How To Make Sauerkraut – Traditional Ukrainian Fermented Cabbage Recipe

March 6, 2025 Master Canner

Did you know that fermented cabbage and sauerkraut are the same thing? What’s more, this simple dish is a national food staple in more than a dozen cuisines around the world!

To make classic fermented cabbage recipe, you only need three ingredients—cabbage, carrots, and salt. In Ukraine, fermented cabbage, known as kvashena kapusta, is a key part of traditional cooking. While the basic Ukrainian fermented cabbage recipe has remained the same, over the centuries home cooks have adapted and borrowed ideas from other cultures to come up with their own version of the dish. Today, every family in Ukraine proudly claims to have the best sauerkraut recipe. This fermented cabbage recipe is no exception. It sticks to the classic three ingredients but also includes a little sugar. You’d be surprised but this small tweak, makes for some seriously tasty sauerkraut!

Key things about our Ukrainian Fermented Cabbage recipe

If you follow these steps, you’ll have crunchy sauerkraut by the end of the fermentation period. The time needed for fermentation depends on the type of cabbage you use. In our experience, some batches are ready in as little as three days, while others may take up to ten days.

Each day, you’ll need to tend to the fermenting cabbage, but the good news is that it’s quick and easy. Simply use the handle of a long wooden spoon to pierce the cabbage and release any trapped gases from the bottom of the vessel. Before doing this, be sure to wash your tool thoroughly with soap and hot water, then dry it completely.
It’s also important not to overfill the fermenting vessel. As fermentation begins, the liquid will rise to the top, and without enough space, it could overflow. To avoid this, leave at least 1 ½ inches of headspace.
Finally, when packing the shredded cabbage and carrots into the vessel, press each layer down firmly to create the right environment for fermentation.

Benefits of Fermented Cabbage (Sauerkraut)

If you’re not already sold on the idea of adding sauerkraut to your meals, let us change your mind. This fermented cabbage isn’t just an optional topping for your bratwurst or sandwich. It is a superfood packed with health benefits. Here’s why sauerkraut deserves a spot on your plate.

Sauerkraut is Loaded with Antioxidants

First and foremost, sauerkraut is a great source of vitamins C and E, two powerful antioxidants. These vitamins help protect your cells from damage, keeping your immune system strong and your skin looking healthy.

Sauerkraut Helps Fight Oxidative Stress & May Help Reduce Cancer Risk

Additionally, sauerkraut contains kaempferol, a plant-derived flavonoid that helps neutralize harmful free radicals. Since free radicals can cause inflammation and contribute to chronic diseases, eating sauerkraut can help keep your body in balance.

Speaking of protection, fermented cabbage contains many types of probiotic bacteria known to produce Conjugated Linoleic Acid (CLA), which has been linked to improved immune function and cancer prevention.

Supports Heart Health

The same bacteria that may help protect against cancer could also benefit your heart. These probiotics have been linked to a lower risk of atherosclerosis—a condition where arteries become narrow and stiff due to plaque buildup. In other words, eating sauerkraut might just help keep your heart happy and healthy.

Great for Gut Health

And of course, let’s not forget one of the most well-known benefits of naturally fermented cabbage: promoting healthy gut bacteria and aid digestion. It also contains enzymes that help your body absorb nutrients more easily.

Improves Your Mood and Body Composition

Sauerkraut promotes healthy gut flora and may increase the absorption of mood-regulating minerals from your diet. Both of these effects help reduce stress and maintain brain health. Conjugated Linoleic Acid (CLA) produced by probiotics is also believed to impact body composition potentially reducing body fat and increasing lean muscle mass. Unsurprisingly, it is a doctor recommended food for any of those who are looking to lose weight.

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How to Make Fermented Cabbage – General Tips for Success

Making fermented cabbage is simple, but a few key details can make the difference between a perfect batch and a disappointing one. Here’s what you need to know:

Choose the Right Cabbage

First, pick firm, white or green cabbage with tight, crisp leaves. Avoid any that are wilted or damaged, as they won’t ferment well. Once you have your cabbage, cut it in half or quarters, then slice it into thin, even strips—no wider than 3/16 inch (5 mm). This ensures even fermentation and the right texture.

