Making your own sauerkraut: the right fermentation drum

The short answer

For sauerkraut you need a food-safe vessel with a well-fitting lid – a 30 litre lidded drum with FDA approval is the tried-and-tested starting point. For must, juice and mash, the Speidel must barrels with a fermentation bung are the right choice, because fermentation gases can escape in a controlled manner.

Which vessel for what?

What matters

• Food-safe: The vessel must be approved for acidic foods (FDA or food-safe marking) – lactic acid attacks unsuitable plastics.
• Fermentation gases: With vigorous fermentation (must, mash), a fermentation bung belongs on the drum. For sauerkraut it is enough to rest the lid loosely on top at first.
• Cool and dark: After the first week of fermentation, the drum should be moved to a cool place (cellar, 15–18 °C).

Sauerkraut – the quick guide

1. Finely shred white cabbage and mix with 2 % salt (20 g per kg of cabbage).
2. Layer into the drum in portions and pound firmly until brine emerges.
3. Weight the cabbage down with a plate – it must be completely covered by brine.
4. Leave to ferment at room temperature for about a week, then move somewhere cool.
5. After 4–6 weeks the sauerkraut is ready – stored cool, it keeps for months.

You will find all suitable drums and sizes in our Drums category.

As of: September 2026