Now you can fearlessly ferment your own homemade sauerkraut at home with this easy step-by-step tutorial
Make healthy, delicious and probiotic-rich sauerkraut at home for less
The chances are good that if you’re reading this you already know about the health benefits of consuming fermented foods. If not, then check out our 5 Reasons to Eat Fermented Foods Everyday post.
Not only is sauerkraut good for your gut it’s good for your taste buds. It’s tangy-tart flavor is the perfect companion to grilled burgers, salads and more. Eating just a spoonful or two before a meal increases saliva production, decreases stomach pH and activates certain digestive enzymes so you digest your food better. It’s pretty much a miracle food around our house. Since adding a twice daily dose of sauerkraut or other fermented vegetables to his diet, my husband’s heartburn has completely disappeared.
Not only is homemade sauerkraut healthy (packed with probiotics, enzymes and vitamins B and C) it’s also economical. For a mere $4 (or less) you can make a jar of sauerkraut at home that would easily cost you $7-12 at the store or farmers market. And it doesn’t get any more local than using the cabbage from your own garden and fermenting it in your kitchen!
Fear Less and Ferment More
I remember my first foray into fermenting. It was freaky. I had no idea if what I was doing was right and if whether or not my sauerkraut would be safe to eat. But lo and behold, it was just fine. I was all in a dither about nothing – once I got started and made several batches, it was easy. You may be feeling exactly the way I did with that first batch so that’s why I’m sharing my easy, fearless method for making sauerkraut using a quart mason jar and a simple lid so that you too can fear less and ferment more.
Fancy isn’t always better
Sure you can really fancy when it comes to fermenting – there are loads of gadgets, lids, containers and such that you can use but you don’t have to. I’ve made sauerkraut in jars and crocks, with lids and without, with and without airlocks and using special weights or just a plastic freezer bag filled with water for a weight. And they’ve all turned out great. So if not having the ‘right equipment ‘ is holding you back, then I’m here to call you out on that one. You don’t have to be fancy, you just have to get started. You can always add some fancy crocks, weights and airlocks to your game as you get more adventurous in your fermenting forays.
This is the method I teach in my “Learn to Ferment” workshops because it’s simple and it produces a small jar of kraut that ferments in 7-14 days, depending on the temperature of your home. Warmer temps mean faster ferments and cooler temps mean it’s going to take a little longer. Smaller quantities also ferment faster than larger batches. Basically, what I’m saying is that this is the perfect way to get started making your own sauerkraut.
Seriously, if you’ve been thinking about making sauerkraut at home – this tutorial is for you.
Materials You’ll Need:
Knife or Mandoline slicer
Cutting Board
Large Mixing Bowl
Quart-size plastic freezer bag
Lid (plastic or metal 2-piece band + lid)
Airlock, optional
Ingredients
- 1 ½ – 2 pounds cabbage
- 1 ½ – 2 tsp. sea salt (not iodized salt)
Directions
- Rinse cabbage in cool water. Remove the coarse outer leaves and discard. Remove and rinse a few unblemished leaves and set them aside. Rinse the cabbage again in cool water and place on cutting board.
- Using a large knife, quarter the cabbage and remove the core. Thinly slice the cabbage with a knife or mandoline slicer then transfer cabbage to a large bowl.
Slicing is better than shredding: A large knife, mandoline slicer or the slicing side of a box grater are tools of choice when making sauerkraut. Cut-resistant gloves are optional. 
The “core” — cut the cabbage once again into quarters and remove the core by cutting it out with a knife. 
Make the thin slices as uniform as possible so it will ferment evenly. - Add 1 teaspoon of the salt and, with your hands, massage it into the cabbage. When the cabbage starts to look wet and shiny, taste it. You should be able to taste the salt without it being overwhelming (in other words it should be a little salty but still taste good). Add more salt, a little at a time, as needed to get that ‘salty but not too salty’ taste. Continue to massage until the cabbage becomes wet and limp and liquid (aka brine) begins to pool in the bottom of the bowl. When you can squeeze the cabbage with two hands and the brine runs freely into the bowl, you’re ready for Step 4. If you’ve put in a good effort and don’t have much brine, cover the bowl and allow it to sit for 45 minutes. Massage again until the liquid runs freely when you squeeze a handful of cabbage in your hands.
Sprinkle the salt evenly over the shredded cabbage. 
Get in there and massage it like you mean it. Kraut making is very stress relieving. 
After a few minutes of massaging, your cabbage will start to change color, soften slightly and become wet and shiny. 
Keep massaging until you see liquid (aka ‘brine’) pooling in the bottom of the bowl. It should run freely when you squeeze a large handful of cabbage. 
Cabbage in a pool of brine. - Transfer the cabbage to a clean 1 quart mason jar a few handfuls at a time, stopping to press the cabbage into the bottom of the jar using your hand to work out any air pockets before you add more cabbage. Repeat this adding and pressing until all of the cabbage has been packed tightly into the jar. You should have some brine on top of the cabbage once it’s all been pressed into the jar. Leave 2-3 inches of headspace in the jar so you have enough room for the next step. If you have too much cabbage, place some in another clean jar (yeah for extra kraut!) and follow the remaining steps for that jar too.
Use your hand or a ‘tamper’ to press the cabbage firmly into the bottom of the jar to remove any air bubbles that may cause your kraut to spoil. 
- Top the packed cabbage with 1 or 2 of the reserved leaves, gently tucking them down along the sides to keep little bits of cabbage under the brine. If you have bits of cabbage floating in the brine after placing the leaves over the top, pick them out to the best of your ability as anything not covered in brine (i.e. floating and exposed to air) increases your chances of developing mold.
- Place the zip-top freezer bag into the jar and use your fingers to spread it out so that it covers as much of the cabbage leaf as possible. Fill with cool filtered water and seal while pressing out as much of the air as possible. Tuck the top of the bag into the jar. If using a lid with an airlock, screw lid on tightly, fill airlock to ‘Fill’ line with water and snap airlock cap in place. If not using an airlock, very loosely screw lid onto jar (so that gases created during fermentation can escape) or cover with a clean kitchen towel.
- Place vessel on a baking sheet or pan out of direct sunlight and cool (55-75℉) to ferment for 4-14 days. Dark is best but it needs to be somewhere where you won’t forget about it! Check your ferment daily to be sure everything is under the brine. Remember: “If it’s under the brine, everything’s fine!”
