This homemade sauerkraut recipe is an easy way to get gut healthy probiotics in your daily diet. Enjoy it as a side to a meal or add it to your favorite sandwich.

A wooden spoon scooping out sauerkraut from a large mason jar.

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Now more than ever we are seeing the importance of gut health to our overall well-being. Probiotics play a big role in the state of our gut. 

You could spend $50 a month or even more on supplements, or you could incorporate fermented foods into your daily diet instead!

This homemade sauerkraut is one of our favorite ways to get our probiotics in, along with raw milk yogurt in the instant potmilk kefirand water kefir sodas

It only takes about 15 minutes of hands on time and a little patience waiting for it to ferment. Add it to a cold cut sandwich wedged between two slices of sourdough rye bread or even on top of a grilled hot dog on a sourdough hot dog bun

Why You’ll Love This Recipe:

Easy and delicious – All you need are two simple ingredients – salt and cabbage – to make this tangy, crunchy dish. 

Inexpensive – True fermented raw sauerkraut at the grocery store that hasn’t been canned, which kills the good bacteria, can be pricey. Making a large batch yourself is a fraction of the price. Plus, homemade always tastes better!

Packed with gut-healthy probiotics –  When salt and cabbage are massaged together and allowed to sit for a few days, lactobacillus bacteria, the good kind also known as probiotics, starts to populate. Regular consumption of fermented foods have been shown to have many health benefits, including improved digestion, increased immunity, and reduced inflammation (source).

Tools You May Need

Jar of sauerkraut next to a wooden pummel, fermentation lid and glass weight.

Fermentation kit – You can get away without one, but if you plan to do a lot of fermenting, this really comes in handy!

Glass jar or fermentation crock – I usually just use a large mason jar.

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Ingredients

A head of cabbage cut in thirds.

Salt – Choose sea salt, kosher salt, or pink Himalayan salt. 

Cabbage – I typically use green cabbage, but you can use other varieties. I also try to buy organic if I can. 

Homemade Sauerkraut Variations

You can add in a variety of ingredients to add flavor to your sauerkraut. Here are a few of our favorites:

  • Caraway seeds
  • Juniper berries
  • Dill
  • Shredded fennel or fennel seeds
  • Beets – Also try my fermented beets recipe!
  • Garlic

How To Make Homemade Sauerkraut

a head of cabbage cut in thirds.

Step 1: With clean hands, pull off a few of the outer leaves from the top of the cabbage and set aside for the last step.

Next, core the head of cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds or grate with a box grater. If you do have one, this part will go a little faster.

Place into a food processor and shred.

A large stainless steel bowl filled with shredded cabbage.

Step 2: Put the shredded cabbage in a bowl and sprinkle with salt.

For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.

Work the salt in with your hands until it starts to get juicy. The juice that is created when massaging the cabbage and salt together is the brine. You may have to work it for several minutes before it creates enough brine to move onto the next step. You can also use a wooden spoon to do this.

A wooden fermentation tool smashing down the cabbage in a mason jar so everything is underneath the brine.

Step 3: Next, put all the fresh cabbage and the brine into a clean jar (you could use a fermentation crock, half gallon, or quart jars). Punch it down until all the cabbage is submerged beneath the brine.

Fold up the leaves you reserved earlier and place layers of cabbage on the top to keep all the cabbage down beneath the brine.

Step 4: Place a fermentation weight on top and press down making sure there is enough brine to cover all of the cabbage.

You could also place rocks in a ziplock bag and place the ziplock on top of the folded up cabbage leaves and the weight should be enough to keep all of your shredded cabbage beneath the brine. If any raw cabbage is above the liquid it will be exposed to oxygen and possibly mold, so that is why it is so important to keep it under the liquid. 

Add a lid or a fermentation lid to the top of the jar.

Three jars filled with fermenting cabbage.

Step 5: Leave it out on the counter at room temperature for 5 days to 3 weeks, preferably out of direct sunlight. It will just become more pungent as it sits. Taste after a few days to see if the desired tangy flavor has occurred. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.

