
The Art of Fermentation: How to Make Sauerkraut at Home

Why Make Your Own Sauerkraut?
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
Basic Equipment:
✔ 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
- Remove the outer leaves and set them aside.
- Finely shred the cabbage using a knife or mandoline.
- 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.
- 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.
- 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.
- 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!
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Go Beyond Sauerkraut
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 fuel both body and soul.
Want a step-by-step visual guide? Watch our video tutorial: Watch Now
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 and experiment with flavors.
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 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.
Basic Equipment:
- Glass fermentation jar or crock – Avoid plastic or metal.
- 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.
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