The Art of Fermentation: How to Make Sauerkraut at Home
Sauerkraut is more than just a delicious, tangy topping—it’s a powerhouse of probiotics and nutrients that support gut health and overall well-being. At Wylder Space, we’re all about reconnecting with nourishing, traditional foods that reconnect us with the land and help heal our bodies.
If you’ve ever wanted to make your own homemade sauerkraut, you’re in the right place! This simple yet transformative fermentation process requires just cabbage, salt, and patience. Ready to start?
Let’s dive in.
And if you want a visual step-by-step guide, be sure to check out our sauerkraut-making video: Watch here.
Why Make Your Own Sauerkraut?
Sure, you can buy sauerkraut at the store, but homemade kraut offers superior flavor, better probiotics, and zero preservatives. Plus, making it yourself allows you to control the fermentation process, experiment with flavors, and create a truly Wyld-crafted version that suits your taste buds.
Health Benefits of Sauerkraut
- Supports gut health – Packed with probiotics that promote digestion and boost immunity.
- Rich in vitamins – High in vitamin C, vitamin K, and B vitamins.
- Great for your microbiome – Fermented foods help balance the gut, supporting overall health.
- Easy to digest – Fermentation breaks down the fiber, making nutrients more bioavailable.
What You Need to Get Started
Before you begin, make sure you have the right tools. We recommend quality fermentation supplies from Cultures for Health to set yourself up for success.
Basic Equipment:
✔ Glass fermentation jar or crock – Avoid plastic or metal, as they can interfere with fermentation.
✔ Cabbage shredder or sharp knife – For fine, even slices.
✔ Salt – Use non-iodized salt like sea salt or Himalayan salt.
✔ Fermentation weights – Keep cabbage submerged in brine.
✔ Airlock lid or cloth cover – Allows gases to escape while keeping contaminants out.
✔ Cabbage shredder or sharp knife – For fine, even slices.
✔ Salt – Use non-iodized salt like sea salt or Himalayan salt.
✔ Fermentation weights – Keep cabbage submerged in brine.
✔ Airlock lid or cloth cover – Allows gases to escape while keeping contaminants out.
Step-by-Step: How to Make Sauerkraut
1. Prep the Cabbage
- Remove the outer leaves and set them aside.
- Finely shred the cabbage using a knife or mandoline.
2. Massage with Salt
- Use 2% salt by weight (about 1 ½ tablespoons per medium head of cabbage).
- Massage the cabbage until it starts releasing liquid—this is your natural brine.
3. Pack into a Jar
- Tightly pack the cabbage into your jar or crock.
- Pour in any extra liquid so the cabbage stays submerged.
- Place a fermentation weight on top to keep everything under the brine.
4. Cover & Ferment
- Cover with an airlock lid or cloth secured with a rubber band.
- Store at room temperature (65-75°F) for at least 5-14 days.
- Check daily to ensure cabbage remains submerged.
5. Taste & Store
- After a week, start tasting. When it reaches your desired tanginess, move it to the fridge.
- Refrigerated kraut lasts several months—if you don’t eat it all first!
Take Your Fermentation Skills Further
At Wylder Space, we believe food is medicine and that nourishing traditions should be part of everyday life. If you’re ready to dive deeper into fermentation, gut health, and intuitive eating, explore our Nourishment Reset Mini Course: Join Here.
This course is perfect for those who want to expand their culinary skills, build confidence in the kitchen, and reconnect with whole foods.
Start Your Fermentation Journey Today
Making sauerkraut is easier than you think, and the rewards are delicious and packed with health benefits. Whether you’re new to fermentation or looking to refine your technique, this simple recipe is the perfect starting point.
Watch & Learn
Get the Right Tools
Go Beyond Sauerkraut
Let’s get Wyld in the kitchen and bring ancient nourishment back to the table!
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