You may want place the jars on a pan or baking dish just in case the brine spills over. The jar may also need to be burped if not using a fermentation lid.

A fork scooping sauerkraut out of a mason jar.

Step 6: Remove fermentation weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.

Serve as a snack or side to dinner, like my easy salmon burgers.

Tips For Making Homemade Sauerkraut

  • I love using glass fermentation weights, but if you don’t have any you can use clean rocks in a sealed ziplock bag.
  • Those who are new to sauerkraut may want to try fermenting for 3 days at first before any longer fermentation period. 
  • If any cabbage is above the liquid it will be exposed to oxygen and possibly mold, so that is why it is so important to keep it under the liquid. 
  • food processor makes this process really simple, if you don’t have one you can just chop it as finely as possible.
  • Not using enough salt may cause harmful bacteria to grow. The point of the salt is to keep the unwanted bacteria out and only allow the good bacteria to flourish. For every 5 pounds of cabbage, use 3 tablespoons of salt. 

Recipe FAQ’s

Is it worth it to make your own sauerkraut?

Sauerkraut is sliced cabbage that has been fermented. Regular sauerkraut from the store may not have been fermented as long or has been canned killing a lot of the beneficial lactic acid bacteria.

How long should homemade sauerkraut ferment?

It can take 5 days to 3 weeks for sauerkraut to ferment. It will depend on the environment and temperature during the fermentation process. Warmer conditions speed up the fermentation.

How long does homemade sauerkraut last?

Properly prepared and stored in dark cold storage (like the refrigerator), it can last at around 6 months.

Look for any signs of mold, an even color throughout, and that it still looks edible. Make sure to keep the lid tight in refrigeration storage (after the fermentation process).

Use your nose to see if it still smells as it should. It shouldn’t smell off and make sure the texture is still good, and not mushy. Lastly, give it a little taste to make to make sure it tastes good.

How should I serve sauerkraut? 

You can eat it warm or cold, but for probiotic purposes you should eat it cold since heating it can destroy the beneficial bacteria. Here are a few ways to enjoy it straight from the fridge: 

– As a side to lunch or dinner. It is especially good on nights we serve my best homemade meatloaf recipe or sourdough fried chicken.
– As a topping to a salad, sandwich, or hot dog.
– As an additional topping to a freshly baked sourdough pizza. It may sound odd, but I promise it is really yummy.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.

How To Make Sauerkraut

4.54 from 181 votes
This homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a family staple.
Prep: 30 minutes
Additional Time: 5 days
Total: 5 days 30 minutes
Servings: 25
overhead photo of a jar full of homemade sauerkraut
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Equipment

  • 1 Food Processor
  • 1 Glass Fermentation Weights optional

Ingredients 

  • 3 heads cabbage
  • 2-3 tablespoons salt

Instructions 

  • Pull off a few of the outer leaves and set aside for the last step.
  • Next, core the cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds. If you do have one, this part will go a little faster.
  • Put the shredded cabbage in a bowl and sprinkle with salt.
  • For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.
  • Work the salt in with your hands until it starts to get produce a juicy brine. You may have to work it for several minutes before it gets juicy enough to move onto the next step.
  • Next, put all the cabbage and the brine into a half gallon mason jar. Punch it down until all the cabbage is submerged beneath the brine.
  • Fold up the cabbage leaves you reserved earlier and place on the top to keep all the cabbage down beneath the brine.
  • Place fermentation weight on top of the folded cabbage and press it down until all of the cabbage is submerged in the brine.
  • Leave it out on the counter for 5 days-3 weeks. It will just become more pungent as it sits. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.
  • Remove the weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.

Notes

 

    • I love using glass fermentation weights, but if you don’t have any you can use clean rocks in a sealed ziplock bag.
    • Those who are new to sauerkraut may want to try fermenting for 3 days at first before any longer fermentation period. 
    • If any cabbage is above the liquid it will be exposed to oxygen and possibly mold, so that is why it is so important to keep it under the liquid. 
    • A food processor makes this process really simple, if you don’t have one you can just chop it as finely as possible.
    • Not using enough salt may cause harmful bacteria to grow. The point of the salt is to keep the unwanted bacteria out and only allow the good bacteria to flourish. For every 5 pounds of cabbage, use 3 tablespoons of salt. 

