{"id":104201,"date":"2026-01-05T08:43:40","date_gmt":"2026-01-05T08:43:40","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2026\/01\/05\/easy-homemade-sauerkraut-recipe-step-by-step-guide\/"},"modified":"2026-01-05T08:43:40","modified_gmt":"2026-01-05T08:43:40","slug":"easy-homemade-sauerkraut-recipe-step-by-step-guide","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2026\/01\/05\/easy-homemade-sauerkraut-recipe-step-by-step-guide\/","title":{"rendered":"Easy Homemade Sauerkraut Recipe (Step-by-Step Guide)"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<aside class=\"mashsb-container mashsb-main \">\n                <\/aside>\n<p>            <!-- Share buttons by mashshare.net - Version: 4.0.47--><\/p>\n<p>This easy, homemade sauerkraut recipe is one of the simplest and most rewarding ferments you can make. With just cabbage, salt, and time, you can create tangy, probiotic-rich homemade sauerkraut that supports <a href=\"https:\/\/onbetterliving.com\/gut-health\/\">gut health<\/a> and adds brightness to almost any dish. This guide walks you through the traditional fermentation method, explains the science behind it, and includes a troubleshooting section so you can confidently handle common issues like yeast, mold, and brine problems.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_Is_Sauerkraut\"\/>What Is Sauerkraut?<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Sauerkraut literally means \u201csour cabbage\u201d in German. It\u2019s made by fermenting finely shredded cabbage with salt, allowing natural lactic acid bacteria to convert sugars into lactic acid. This fermentation process naturally preserves the cabbage and creates its distinctive sour flavor.<\/p>\n<p>Sauerkraut is one of those rare foods that\u2019s both incredibly simple and <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC4268643\/\" class=\"external\">surprisingly powerful<\/a>. At its core, it\u2019s just cabbage and salt, but through natural fermentation, it transforms into a probiotic-rich staple that supports digestion, boosts gut health, and adds brightness to almost any meal.<\/p>\n<p>Cultures around the world have relied on fermented cabbage for centuries, not just for its flavor but for its ability to preserve nutrients and keep vegetables fresh long after harvest.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_Make_Sauerkraut_at_Home\"\/>Why Make Sauerkraut at Home?<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Making sauerkraut at home is more than a kitchen project, it gives you complete control over quality, flavor, and nutrition.<\/p>\n<p>Most store-bought versions are convenient, but many are pasteurized or preserved with vinegar, which means they lack the live probiotics that make traditional sauerkraut so beneficial. When you ferment it yourself, you get the full spectrum of living bacteria, a cleaner ingredient list, and the freedom to customize flavors by adding ingredients like garlic, jalape\u00f1os, caraway, ginger, or whatever inspires you.<\/p>\n<p>It\u2019s also incredibly cost-effective. A single head of cabbage can yield a jar of sauerkraut that lasts for months, and the process requires no special equipment. All you need is a jar, sea salt, and a bit of patience.<\/p>\n<p>Homemade sauerkraut is not only fresher and more vibrant than most store-bought versions, but also deeply satisfying to create. Once you learn how easy it is to make, you\u2019ll want to keep it as a staple in your home.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Sauerkraut_Recipe_Ingredients_and_Equipment\"\/>Sauerkraut Recipe: Ingredients and Equipment<span class=\"ez-toc-section-end\"\/><\/h2>\n<p><iframe title=\"How to Make Sauerkraut - one of the easiest homemade fermented foods\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/lj23YWn2X0k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><noscript><iframe title=\"How to Make Sauerkraut - one of the easiest homemade fermented foods\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/lj23YWn2X0k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/noscript><\/p>\n<p>You only need a few simple ingredients and basic tools to make this traditional sauerkraut recipe at home:<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Ingredients\"\/>Ingredients<span class=\"ez-toc-section-end\"\/><\/h3>\n<ul>\n<li>1 medium green cabbage (about 2\u20133 lbs)<\/li>\n<li>1.5\u20132 tablespoons fine sea salt (2\u20133% of cabbage weight)<\/li>\n<li>Optional: caraway seeds, garlic, juniper berries, or other flavorings<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Equipment\"\/>Equipment<span