If you see air pockets or notice that the brine is not completely covering the cabbage, carefully remove the lid and zip-top bag and with clean hands, gently press the cabbage down to return everything to below the brine.
*If you see scum or foam, it’s generally harmless so you can leave it since this is a relatively ‘short’ ferment. If you see white or bluish furry surface mold, scoop it out with a clean finger or a utensil before pressing everything below the brine again. Replace the bag with a clean water-filled bag and wash the lid before placing back on the jar.
- Taste test your kraut starting at Day 4 by carefully removing the bag with clean hands. Use a plastic or wooden fork to gently push the cabbage leaves aside and remove a small taste. It’s ready when it has a pleasing pickle-y flavor without the strong acidity of vinegar, the cabbage has softened a bit but retains some crunch and the cabbage is more yellow than green and slightly translucent (like it’s been cooked). If it’s not ready, rinse the bag under running water and carefully place it back in the jar so that all of the cabbage is below the brine. Wait another day or two then taste again to see what you think.
Sauerkraut at 5 days. Notice the color change and the air pockets – this jar needs to be pressed down it everything is below the brine! - When it’s pleasing to your tastebuds (and/or less than a pH of 4.6 as measured with a pH strip), skim off any scum from the surface and transfer your finished kraut into clean glass jar, tamping it down with your clean hand, a tamper or the handle of a wooden spoon. Pour any leftover brine into the jar. Optionally, top with a small circle of parchment paper by lightly pressing it onto the surface. Tighten the lid then refrigerate for up to 6 months to 1 year.
Now it’s your turn!
Remember the fermentista’s motto: “If it’s under the brine, everything’s fine!”
Now go forth and make some sauerkraut.
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How to Make Sauerkraut
Making your own healthy and delicious sauerkraut at home is easy and economical. This is the perfect recipe for beginners and using a jar rather than a crock allows you to see the transformation from cabbage to kraut.
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: ~3 cups
- Category: Condiment, Fermented Food
Ingredients
- 1 1/2 – 2 lbs. fresh cabbage, organic whenever possible
- 1 1/2 – 2 tsp. sea salt
Instructions
- Rinse cabbage in cool water. Remove the coarse outer leaves and discard. Remove and rinse a few unblemished leaves and set them aside. Rinse the cabbage again in cool water and place on cutting board.
- Using a large knife, quarter the cabbage and remove the core. Thinly slice the cabbage with a knife or mandoline slicer then transfer cabbage to a large bowl.
- Add 1 teaspoon of the salt and, with your hands, massage it into the cabbage. When the cabbage starts to look wet and shiny, taste it. You should be able to taste the salt without it being overwhelming (in other words it should be a little salty but still taste good). Add more salt, a little at a time, if needed to get that ‘salty but not too salty’ flavor and a good amount of brine. Continue to massage until the cabbage becomes wet and limp and brine begins to pool in the bottom of the bowl. When you can squeeze the cabbage with two hands and the brine runs freely into the bowl, you’re ready for Step 4. If you’ve put in a good effort and don’t have much brine, cover the bowl and allow it to sit for 45 minutes. Massage again until the liquid runs freely when you squeeze a handful of cabbage in your hands.
- Transfer the cabbage to a clean 1 quart mason jar or crock a few handfuls at a time, stopping to press the cabbage into the bottom of the jar using your hand to work out any air pockets before you add more cabbage. Repeat this adding and pressing until all of the cabbage has been packed tightly into the jar. You should have some brine on top of the cabbage once it’s all been pressed into the jar. Leave 2-3 inches of headspace in the jar so you have enough room for the next step. If you have too much cabbage, place some in another clean jar (yeah for extra kraut!) to make a second batch.
- Place the zip-top freezer bag into the jar and use your fingers to spread it out so that it covers as much of the cabbage leaf as possible. Fill the bag with cool filtered water and seal it while pressing out as much of the air as possible. Tuck the top of the bag into the jar. If using a lid with an airlock, screw lid on tightly, fill airlock to ‘Fill’ line with water and snap airlock cap in place. If not using an airlock, very loosely screw lid onto jar (so that gases created during fermentation can escape) or cover with a clean kitchen towel.
- Place vessel on a baking sheet or pan out of direct sunlight and cool (55-75℉) to ferment for 4-14 days. Dark is best but it needs to be somewhere where you won’t forget about it! Check your ferment daily to be sure everything is under the brine. Remember: “If it’s under the brine, everything’s fine!”
- If you see air pockets or notice that the brine is not completely covering the cabbage, carefully remove the lid and zip-top bag and with clean hands, gently press the cabbage down to return everything to below the brine.
- Taste test your kraut starting at Day 4 by carefully removing the bag with clean hands. Use a plastic or wooden fork to gently push the cabbage leaves aside and remove a small taste. It’s ready when it has a pleasing pickle-y flavor without the strong acidity of vinegar, the cabbage has softened a bit but retains some crunch and the cabbage is more yellow than green and slightly translucent (like it’s been cooked). If it’s not ready, rinse the bag under running water and carefully place it back in the bag so that all of the cabbage is below the brine. Taste again in another day or two to see what you think.
- When it’s pleasing to your tastebuds (and/or less than a pH of 4.6 as measured with a pH strip), skim off any scum from the surface and transfer your finished kraut into clean glass jar, tamping it down with your clean hand, a tamper or handle of a wooden spoon. Pour any leftover brine into the jar. Optionally, top with a small circle of parchment paper by lightly pressing it onto the surface. Tighten the lid then refrigerate for up to 6 months to 1 year.
Notes
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Are you ready to make homemade sauerkraut? I’d love to hear what you thought of this tutorial – Leave your comments or questions below!
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Billy says
I love that you prefaced the article / recipe by easing those who may be scared of fermentation in to the idea of it. It really is not as scary as some people think – and the end product is so good for you! What are the benefits of using an airlock or not using one? Does it change the taste / end product of the sauerkraut if you do or don’t? This is something I’ve been curious about for a while now, I have yet to use an airlock on my fermentation, but if it is going to benefit my product more there is a first time for everything!
★★★★★
Jessica Beacom says
Hey Billy,
Thanks for taking the time to comment here and say that fermentation really isn’t as scary as one might think. Regarding the airlock… to airlock or not to airlock…
I learned to ferment (aka taught myself after reading ‘Wild Fermentation’ by Sandor Katz) without the use of an airlock. However, as I started teaching fermentation workshops the one thing I noticed from participants was their ‘fear’ of the process – fear of mold, fear of slime, fear of poisoning their loved ones… I found that the use of an airlock adds a sense of security for most new fermentistas. It can also give you more control in damp climates where native molds are abundant (like the Pacific Northwest) and may increase your risk of a spoiled batch.
