My Best Sauerkraut Tips
My Best Sauerkraut Tips! is a easy German recipe that serves 8. 30 calories per serving. Recipe by Yang's Nourishing Kitchen on YouTube.
Prep: 40 min | Cook: 168 hrs | Total: 169 hrs
Cost: $4.10 total, $0.51 per serving
Ingredients
- 2 pounds Green Cabbage (core removed, outer leaves discarded, shredded thinly)
- 1 tablespoon Sea Salt (natural, non‑iodized; Himalayan pink salt is also fine)
- 0.5 cup Water (filtered or boiled and cooled; used only if cabbage does not release enough juice)
Instructions
Prepare the Cabbage
Remove the outer leaves, cut the cabbage into quarters, discard the core, and shred the cabbage thinly using a knife or mandoline.
Time: PT15M
Weigh and Measure
Weigh out exactly 2 pounds of shredded cabbage and measure 1 tablespoon of natural sea salt (or Himalayan pink salt).
Time: PT5M
Massage the Cabbage with Salt
Place the shredded cabbage in the large mixing bowl, sprinkle the salt over it, and massage with clean hands for about 10 minutes until the cabbage softens and releases its own juice.
Time: PT10M
Pack the Cabbage into the Jar
Transfer the salted cabbage and its released juice into the fermentation jar, pressing down firmly with a wooden spoon or your fist to eliminate air pockets. Ensure the cabbage is fully submerged.
Time: PT10M
Add Weight and Cover
Place the fermentation weight on top of the cabbage to keep it submerged, then cover the jar with the cloth and secure it with a rubber band.
Time: PT5M
Ferment at Room Temperature
Store the jar in a cool, dark place (around 65‑70°F / 18‑21°C) for 7‑14 days. Check daily to ensure the cabbage stays submerged and skim any surface foam.
Time: PT168H
Temperature: 68°F
Finish and Store
When the desired sourness is reached, remove the weight, seal the jar with a regular lid, and transfer it to the refrigerator to halt fermentation.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 0 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Paleo, Keto‑Friendly
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage
- Instead of Sea Salt: Kosher salt (use 1.5× amount), Himalayan pink salt
- Instead of Water: Brine made with additional salt (1 tsp per cup water)
Equipment Needed
- Sharp Knife
- Cutting Board
- Large Mixing Bowl
- Measuring Spoon
- Fermentation Jar or Crock
- Fermentation Weight
- Cloth Cover
- Rubber Band or String
Critical Steps — Do Not Skip
- Massage the cabbage with salt until it releases enough juice to form a natural brine.
- Pack the cabbage tightly and ensure it stays completely submerged under the brine.
- Use non‑iodized sea salt or Himalayan pink salt; avoid iodized table salt.
Chef Tips from the Video
- Use a mandoline for uniform shreds, which speeds up the salting process.
- Place the fermentation jar on a kitchen counter away from direct sunlight.
- A small piece of cabbage leaf on top of the batch can act as an extra barrier against mold.
Troubleshooting
Cabbage is not submerged and dries out.
Add a salted water brine (1 tsp sea salt per cup water) until the cabbage is fully covered.
Mold or scum forms on the surface.
Skim it off immediately and ensure the cabbage stays under the brine; improve the seal of the cloth cover.
Sauerkraut tastes too salty.
Rinse the finished sauerkraut briefly under cold water and drain well, or reduce the salt amount for the next batch.
Storage
Refrigerator: Up to 2 months in a sealed jar.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Only during the active fermentation period (7‑14 days).
Make-Ahead Tips
- Ferment longer for a deeper sour flavor; the sauerkraut will keep in the fridge for months.
- You can add spices like caraway seeds or juniper berries after the initial 3‑day fermentation if desired.
Frequently Asked Questions
What is the cultural significance and history of sauerkraut in German cuisine?
Sauerkraut has been a staple in German households for centuries, originally developed as a way to preserve cabbage through winter. Its fermentation process creates probiotics that were historically valued for digestive health, and it traditionally accompanies hearty dishes like sausages and pork.
What are the traditional regional variations of sauerkraut in Germany?
In Bavaria, sauerkraut is often cooked with bacon and apples, while in the Rhineland it may be flavored with juniper berries. The Alsace region adds white wine, and in northern Germany, caraway seeds are a common addition.
How is authentic sauerkraut traditionally served in German households?
Authentic German sauerkraut is served warm or at room temperature as a side dish alongside bratwurst, pork knuckles, or schnitzel. It can also be mixed into salads or used as a topping for open‑face sandwiches.
What occasions or celebrations is sauerkraut traditionally associated with in German culture?
Sauerkraut is a classic accompaniment for Oktoberfest meals, Christmas feasts, and regional harvest festivals, where it pairs with grilled meats and hearty breads.
What other German dishes pair well with homemade sauerkraut from Yang's Nourishing Kitchen?
Homemade sauerkraut pairs beautifully with German bratwurst, pork roast, schnitzel, pretzels, and potato dumplings, creating a balanced and flavorful meal.
What makes Yang's Nourishing Kitchen's sauerkraut recipe special in the realm of fermented foods?
Yang's Nourishing Kitchen emphasizes the use of natural sea salt or Himalayan pink salt and a precise 1‑tablespoon‑per‑2‑pounds cabbage ratio, which creates a clean, crisp flavor while maximizing probiotic growth without harmful bacteria.
What are the most common mistakes to avoid when making classic sauerkraut at home?
Common mistakes include using iodized table salt, not pressing the cabbage firmly enough so it stays submerged, and fermenting at temperatures above 75°F which can lead to off‑flavors or spoilage.
Why does this sauerkraut recipe use natural sea salt instead of regular iodized table salt?
Natural sea salt lacks iodine, which can inhibit the beneficial lacto‑fermentation bacteria. Using non‑iodized salt ensures the microbes thrive, producing the characteristic tang and probiotic benefits.
Can I make this sauerkraut ahead of time and how should I store it?
Yes, you can ferment the sauerkraut for up to 14 days, then transfer it to the refrigerator where it will keep for 2 months. Keep it sealed in a glass jar to maintain freshness.
What does the YouTube channel Yang's Nourishing Kitchen specialize in?
The YouTube channel Yang's Nourishing Kitchen specializes in wholesome, nutrient‑dense Asian‑inspired recipes that emphasize traditional techniques, fermentation, and natural ingredients for optimal health.
How does the YouTube channel Yang's Nourishing Kitchen's approach to fermentation differ from other cooking channels?
Yang's Nourishing Kitchen focuses on scientific explanations of lacto‑fermentation, uses high‑quality sea salts, and provides step‑by‑step visual cues, making the process accessible while maintaining authenticity, unlike many channels that gloss over the microbiology.
Last updated: September 2, 2026
