---
type: "article"
title: "Sauerkraut in a jar, start to finish"
summary: "The gateway ferment. One cabbage, some salt, two weeks, and zero special equipment."
newsletter: "Ferment"
newsletter_handle: "ferment"
newsletter_url: "https://staging.in.usecommune.com/n/ferment"
author: "Nadia Rossi (@nadiarossi)"
published: "2026-08-01T08:30:00.000Z"
canonical_url: "https://staging.in.usecommune.com/n/ferment/a/kraut-in-a-jar"
markdown_url: "https://staging.in.usecommune.com/n/ferment/a/kraut-in-a-jar.md"
chat_url: "https://staging.in.usecommune.com/n/ferment/a/kraut-in-a-jar/chat"
body_source: "imported"
likes: 6
replies: 0
body_words: 53
---

# Sauerkraut in a jar, start to finish

If you've never fermented anything, start here. It's almost impossible to get wrong.

- Shred one cabbage, weigh it.
- Add 2% of that weight in salt.
- Massage until it weeps, pack it tight, keep it under the brine.

Taste it every few days. When it makes you go 'oh', it's done.

***

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