Homemade Sauerkraut

Transform your kitchen into a fermentation haven with this easy and rewarding Homemade Sauerkraut recipe! Made with just two simple ingredients—fresh green cabbage and sea or kosher salt—this DIY sauerkraut delivers a tangy, probiotic-rich crunch that's miles ahead of store-bought varieties. Add an optional sprinkle of caraway seeds for a traditional flavor twist. With a hands-on prep time of only 30 minutes and a natural fermentation process that takes as little as one week, this no-cook recipe is perfect for beginners and fermentation enthusiasts alike. Ideal as a zesty topper for sausages, sandwiches, or salads, this homemade sauerkraut not only elevates your meals but also supports gut health with every bite. Try it today and savor the magic of fermentation!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 16

Ingredients

• 2 pounds Green cabbage
• 1.5 tablespoons Kosher salt or sea salt
• 1 teaspoon Caraway seeds (optional)

Directions

Step 1

Remove the outer leaves of the cabbage and set them aside. Rinse the cabbage under cold water and pat dry.

Step 2

Slice the cabbage into quarters and remove the core. Thinly slice or shred the cabbage using a sharp knife, mandoline, or food processor.

Step 3

Place the shredded cabbage in a large mixing bowl. Sprinkle the salt evenly over the cabbage.

Step 4

Use your hands to massage the salt into the cabbage for about 5-10 minutes, until the cabbage becomes soft and releases a significant amount of liquid (this is the brine).

Step 5

If using caraway seeds, sprinkle them over the cabbage and mix well.

Step 6

Pack the cabbage tightly into a clean, wide-mouth quart-sized mason jar or fermenting crock. Use the back of a wooden spoon or your fist to press the cabbage firmly down, ensuring it is submerged in its brine.

Step 7

Leave about 1-2 inches of headspace at the top of the jar to allow for expansion during fermentation.

Step 8

Fold one of the reserved outer cabbage leaves and place it on top of the shredded cabbage to help keep it submerged. Add a clean fermentation weight or use a small glass jar filled with water to weigh down the cabbage so it stays below the brine.

Step 9

Cover the mouth of the jar with a clean kitchen towel or loose lid to allow gases to escape while keeping dust and insects out.

Step 10

Place the jar in a cool, dark spot (65-75°F is ideal) and allow it to ferment for 1-4 weeks. Check daily to ensure the cabbage remains submerged under the brine, pressing it down as needed.

Step 11

Taste the sauerkraut at the one-week mark and continue fermenting until it reaches your desired level of tanginess. The longer it ferments, the tangier it will become.

Step 12

Once done, transfer the sauerkraut to the refrigerator with a tight lid to stop fermentation. It will stay fresh for several months.

Nutrition Facts

Serving size	931.7 grams (931.7g)

Amount per serving	% Daily Value*
Calories	234

Total Fat 1.20g	2%
Saturated Fat 0.30g	2%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 8894mg	387%
Total Carbohydrate 53.60g	19%
Dietary Fiber 23.40g	84%
Total Sugars 29.00g
Protein 12.20g	24%

Vitamin D 0IU	0%
Calcium 377mg	29%
Iron 5mg	26%
Potassium 1569mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.9%

Protein: 17.8%

Carbs: 78.2%