How to Make Homemade Sauerkraut (2024)

Sauerkraut is a great addition to so many types of meals and is simple to create at home. Homemade sauerkraut ferments over a few days and holds incredible taste while providing great probiotic benefits. Simply using kosher salt and cabbage, this sauerkraut comes together with minimal effort and equipment!

Why this recipe works.

You’re either team sauerkraut or team no sauerkraut. I have always been on the team that loves sauerkraut but have many friends who are the opposite. This recipe is for the latter team. For the people who love sauerkraut, love to eat it on their brats, with pork chops, and maybe even by itself. This is an ode to my love for sauerkraut and how easy it is to make the real stuff. Wait, real stuff?

That’s right, there are two types of sauerkraut. The first is the canned shelf-stable kind usually has sugar and is really pickled cabbage. The second is lacto-fermented sauerkraut or cabbage that has been fermented at room temperature with salt until it creates the perfect “sour” flavor. The fermented sauerkraut has immense health benefits but more so have much more nuanced flavors that are unmatched. If you love or want to sauerkraut, this is the recipe for you.

Everything you’ll need to make this recipe.

The greatest part about the ingredients for this homemade sauerkraut recipe is that it is comprised of only two things! You heard that right: two simple ingredients that are easily found in most grocery stores. With that in mind, there’s no excuse for not making this recipe!

• Cabbage is the main ingredient and will transform in flavor and appearance as it ferments to create the sauerkraut. Choose an organic cabbage with no preservatives which can inhibit the fermentation process.
• Kosher salt, or sea salt, or a salt that has no additives or preservatives is essential to create a safe environment for the cabbage to ferment and not spoil.

Here’s how to make this recipe.

1. Prepare the cabbage. Cut the cabbage into quarters, setting aside the outer ribbed leaves for later. Using a kraut cutter, knife, or mandolin, slice the cabbage into thin strips or other desired size.

2. Season the cabbage. In a large bowl, combine the kosher salt and shredded cabbage. Massage the salt into the cabbage, squeezing lightly. Continue until the volume of the cabbage is reduced, and liquid can be squeezed out of the cabbage.

3. Pack the jar. Place the cabbage in a jar and press downward. Fill until about 1 inch of space is still exposed at the top of the jar. Using the outer leaves, cut roughly larger than the size of the jar. Press it over the top of the shredded cabbage, pushing it beneath the liquid. Seal with the lid and place in a dark place. Remove the lid each day to allow gas to escape. Taste after 2 to 3 days. Continue to let ferment for up to 9 days until the desired taste is achieved. Once ready, refrigerate to end the fermentation process.

These pro tips will make this recipe a success.

• Organic cabbage is crucial for the success of this process. Chemicals inherent in non-organic cabbage can inhibit the fermentation process, making it difficult to make sauerkraut properly. Using organic cabbage ensures there are no chemicals that can stop that.
• Using salt with nothing added is vital. Table salt can contain iodine, which can make the sauerkraut cloudy. Canning or sea salt can also be used, but it measures differently. This recipe is written for kosher salt.
• The cabbage must stay below the liquid to ferment properly. The outer leaves of the cabbage can be used to press it down. Specialty canning weights or springs can also be used to keep the cabbage fully contained within the liquid.
• Use a clean utensil each time a serving is removed from the jar. Used utensils can introduce bacteria that can alter the flavor or make the sauerkraut go rancid.

Frequently asked questions about this recipe.

You’ll love these other savory preserving recipes.

• How to can stuffed pickled peppers
• How to can hot pepper mustard
• How to can corn relish
• Bread and butter quick pickles
• How to can tomato juice
• How to can pickle relish
• How to can pickled curry cauliflower
• How to can dilly beans
• How to make mustard pickles

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!