Fermenting Vegetables: Sauerkraut and Dill Pickles
Two vegetable ferments have USDA-tested methods. Both depend on the right salt and a room between 60 and 75°F.
Sauerkraut: 3 tablespoons of canning or pickling salt per 5 pounds of shredded cabbage, kept 1 to 2 inches under its own brine at 70 to 75°F for 3 to 4 weeks. Fermented dill pickles: 4 pounds of cucumbers per gallon of crock with 1/2 cup salt, 1/4 cup 5% vinegar and 8 cups water, at 70 to 75°F for 3 to 4 weeks.
Temperature and time
| Temperature | Sauerkraut | Dill pickles |
|---|---|---|
| 70 to 75°F | 3 to 4 weeks | 3 to 4 weeks |
| 55 to 65°F | 5 to 6 weeks (at 60 to 65°F) | 5 to 6 weeks |
| Too cold | Below 60°F may not ferment | |
| Too warm | Above 75°F, soft | Above 80°F, soft |
Safety basics
Do not reduce the salt. Use food-grade containers only. Remove surface scum as it forms. Discard ferments that are soft, slimy or smell bad. Fermented kraut keeps several months refrigerated; fermented pickles 4 to 6 months.
For kimchi and other ferments, use a recipe from a university extension service. Full method: sauerkraut guide and pickling guide.
Sources we checked (October 2026): USDA Complete Guide to Home Canning (2015) through the National Center for Home Food Preservation: Sauerkraut, Dill Pickles, General Information on Fermenting, Suitable Containers, Covers and Weights.
Common questions
3 tablespoons of canning or pickling salt per 5 pounds of cabbage.
70 to 75°F. Cooler rooms take 5 to 6 weeks; warmer rooms soften the vegetables.
Several months tightly covered in the refrigerator, or about a year once canned.
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