Sauerkraut Recipe (2% Salt, No Spices)

Traditional Sauerkraut Recipe (2% Salt, No Spices)

Old-School Fermented Cabbage in a Water-Seal Jar

Learn how to make real, traditional sauerkraut using just cabbage and salt. This no-spice recipe follows an old-school fermentation method using a water-seal crock, producing a deeply flavorful, probiotic-rich ferment that stores beautifully for months.

Making Old-School Fermented Cabbage in a Water-Seal Jar

This is sauerkraut in its purest form.

No caraway. No juniper. No vinegar. Just cabbage, salt, time, and a little patience.

At The Farming Chefs, we believe fermentation is one of the most powerful ways to preserve food while increasing its nutritional value. This method uses a traditional fermentation crock with a water rim, allowing natural lactic acid bacteria to transform your cabbage into something alive, tangy, and deeply nourishing.

Serves:

1,5 kg of sauerkraut

Time to Prepare:

30 min

Time to cook or cure:

1-2 weeks

Skill

Fermentation

Serves:

1.5 kg sauerkraut

Time to Prepare:

30 min

Time to cook or cure:

1-2 weeks

Skills:

Fermentation

Ingredients & Tools

Ingredients

1.5 kg (3.3 lbs) fresh cabbage
30 g (1 oz) natural salt (2% of cabbage weight)

Tools

Fermentation crock with water seal (minimum 3–5 liter capacity)
Fermentation weights (ceramic or glass)
Sharp knife or mandoline (or magimix slicer)
Large mixing bowl
Kitchen scale
Clean hands

Useful guidelines

Jar Size Calculation (Important)

For 1.5 kg cabbage, you need:

Minimum crock size: 3 liters (0.8 gallons)
Ideal: 4–5 liters (1–1.3 gallons)

Why?
Cabbage releases liquid and expands slightly during fermentation. You also need space for weights and brine without overflow.

Key tips

Always keep cabbage below brine
If brine drops, add 2% saltwater solution
Do not open crock too often
A sour smell = good
Rotten smell = discard

How to Eat Sauerkraut

Keep it simple and let it shine:

Raw, straight from the jar (best for probiotics)
Warmed up with roasted potatoes and olive oil
Folded into warm lentils
Served alongside eggs
On sourdough bread with butter
With slow-cooked meats or beans
Mixed into salads for acidity

Avoid heating if you want to preserve the beneficial bacteria.

Meat dishes that go great with saurkraut:

Stuffed pork belly

Beefy Farm Cigars

Thyme and Lemon Chicken Thighs

Directions

Simply follow these steps in order to make this sauerkraut recipe

1. Prepare the Cabbage

Remove outer leaves (keep 1–2 clean leaves aside).
Slice the cabbage finely (2–3 mm thick).

2. Weigh and Salt

Weigh your shredded cabbage.

Add 2% salt:

1.5 kg cabbage → 30 g salt

Sprinkle salt evenly.

3. Massage and Release Juice

Massage the cabbage firmly for 5–10 minutes.

You’re looking for:

Softer texture
Visible brine forming
Reduced volume

This step is crucial — it creates the natural brine.

4. Pack into the Crock

Add cabbage in layers, pressing firmly after each handful.

Goal:

Remove air pockets
Bring brine above cabbage level

5. Add Fermentation Weight

Place the weight on top.

The cabbage must be fully submerged under brine.

6. Seal with Water Rim

Fill the crock’s outer rim with water and close the lid.

This creates an airlock system:

CO₂ escapes
Oxygen stays out
Mold risk drops dramatically

8. Ferment

Optimal Temperature:

18–22°C (64–72°F) → ideal
Below 15°C → slow fermentation
Above 24°C → too fast, risk of soft kraut

Timing:

Minimum: 2 weeks
Ideal: 3–6 weeks
Deep flavor: 2–3 months

Taste after 2–3 weeks and decide.

Storage

Once fermented to your liking:

Transfer to jars or keep in crock
Store in:
- Cellar
- Fridge
- Cool pantry (<10°C / 50°F)

Shelf life:

6–12 months if submerged and clean

Frequently asked questions

1. Why no spices?

This is traditional, clean fermentation. It allows the natural flavor of cabbage and the microbial process to shine. You can always season your sauerkraut when serving it, or by adding in spiced before the fermentation process. Use spices like; caraway, fennel seeds, bay leaf, black pepper, curcuma, ginger and garlic.

2. What if there’s foam or bubbles?

Totally normal. This is active fermentation (CO₂ release). Make sure the cabbage chunks stay submersed to prevent mold!

3. My cabbage isn’t submerged — what do I do?

Press it down firmly. If needed, add a little 2% brine.

4. Can I ferment longer than 6 weeks?

Yes — and it often gets better. Flavor deepens and becomes more complex.

5. Why use a water-seal crock?

It creates a stable, oxygen-free environment, reducing mold risk and producing more consistent results than open fermentation.

Building Flavour: learn how!

Cured Meats

Click Here

Dairy Products

Click Here

Fermented Vegetables

Click Here

Traditional Sauerkraut Recipe (2% Salt, No Spices)

Making Old-School Fermented Cabbage in a Water-Seal Jar

Ingredients & Tools

Ingredients

Tools

Useful guidelines

Jar Size Calculation (Important)

Key tips

How to Eat Sauerkraut

Meat dishes that go great with saurkraut:

Directions

Simply follow these steps in order to make this sauerkraut recipe

1. Prepare the Cabbage

2. Weigh and Salt

3. Massage and Release Juice

4. Pack into the Crock

5. Add Fermentation Weight

6. Seal with Water Rim

8. Ferment

Storage

Frequently asked questions

1. Why no spices?

2. What if there’s foam or bubbles?

3. My cabbage isn’t submerged — what do I do?

4. Can I ferment longer than 6 weeks?

5. Why use a water-seal crock?

Cured Meats

Dairy Products

Fermented Vegetables

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