class=\"ez-toc-section-end\"\/><\/h3>\n<ul>\n<li>Large mixing bowl<\/li>\n<li>Cutting board and sharp knife<\/li>\n<li>1 quart-size mason jar or fermentation crock<\/li>\n<li>Fermentation weight (a smaller jar, glass weight, or water-filled bag)<\/li>\n<li>Clean cloth or airlock lid<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"How_to_Make_Sauerkraut_Step-by-Step_Instructions\"\/>How to Make Sauerkraut: Step-by-Step Instructions<span class=\"ez-toc-section-end\"\/><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Step_1_Prep_the_Cabbage\"\/>Step 1: Prep the Cabbage<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Remove any damaged outer leaves. Quarter the cabbage, remove the core, and slice it into thin shreds. The thinner the slices, the faster and more evenly it ferments. A food processor with a shredding attachment makes this step quick and easy.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_2_Salt_and_Massage\"\/>Step 2: Salt and Massage<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Place shredded cabbage in a large bowl and sprinkle with salt. Massage for 5\u201310 minutes until:<\/p>\n<ul>\n<li>The cabbage softens<\/li>\n<li>It releases enough liquid to form a brine<\/li>\n<li>The volume reduces significantly<\/li>\n<\/ul>\n<p>This brine is essential\u2014it protects the cabbage from oxygen and harmful microbes.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_3_Pack_the_Jar\"\/>Step 3: Pack the Jar<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Transfer the cabbage into your jar or crock a handful at a time, pressing firmly to eliminate air pockets. Pour any remaining brine from the bowl over the top. Add filtered water if needed to cover the cabbage completely.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_4_Submerge_the_Cabbage\"\/>Step 4: Submerge the Cabbage<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Place a fermentation weight on top to keep the cabbage fully submerged. This prevents mold and ensures a safe, anaerobic environment.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_5_Cover_and_Ferment\"\/>Step 5: Cover and Ferment<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Cover the jar with either a cloth secured with a rubber band or a fermentation lid with an airlock. Place your jar in a cool, dark spot (65\u201372\u00b0F is ideal).<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Step_6_Ferment_for_1%E2%80%934_Weeks\"\/>Step 6: Ferment for 1\u20134 Weeks<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Check daily for the first few days:<\/p>\n<ul>\n<li>Press the weight down if cabbage rises above the brine<\/li>\n<li>Skim off any harmless surface bubbles<\/li>\n<\/ul>\n<p>Taste after 7 days. When it reaches your preferred tanginess, move it to the refrigerator to slow fermentation.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_to_Know_When_Sauerkraut_Is_Ready\"\/>How to Know When Sauerkraut Is Ready<span class=\"ez-toc-section-end\"\/><\/h2>\n<figure id=\"attachment_17960\" aria-describedby=\"caption-attachment-17960\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-17960 size-full\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2.jpg\" alt=\"Close-up of fork lifting strands of tangy fermented sauerkraut from clear glass mason jar showing golden-yellow fermented cabbage with visible brine and texture, demonstrating properly fermented homemade sauerkraut with cloudy liquid and crisp shredded cabbage strands\" width=\"1200\" height=\"1200\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2.jpg 1200w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-300x300.jpg 300w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-768x768.jpg 768w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-585x585.jpg 585w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-900x900.jpg 900w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-770x770.jpg 770w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><figcaption id=\"caption-attachment-17960\" class=\"wp-caption-text\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-17960 size-full\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2.jpg\" alt=\"Close-up of fork lifting strands of tangy fermented sauerkraut from clear glass mason jar showing golden-yellow fermented cabbage with visible brine and texture, demonstrating properly fermented homemade sauerkraut with cloudy liquid and crisp shredded cabbage strands\" width=\"1200\" height=\"1200\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2.jpg 1200w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-300x300.jpg 