The Kraut Club

The Kraut Club Learn • Ferment • Share. Helping people make delicious homemade fermented foods with confidence.

08/21/2026

Keep Your Cabbage Below the Brine

Keeping cabbage submerged during fermentation helps create the right environment for sauerkraut.

With fermentation weights:
Pack the salted cabbage firmly into the jar, pressing it down until the brine rises above the cabbage. Place a clean glass or ceramic fermentation weight on top to hold the cabbage below the brine.

Without fermentation weights:
Save a clean outer cabbage leaf and cut it slightly larger than the opening of your jar. Place it over the shredded cabbage and tuck the edges down around the sides slightly. Press firmly so the brine rises above the leaf. If you have one, use a small clean jar that fits inside the mouth of the larger jar to help hold everything down. (see video)

Check your ferment regularly. If small pieces float to the surface, gently push them back below the brine with a clean utensil.

Simple rule: cabbage below, brine above.

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What’s the biggest problem you’ve had making sauerkraut?Maybe your sauerkraut:• didn’t make enough brine• stopped bubbli...
08/19/2026

What’s the biggest problem you’ve had making sauerkraut?

Maybe your sauerkraut:
• didn’t make enough brine
• stopped bubbling
• became too soft
• developed something on the surface
• was too salty — or not salty enough
• simply didn’t taste the way you expected

Or maybe you have a completely different question.
Tell us in the comments.

There are no silly fermentation questions. If something happened in your jar and you weren’t sure why, ask us.
We’ll use your questions to create future Kraut Club posts and guides — and other home fermenters may have experiences and tips to share too.
Let’s learn from each other.

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Fermentation can be surprisingly simple.Vegetables, salt and time create the conditions for naturally occurring lactic a...
08/18/2026

Fermentation can be surprisingly simple.

Vegetables, salt and time create the conditions for naturally occurring lactic acid bacteria to transform fresh cabbage into sauerkraut.

You don't need complicated equipment to get started. A few fundamentals make the biggest difference:

• Use the right amount of salt
• Pack the cabbage firmly
• Keep the vegetables below the brine
• Give fermentation time to do its work

Every batch is an opportunity to learn — watch the bubbles, notice how the aroma and texture change, and taste your sauerkraut as it develops.

Have a fermentation question or something interesting happening in your jar? Share it with The Kraut Club community. We can learn from each other's ferments.

Kraut Club Members also receive 10% off of wooden cabbage shredders at CabbageShredder.com.

**Learn • Ferment • Share**

Once cabbage, salt, and time come together, fermentation begins — but what is actually happening inside the jar?Naturall...
08/14/2026

Once cabbage, salt, and time come together, fermentation begins — but what is actually happening inside the jar?
Naturally occurring lactic acid bacteria begin using the sugars in the cabbage. As fermentation develops, you may notice bubbles, more brine, changes in texture, and gradually a pleasantly sour flavor.
The bubbles are carbon dioxide produced during fermentation. The cabbage gradually softens, while increasing acidity creates the characteristic environment and flavor of sauerkraut.
Every batch develops a little differently depending on temperature, ingredients, and time. That is part of what makes home fermentation interesting.

Kraut Club Members receive 10% off purchases at CabbageShredder.com.

Learn • Ferment • Share

Keep Vegetables Below the BrineKeeping your vegetables below the brine is one of the most important parts of successful ...
08/13/2026

Keep Vegetables Below the Brine

Keeping your vegetables below the brine is one of the most important parts of successful fermentation.
Once your cabbage is packed into the jar or crock, press it down so the brine completely covers the vegetables. A fermentation weight can help keep everything submerged. A clean cabbage leaf placed over the shredded cabbage can also help keep small pieces from floating to the surface.
Why does this matter? Fermentation works best when the vegetables remain in their salty, low-oxygen environment. Pieces exposed above the brine are more likely to develop unwanted yeast or mold.
Check your ferment occasionally and keep those vegetables tucked beneath the brine.
Kraut Club Members receive 10% off for purchases at CabbageShredder.com.
Learn • Ferment • Share

Salt matters.Salt does much more than add flavor to sauerkraut. It helps create the right environment for lactic acid ba...
08/11/2026

Salt matters.

Salt does much more than add flavor to sauerkraut. It helps create the right environment for lactic acid bacteria to thrive while making conditions less favorable for many unwanted microbes.
As cabbage is mixed and massaged with salt, it releases its natural juices. Those juices become the brine that helps protect the vegetables during fermentation.
For sauerkraut, a useful starting point is about 2% salt by weight — approximately 20 g of salt for every 1 kg of cabbage.
Weighing your cabbage and salt is much more reliable than measuring salt by tablespoons because different salts have different crystal sizes.

Good salt. Right amount. Better ferments.

Kraut Club members receive 10% off for purchases at CabbageShredder.com.

Learn • Ferment • Share

What makes sauerkraut ferment?Sauerkraut begins with just a few simple ingredients, but a lot happens during fermentatio...
08/10/2026

What makes sauerkraut ferment?

Sauerkraut begins with just a few simple ingredients, but a lot happens during fermentation.
Salt helps draw liquid from the cabbage and creates the brine. Naturally present microorganisms begin transforming the vegetables, gradually developing acidity, flavour, and texture.
A few basics make a big difference:
-use fresh, firm cabbage
-measure salt carefully
-keep the cabbage below the brine
-give the ferment enough time
-taste as it develops

Fermentation is alive and interesting. Each batch teaches you something.

Learn • Ferment • Share

Welcome to The Kraut Club!This is a community for everyone who loves homemade fermentation—from complete beginners makin...
07/23/2026

Welcome to The Kraut Club!
This is a community for everyone who loves homemade fermentation—from complete beginners making their first jar of sauerkraut to experienced fermenters preserving vegetables, experimenting with recipes, and sharing generations of knowledge.
Together, we share practical guides, recipes, troubleshooting tips, inspiring member stories, and ideas that help us all ferment with greater confidence and inspiration.
Whether you're making sauerkraut, kimchi, pickles, or other fermented vegetables, we hope you'll become part of this community—sharing your experiences, learning from others, and helping keep the tradition of homemade fermentation alive.

Learn • Ferment • Share

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