I’ve also found that living in Colorado, liquid in my ferments tends to evaporate much more quickly but an airlock tends to slow this – so I don’t have to worry about adding as much extra brine for big batches of kraut (5+ gallons) that may take 12-16 weeks to fully cure.
Ultimately, using an airlock is a very personal choice. I use them about 50% of the time (usually for longer ferments like whole lemons/limes, big batches of kraut and of course, for beer or cider). I rarely use them for quick ferments like my Fermented Carrots with Dill though. I can’t say for sure if it improves the flavor since there are many factors in fermentation that can improve/change/affect flavor – I’d encourage you to get your hands on an airlock and give it a try and see what you think. I love to hear the outcome!
Ferment on!
Marion Reid says
How can sauerkraut increase your stomach pH? It’s acidic (lactic acid), so wouldn’t it *lower* your stomach pH (i.e. make it more acidic)?
Jessica Beacom says
Hi Marion, my apologies that was obviously a typo. You are correct in that a lower pH is more acidic. Thanks for pointing that out – I’ve updated the post accordingly.
bq says
In general you can raise the pH of an acidic solution by adding an acidic solution if the latter is less acidic. Sauerkraut is probably less acidic than stomach acid (and I don’t know if it stimulates acid production) so maybe it really is raising the pH.
Martha Herston says
When I have made kraut before I when the salted cabbage in exlarge plastic bags and several times a day I would go by and knead it. I did for 10-14 days. Then I put the kraut in jars and heated it enough to seal the lid. Then I put it in my vegetable pantry. It has always tasted good. I don’t have room to put it in the refrigerator. Does heated it destroy and if the probiotics? How much salt do you use? I can’t find my recipe.
Jessica Beacom says
Hi Martha,
You are correct in that heating the kraut would kill off the lactobacillus bacteria (i.e. the probiotics). I use the amount of salt called for in the recipe above, increasing or decreasing it depending on how big my batch is. This recipe makes just about 3 cups of kraut once it’s finished so that shouldn’t take up too much room in the fridge and since it only takes about 10-14 days to make you don’t have to make a big batch – it’s easy to make a smaller batch whenever you start to run low. I hope that was helpful.
Pam Loftin says
Can you fill the plastic bag with something like maybe rice or beans to weigh the cabbage down?
Jessica Beacom says
Hi Pam,
You could… but I wouldn’t recommend it as often times plastic bags aren’t 100% leaf-proof and thus you could risk contaminating your ferment. I’ve since switched from plastic bags with water to these glass fermentation weights and I love them.
Nikki says
Hi! Would this sauerkraut be suitable for preserving via waterbath after it ferments?
★★★★★
Jessica Beacom says
Hi Nikki,
You COULD water bath can this kraut (using either the raw or hot pack method) however, doing so will kill all of the beneficial bacteria that are produced during the fermentation process. That said if you’re concerned about not being able to use it all before it spoils – consider halving the recipe so you have a smaller amount. I should also mention that it will keep for about 6 months in the fridge so it’s shelf life is pretty long as long as it’s kept cold.
Tonya says
After the process is done, can you put it in freezer bags and freeze it?
Jessica Beacom says
Hi Tonya,
I suppose you could but I’m guessing that the kruat will be very soft and mushy upon thawing. I think it’s best to make smaller batches more frequently.
Michelle Smith says
Can I make this in half gallon jars or smaller jars? I grew a lot of organic cabbage. How about red cabbage?
Jessica Beacom says
Hi Michelle,
Yes, you can make these in larger jars. I don’t recommend jars smaller than a quart because your yield will be so low and because there isn’t a lot of cabbage in the smaller jars you’ll have to push it down, or burp, them more often to be sure everything stays under the brine.
Note, the larger the batch the longer it will take to ferment so keep an eye on the brine level and be sure to test every other day or so after the first week so as not to let it go too long (or too little). Happy fermenting!
Patsy Little says
Sounds like my mama used to make it in a big 10 gallon crock thank you
★★★★★
ADA SALSMAN says
I like this recipe; mine is now ready to eat except it is a little too salty for me. Is there anything I can do to make it taste less salty? More vinegar? Sugar? Thanks.
Stacie Hassing says
Hmmmmm…I would say make the change on your next batch and use less salt. Overtime and with trial and error, you will create your own perfect recipe that suits your liking!
V. White says
You might also try rinsing some or all of the portion you are planning to use under cold water just before you use it.
Tera protheroe says
I’m a little confused , should it be sealed tight the whole time it’s fermenting
Jessica Beacom says
Hi Tera,
No, the jar should not be sealed. You need the gases to be able to escape (because exploding jars of kraut is a nightmare to clean up and the lactic acid bacteria responsible for the fermentation process need oxygen). Just place the lid on top of the jar and give it a quarter turn so that it stays in place but isn’t sealed (i.e. it should leak if you tip it over). Hopefully that clears things up.
Christine says
What. a great recipe!! Unfortunately, my ziplock bag DID leak and I’m guessing 1 tsp of water went down into the brine. Should I start over? Have I contaminated it? Thanks so much!
Jessica Beacom says
Hi Christine,
It’ll be fine. One teaspoon of water isn’t likely to dilute the brine enough to ruin the batch. Just keep an eye on it to be sure everything stays under the brine while it ferments and you should be good to go!
Fred Jaramillo says
I noticed the pics show you using what looks like a stainless steel pan. Is it OK to use a metal pan to make kraut? I was told to use either glass or a plastic bowl.
Stacie Hassing says
Stainless steel bowl is what we use and it works great. Glass would also work.
Daphine says
Is there any harm in using pre-cut cabbage from the grocery store, if I wash it well?
Jessica Beacom says
Hi Daphine,
You could certainly try it, my only reservation is that is would be much drier (since it’s been cut, exposed to air and probably a couple weeks old) so you may not get as much brine as you need for the cabbage to be completely submerged under the liquid. I personally wouldn’t use it but you could give it a try and if you do, I’d love to hear how it turns out and if you had any problems with too little brine, etc.
