, grains, legumes, and dairy products for over a decade and it is a deeply satisfying venture.ย  If you’ve been curious about how to make sauerkraut it’s time to make that leap.

For anyone interested in trying their hand at fermentation, sauerkraut is the perfect place to start!

Why You Should Make Your Own Sauerkraut

The benefits of probiotics are well-established and the fact that you’re here reading this means you’re already aware of that.ย  And you’re probably also aware that there is no better or easier way to access a wide spectrum of probiotics than making your own sauerkraut.ย  With probiotic supplements you’re limited to a couple or few select strains.ย  ย Research has shown homemade fermented sauerkraut to contain as many as 28 separate and distinct strains.ย  No probiotic pill can replicate that.ย  Not to mention that there is no way to verify how much of the bacteria is even still alive in probiotic supplements.

With homemade fermented sauerkraut you’re benefitting not only from a large variety of probiotic strains, you’re also getting a large dose of live, healthy, and robust ones.

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

Equipment For Making Sauerkraut

You don’t need any specialized equipment to make sauerkraut.

  • A large glass or ceramic jar (I regularly use half gallon Mason jars)
  • Some kind of heavy, flat-bottomed tamper for crushing the cabbage
  • Something flat to weigh down the cabbage that’s relatively close in size to the diameter of the jar you’re using
  • Fresh cabbage
  • Salt (sea salt or kosher salt)

That’s it.ย  You don’t need any specialized tools, gadgets, or equipment.ย  People have been successfully making sauerkraut for many centuries using the most basic supplies and chances are you already have what you need on hand and can easily improvise if you need to.

Specialized Equipment (Optional)

Alternatively you can invest in some dedicated equipment, some of which (airlock lids) will make the process more maintenance-free:

  • Airlock lids – These lids prevent mold spores/yeasts from getting into the jar so that you don’t have to monitor it as closely or remove mold as it forms.ย  They also automatically release air pressure as the veggies ferment so you don’t have to manually open the jar on a daily basis to release the pressure.
  • Sauerkraut Crocks – These come in all difference sizes depending how large of batches you’re making.ย  Some crocks come in a kit with a tamper and weight.
  • Sauerkraut Tamper/Pounder – You can find these in wood or stainless steel and they allow you to pound the cabbage to release its liquid and then use it as a tamper for stuffing the cabbing in the jars.

Additional Resources

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

How Long Does Sauerkraut Keep?

Stored in a dark, cool place it will keep for many months.ย  The cooler the storage area the longer it will keep.ย  I keep mine stored in the fridge.ย  Even in a cold environment like the fridge, sauerkraut will continue to ferment though at a much slower pace.

Can You Freeze Sauerkraut?

Yes, but just know that it will kill the probiotics.ย  Cooking the sauerkraut will also kill the probiotics.ย  So if your objective is to reap the benefits of the probiotics, eat it raw and unfrozen.ย  If your objective is simply to enjoy it cooked as a delicious food (and delicious it is!), you will still reap the benefits of its vitamins and fiber.

How Long Does it Take to Ferment?

As long as you want it to until it reaches the desired texture and level of tanginess.ย  Days.ย  Weeks.ย  Months.ย  It will become tangier the longer it sits.

The length of the fermentation time will depend primarily on the temperature of the environment.ย  The cooler the environment, the longer it will take to ferment.ย  The warmer the environment the quicker it will ferment, the flavor will be inferior, and the sauerkraut is at greater risk of developing unwanted yeast and going bad.ย  The ideal temperature for sauerkraut is 65-70 F.ย  At that temperature we recommend letting it ferment for at least 2 weeks (preferably longer) but you can cut it shorter depending on your taste preference.

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

Can I Make Sauerkraut Without Salt?

