This is your basic sauerkraut – easy to prepare, customize and use as a base for many a meal inspired by European cuisine.

Simple Sauerkraut

  • Servings: 1 crock
  • Difficulty: easy
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  • 4 kilos green cabbage (about 4 heads), shredded
  • 6 tablespoons coarse salt


  1. Place the cabbage in your Mortier Pilon 2 L Fermentation Crock and press.
  2. Cover with salt. Make sure to leave 2 centimeters of headspace between the cabbage and the rim of the jar.
  3. Let the mixture ferment at room temperature, covered, for at least 1 week. If, after 24 hours, the liquid that has appeared does not cover all of the cabbage, add some water and a pinch of salt.
  4. Once the desired level of fermentation has been reached, refrigerate or serve.

Ready to start? Try the 2 L Fermentation Crock from Mortier Pilon!



  1. Linden says:

    Hi I just started my first batch but after 24 hours there is no liquid. Should I be worried? Should I put enough water to submerge the Cabbage?

    1. matthieu says:

      Hi Linden,

      Thank you for your comment!

      When fermenting any kind of vegetables in your jar, you always want to make sure that the ingredients are submerged in the brine. It is also important to make sure that your food is always kept below the brine to prevent mold.

      Please let us know if you have any other questions!

  2. Anne says:

    I understand putting a cabbage leaf on top, is the ceramic circle to weigh it down? And why is the lid not solid? Is it for gas to escape?

  3. Kelly says:

    How do you know if your fermented cabbage is a good or bad smell? Came home the other day (day 5 of fermentation) and it smelt like the garbage needed to be taken out. White silk like film on top….I’ve heard this is fine…but the smell is turning me off. Did I do something wrong?

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