Michelle Hodges says
Can i use kosher salt vs sea salt? Also, I hadn’t followed the directions to a T, and I’m noticing that some of the brine leaks into the plate that the jar sits on each day. Is that normal?
Jessica Beacom says
I would not recommend using kosher salt as it tends to make the kraut too salty. Yes, it is normal for some of the brine to leak out as the active part of fermentation is happening (usually days 2-4). You just want to be sure to keep the kraut packed down so it’s below the brine and that you don’t have any air bubbles forming in the kraut. I just use my clean hand to gently press everything down and ‘burp’ the kraut during this active phase.
Michelle says
Thanks for that info. When making my first batch it sat out a week and was under the brine, but I noticed when I transferred it to fresh jars that there was actually very little brine remaining. Once in the new jars the brine doesn’t remotely cover the cabbage. It’s in the fridge, but is it still safe to eat without being packed in brine at this point?
Jessica Beacom says
Hi Michelle,
Once you’ve moved the kraut to the fridge you don’t need it to be totally covered by the brine. You’re good to go!
Tim S says
I add dill, celery seed, caraway seed, garlic, hot peppers, slices of ginger, shredded carrots, and bay leaves. I have heard about people using oak leaves which helps to keep the fermented vegetables crisp, as do the bay leaves. Nothing in the world like fresh homemade sauerkraut. Or other fermented veggies.
I was scared at first to do the fermentation. After a couple of batches I realised how easy it was. Always use clean filtered (reverse osmosis) or distilled water and never tap water, any chlorine will kill off the beneficial organisms, even well water can contain crud you don’t want in your sauerkraut. Like extra salts or organisms that aren’t healthy.
Jessica Beacom says
Thanks for sharing this, Tim!
I agree, there’s nothing better than homemade sauerkraut. I have used oak leaves when making fermented dill pickles and they do seem to keep them a little more crisp. I’ve also read that grape leaves will work too, I just use oak leaves because that’s what I have in the backyard.
Brenda R Bowen says
I loved this. It was easy to follow and I am going to use it for life. .
Jessica Beacom says
THIS is the best comment ever and it makes me sooooo happy!
Jil E Spangenberg says
All I can say is your idea of “simple” and mine are worlds apart. LOL
Jessica Beacom says
Hi Jil,
Perhaps homemade sauerkraut isn’t the project for you then. There are many great traditionally fermented krauts out there – including those from Farmhouse Cultures, Wild Brine, and Bubblies – not to mention all of the local ones that may be available in your area.
Kimberly says
This does sound scary. The brands you mentioned above, Are these just as good as making my own?
★★★★★
Jessica Beacom says
Hi Kimberly,
Yes, the commercially fermented brands I mentioned are prepared in the same manner as what you’d do at home only on a much larger scale so they are just as beneficial.
Julia O'Brien Baker says
I am making this for the first time and I don’t have much brine. I have packed the quart jar so there is three inches headroom, but there is no brine on the top! I had some leftover cabbage and squeezed it well, and added that brine….it just absorbed and nothing is floating on top. I did the 45 minute extra sitting process, as well. Can you tell me what to do now?
Jessica Beacom says
Hi Julia,
It sounds like you had a dry cabbage (that sometimes happens, especially in the winter when they’ve been in storage for a while before they hit the grocery store). You can mix up a little extra brine using a ratio of 3/4 teaspoon of salt to 1 cup of water then use that to top off your cabbage. You may have extra brine depending on how much you need to get everything covered.
Dawna says
Thanks….the brine recipe was exactly what I was looking for this morning, trying to save all the work I did yesterday. Appreciate all the info on your website.
Stacie Hassing says
Glad you found what you needed! thanks for the kind feedback!
Evan says
Hi, I am a bit over cautious about this but I just bought a huge red cabbage and I’d love to try making sauerkraut from it. I don’t have any of the fancy airlocks or fermentation weights because truthfully I have never tried sauerkraut so I don’t wanna go spend a bunch of money only to use them once haha.
So forgive me for my redundant questions, but is the purpose of the loose lid/cloth on top just to prevent stuff from falling in? Would the cloth or the lid be preferable i.e do I want to reduce airflow but allow gases to escape or is it just a matter of keeping little bugs/dust out of your sauerkraut haha?
Thanks for the tutorial though, its great and I am eager to try.
Jessica Beacom says
Hi Evan,
Great question and one that it sounds like others have on their minds as well. I fermented for years before buying airlocks and weights because, quite frankly, they just weren’t available back then for non-commercial or home use. The purpose of the loose lid, as you said, is to prevent rogue bacteria and yeast from falling into the fermenting vessel. Though not likely to cause any harm, these bacteria can introduce off flavors and sometimes yeast overgrowth or slimy texture.
The other function of a cloth or loose-fitting lid or airlock is just to allow gasses to escape. Lactic acid bacteria, or the type of bacteria that makes lacto-fermentation happen safely, are anaerobic meaning they don’t need oxygen to survive and do their thing. But they are tolerant of oxygen so it’s not imperative that you have an airlock to prevent air (or oxygen) from entering the fermentation vessel or jar. You just need to be sure that all of the cabbage is submerged under the brine at all times as it becomes susceptible to decay by aerobic (oxygen-loving bacteria) when it’s not under the brine.
I hope that answers your questions and helps you feel more at ease. I had many of the same thoughts when I started fermenting years ago but then remembered that my great-grandma and her ancestors never had such fancy things (they likely used a stone crock with a wooden disk for weight and a rock on top of that!)
Evan says
Thanks for the quick reply. Going to get my fermentation started this week. I am excited to see how it goes.
Jessica Beacom says
Fabulous! Please let us know how it goes.
Diane says
Great instructions
★★★★★
Jessica Beacom says
Thank you!
Laura Thomas says
Love your dialogue and ideas!
Stacie Hassing says
Thank you!
Hans says
Your Sauerkraut recipe rocks, so does your website instructions.
Jessica Beacom says
Thank you!!!
kimberly moen says
Jessica, if I add pure stevia to my batch, will it impede growth?
Jessica Beacom says
Hi Kimberly,
I would wait until after the fermentation process is finished before adding any stevia as it MAY inhibit growth and or change the pH of the product (thus affecting its ability to safely ferment).
Sue says
What happens if I use cabbage that was bought at the store, and set in my fridge for a few weeks. I peeled the otter leaves off. Smelled fine. I used it. I also bought fresh and used it. I’ll be able to compare taste. The fresher is greener. Bubbling the same as the older cabbage.