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 578mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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167 Comments

  1. Kathleen says:

    Hi Lisa,
    Thank you so much for this simple, easy, and excellent recipe! I’ve made it several times, but this last time we had a sudden and unexpected upturn in the outdoor temperature and after only three days of fermenting I unfortunately noticed some mold on top of the cover leaves. I’ve seen kahm yeast and this was definitely not kahm, it was a small, white, puffy spot about the size of a dime. I yanked out the top leaves and found another smaller spot on the layer under the leaves. I cleared off that layer and stuck the whole jar in the refrigerator. It didn’t smell, look slimy, or taste bad and yes, I tasted it! I figure if anyone gets sick it should be me so I always taste test these things first. I didn’t get sick but I haven’t touched it since. Should I throw or go with it?

    1. Lisa says:

      I personally throw the top cabbage leaves and a layer under them, and then eat it, if there is mold on the top leaves. I’ve never noticed mold under the leaves, though. So, of course use your own discretion!

  2. Elizabeth says:

    Hi Lisa,

    While massaging the cabbage a foam produced rather than a liquid. Once in the jar, there were pockets of air throughout. I let it sit for a few days (just to see) and it produced a vinegar smell but I just didn’t feel comfortable eating it. My first thought is pouring a brine over the cabbage before massaging in but it would be great just to sprinkle salt on top. Any advice on achieving a liquid instead of foam?

    Thank you for creating Farmhouse on Boone, you are my cooking teacher! : )

    1. Lisa says:

      I have personally never experienced this. Sorry!

  3. Caitlynn says:

    Just made this last night and I’m excited to see how it comes along.

    1. Lisa says:

      Wonderful! This recipe is a staple in our house.

  4. Linda says:

    Do you cover with cheesecloth or paper filter while on counter?

    1. Lisa says:

      I usually use a silicon fermentation lid. You can also just use a normal canning lid, but make sure to “burb it” on occasion.

  5. Heather says:

    Hi! Big fan since 2018-made the sauerkraut before and wanted to know why or why not you do not use salt with iodine. I really couldn’t remember which one to buy. Thank you.

    1. Lisa says:

      Hi Heather. Iodinated salt can inhibit beneficial bacteria growth. I use pink Himalayan or sea salt.

  6. Kellie Porter says:

    If I were to add caraway seeds, then how many t/T per head of cabbage?

    1. Lisa says:

      I just eyeball it, but probably a half T per head-ish

  7. Danita says:

    I love making homemade sauerkraut for my family. I’ve found we like the flavor quite a bit better if I add 1/4 cup of juice from the Bubbies sauerkraut per 5 lbs of cabbage. It jumpstarts the fermentation and gives it a really good flavor.

    1. Lisa says:

      Oh that is a great idea.

      1. Pam Bunderson says:

        Hi Lisa, after you ferment the kraut on the counter and it’s ready, can you water pack seal it in jars?

        1. Lisa says:

          Hi Pam, I’m assuming you mean to can them? I wouldn’t recommend doing that because they you will kill all the beneficial bacteria.

  8. Jhalene says:

    What if I notice mold around the cabbage leaves? Is it all destroyed or can I salvage it?

    1. Lisa says:

      I personally throw them and a layer under them, and then eat it. But of course use your own discretion!

  9. Amy Martens says:

    Just a heads up that your half gallon jar affiliate link isn’t active. The others seem to work. Thanks for linking to what I need. I can get to fermenting and not over-researching.

    1. Lisa says:

      Thank you! I will have to get that fixed.

  10. aruna says:

    I am making sauerkraut for the first time today. I shredded it in a food processor. I put the shredded cabbage in the jar with the brine and put cabbage leaves and a weight on top.
    However, there are some shredded pieces floating in the water above the weight. Should I try to remove them? I don’t want them to get moldy.