300w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-768x768.jpg 768w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-585x585.jpg 585w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-900x900.jpg 900w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-2-770x770.jpg 770w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"\/> Perfectly fermented sauerkraut with ideal texture<\/figcaption><\/figure>\n<p>Your sauerkraut is done when:<\/p>\n<ul>\n<li>It smells pleasantly salty and sour<\/li>\n<li>It tastes tangy and crisp<\/li>\n<li>The brine is cloudy (a normal sign of active fermentation)<\/li>\n<\/ul>\n<p>Longer fermentation creates deeper flavor. Shorter fermentation results in milder kraut. The choice is yours!<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Sauerkraut_Salt_Ratio_How_Much_Salt_to_Use\"\/>Sauerkraut Salt Ratio: How Much Salt to Use<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>The correct salt ratio is crucial for successful fermentation. Use 2\u20133% salt by weight of your cabbage.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"No_Scale_Required_Simple_Salt_Measurement\"\/>No Scale Required: Simple Salt Measurement<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Use 1\u00bd to 2 teaspoons of fine sea salt per pound of shredded cabbage:<\/p>\n<ul>\n<li><strong>1\u00bd tsp per pound \u2248 2% salt:<\/strong> milder flavor, faster ferment<\/li>\n<li><strong>2 tsp per pound \u2248 2.5% salt:<\/strong> firmer, crunchier, more mold-resistant<\/li>\n<\/ul>\n<p><strong>Important:<\/strong> Always use non-iodized sea salt or kosher salt. Iodized table salt can inhibit fermentation.<\/p>\n<div style=\"max-width: 700px; margin: auto; font-family: Arial, sans-serif; padding: 20px; line-height: 1.5;\">\n<h2 style=\"margin-bottom: 15px;\"><span class=\"ez-toc-section\" id=\"Troubleshooting_Sauerkraut_Common_Problems_and_Solutions\"\/>Troubleshooting Sauerkraut: Common Problems and Solutions<span class=\"ez-toc-section-end\"\/><\/h2>\n<p style=\"margin-bottom: 25px;\">Fermentation is simple, but small issues can pop up. Here\u2019s how to handle them confidently.<\/p>\n<div style=\"padding: 12px 0px; border-bottom: 1px solid #cccccc;\">\n<h3 style=\"margin: 0 0 5px;\"><span class=\"ez-toc-section\" id=\"1_WhiteGray_Film_on_Top_Kahm_Yeast\"\/>1. White\/Gray Film on Top (Kahm Yeast)<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0;\"><strong>What it is:<\/strong> Harmless yeast from oxygen exposure.<\/p>\n<p style=\"margin: 5px 0 0;\"><strong>What to do:<\/strong> Scrape off, clean jar rim, keep cabbage submerged. Safe if smell\/taste normal.<\/p>\n<\/div>\n<div style=\"padding: 12px 0px; border-bottom: 1px solid #cccccc;\">\n<h3 style=\"margin: 0 0 5px;\"><span class=\"ez-toc-section\" id=\"2_Mold_Black_Pink_Red_Fuzzy_or_Widespread_Growth\"\/>2. Mold (Black, Pink, Red, Fuzzy, or Widespread Growth)<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0;\"><strong>What it is:<\/strong> Harmful mold that can produce mycotoxins.<\/p>\n<p style=\"margin: 5px 0 0;\"><strong>What to do:<\/strong> Discard batch. Do not salvage.<\/p>\n<p style=\"margin: 3px 0 0;\"><strong>Prevention:<\/strong> Keep cabbage submerged, 2\u20133% salt, sanitize jars\/utensils.<\/p>\n<\/div>\n<div style=\"padding: 12px 0px; border-bottom: 1px solid #cccccc;\">\n<h3 style=\"margin: 0 0 5px;\"><span class=\"ez-toc-section\" id=\"3_Not_Enough_Brine\"\/>3. Not Enough Brine<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0;\"><strong>Causes:<\/strong> Cabbage too dry, not massaged, low salt.<\/p>\n<p style=\"margin: 5px 0 0;\"><strong>Fix:<\/strong> Add 2% saltwater (\u00bd tsp per cup) until cabbage submerged.<\/p>\n<\/div>\n<div style=\"padding: 12px 0px; border-bottom: 1px solid #cccccc;\">\n<h3 style=\"margin: 0 0 5px;\"><span class=\"ez-toc-section\" id=\"4_Sauerkraut_Is_Too_Salty\"\/>4. Sauerkraut Is Too Salty<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0;\"><strong>Causes:<\/strong> Excess salt.<\/p>\n<p style=\"margin: 5px 0 0;\"><strong>Fix:<\/strong> Rinse lightly, replace \u00bd cup brine with water, use lower 2\u20133% salt next time.