Pick the Right Container

Traditionally, Ukrainian fermented cabbage is made in wooden barrels. But, let’s be real, that’s not an option for most of us. Your best choice is glass jars or clay crocks, followed by enameled containers. Never use plastic, uncoated aluminum, or steel, as they can react with the salt and ruin your batch. Before you begin, wash your container with hot, soapy water and sanitize it to prevent unwanted bacteria.

To weight or not to weight?

You might be surprised, but the answer isn’t so simple—it depends! In our family, we’ve fermented cabbage both ways. When using a large glass jar, we skipped the weight. However, for bigger batches in an enameled stockpot, we always added one.

Based on what our elders taught us, the rule is straightforward: if the cabbage stays fully submerged in its own liquid, a weight isn’t necessary. But if the brine doesn’t fully cover the shredded cabbage or when you see cabbage shreds floating on the surface, it’s best to weigh it down to prevent spoilage.

Choose the Right Salt

Now, let’s talk about salt. For best results, use plain, non-iodized salt – pickling salt is your best bet! Avoid iodized salt, sea salt, or flavored salts, as they can interfere with fermentation and affect the final taste.

Get the Salt-to-Cabbage Ratio Right

Finally, the key to good fermentation is the right salt-to-cabbage ratio. A good rule of thumb is 2 teaspoons of salt per 1 pound (25 grams per 1 kilogram) of shredded cabbage.

Get the temperature right

Ideal fermentation happens at 65-75°F (18-24°C). Cooler temps will slow the process, while warmer temps will speed it up.

Essential Tools

A sharp knife or mandoline – You can use either of these to evenly shredding the cabbage.

A large mixing bowl – This can be glass, plastic or metal. It is required to massage and mix the cabbage and carrots with salt.

Glass jars, ceramic crock, or an enameled pot – Traditional Ukrainian households use wooden barrels, but glass jars, ceramic crocks or enameled pots work fine.

A fermentation weight – Optional. It is required to keep the cabbage submerged in juices.

A clean kitchen towel – To cover and protect the fermentation jar.

Safety Considerations When Making Fermented Cabbage Recipes

To keep your fermenting cabbage safe, start by using clean equipment. Wash your hands, jars, and utensils thoroughly to prevent unwanted bacteria from interfering with fermentation. Next, choose the right salt—non-iodized varieties like pickling salt work best, as additives can disrupt the process.

When packing the cabbage, make sure it’s completely submerged in brine. If any pieces float to the surface, weigh them down to prevent mold growth. Additionally, store the fermenting cabbage in a cool, stable environment between 65–70°F. Higher temperatures can cause spoilage, while lower ones may slow fermentation.

Finally, check for any signs of contamination. A white, yeasty film (kahm yeast) is harmless, but fuzzy mold or a foul smell means it’s time to toss the batch.

Cross – Contamination Concerns When Fermenting Cabbage

Cross-contamination can introduce harmful bacteria or unwanted microbes into your ferment, so taking the right precautions is key. Here’s how to keep your fermenting cabbage batch safe:

Use Separate Cutting Boards – If you’re handling raw meat or other ingredients, use a different cutting board for your cabbage to prevent cross-contamination.
Don’t Double-Dip – When checking your ferment, use a clean utensil each time. Avoid sticking fingers or used spoons into the jar.
Keep Ferments Separate – If you’re fermenting multiple foods, store them apart to prevent cross-contamination from different bacteria strains.

How to Ferment Cabbage

these are the fermented cabbage recipe ingredients used to make our traditional Ukrainian fermented cabbage — fermented cabbage recipe ingredients

shredded cabbage used for this sauerkraut recipe — fermented cabbage recipe ingredients

fermented cabbage - serve with roast potato, kielbasa or sausages

Traditional Ukrainian Sauerkraut recipe

To make this traditional Ukrainian fermented cabbage recipe, also known as sauerkraut, you need only four ingredients – cabbage, carrots, salt and sugar. No special equipment required! You can use either a large glass jar or a crock for fermenting.