While you can make sauerkraut without salt and you can find information on alternatives online, we do not recommend it.ย  Salt is a key ingredient in fermenting foods for several reasons:ย  1) It creates an environment that favors the formation of lactobacillus bacteria (good bacteria) and prevents unwanted bacteria and yeast from forming, 2) It prolongs the shelf-life, 3) It helps preserve the vitamin and mineral content of the food,ย  4) It improves the flavor, 5) It helps keep the vegetables crisp and crunchy, and 6) It slows down the fermentation process so that the vegetables can develop a fuller, more complex flavor.

Fermented vegetables, including cabbage, do best with a salt content of 2-3%.ย  Translated in measurements that’s 1 1/2 to 2 teaspoons of salt per pound of cabbage (9-12 grams of salt per 450 grams of cabbage).

Does Sauerkraut Go Bad?

While fermented foods are slower to go bad, they most certainly can and will in time.ย  So how can you tell if sauerkraut is bad?ย  See below.

There’s Mold On It:ย  Is it Safe to Eat?

In most cases it is perfectly safe.ย  Mold most often occurs when the cabbage isn’t submerged under the brine and comes in contact with air.ย  When this happens it is perfectly safe to remove and discard the top layer of the sauerkraut.ย  This is true if the mold is a greenish or grayish color.ย  If however the mold is black, orange, or pink or if your sauerkraut has changed to an unpleasant color, slimy texture, or bad smell, then toss it.

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

How to Make Sauerkraut

There are number of ways you can approach making sauerkraut but the overall method and principles are the same:ย  Chop, salt, and keep the cabbage immersed under liquid until it’s fermented.ย  There are also a number of flavor variations you can experiment with.ย  For example, in Germany it is not uncommon to include whole, crushed juniper berries or caraway seeds.
I’m presenting a basic sauerkraut recipe but feel free to explore and experiment with flavors.
Here a summary of the basic steps and below I’ll take you through those steps in detail:

  • Chop the cabbage and place it in a large flat-bottomed bowl.
  • Salt the cabbage.
  • Pound the cabbage to release its juices.
  • Transfer the cabbage to a glass or ceramic jar or crock and use a tamper to push the cabbage down into the jar to remove any air pockets until the cabbage is completely submerged under the brine.
  • Place the lid on the jar, put the jar in a cool, dark place, and wait.ย  Remove the lid every day to release air pressure, to make sure the sauerkraut is submerged under the brine.
  • Taste the sauerkraut every day after the first few days until it reaches the desired texture and level of tanginess.
  • Screw the lid on tight and store your finished sauerkraut in the fridge or a cool cellar.

Prepare the Cabbage:

Remove any bruised or damaged exterior leaves from the cabbage, then cut the cabbage in half and remove the core.ย  Slice the cabbage very thinly, approximately 1/8 inch thick.ย  For the best texture we recommend slicing it very thinly by hand, not with a food processor.ย  You can slice it by hand, use a mandolin, or cabbage slicer.

Place the sliced cabbage in a large bowl and toss in the salt.ย  ย Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices.ย  Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid.ย  This will take several minutes.

mashing sliced cabbage

Pack the Cabbage into a Jar or Crock:

Transfer the cabbage and all the juices to a glass or ceramic jar or crock a bit at a time and mash it down with a tamper.ย  Fill the jar to about 2/3 full (the cabbage will bubble as it ferments and could overflow if the jar is too full).

Continue to mash the cabbage with the tamper, releasing more juice, until the cabbage is completely submerged under the brine.

If you’ve mashed all you can mash and you still don’t have enough brine to cover the cabbage you’ll need to make some supplemental liquid that is consistent with the salinity of the cabbage brine:ย  Dissolve 1 teaspoon of salt in 1 cup of water (a 2% salt water solution) and add that to the jar until the cabbage is completely submerged under the liquid.

how to make sauerkraut recipe homemade traditional fermented cabbage easy

mashing cabbage in jars

It’s also important to mash the cabbage to remove any air pockets in order to prevent mold growth.