<\/p>\n<\/div>\n<div class=\"inline-post clearfix\">\n<p>See also<\/p>\n<div id=\"block-wrap-99611\" class=\"block-wrap-native block-wrap block-wrap-23 block-css-99611 block-wrap-classic columns__m--1 elements-design-1 block-ani block-skin-0 tipi-box block-wrap-thumbnail ppl-m-1 clearfix\" data-id=\"99611\" data-base=\"0\">\n<div class=\"tipi-row-inner-style clearfix\">\n<div class=\"tipi-row-inner-box contents sticky--wrap\">\n<div class=\"block block-23 clearfix\">\n<article class=\"tipi-xs-12 clearfix with-fi ani-base tipi-xs-typo split-1 split-design-1 loop-0 preview-thumbnail preview-23 elements-design-1 post-17726 post type-post status-publish format-standard has-post-thumbnail hentry category-food-entertaining category-gut-health category-health-beauty category-wellness\" style=\"--animation-order:0\">\n<div class=\"preview-mini-wrap clearfix\">\n<div class=\"mask\"><a href=\"https:\/\/onbetterliving.com\/health-benefits-of-sauerkraut\/\" class=\"mask-img\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail zeen-lazy-load-base zeen-lazy-load  wp-post-image\" alt=\"\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-585x585.jpg 585w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" loading=\"lazy\"\/><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail zeen-lazy-load-base zeen-lazy-load  wp-post-image\" alt=\"\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/12\/health-benefits-of-sauerkraut-585x585.jpg 585w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" loading=\"lazy\"\/><\/a><\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div style=\"padding: 12px 0px; border-bottom: 1px solid #cccccc;\">\n<h3 style=\"margin: 0 0 5px;\"><span class=\"ez-toc-section\" id=\"5_Sauerkraut_Is_Mushy\"\/>5. Sauerkraut Is Mushy<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0;\"><strong>Causes:<\/strong> Low salt, warm fermentation, loosely packed cabbage.<\/p>\n<p style=\"margin: 5px 0 0;\"><strong>Fix:<\/strong> Use firm cabbage, cooler spot, stick to 2\u20133% salt.<\/p>\n<\/div>\n<div style=\"padding: 12px 0;\">\n<h3 style=\"margin: 0px 0px 5px;\"><span class=\"ez-toc-section\" id=\"6_Sauerkraut_Smells_Rotten_or_%E2%80%9COff%E2%80%9D\"\/>6. Sauerkraut Smells Rotten or \u201cOff\u201d<span class=\"ez-toc-section-end\"\/><\/h3>\n<p style=\"margin: 0px;\"><strong>Signs of spoilage:<\/strong> Rotten\/sulfur smell, slimy, brown\/discolored cabbage.<\/p>\n<p style=\"margin: 5px 0px 0px;\"><strong>Fix:<\/strong> Discard batch, start fresh with clean equipment and proper salt.<\/p>\n<\/div>\n<\/div>\n<h2><span class=\"ez-toc-section\" id=\"6_Tips_for_Perfect_Sauerkraut_Every_Time\"\/>6 Tips for Perfect Sauerkraut Every Time<span class=\"ez-toc-section-end\"\/><\/h2>\n<p><strong>Follow these tips to ensure sauerkraut success:<\/strong><\/p>\n<ol>\n<li>Use fresh, dense cabbage, it will have more water and produce more brine<\/li>\n<li>Keep everything clean but not sterile (fermentation needs natural bacteria)<\/li>\n<li>Maintain a cool, stable temperature (65\u201372\u00b0F)<\/li>\n<li>Always keep cabbage fully submerged under brine<\/li>\n<li>Taste regularly. Fermentation is flexible and forgiving<\/li>\n<li>Start with small batches until you\u2019re comfortable with the process<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"How_to_Store_Homemade_Sauerkraut\"\/>How to Store Homemade Sauerkraut<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Once your sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator. The cold temperature slows fermentation significantly, allowing your sauerkraut to maintain its flavor and texture for several months.<\/p>\n<p>Always use clean utensils when serving to prevent contamination. Properly stored sauerkraut can last 4\u20136 months in the refrigerator, though it\u2019s often eaten much sooner!<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Sauerkraut_Flavor_Variations_to_Try\"\/>Sauerkraut Flavor Variations to Try<span class=\"ez-toc-section-end\"\/><\/h2>\n<figure id=\"attachment_17961\" aria-describedby=\"caption-attachment-17961\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-17961 size-full\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations.jpg\" alt=\"Six glass fermentation jars with metal clasp lids arranged on wooden surface showing different sauerkraut variations including bright orange turmeric carrot kraut in front left, spicy jalapeno kraut with visible pepper slices in front right, traditional caraway seed kraut, juniper berry kraut with dark berries visible, and garlic herb variations in back jars, demonstrating creative flavor combinations for homemade fermented vegetables\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations.jpg 1024w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-300x300.jpg 300w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-768x768.jpg 768w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-585x585.jpg 585w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-900x900.jpg 900w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-770x770.jpg 