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Ingredients

3 lb cabbage 1,360 g
¾ lb. carrots 340 g
3 tbsp. salt
1 ½ tbsp. sugar

Instructions

Prepare the Vegetables:

Wash the cabbage and shred it into long, thin strips (about ⅛ to ¼ inch wide or 3 to 6 mm). Place it in a large bowl.
Clean, wash and grate the carrots using a large-hole grater and add them to the bowl with the shredded cabbage.
Add salt and sugar to the mixture, then mix thoroughly.
Massage the cabbage and carrots until they release their juices.

Prepare the Fermenting Vessel:

Wash your fermenting vessel thoroughly with hot water and soap. If using a glass jar, sterilize it as well.
Pack the cabbage and carrot mixture tightly into the fermenting vessel, pressing down firmly between layers. Top the jar with the remaining in the bowl juices.
Cover the jar with a cheesecloth, sprouting lid, or paper towel, then secure it with a screw band or a tie to keep it in place.
Place the jar on a large, deep plate to catch any overflowing liquid from the fermenting cabbage.

Fermentation Process:

Keep the fermenting vessel on the counter at a steady 65–70°F (18–24°C). Avoid temperature fluctuations.
Once per day, use the handle of a thin wooden spoon to pierce the cabbage all the way to the bottom. This releases trapped gases and prevents unwanted pressure buildup.

Checking for Readiness:

The sauerkraut will be fully fermented in 3 to 8 days, depending on the cabbage variety. Start tasting it on day 3 to check for doneness, but be careful not to contaminate the ferment while sampling.

Storage:

Once fermentation is complete, store the sauerkraut in the refrigerator or another cool, dark place to slow fermentation and preserve its crunch. Ideally, keep it at or below 50°F (10°C). A fridge set to 32–40°F (0–4°C) works best for long-term storage.

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Preserve Type Appetizer | Salad

Cuisine Ukrainian

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

FAQs Ukrainian Fermented Cabbage

How long does Sauerkraut last?

When stored in a refrigerator sauerkraut can last several months to a year.

Refrigerated (32–40°F/0–4°C): Up to 12 months if kept in an airtight container and submerged in brine.
Root cellar (45–50°F/7–10°C): Around 4 to 6 months, depending on temperature stability.

Always check for signs of spoilage and discard sauerkraut that shows signs of spoilage such as mold, slimy texture or off smells.

Why Won’t My Cabbage Ferment?

We’ve run into this problem too! In most cases, the issue comes down to the type of cabbage you’re using. Many cabbages sold for winter storage are either treated with preservatives or bred to be extra hardy. As a result, they don’t ferment as easily.

To help with this, our recipe includes sugar, which kick-starts fermentation. However, the process may still take longer—sometimes 5 to 10 extra days. To speed things up, try using organic cabbage or, even better, fresh summer cabbage straight from the field.

Why Isn’t My Sauerkraut Crunchy?

If your sauerkraut turns out soft, a few factors could be at play. Fermenting at a high temperature, using too much salt, or letting it sit too long can all affect the texture.

To keep your sauerkraut crunchy, ferment at a steady 65–70°F (18-24°C) and distribute the salt evenly. The cabbage variety, shredding thickness (thin but not too fine), and proper fermentation conditions also make a difference. Lastly, avoid over-massaging the cabbage, as this can break it down too much.

How to Use Traditional Ukrainian Fermented Cabbage

Once your fermented cabbage is ready, there are plenty of delicious ways to enjoy it—whether in classic Ukrainian or European dishes or modern meals. Here are some of the best ways to use it:

As a side dish – The simplest and most traditional way to eat fermented cabbage. Before serving, squeeze out any excess liquid, then mix it with chopped yellow onion and a drizzle of sunflower oil. Pair it with roasted pork, sausages, or fish for an authentic Ukrainian meal.
In varenyky (dumplings) – Fermented cabbage makes a fantastic filling for Ukrainian pierogies. Just be sure to sauté it first to enhance the flavor.
In borscht – While not everyone’s favorite way to use fermented cabbage, some people enjoy adding it to borscht for extra tanginess.
As a topping – One of the most popular modern uses! Whether you call it sauerkraut or fermented cabbage, it makes a great topping for hot dogs, sandwiches, and even avocado toast.
In choucroute garnie – While this dish comes from Alsace, it showcases how well fermented cabbage pairs with pork and potatoes.