Jessica Beacom says
Hi Sue,
The only difference between the two may be that the older one produces a little less brine because it does lose moisture as it ages. However, it sounds like it’s going well so far. Keep us posted when it’s finished!
Amy says
My cabbage has been in quart jars for two wks fermenting. Just checking it now and I think a lot of my brine has evaporated! I should have checked it sooner. Should I throw it all away? I think the brine might be halfway up the jars. I have 7 quarts. What should I do- can I add more brine now or is the damage already done?
Jessica Beacom says
Hi Amy,
As long as there is no mold present, the cabbage isn’t slimy and there aren’t any off smells or flavors you can make a brine using 2 Tbsp. of water stirred into 3 cups of cool water. Just add the brine to the jars, press the cabbage back down using a clean hand or tamper and give it a few days. You should be fine as long as there isn’t mold, slime or off smells/flavors. Let me know how it turns out!
Danelle McMinn says
My kraut was tangy or bite-y. What could have happened. And there was sort of a furry white scum on top I scooped all of that off but it was still tanking is contaminated with mold. I put mine on top of my fridge for 14 days
Jessica Beacom says
The tangy or ‘bite-y’ flavor simply means it’s a bit overfermented. The white scum, though harmless, can cause an off-flavor though it’s not dangerous. Likely the space on top of your fridge was a bit to warm and the ferment time a little too long for a quart jar. Ideally, you want to go ‘lower and slower’ with a room temperature below 70F whenever possible.
It is still edible though if you don’t mind the taste. I’ve purchased jars of kraut with similar taste profiles and while not ‘ideal’ they are safe and packed with extra bacteria.
Mindi says
I made my kraut two weeks ago, then had surgery and forgot to move it out of the cabinet and into the fridge. 😬 is it safe to keep or should I toss it?
Jessica Beacom says
Hi Mindi,
If your kraut has been under the brine the whole time and doesn’t have any mold on the top or foul (or ‘off’) odors or flavors then it’s probably just fine. It may be slightly over fermented in which case it could be fizzy or even a little soggy but without mold or foul smells you should be good to go.
Traci says
I just made the sauerkraut by follwing almost all of the instructions (I had trouble with the water in the ziplock bag, and decided to leave that out, hope that is ok.
I have two questions:
1. How do you know if you’re kraut is/has developed unwanted bacteria (mold)?
2. Is it possible to open the jar to see how things are going, midway through the process?
I have a warm-ish apartment (I live in Arizona). Will my sauerkraut ferment quicker than most others?
Thank you!!! Wish me luck!
Jessica Beacom says
You should be fine without the baggie of water as long as you keep the kraut under the brine at all times (which is what the bag helps you do since it acts as a weight). You’ll know that your kraut has developed an unwanted bacteria if it develops a pink or fuzzy mold, it’s mushy and it smells putrid or spoiled. “Good” kraut will have a pleasant salty/sour smell and be slightly crisp.
As for your warmer apartment, yes – that will make you kraut ferment faster so my recommendation would be to check it several times a day – pressing it down under the brine and start tasting it for doneness after 3-4 days.
Antonio Evans says
I was confused when I put my cabbage in the jar I added the water to the top of the jar, do you think it will be ok I know the next time what to do
Jessica Beacom says
You could add a pinch of salt to the water you added on top and that might do the trick. The only way to tell is to give it a few days.
Diana Starr Daniels says
When I lived in NH I was able to buy unpasteurized sauerkraut. I have not been able to find unpasteurized since moving to FL so I am glad to have your recipe. I eat kimchi too but it isn’t readily available.
Jessica Beacom says
Perfect! Happy fermenting!
Ron ODell says
My granddaughter is using th proper leg buckets with th water bags on top. She doesnt used a lid over it and now it has maggots on top.. she scooped them off. I e always used crocks with wood lid and it never happened to me
Should she grow ir out ? Throw it out
Jessica Beacom says
Hi Ron,
If there are maggots in your ferment, regardless of the vessel you are using, it is certainly contaminated and must not be consumed.
Briana says
I know this is just cabbage and salt, but do you have the nutritional facts on this recipe? How much is a serving, calories, sodium, etc? Thank you!
Stacie Hassing says
We do not because it really depends on the size of the cabbage you’re using. I would suggest using an online tool, such as My Fitness Pal to calculate the exact nutrition facts. You simply enter the weight of the cabbage you use and the amount of salt plus the number of servings to get the nutrition facts. It’s pretty easy to use! Hope that helps 🙂
Kenneth J Dietz says
Why is it necessary to transfer the finished kraut into another mason jar? Why can’t you just leave it in the jar you used to ferment?
Jessica Beacom says
You can leave it in the jar you used to ferment but the jar may be bigger than you need it to be once it’s done fermenting.
Bruce says
Can you use Hymalain salt instead of sea salt?
Jessica Beacom says
Yes, you can.
Bruce says
How do you make sauerkraut in a slow cooker?
Jessica Beacom says
Hi Bruce,
I am not aware of a method of making sauerkraut in the slow cooker. The temperature of the slow cooker (even on low) would be too high for the cabbage to ferment.
Nancy Schramel says
Can this be canned to save for future use? I have a lot of cabbage.
Jessica Beacom says
Hi Nancy,
Unfortunately, you can’t can lactofermented kraut or you’ll kill all of the beneficial bacteria and enzymes and it may not be acidic enough to be safely preserved using the water bath canning method.
joni says
after the fermentation process is finished and I move the kraut to the refrigerator, can I heat it on the stove before eating, or would I loose the probiotic benefits?
Jessica Beacom says
Hi Joni,
The bacteria found in lactofermented foods is destroyed at temperatures above 115F so a little heat is fine but too much negates the benefits. Try adding it at the end of cooking if mixing it into a dish, for best results.
Helen Troy says
This looks like a good recipe and I plan to try it. I made kraut in the past that was too salty but this uses less salt, so I’m not giving up. May I use Himalayan pink salt?
Jessica Beacom says
Hi Helen,
Yes, you can use Himalayan pink salt. You may find that the kraut tastes salty before it’s fully fermented so be sure to give it enough time to ferment completely (it should be pleasantly sour and tangy and just slightly salty).
Linda Shields says
I made a large batch of kraut in standard crock with standard weights last week. The brine is well over the weights. I neglected to check on it for a few days. Today I see green mold floating on top the brine. Is it ruined?
