Simple Tips to Make Sauerkraut Less Sour

May 9, 2025

Have you ever crafted a batch of homemade sauerkraut? You meticulously shred your cabbage, sprinkle it with the perfect amount of salt, and patiently wait for weeks as your creation ferments. Finally, you take a bite, only to discover it’s so sour that it makes your cheeks ache. You can’t bear to toss all that hard work, but this level of tang is a bit much.

If you’ve been in this situation, you might also wonder how to make sauerkraut less sour. This blog addresses this common issue by offering quick fixes to mellow the tang and helping you avoid making sour mistakes in the future. Stay with us to ensure your next batch has the right hint of zing!

What is sauerkraut?

Sauerkraut is fermented cabbage, a culinary invention born out of the necessity to preserve food before the advent of refrigeration. Although the word ‘sauerkraut’ comes from the German words, ‘sauer’ and ‘kraut,’ meaning ‘sour cabbage,’ this ancient food has roots stretching back centuries across several cultures.

Sauerkraut is made through the process of lacto-fermentation where finely shredded cabbage is combined with salt and left to ferment for 1-4 weeks. The result is a slightly tangy, sour sauerkraut with an abundance of probiotics.

Beyond its unique taste, sauerkraut is celebrated for its health benefits:

Probiotics: As a probiotic-rich food, sauerkraut significantly aids gut health by balancing the microbiome, reducing inflammation, and promoting better digestion.
Fiber: Sauerkraut's fiber content supports metabolic health and weight management by promoting feelings of fullness.
Nutrients: Sauerkraut is also a nutritional powerhouse. It is rich in vitamin C and vitamin K2, boosting immune function, skin health, bone density, and heart health.
Antioxidants: Sauerkraut contains antioxidants, which may combat oxidative stress and reduce cancer risk.

The unique blend of flavours and health benefits makes sauerkraut a versatile and valuable addition to modern diets. But from where does sauerkraut get its unique sourness? Let’s look at its taste profile more closely!

The science behind sauerkraut’s sourness

A perfectly balanced sauerkraut has a pleasant sourness, a subtle vinegary note, a touch of saltiness, and even a hint of umami—that savoury, almost meaty depth. While these elements create a complex and satisfying taste experience, the secret to sauerkraut's distinct sourness lies in the process of lacto-fermentation:

When finely shredded cabbage is combined with salt, it draws out the natural juices of the cabbage, creating an environment where naturally occurring lactic acid bacteria (LAB) can thrive.
These beneficial bacteria consume the sugars present in the cabbage and produce lactic acid.
Besides acting as a natural preservative, this organic acid gives sauerkraut its characteristic tangy, sour flavour.

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Curious to know what might be making your batch taste extra tangy? Let's explore the factors that affect sauerkraut's sourness!

Factors affecting sauerkraut sourness

The intensity of sourness in sauerkraut might not be the same for every batch. The following factors during the sauerkraut-making process can significantly influence how tart your ferment turns out:

Type of cabbage: Different varieties of cabbage have varying sugar content and other compounds, which can subtly impact the fermentation process and the final flavour profile. For instance, some sweeter varieties might yield a slightly less intensely sour sauerkraut, while dense, sugary, or aged cabbages can enhance the tang.
Fermentation time: The longer you ferment sauerkraut, the more time the lactic acid bacteria have to produce lactic acid. Consequently, a longer fermentation period will generally result in a more sour sauerkraut.
Temperature: Warmer temperatures (77–86°F) create a more active environment for the lactic acid bacteria, which speed up fermentation. This leads to quick production of lactic acid and yields a more sour end product. Cooler temperatures, on the other hand, will slow down the fermentation, making sauerkraut less sour.
Salt: Salt is essential for creating the right environment for beneficial bacteria and inhibiting the growth of undesirable microorganisms. However, the concentration of salt also influences the speed of fermentation. A higher salt concentration can slow down the fermentation process, potentially leading to a less sour sauerkraut, while lower amounts might produce overly sharp flavours.

Now, if you're wondering how to fix a batch that's already too tangy for your taste, hang tight for some easy solutions!

How to make sauerkraut less sour?