The prep work is done.

how to make sauerkraut recipe homemade easy traditional fermented cabbage

It is imperative that the cabbage remain submerged under the brine during fermentation, otherwise mold will form (See section above “My Sauerkraut Has Mold on it:ย  Is it Safe to Eat?”).ย  To do this choose a heavy object whose diameter is roughly the same size to the inside of the crock you’re using.ย  The object should be glass, ceramic, or non-reactive metal.

Note:ย  I have made sauerkraut multiples times in large mason jars (usually 1/2 gallon size) without needing to use weights.ย  Because of the small diameter of the jar, after a day or two of fermenting the cabbage usually remains below the liquid level.ย  If the cabbage rises above it I just mash it back down with the tamper.ย  If you choose to use mason jars without using something to weigh down the cabbage, just be sure to keep a close eye on it each day throughout the fermentation process.

sliced cabbage fermenting in jars

Let the Fermentation Begin!

Screw on the lids to fingertip tightness.ย  If using airlock lids, follow the instructions provided with your lids.

Place the jars in a dark place that is between 65-70 degrees F, the ideal temperature for fermenting.ย  (See section above “How Long Does it Take to Ferment Sauerkraut” for information on temperature variations.)

Now it’s time to WAIT.

sliced cabbage fermenting in jars

At a the ideal temperature range of 65-70 F we recommend fermenting the cabbage for at least 2 weeks (we recommend longer) but follow your own taste.

After 4 days of fermenting start tasting the cabbage daily until it reaches the desired texture and level of tanginess.ย  Don’t be alarmed if the brine becomes fizzy, this is completely normal and a positive sign of microbial activity.

The color of the cabbage will change from green to a pale yellowish beige (in the pic below compare the green-colored cabbage in the jars, still in the early stages of fermenting, with the finished sauerkraut in the middle).

sliced cabbage fermenting in jars

Once your sauerkraut has reached the level of tanginess that you want, it’s time to screw the lid on tight (remove the airlock lid if using and replace it with a regular lid).

Store the sauerkraut in the fridge or a cold cellar.ย  The storage temp should be between 38-50 degrees F.ย  Fermentation won’t stop but it will be greatly slowed down.

Stored in the fridge the sauerkraut will keep for many months.ย  (See section above “Does Sauerkraut Go Bad?”)ย  If your sauerkraut is too salty for your taste simply give it a rinse before eating.

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

Eat your sauerkraut raw to reap the benefits of the probiotics or use it in any recipe calling for sauerkraut.

Enjoy!

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

For sauerkraut recipe ideas be sure to try our:

Be sure to also check out our tutorials on:

how to make sauerkraut recipe homemade traditional german fermented cabbage probiotics easy

How to Make Sauerkraut

Making your own sauerkraut is super easy, requires minimal prep work, and the rest is just a waiting game. Enjoy all the health benefits of the vibrant probiotics and the superior taste of homemade sauerkraut!
4.99 from 160 votes
Prep Time 20 minutes
Fermentation Time 14 days
Total Time 14 days 20 minutes
Course Side Dish
Cuisine All
Servings 0

Equipment

Ingredients
  

  • 1 1/2-2 teaspoons salt for every pound of cabbage (9-12 grams salt per 450 grams of cabbage) (use sea salt or kosher salt - avoid iodized salt because it can inhibit fermentation and make sure that whatever salt you use contains no anti-caking ingredients)
  • very fresh green cabbage (The fresher the cabbage the more juice it will have to make a sufficient amount of brine. The finished sauerkraut will also have a much better texture.)