Jessica Beacom says
Hi Linda,
Typically a little mold isn’t a death sentence for your ferment. Mold does happen from time to time and as long as your kraut has been fully submerged under the brine the whole time, it should be safe to eat. Just carefully remove the moldy bits and the first inch or so of kraut and you should have perfectly good kraut underneath. Of course, if it smells awful or it’s slimy, then definitely toss it into the compost heap.
Mila says
Being doing my own sauerkraut for all my life 🙂 The only note I have – make sure the cabbage is ripe, rather whitish-green than bright green – significantly improves the quality and taste. Just my 2 cents 🙂
★★★★★
Jessica Beacom says
Thanks, Mila – this is great advice!
Maya says
What is the benefit of topping off the mason jar with parchment paper? Is it necessary?
Jessica Beacom says
Hi Maya,
Putting a breathable cover of some sorts over the top of the jar keeps dust, dirt and other unwanted particles out of the sauerkraut (these can cause off-flavors or even mold).
Pat says
Hi, I just made my first batch of kraut five days ago. I released the gases each day and liquid escaped each day. I just tasted it and it is bland and the brine barely comes to the top of the kraut. I used Himalayan Pink salt. Can I add more salt at this time or some salted water? I hate to waste food and would love to save this batch.
Jessica Beacom says
Hi Pat,
You can make additional brine by mixing 1 Tbsp. salt + 1 1/2 cups water to add to the jar.
Mimi says
Hello! My brine turned slimy. The kraut tastes good but should I be concerned?
Jessica Beacom says
Hi Mimi,
Slimy brine can occur when kraut is fermented at warmer temperatures or if the salt content was too low. Slime may also be produced by yeast that naturally finds its way into the ferment from the cabbage, your skin, or the air. That being said, if the pieces of cabbage themselves are slimy and mushy it should be discarded, but a slimy brine is not always a cause for concern in the absence of a foul smell or visible mold.
I’ve had this happen to fermented carrots in the summer and I did consume them as the carrots were fine (just the brine was slimy). The ‘fix’ was to ferment the next batch in a cooler location. Of course, if you don’t feel comfortable consuming the kraut or it smells even slightly off, then I would suggest tossing it and starting another batch.
It’s a bummer to have to toss a ferment but sometimes it’s part of the learning process.
DEBORAH YOUSUF says
YEAAAAHHH!!!
I AM SOOO GLAD THAT YOU SHOW US HOW TO MAKE SAURKRUT!!!
IT IS SUPPOSED TO HELP IN SO MANY WAYS INCLUDING MAKING YOUR HAIR GROW BACK OR PREVENT IT FROM FALLING OUT, HELPS MY DIABETES, BY BLOOD PRESSURE, AND MY FROZEN SHOULDER!!!
THANK YOU SO MUCH!!!
DEBORAH
Stacie Hassing says
Wow! Who knew sauerkraut could be so powerful! Enjoy!
Lola Alfter says
Reviewing your process and wondering if you make that transfer to a clean jar due to the foam, bubbling, a spillage of brine while processing? Thanks
Jessica Beacom says
Hi Lola,
I’m not exactly sure what you’re referring to here but if it’s transferring it to a clean jar after massaging that’s simply to get the cabbage into a jar where you can then add a cabbage leaf and a weight of some sorts (either a fermentation weight, clean rock, baggy with water, etc.). After the cabbage has fermented you can transfer the kraut to a clean jar if you’d like – I often do because often my jars are a little crusty on the outside from brine that has bubbled over. Hopefully, that answers your question.
Lola Alfter says
Thanks Jessica. 🙂 That is what I thought…the second transfer for a clean jar. Merry Christmas!!
Theo says
Thanks. This is a great intro to making kraut. We eat a lot of kraut. We were going through a jar of the Trader Joe’s unpasteurized every couple weeks so it made sense to start doing it ourself. I had a few little gotchas. 1) The salty brine will rust rings…fast. I solved this by buying plastic lids and drilling a hole in them to allow the silicone nipple to stick through. 2) It wasn’t enough! Just go ahead and use a whole cabbage! If you have a little room in your fridge, chop up the whole thing. You will get 4-5 pounds and that will make its way into 5-6 24oz asparagus jars. I found I like these the best since they are perfect for the wide mouth weights. Give one away along with a link to this article and there is still plenty for you to love. 3) I think you are a little short on the fermentation time. But this could just be a he said/she said. Most articles recommend 3 weeks minimum to develop wide spectrum happy bacteria. I find 21 days really does add a better tang too. Just my opinion though. 3) Do not put your jars somewhere too warm! I set mine on the floor by a heater by accident on my second batch. They fermented like crazy, but it also got a little mushy. I like it to have a crisper mouth feel. Thats all I got. Much thanks. <3
Stacie Hassing says
Wow! Thanks for sharing all of those tips as they will be very helpful for all of the kraut makers that come across this post 🙂
Josiane de Souza says
I don’t understand the ziplock bag part of the instructions. Would you please dump it down for me? Thank you
Jessica Beacom says
Hi Josiane,
The purpose of the zip-top bag is to act as a weight once it’s filled with water then placed inside of the jar on top of the cabbage. This helps prevent the cabbage from floating up above the brine once there fermentation process starts and gas bubbles start to form. Cabbage that is not covered with brine during fermentation can get moldy which may ruin your sauerkraut.
Andrew Husser says
Thanks for the recipe. I was a little surprised that a medium sized cabbage only made about four inches of kraut. Had an issue with the water weighted ziplock bag with some water spilling into the kraut but overall looking good after 4 days. Thanks for this simple recipe. BTW do you have a similar recipe for beet kvass? Thanks.
Stacie Hassing says
You’re so welcome! And no we do not have a fermented recipe using beets but we’ll make note of your request!
Dan Hill says
Very well done….thanks. I will try it with the Sea Salt this time!
Geraldine says
Can you use kosher salt?
Jessica Beacom says
Hi Geraldine,
Yes, you can. The only caveat to using Kosher salt is that the larger crystals are difficult to dissolve in the brine and kosher salt often has anti-caking agents added to it so be sure to read the label. My favorite salt for fermenting is sea salt, Himalayan salt, and Redmond’s Real Salt.
Michael B says
Hi…. just came across this recipe/site. I have been researching different options for preserving foods and since my wife and I both love kraut( for sausages and sandwiches),I find it intriguing!