Whether store-bought or homemade, sauerkraut can sometimes be too intense for your liking. Even though most of you love the unique tang of sauerkraut, when it's overwhelmingly tart, it can be off-putting. So, here are some simple measures to dial down the sourness of sauerkraut and make it more enjoyable:

Rinse and drain: A quick rinse under cold water can wash away some of the brine and a portion of the lactic acid responsible for the sourness. Simply place the sauerkraut in a colander and rinse briefly before using it in salads or as a topping.
Soak in water or brine: To further reduce sourness, try soaking the sauerkraut in plain cold water for 15 to 30 minutes, and drain well. Alternatively, you can soak it in a milder brine solution (a weaker concentration of salt and water). This process leaches some acidity out, leaving a more balanced flavour profile.
Combine with sweet ingredients: Introducing a touch of sweetness can beautifully balance the sourness of sauerkraut. Consider mixing it with chopped sweet apples, shredded carrots (which have natural sugars), a drizzle of honey, or a touch of maple syrup in salads or as a side dish.
Add a little fat: Fat has a wonderful way of coating the palate and mellowing strong flavours, including sourness. Toss your sauerkraut with creamy avocado slices, drizzle it generously with olive oil, serve it alongside richer, fatty meats, or incorporate it into a slaw with a tahini-based dressing.
Bake with other vegetables: The heat of baking can help mellow the sharp edges of sauerkraut's sourness. Try incorporating it into a bake with potatoes, onions, sausages, or other vegetables. The longer cooking time can soften the texture and the intensity of the flavour.
Cook with sweet liquids: If you want to infuse more flavour, consider simmering the sauerkraut in sweet liquids, such as apple juice, cider, or even a subtle touch of white wine. Not only do they cut through the acidity but also imbue a delicate sweetness that's hard to resist.
Sprinkle in spices and aromatics: Another trick to divert attention from its tartness is to sprinkle in spices and aromatics like caraway seeds, dill, garlic powder, or black pepper. These ingredients can be a worthy distraction, providing a flavourful experience that complements rather than overpowers.
Add different vegetables: Mixing your sour sauerkraut with other shredded or chopped vegetables can help dilute its intense flavour. Combine it with shredded carrots, beets, bell peppers, or even finely sliced red onion in a vibrant slaw.
Store sauerkraut in the refrigerator: While this won't reverse existing sourness, storing your sauerkraut in an airtight container in the refrigerator significantly slows down further fermentation, helping prevent it from becoming even more tart over time.

Thinking ahead to your next batch? Let's go over some tips to prevent that sour overload from the start!

Tips to avoid overly sour sauerkraut from the start

While knowing how to tame an overly tangy batch is helpful, the best approach is often prevention. If you often find your sauerkraut turning too sour, it's likely due to some common missteps in the fermentation process. By identifying and avoiding these mistakes, you can set yourself up for sauerkraut with a perfectly balanced and enjoyable tang right from the start:

Not using enough salt: Beyond adding flavour, salt helps draw out the cabbage's juices, creating the brine necessary for anaerobic fermentation. It also inhibits the growth of harmful microorganisms while favouring the growth of the beneficial lactic acid bacteria. Insufficient salt can lead to a faster, less controlled fermentation, potentially resulting in a more acidic and less flavourful sauerkraut.
Using incorrect ratio of cabbage and salt: Achieving the right salt-to-cabbage ratio (2-2.5% salt by weight of the cabbage) is paramount for optimal fermentation. Using too little salt can lead to the above issues, while using too much can slow down or even stall fermentation. Weighing your shredded cabbage and calculating the salt accordingly is the most accurate method.

Cabbage weight (in grams)	Amount of salt (in tsp)
500	1.5-2.5
1000	3-5
1500	5-7
2000	6.5-9.5
2500	8-12

Not sterilising the equipment: Contaminated tools can introduce harmful pathogens which may lead to excessively sour flavours and spoilage due to unwanted microbial growth. Thoroughly wash the jars, weights, and utensils that come into contact with your sauerkraut with hot, soapy water and sanitise them to minimise the risk.
Not maintaining the right fermentation conditions: The ideal temperature range for sauerkraut fermentation is generally between 65-75°F (18-24°C). Temperatures significantly warmer than this can accelerate fermentation too quickly, potentially leading to a more sour product. Conversely, cold temperatures can slow down fermentation. Finding a relatively stable, moderate temperature is key for a balanced ferment.
Sticking to the same cabbage variety: If you consistently find your sauerkraut too sour, consider experimenting with different types of cabbage for your next batch. Some sweeter varieties might naturally result in a less intensely sour ferment.

Sauerkraut is inherently sour—that's part of its fermented charm! While many enjoy its zesty tang, you don't have to simply endure the sourness if it's too overwhelming for your taste. With the simple tips we've explored, you have the power to adjust the sourness and make your sauerkraut more palatable and enjoyable.

Are you looking for sauerkraut with a perfectly balanced flavour profile right out of the jar? At The Good Bug, we carefully craft our sauerkraut to achieve that ideal harmony of tang, salt, and subtle sweetness. Visit our website to explore our fermented delight that strikes just the right note for your taste buds!