Instructions
 

  • Prepare the Cabbage:
    Remove any bruised or damaged exterior leaves from the cabbage, then cut the cabbage in half and remove the core.ย  Slice the cabbage very thinly, approximately 1/8 inch thick.ย  For the best texture we recommend slicing it very thinly by hand, not with a food processor.ย  You can slice it by hand, use a mandolin, or cabbage slicer.
    Place the sliced cabbage in a large bowl and toss in the salt.ย ย Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices.ย  Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid.ย  This will takes several minutes.
  • Pack the Cabbage in a Crock or Jar:
    Transfer the cabbage and all the juices to a glass or ceramic jar or crock a bit at a time and mash it down with a tamper.ย  Fill the jar to about 2/3 full (the cabbage will bubble as it ferments and could overflow if the jar is too full).
    Continue to mash the cabbage with the tamper, releasing more juice, until the cabbage is completely submerged under the brine and any air pockets have been removed (important for preventing mold growth).
    If you've mashed all you can mash and you still don't have enough brine to cover the cabbage you'll need to make some supplemental liquid that is consistent with the salinity of the cabbage brine:ย  Dissolve 1 teaspoon salt in 1 cup water (a 2% solution of salt water) and add that to the jar until the cabbage is completely submerged under the liquid.
    It is imperative that the cabbage remain submerged under the brine during fermentation, otherwise mold will form (See blog section "My Sauerkraut Has Mold on it:ย  Is it Safe to Eat?").ย  To do this choose a heavy object whose diameter is roughly the same size to the inside of the crock you're using.ย  The object should be glass, ceramic, or non-reactive metal.
    Note:ย I have made sauerkraut multiples times in large mason jars (usually 1/2 gallon size but you can use smaller jars) without needing to use a weight.ย  Because of the small diameter of the jar, after a day or two of fermenting the cabbage usually remains below the liquid level.ย  If the cabbage rises above it I just mash it back down with the tamper.ย  If you choose to use mason jars without using something to weigh down the cabbage, just be sure to keep a close eye on it each day throughout the fermentation process.
    Screw on the lids to fingertip tightness (this is important to prevent exploding jars!).ย  If using airlock lids, follow the instructions provided.
  • Ferment Your Sauerkraut:
    Place the jars in a dark place that is between 65-70 degrees F, the ideal temperature for fermenting.ย  (See blog section "How Long Does it Take to Ferment Sauerkraut" for information on temperature variations.)
    At a the ideal temperature range of 65-70 F we recommend fermenting the cabbage for at least 2 weeks (we recommend longer) but follow your own taste.
    After 4 days of fermenting start tasting the cabbage daily until it reaches the desired texture and level of tanginess.ย  Don't be alarmed if the brine becomes fizzy, this is completely normal and a positive sign of microbial activity.
    Note: If you're not using an airlock lid be sure to open the lid of your jar/crock every day to release the pressure and prevent your jar from exploding.
    The color of the cabbage will change from green to a pale yellowish beige.
  • Store Your Sauerkraut:
    Once your sauerkraut has reached the level of tanginess that you want, it's time to screw the lid on tight (remove the airlock lid if using and replace it with a regular lid).
    Store the sauerkraut in the fridge or a cold cellar (storage temperature should be between 38-50 degrees F).ย  Fermentation won't stop but it will be greatly slowed down. ย 
    Stored in the fridge the sauerkraut will keep for many months.ย  (See blog section "Does Sauerkraut Go Bad?") If your sauerkraut is too salty for your taste simply give it a rinse before eating.ย 
    Eat your sauerkraut raw to reap the benefits of the probiotics or use it in any recipe calling for sauerkraut.
Keyword Homemade Sauerkraut, How to Make Sauerkraut
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet January 2, 2021

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.99 from 160 votes (131 ratings without comment)

185 Comments

  1. I love making your sauerkraut recipe!
    Do you have a pickle recipe using the fermenting crock?

      1. Do you have any particular salt preference? If Im planning on using canning/pickling salt, would that be ok? Or would I be better off using kosher or sea salt? I made your recipe last year and absolutely enjoyed it immensely but, I cannot remember which salt that I used. Thanks so much and BEST REGARDS!! JBW

        1. Hi Jason, I recommend either kosher or sea salt, in that order. Avoid using table salt (harsh flavor) or any iodized form of salt because it interferes with the fermentation process.