770w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption id=\"caption-attachment-17961\" class=\"wp-caption-text\"><img decoding=\"async\" class=\"wp-image-17961 size-full\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations.jpg\" alt=\"Six glass fermentation jars with metal clasp lids arranged on wooden surface showing different sauerkraut variations including bright orange turmeric carrot kraut in front left, spicy jalapeno kraut with visible pepper slices in front right, traditional caraway seed kraut, juniper berry kraut with dark berries visible, and garlic herb variations in back jars, demonstrating creative flavor combinations for homemade fermented vegetables\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations.jpg 1024w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-300x300.jpg 300w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-768x768.jpg 768w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-585x585.jpg 585w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-900x900.jpg 900w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/Sauerkraut-Flavor-Variations-770x770.jpg 770w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"\/> Creative flavor variations for homemade sauerkraut<\/figcaption><\/figure>\n<p><em><strong>Once you\u2019ve mastered basic sauerkraut, experiment with these flavor additions:<\/strong><\/em><\/p>\n<ul>\n<li><strong>Caraway Sauerkraut:<\/strong> Add 1\u20132 teaspoons caraway seeds for traditional German flavor<\/li>\n<li><strong>Garlic Kraut:<\/strong> Add 2\u20134 sliced garlic cloves<\/li>\n<li><strong>Spicy Kraut:<\/strong> Add sliced jalape\u00f1os or red pepper flakes<\/li>\n<li><strong>Apple Kraut:<\/strong> Add shredded tart apple for sweetness<\/li>\n<li><strong>Juniper Kraut:<\/strong> Add 1 teaspoon juniper berries for an earthy, gin-like flavor<\/li>\n<li><strong>Ginger Turmeric Kraut:<\/strong> Add fresh grated ginger and turmeric for anti-inflammatory benefits<\/li>\n<\/ul>\n<div id=\"wprm-recipe-container-17938\" class=\"wprm-recipe-container\" data-recipe-id=\"17938\" data-servings=\"0\">\n<div class=\"wprm-recipe wprm-recipe-template-chic-update\">\n<div class=\"wprm-container-float-right\">\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-293x293.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Glass fermentation jar filled with homemade sauerkraut showing golden fermented cabbage submerged in cloudy brine, surrounded by fresh green cabbage, sea salt in white bowl, juniper berries, caraway seeds in wooden spoon, peeled garlic cloves, and peppercorns on rustic wooden cutting board with burlap cloth and ceramic crocks in background\" srcset=\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-293x293.jpg 293w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-150x150.jpg 150w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-500x500.jpg 500w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-390x390.jpg 390w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-585x585.jpg 585w, https:\/\/onbetterliving.com\/wp-content\/uploads\/2026\/01\/easy-homemade-sauerkraut-recipe-900x900.jpg 900w\" sizes=\"(max-width: 250px) 100vw, 250px\"\/><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\"><span class=\"ez-toc-section\" id=\"Easy_Homemade_Sauerkraut_Recipe\"\/>Easy Homemade Sauerkraut Recipe<span class=\"ez-toc-section-end\"\/><\/h2>\n<p><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\">Better Living<\/span><\/p>\n<p><span style=\"display: block;\">Use fresh, dense cabbage for the best brine production.<\/span><\/p>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-container-columns-spaced\">\n<div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">healthy, Salad, Side Dish<\/span><\/p>\n<\/div><\/div>\n<\/div>\n<div id=\"recipe-17938-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"17938\">\n<ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\">\n<li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\">\n<p>Cutting board + sharp knife<\/p>\n<\/li>\n<li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\">\n<p>1 quart mason jar or fermentation crock<\/p>\n<\/li>\n<li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\">\n<p>Fermentation weight (glass weight, small jar, or water\u2011filled bag)<\/p>\n<\/li>\n<li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\">\n<p>Cloth cover or airlock lid<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div id=\"recipe-17938-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-17938-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"17938\" data-servings=\"0\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">medium