My question is; can I add items like garlic or peppers or pickling spices and at what point in the process do I add them?
THANKS!
Jessica Beacom says
Hi Michael,
You can add those others with the cabbage, just be sure that everything is cut to about the same size so that it ferments at relatively the same rate. If you want to try your hand at more vegetable ferments, I HIGHLY recommend this book: https://amzn.to/2Sn9Kqk
I own a lot of books on fermentation but this one is by far my favorite.
Lynda says
4 days with a nice big jar and I love our kraut!
We eat a nice big spoonful at dinner. Our favorite store bought is boars head so my husband was desiring our to be more consistent with theirs. Delicious!
Thank you for your website
Stacie Hassing says
Hi Lynda! That’s great to hear you enjoy this recipe. Kraut is such a great food to include at dinner!
Colleen says
What is the point of putting the whole cabbage leaf on the top? Is is necessary and what do you do with it when you are done with the fermenting? Since it is not the same size as the rest of the cabbage it is fully fermented too?
Jessica Beacom says
Hi Colleen,
The purpose of the cabbage leaf is to keep the smaller pieces from floating up to the surface where they would be exposed to air, and thus have the potential to rot and contaminate the batch. The leaf won’t be fully fermented but you can certainly eat it or toss it into the compost bin like I do.
Lily says
Have you made kraut with red cabbage? With napa cabbage?
Jessica Beacom says
Hi Lily,
I have made kraut with red cabbage. The only difference I noticed is that it seems to ferment a little faster than green cabbage, perhaps because it has more sugars…I’m not sure. You can use red cabbage in place of green for this recipe.
As for Napa cabbage, I haven’t tried fermenting that.
Sherry says
I don’t know how Napa cabbage would turn out following this recipe but it definitely can be fermented. Napa is the go-to cabbage for Korean-style kimchi. 🙂
Jessica Beacom says
Hi Sherry,
You can use Napa cabbage but since it’s a bit more tender than regular ol’ green cabbage, you may find that it does not need to ferment as long.
Cathleen Gholson says
how can i do this, faster, on the stovetop?
Jessica Beacom says
Hi Cathleen,
Unfortunately, to make truly raw and fermented kraut (the only kind with probiotic benefits) you have to do it the ‘slow’ way.
Margie Jo Schwegel says
This was easy omitting the work of mashing it down. Can’t wait for the taste test. Yes
Jessica Beacom says
So glad you found this helpful!
Brian Adrian says
Thank you for your recipe. I was surprised how easy it was to make. I have been doing home preserves much of my adult life as both my mother and grandmother did them. It is nice to add another item to my menu of homemade stuff. I just did my first jar today ( March 24, 2020) in the midst of this growing pandemic. There is no better time to take up gardening and home preserves.
Thanks again, I will let you know how it turns out.
Jessica Beacom says
Hi Brian,
I could not agree more that a return to the old ‘home arts’ of gardening and preservation is warranted, especially now. I’m so glad you found this recipe helpful. Please do let us know how your kraut turns out!
A E Mrphy says
Looking for healthy no sugar, no flour recipes. Thank you.
Adele says
Can I use Himalayan salt or canning pickling salt all natural, no iodized in place of the Sea salt. Stuck here in the house because of corona virus.
Jessica Beacom says
Hi Adele,
You can use either of those salts.
Ellie Bootman says
Hi, thanks for the recipie.
Is there a way I can test the PH level without a PH stick?
Jessica Beacom says
Hi Ellie,
You could use one of those paper pH test strips (available at most hardware stores) but I’ve never used one and just go by ‘taste’.
Penny Burke says
To clarify, does the topper leaf also need to be submerged in brine? or should it be tucked and sort of float on that extra bit of brine?
Jessica Beacom says
Hi Penny,
Yes, the topper should be tucked in under the brine. Anything left above the brine and exposed to air is at risk of developing mold and contaminating your ferment.
Kyra says
I am trying your directions as my first time making sauerkraut. I’m worried that it doesn’t seem there is much brine. And I don’t know what the air pocket would look like! So I’m keeping my fingers crossed that this works!!
Jessica Beacom says
Hi Kyra,
There may not be much brine right away but you should see that increase in the next day or so as the salt pulls water from the cabbage. The air pockets will show up as spaces between the cabbage (rather than it being tightly compacted). Just remember to press the cabbage down 1-2 times a day to remove the air and push everything back under the brine and you should be fine!
Ron Proskey says
Can you place the brine from the bowl into the jars? Or is this supposed to be discarded? I don’t seem to have much brine.
Jessica Beacom says
Hi Ron,
Yes, you’ll want to add the brine from the bowl into the jar then press it all down again once it’s in the jar and twice a day for the next 3-4 days. You’ll see more brine after a few hours and even more after a day or so.
Gaia says
Hello, first of all – loved how descriptive you are of the process – its always so helpful when trying something new. I was wondered how i could give the sauerkraut somewhat of a Japanese-y flavor, so I wanted to ask at what point i should add the Japanese spices/ingredients ( bonito/kelp/soy/sesame oil/etc.).
Jessica Beacom says
Thank you, Gaia!
I would add those seasonings after the fermentation process is complete – just before you tranfer it to a clean jar to store in the fridge.
Jasmine says
Hi Jessica, that’s a nice description of brining cabbage. My question is: can I incorporate white vinegar in the same recipe? I’d appreciate your input.
Jessica Beacom says
Thank you, Jasmine!
My guess is that you can add some vinegar though I can’t say for sure what effect that will have on the fermentation process. So while it’s not unsafe to do so, you could give it a try and see how it turns out.
Sister Charlotte says
Where is the PRINT button?
Jessica Beacom says
The print button is below the photo in the ‘recipe card’. Clicking the button will open the recipe in a new tab. You can then click ‘Print’ from the ‘File’ menu of your browser.
ANABELLE says
Thank you so much
!Krakowski5 says
What the…WHAT? I don’t know where you learned how to make kraut, but my Polish grandmother was rolling over in her grave as I read this. Wow. SO not right.
Jessica Beacom says
We are always open to constructive feedback and learning from others so please feel free to share your tips here. We make no claims to be experts and are simply sharing a method that’s simple and approachable and produces excellent results for beginning fermentistas.
jen says
hello – i made kraut for years and i really really LOATHE using plastic at all, let alone letting it’s toxics seem into my food.
what i did was take a small shot glass/sake glass/thimble would work…something glass, and press the top leaves down with that – it would ensure that there would be approx 1 inch from lid top to brine top. i would really suggest this and as many efforts as we can to reduce plastic use is always great.
