Growing up we often had sauerkraut and hot dogs for dinner and I loved it! Now I normally choose a beef sausage instead, but it's an easy and quick meal. Sauerkraut is also delicious as a salad topper! Homemade sauerkraut is so easy to make and it's so much better for you because there are no added ingredients like most store-bought brands. All you need is some cabbage, salt, and time to ferment! Check out this delicious homemade sauerkraut recipe that's both tasty and very nutritious for you.

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Why is homemade sauerkraut better?

First of all, many brands add sugar or preservatives to their sauerkraut, claiming to boost flavor and shelf life. There's absolutely no need for these added fillers! Sauerkraut can have plenty of flavor on it's own or by adding some caraway seeds or other veggies. It also has a pretty long shelf life because the brine acts as a preservative.

Secondly, a lot of brands cook their sauerkraut and that kills all the good bacteria in it. I'm all about gut health and fueling our bodies in the best ways and sauerkraut has millions of good bacteria strains in it but heating it up at all will kill all of that good bacteria! If you do buy sauerkraut, be sure to buy raw sauerkraut to get all the health benefits from it.

How do you make sauerkraut?

I like to make my sauerkraut with 1 head of red cabbage and 1 head of green cabbage. You can use all red, all green, or a different ration, but this is my favorite.

First you need to chop up your cabbage into thin slices. I like to shred it in a food processor, but do whatever works best for you. Then place all the ingredients in a bowl and mix.

Place a towel over it and let it sit for 1/2 hour.

Isn't there supposed to be some juice or brine?

Yes! You are absolutely correct! The salt pulls the juices out of the cabbage, which makes the brine. You are looking for something like this after 30-60 minutes:

Once you see this, you can add it to your jars immediately or you can pound it a little bit longer in your bowl. Don't go over 2 hours without putting it in your jars.

Do I need any special tools?

Not really. I started making my sauerkraut with just regular canning jars and spoons as pounders. I've slowly gotten other things for ease of use but they aren't required to be able to make some yummy homemade sauerkraut.

Some tools that make the chopping, fermenting and pounding a little easier:

What if I have special dietary restrictions?

View my notes in the recipe below for options to make these dairy free.

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