green cabbage<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">2\u20133 lbs<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1.5-2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">Sea Salt (DO NOT Use Iodized)<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">2\u20133% of cabbage weight<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-name\">Optional Add\u2011Ins:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1-2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">caraway seeds<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1-2<\/span> <span class=\"wprm-recipe-ingredient-name\">cloves garlic<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: circle;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">juniper berries<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-17938-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-17938-instructions-container wprm-block-text-normal\" data-recipe=\"17938\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-17938-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Prep the Cabbage: <\/strong>Remove outer leaves, quarter the cabbage, remove the core, and shred or slice thinly. A food processor fitted with a shredding attachment can make this really easy.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-17938-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Salt and Massage: <\/strong>Place cabbage in a large bowl. Sprinkle with salt and massage the cabbage with the salt for 5\u201310 minutes until it softens and releases enough liquid to form a brine.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-17938-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Pack the Jar:<\/strong> Transfer cabbage into your jar a handful at a time, pressing firmly to remove air pockets. Pour any remaining brine over the top. Add filtered water to cover the cabbage completely.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-17938-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Submerge the Cabbage Under the Brine: <\/strong>Add a fermentation weight or small glass jar to keep the cabbage fully submerged under the brine.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-17938-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Cover and Ferment: <\/strong>Cover with a cloth wrapped with a rubber band or airlock lid. Ferment at cool room temperature (65\u201372\u00b0F) for 1\u20134 weeks.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-17938-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\"><strong>Taste and store: <\/strong>Begin tasting after 7 days. When it reaches your preferred tanginess, transfer to the refrigerator to slow fermentation.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-17938-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><strong><span style=\"font-size: 14pt;\">Tips and Troubleshooting<\/span><\/strong><\/span><\/p>\n<ul>\n<li>Cloudy brine is normal and a sign of active fermentation.<\/li>\n<li>Kahm Yeast (White\/Gray Film) is Harmless. Scrape it off, clean the jar rim, and ensure cabbage stays submerged.<br \/>Mold (Black, Pink, Red, or Fuzzy) is Unsafe. Discard the entire batch.<\/li>\n<li>Not Enough Brine?: Add a small amount of 2% saltwater brine (\u00bd tsp salt per cup of water).<\/li>\n<li>Too Salty?: Rinse lightly before eating or use less salt next time.<br \/>Mushy Texture: Caused by low salt or warm temperatures. Keep the ferment cool and use 2\u20133% salt.<\/li>\n<\/ul>\n<p><span style=\"display: block;\"><span style=\"font-size: 14pt;\"><strong>The Simple Salt to Cabbage Ratio: No Scale Required Rule<\/strong><\/span><\/span><br \/>\n<span style=\"display: block;\">Use 1\u00bd to 2 teaspoons of fine sea salt per pound of shredded cabbage.<\/span><br \/>\n<span style=\"display: block;\"><strong>This matches the safe fermentation range:<\/strong><br \/>\u2022 1\u00bd tsp per pound \u2248 2% salt<br \/>\u2022 2 tsp per pound \u2248 2.5% salt<\/span><br \/>\n<span style=\"display: block;\"><strong>Both are correct (choose based on taste and texture):<\/strong><br \/>\u2022 2% (1\u00bd tsp\/lb): milder, faster ferment<br \/>\u2022 2.5% (2 tsp\/lb): firmer, crunchier, more mold\u2011resistant<\/span><\/div>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">fermented, gut-friendly, healthy, probiotics<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<h2><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions_About_Making_Sauerkraut\"\/>Frequently Asked Questions About Making Sauerkraut<span class=\"ez-toc-section-end\"\/><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Do_I_need_special_equipment_to_make_sauerkraut\"\/>Do I need special equipment to make sauerkraut?