  2. Thanks for the great instructions. I buy an organic sauerkraut that has caraway seeds & juniper berries in it. Very expensive little jars. I will have to try this recipe with those ingredients.

    1. Hi Glojo, yes they definitely charge premium prices for sauerkraut like that and buying your own caraway seeds/juniper berries and making your own is vastly cheaper. Happy sauerkraut making! :)

  3. I would like to try this recipe but I don’t know where I’m going to store it for 2 weeks since my house is not 65 to 70ยฐ, it is more like 76-78 degrees.Will it still work?

    1. Hi Pam, it will work, it will just ferment very quickly and won’t have the same flavor profile that comes from a long and slow ferment process. Just check it frequently by doing a taste test to make sure it doesn’t over-ferment and get too sour. You’ll still reap the benefits of the healthy probiotics.

  4. This was easy to make and the results were just splendid! I wanted to thank you for this clear and well-written tutorial and all the pictures. I look forward to making my next batch!

  5. This was such a success and I can’t tell you how elated I am that my I made my very own sauerkraut!! Yipee!! This was so easy and I can’t wait to get started on my next batch!

  6. I just wanted to thank you for a beautiful, easy to follow recipe. My husband was born in Germany to a full-fledged German mother, and an American Army GI in the 1960’s. GI, mother and baby came to the United States to live about 2 years after my husband was born. Unfortunately, the marriage didn’t last, but my husband’s love of German food (and beer,) did!

    Me being a lifelong Louisiana resident, I’ve had zero exposure to German food until we got together. But I can cook!
    We also grow a garden. But, there’s only so many cabbage rolls, and bacon-fried cabbage one can stomach! And once I learned about the probiotic benefits of fermented foods, and how delicious sauerkraut is just as a snack, I finally this year decided to turn his fresh produce into a treasure.

    I used our last four heads and I have two big mason jars going of sauerkraut thanks to your recipe. I tasted it today after 5 days, and so crispy and delicious it is! I’ve never had anything so good. I’m going to give it another four or five days before I call it.

    Sorry for the long review. But you have blessed this family! And I hope God blesses you and yours as well.

    1. Thank you so much for those kind wishes, Holly! <3 That's wonderful that your husband is embracing his German heritage and that you're keeping him well fed with the things he loves :) I'm so thrilled that your Sauerkraut was a success and there is nothing more exciting than to be able to make it with you very own home-grown cabbage - congratulations and thank you so much for the feedback!

      1. I am so excited to find these clear, wonderful instructuons! I will be making sauerkraut to freeze dry. It will lasta decade, and add crunchy probiotics to salads, sandwiches etc…SO excited.

        1. Hi Lisa, I have a freeze drier and it has never occurred to me to freeze dry sauerkraut! The freezing process will kill most if not all of the probiotics but the idea of the crunchy sauerkraut as an ingredient for salads and sandwiches sounds intriguing – I’ll have to try it! Happy sauerkraut-making! :)

  7. Success!!!! This was my first batch ever of homemade sauerkraut and I couldn’t more pleased. It smells great, tastes great, and I’m just so excited to have actually MADE my own sauerkraut!! Thank you for this detailed tutorial, it was so easy to follow and it gave me the confidence to try!

  8. As far as getting the correct amount of juice from the cabbage, I cheated on my first batch by using my Stainless Steel sausage stuffer to compress the already salted per instructions. I used the smallest spout I had and collected the juice in a glass and packed two jars and added the juice back and I had plenty of juice. I was Leary so only made two jars to start with. I now feel confident that’s the way to go and will get started on more today in my crock urn.

