Recipe · dry salt · Germany / Central Europe

Sauerkraut: dry salt, 14.0 days at 2.00% salt

The canonical lacto-fermented vegetable. Finely shredded green cabbage, salted at 2% by weight, massaged until it releases its own brine, then packed below the liquid line and fermented 2-4 weeks at room temperature. No added water — cabbage self-brines.

Salt %
2.00%
Primary
14.0 days
Temperature
65-72°F (18-22°C)
Vessel
weighted crock or wide-mouth jar with airlock

Technique

Shred cabbage 2-3mm thick. Weigh. Add 2% salt by weight. Massage 8-12 minutes until cabbage wilts and liquid pools freely (~2 cups per kg). Pack tight into crock or jar, pressing down to remove air pockets and ensure cabbage is submerged under brine. Weigh down with a glass weight or cabbage leaf + small jar of water. Cover loose (towel + rubber band OR airlock lid). Ferment 65-72°F. Taste weekly from day 7. Ready when tangy, translucent, softly crisp — usually 14-28 days.

Source: NCHFP (UGA) — Fermented Sauerkraut. Last verified 2026-05-17.

Run the math: salt % · brine · temperature timing

Frequently asked questions

How do you make sauerkraut?

Shred cabbage 2-3mm thick. Weigh. Add 2% salt by weight. Massage 8-12 minutes until cabbage wilts and liquid pools freely (~2 cups per kg). Pack tight into crock or jar, pressing down to remove air pockets and ensure cabbage is submerged under brine. Weigh down with a glass weight or cabbage leaf + small jar of water. Cover loose (towel + rubber band OR airlock lid). Ferment 65-72°F. Taste weekly from day 7. Ready when tangy, translucent, softly crisp — usually 14-28 days.

How long does sauerkraut ferment?

Primary fermentation is 14.0 days. Typical temperature: 65-72°F (18-22°C). Cooler kitchens slow this; warmer kitchens halve it per 10°F increase. Start tasting from day 5.

What percent salt for sauerkraut?

2.00% by weight of the vegetable. For 1000g: 20.0g salt. Use non-iodised salt and weigh in grams.

What vessel for sauerkraut?

weighted crock or wide-mouth jar with airlock. Origin: Germany / Central Europe. Source: NCHFP (UGA) — Fermented Sauerkraut.