Fermenting My First Homemade Sauerkraut: Unique Flavors at 6 Weeks

If you’ve ever wanted to try fermenting but felt a little intimidated, let me tell you—if I can do it, you can too. This coming Monday marks six full weeks since I set up my very first homemade sauerkraut, and I’m itching to crack those jars open. I didn’t just make plain ol’ kraut either. Nope, I went all in with two bold and unique flavors: Lemon Turmeric Thyme Sauerkraut and Smoky Chipotle Onion Sauerkraut.

The Fermentation Setup

I found a deal I couldn’t pass up—two gallon-sized fermentation jars with airlock burpers for just $26. If you’ve ever priced these jars before, you know that’s a steal. The airlocks make it so much easier for beginners like me, since they release gas without letting anything nasty sneak into your ferment.

Most people shred their cabbage fine, but I went the opposite route and chopped mine into bigger chunks. I like texture, and I figured the thicker cuts would hold up nicely during the six-week ferment. So far, those jars look beautiful—vibrant, briny, and bubbling with life.

Batch One: Lemon Turmeric Thyme Sauerkraut

For this jar, I tucked in real lemon wedges and fresh thyme sprigs along with a dusting of golden turmeric. The smell alone while packing it was bright and citrusy with that earthy backbone from the turmeric. My bet is this kraut will turn out zesty, tangy, and packed with both flavor and antioxidants.

Batch Two: Smoky Chipotle Onion Sauerkraut

The second jar got the bold treatment—a whole can of smoky chipotle peppers in adobo sauce plus sliced onions layered right in. This one is destined to be fiery, smoky, and rich, perfect for topping tacos, burgers, or even a plain baked potato. I wanted something completely different from the usual kraut you pile on a hot dog, and this batch will not disappoint.

Why Homemade Sauerkraut?

Homemade sauerkraut isn’t just about flavor—it’s loaded with gut-healthy probiotics and gives you control over every single ingredient. No weird preservatives, just cabbage, salt, and real fresh add-ins. And the best part? You can create flavors that you’ll never find in a grocery store.

My First Fermentation Experience

I’ll be honest, I was nervous at first. Fermentation sounds like one of those old-world kitchen skills you can mess up easily, but once I got the jars packed and burping away, it was actually pretty simple. I’ve peeked in every week, and so far, everything looks exactly how it should—no mold, just clean fermenting goodness.

This Monday, when those six weeks hit, I’ll finally pop the lids and taste-test both batches. I’ll be sharing the results and some future sauerkraut recipes I already have in mind. Trust me, you haven’t seen anything yet.