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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full affiliate link disclosure here.

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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Like this? Leave a comment below!

Sharing is caring!

4.54 from 181 votes (167 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




167 Comments

  1. Kathy says:

    5 stars
    So simple. This time I made both green and purple kraut and even fermented an organic green bell pepper that was going south. I added some carrots to it to fill up the jar. We’ll see how that goes but it only cost me a little salt. Waste not want not!☺️

  2. Jayla says:

    Can you explain what you mean by “burping” if we don’t have any if the fancy equipment?

    1. Lisa Bass says:

      Burping is simply opening the lid and letting some of the air/gas out!

  3. Kathy says:

    Hi Lisa I tried the cabbage and let it ferment for a week and just looked at it: It seems pretty dry. Is it supposed to be that way or did I do something wrong?

    1. Lisa Bass says:

      It usually produces more juice and is almost over flowing!

  4. Holli says:

    I’m on day 2 and I gave it a taste. It is so very salty. Will it be this salty still after the fermentation process?

    1. Lisa Bass says:

      Did your salt dissolve completely before adding the cabbage? You can keep testing it every day to see your desired saltiness level.

  5. Cheryl says:

    Hi, I wanted to double check on the type of salt you use to make the sauerkraut. I read on another website it must be non- ionized, but I noticed your recipe didn’t specify that. Is it OK to use ionized salt? Please let me know. I’m very excited to make your sauerkraut recipe. Thanks

    1. Lisa says:

      I typically use Redmond’s Real Salt.

      1. Anonymous says:

        Thank you. I’ll look that up!

        I’m excited to make sauerkraut.

      2. Cheryl says:

        Another question? I don’t have a fermentation lid I didn’t realize I needed one is it OK to just sit a loose lid on it? I’ll have to get some for next time. I have plastic ball lids I can just rest on top.loosely. Thanks for your help.

        1. Lisa says:

          Yes, you can just add any type of lid loosely. You just need some room for the kraut to breath.

  6. Terry Sullivan says:

    Silly question – I processed 7 pounds of cabbage in my crock at 3pm (11-01-2023), can I add more cabbage to my crock (less than 48 hours into ferment)?

    1. Lisa says:

      No, I would add it to a new batch!

      1. Debi says:

        How long does this last in the fridge after fermenting?

        1. Lisa says:

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

          Look for any signs of mold, an even color throughout, and 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.

  7. Aaron Lee says:

    Hi there! Im fermenting my first batch of sauerkraut now. I followed your recipe. My question is, is it ok to push down the sauerkraut once or twice a day or as needed? I have a sauerkraut pounder..thanks

    1. Lisa says:

      That shouldn’t really harm anything. A weight on top will keep it submerged so you shouldn’t have to do that.

    2. Cathy says:

      Hi How long should I leave fermenting before putting in fridge? Temperature has been hot here, approximately 27C to 33C, this is my 1st batch I’m making, your advice will be appreciated.
      😊

      1. Lisa Bass says:

        I usually give it a little taste every day until it reaches the desired sourness!

  8. Oksana says:

    Hi Lisa! I used your recipe above to make my first sauerkraut batch! My mom always did it, and now the time came for me to carry the tradish, so I decided to do it also. Will see how it turns out, but I’m sure it’ll be great just like all the things I made from your sourdough collection! Amazing recipes, everything tasted amazing! Thank you so much for doing what you do! God bless you and your beautiful family!🙌🏼

    P.s. I added grated carrots (2-3) into the mix as my mom did that too, it’s more colorful that way and more vitamins 🙂

    1. Lisa says:

      That is so amazing and special. I love how you want to continue a legacy and this recipe is part of it. Carrots sounds amazing.

  9. Kelsi says:

    You say “as long as it takes to ferment” but how would a beginner know when that has happened!?

    1. Lisa says:

      You’ll want to check it everyday after the first few days. Taste it to see if it tastes tangy enough.

    2. Ashlea says:

      Hello! I followed your sauerkraut recipe and am so excited to try it for the first time😊 I just had a quick question do you keep the liquid in the jar or drain it out before storing in fridge?

      1. Lisa Bass says:

        I keep it in the jar!

  10. Kinsey says:

    Can you add acidic whey with this recipe? I’m making it for the first time and my aunt just dropped off acidic whey and I saw it can be used for sauerkraut. Have you tried this before? Thoughts on if I can just add it to your current recipe? Everything I’m seeing is adding water and other ingredients but I want to follow the simplicity of yours if possible

    1. Lisa says:

      I have not tried that.