  9. I remember from the 40’s when we made our Sauerkraut in a Crock churn, I still have that old churn and going to put it to good use starting today.
    nothing like getting back to our roots. You have very good instructions, and I didn’t mind reading the complete article, it brought back memories. Thanks for taking your time to do this.
    Herb Davis,

  10. It seems to be an easy and nice recipe! Thanks for sharing :)

    I just have a question regarding the fermentation process: I live in a place where it’s between 86 and 95F during the day, a bit humid and it’s only 70F at night! Even a bit more sometimes. Should I put the jar straight away to the fridge?

    Thank you

    1. Hi Laura, that’s definitely a challenge. Those daytime temps are far too warm (you’ll end up with a very fast, very strong ferment which won’t taste very good) and the refrigerator is far too cold for proper fermentation to occur. I’m not sure what part of the world you’re in, but in many areas Sauerkraut is made in the fall for this very reason, because it’s the season when temps drop and it’s more ideal for fermenting.

      1. Hi. I’ve just found your recipe and want to try it – your instructions are great. I have never made sauerkraut. I live in Florida where the temps are what Laura speaks of in the above comment. We have A/C on all summer at about 75 degrees. If I put the container (with new recipe) on the tile floor, in shade, in the coolest place in our home – do you think it would work? Thanks

        1. Hi Jane, without knowing knowing what the temperature in that spot is I really can’t say. I would experiment with a small batch first and see how it goes. It’s not that you can’t make sauerkraut in warm temperatures, it just isn’t ideal for flavor. Worst case is that will just ferment really fast and will have a stronger and less complex flavor as a result.

  11. Can you add mustard seeds to the cabbage while your preparing it? So that when it gets done fermenting you can have the nice taste of mustard seeds. I’ve seen some sauerkraut with mustard seeds in at the store and I think it would taste good.

    1. Hi Tom, there should only be one pop-up ad – the video player that you can “x” out of. The only other pop-up is my free newsletter signup that appears one time and won’t reappear thereafter on the same device. Are you seeing more pop-ups than that?

    2. A sauerkraut recipe is possibly 3 or 4 lines of ingerdients and a paragraph or 2 of instructions.

      THIS SITE IS NEARLY 40 PAGES LONG!!

      GET A GRIP BEFORE YOU ARE YAWNED OUT OF EXISTENCE.

      1. Well, Pat, my blog turned 11 this year and I’m averaging nearly 4 million monthly visitors, so it appears that the yawning issue lies with you ;)
        Note: For those with a limited attention span or propensity towards boredom (and yawning), there is a convenient “Jump to Recipe” button at the top of very page that allows you to skip straight to the ingredients and paragraph of instructions.

        1. I havenโ€™t ever made sauerkraut but I enjoyed reading the details I did not find on other recipe blogs! I also appreciate the pictures of how it should look. Thank you I feel less intimidated to try it now!! โ€ฆ probably why u are so successful!!
          Thanks- Yvonne

      2. Keep your negative comments to yourself! Oh no you had to move your thumb more to move down the page, end of the world! :)
        Thank you for the recipe it was great!!!

  12. The recipe notes, “If you’ve mashed all you can mash and you still don’t have enough brine to cover the cabbage you’ll need to make some supplemental liquid that is consistent with the salinity of the cabbage brine: Dissolve 1 teaspoon salt in 1 cup water (a 2% solution of salt water) and add that to the jar until the cabbage is completely submerged under the liquid.”

    I followed this part of the instructions since after 25-30 minutes of pounding, I did not have nearly enough liquid to cover the cabbage. After 2 weeks, my results are extremely salty, too much for consumption. Do you recommend that if chefs have to create supplemental liquid that they need to adjust the salt amounts in the earlier part of the recipe? I will have to throw this out and start again. Please advise – thank you!

    1. Hi CP, no, the 2% salt water solution is in addition to the salt added to the cabbage from the start, but that amount can vary between 1 1/2 to 2 teaspoons of salt per pound of cabbage. Don’t worry, your sauerkraut isn’t ruined – simply give it a quick rinse before eating.