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>No! A simple mason jar, sea salt, and a weight (even a small jar filled with water works) are all you need. Specialized fermentation crocks and airlocks are helpful but not necessary.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Can_I_use_a_different_type_of_cabbage\"\/>Can I use a different type of cabbage?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Yes! While green cabbage is traditional, you can use red cabbage (which creates a beautiful purple kraut), Napa cabbage, or savoy cabbage. Each variety offers slightly different textures and flavors.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"How_long_does_homemade_sauerkraut_last\"\/>How long does homemade sauerkraut last?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>When stored in the refrigerator, properly fermented sauerkraut lasts 4\u20136 months or even longer. The high acidity and salt content act as natural preservatives.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Is_it_normal_for_my_sauerkraut_to_bubble\"\/>Is it normal for my sauerkraut to bubble?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Absolutely! Bubbling is a sign of active fermentation. This is the lactic acid bacteria doing their job converting sugars into lactic acid.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Why_is_my_brine_cloudy\"\/>Why is my brine cloudy?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Cloudy brine is completely normal and indicates healthy fermentation. It\u2019s caused by beneficial bacteria and is a good sign!<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Can_I_ferment_sauerkraut_for_longer_than_4_weeks\"\/>Can I ferment sauerkraut for longer than 4 weeks?<span class=\"ez-toc-section-end\"\/><\/h3>\n<p>Yes, but the flavor becomes increasingly sour and the texture may soften. Most people prefer sauerkraut fermented for 2\u20133 weeks, but it\u2019s entirely a matter of personal preference.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Related_Fermentation_and_Gut_Health_Articles\"\/>Related Fermentation and Gut Health Articles<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Looking to expand your knowledge about fermented foods and gut health? Check out these helpful resources:<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Final_Thoughts_Making_Sauerkraut_Is_Simple_Safe_and_Delicious\"\/>Final Thoughts: Making Sauerkraut Is Simple, Safe, and Delicious<span class=\"ez-toc-section-end\"\/><\/h2>\n<p>Making sauerkraut at home is one of the easiest ways to start fermenting. With just cabbage, salt, and a bit of patience, you can create a flavorful, probiotic-rich staple that lasts for months.<\/p>\n<p>The process is forgiving, the ingredients are minimal, and the health benefits are substantial. With the troubleshooting tips above, you\u2019ll be able to handle any bumps along the way like a seasoned fermenter.<\/p>\n<p>Ready to get started? Grab a head of cabbage and give this simple sauerkraut recipe a try today!<\/p>\n<div class=\"code-block code-block-3\" style=\"margin: 8px 0; clear: both;\">\n<p><span style=\"font-size: 10pt;\"><em>Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you<\/em>.<\/span><\/p>\n<\/div>\n<p><!-- CONTENT END 2 -->\n\t\t\t\t\t\t\t\t\t<\/div>\n<p><script>\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '212407162546127');\nfbq('track', 'PageView');\n<\/script><br \/>\n<br \/><br \/>\n<br \/><a href=\"https:\/\/onbetterliving.com\/easy-homemade-sauerkraut-recipe\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This easy, homemade sauerkraut recipe is one of the simplest and most rewarding ferments you can make. With just cabbage, salt, and time, you can<\/p>\n","protected":false},"author":1,"featured_media":104202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[162],"tags":[],"class_list":["post-104201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts\/104201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/comments?post=104201"}],"version-history":[{"count":0,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts\/104201\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/media\/104202"}],"wp:attachment":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/media?parent=104201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/categories?post=104201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/tags?post=104201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}