Jessica Beacom says
Hi Jen,
Thanks for sharing your method. I’ve used that one before with limited success but as you pointed out, it’s a great way to avoid the use of plastic. I personally use a set of glass fermentation weights which I highly recommend for anyone who wants to get serious about fermenting though they are an investment at $20-30 per set.
Lorraine says
Thank you
Made this Saurkraut took exactly 14 days.
I am very pleased with the results
I did try with a cloth cover initially then 2 days later all leaked out. I checked pressed down cabbage removed clear bag with water weight. Replaced with jar lid. I placed same jar straight into the fridge. Do I have to change the jar and remove the top cabbage leaves.
I have no scum or slime on my two jars
Jessica Beacom says
Hi Lorraine,
You don’t NEED to transfer the finished kraut to a clean jar if you don’t want to. I usually do since the jar I ferment in is much larger than than what I store it in.
Mandi says
Ok, so I followed the instructions precisely and the prep process went well. Yesterday was Day 14. I believe the kraut is done. It has Ph of 3 and spent two full weeks in a cool, dark cabinet. I used the air release ‘nipple’ tops on my jars. The texture of the kraut is great – wet and crunchy – but the taste is… earthy. Is this normal? It’s sour which I like but there is a hint of deep earth to it. I think it might have been done at day 12 but I forgot to check it. Please advise. Thanks!
Jessica Beacom says
Hi Mandi,
It may have over fermented but that’s not going to affect the safety, just the flavor. It may also be related to the bacteria and yeast in your environment. Again, not harmful – just unique to your ferment.
Mandi says
Hello! I need some help. I followed the instructions to a T and everything went swimmingly. I used the ‘nipple style’ air vents which worked great. I checked on my kraut on day 4 and forgot about it until day 14. The color and texture of the kraut is fine. Everything was under the brine when I opened the jars and the smell is the right kind of funk. The taste is very… earthy though. Did I leave it too long? It’s crunchy and sour, which I like but there’s and undertone of earth, almost mushroomy. Help!
★★
Jessica Beacom says
Hi Mandi,
If the color and texture are right and there is no visible mold or scum, my guess is that somewhere – in the air, on your hands, on the cabbage itself – you picked up a bacteria that’s giving you that earthy taste. This isn’t a sign of the ferment having failed or being unsafe, it’s simply and expression of the wild yeasts and bacteria that were in your jar. You can add a herbs or spices to it to see if that makes the taste more pleasing (adding a little dill and some fresh lemon juice may be a nice option).
Mandi says
Thanks Jessica! Sorry for the double post. We did add some coarse ground mustard and it was perfect. Thanks so much for the insight. After scouring the other posts, I think the kraut got too warm and I let it go for 1 day too long. It’s still delicious though. We’re going to make this again and definitely keep a better eye on it.
K. says
Hi, I’ve just come across your recipe and am curious, do you rely purely on taste, or do you aim for a certain minimum percentage of salt per by weight, to vegetables?
I’ve followed a recipe that called for a 2% w/w ratio of salt to vegetable (1.5Tbsp of salt for 1 3/4 lbs of cabbage and carrots!) and am regretting it.
When I tasted a few fragments from my bowl, they were almost unbearably salty.
I love the idea of using far less salt next time, but don’t want get sick either.
Jessica Beacom says
If you follow the recipe as written you’ll have enough salt to make the ferment safe without it being overly salty. Keep in mind, that all ferments take excessively salty before they are fermented so don’t let those tastes early on in the process deter you! A properly prepared ferment will taste pleasantly salt and tangy when it’s done.
DebbsSeattle says
I used to work at a now defunct sauerkraut company. Our kraut was made in huge swimming pool size vats that held 80,000 lbs. of kraut when full. Our recipe was purely cabbage and salt, topped with a water layer. Your recipe is a home scale recipe just like the big vats. Made my first jar today so I will see if this will work for me. I did make the zip lock water a salt brine mix in case it leaks and used two zip locks not just one.
★★★★★
Jessica Beacom says
Wow! 80,000 pounds of cabbage!! Let us know how your kraut turns out.
Karin says
The plastic bag leaked water! Is the ferment ruined?
Jessica Beacom says
It might be, but it might not be. Taste the cabbage to see – if it’s incredibly salty yet watery tasting, then it won’t ferment any further. If it’s pleasantly salty and sour (like kraut) then it’s okay.
Unfortunately, the plastic bag method isn’t foolproof but it is an inexpensive and readily available alternative to glass fermentation weights like these (which is what I use).
alexandra says
Hi I followed the instructions of another recipe which were the same as yours but looking at my jars (stored in a cool room with air conditioning) and before reading your recipe used plastic bags full of water funny enough, the cabbage is a brownish colour on the top half and more yellow on the bottom. I used the minuscule amount of salt required but it tastes salty to me. I had minimal bubbles on the top in the beginning but no mold or foam at all. I Made sure all the cabbage was submerged and the cabbage I used was fresh out of my garden. Im unsure if this is normal or maybe I missed something?
Jessica Beacom says
Hi Alexandra,
While this is not a common occurrence, it sounds like you maybe didn’t have enough bacteria on your cabbage to for it to start fermenting or it could have been that your very fresh cabbage had more moisture than the average grocery store cabbage that’s been on the shelves awhile which may have diluted the number of bacteria present. As far as it being very salty to the taste, that also points to it being underfermented.
You can remove the bag and scoop off some of the brownish cabbage at the top then replace the bag and allow the cabbage to ferment longer to see if that reduces the saltiness AND increases the acidity of the brine.
Allen Albrecht says
I’m a very big sauerkraut lover trying the recipe for the first time will see in a couple of weeks
Debora Tallio says
Using your instructions, this was my first successful attempt at making sauerkraut. It’s delicious. Thank you so much. I had to laugh when I read that it can last in the refrigerator for 6-12 months because I ate all of mine in a week. I am a whole food, plant-based physician and posted this recipe blog on my FB page and webpage so my patients can find your instructions too!
★★★★★
Stacie Hassing says
Thank you for sharing your feedback and for sharing on your FB page! That means a lot to us.
And I just laughed out loud reading your comment on how it only lasted a week! haha! It’s just so good!