Yield: 2 quart jars

Homemade Sauerkraut Recipe

Homemade Sauerkraut Recipe

Homemade sauerkraut is so easy and it's simple to make a couple of batches at one time. Don't buy the stuff at the store with a bunch of added ingredients...all you need is salt and cabbage!

Prep Time 10 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 2 medium head cabbage, organic
  • 1 Tbsp sea salt, unrefined
  • 1/2 cup whey** (optional, adds flavor and good bacteria)
  • 1 tsp caraway seeds (optional, to taste)


  1. Chop or shred the cabbage by hand or with a food processor. Combine all ingredients in a large mixing bowl. Cover with a light towel and leave it sitting on your counter for 1/2 hours. During this time the salt will start to pull the juices out of the cabbage.
  2. Mash the cabbage a few times with a potato masher, meat hammer or kraut pounder to ensure it is getting juicy. Leave for another 1/2 hour if desired or proceed to the next step.
  3. Transfer the cabbage mixture to clean, quart-sized, wide-mouth jars. Press down on the cabbage firmly inside the jar so that liquid comes to the top of the mixture. (Be sure to leave at least 1-inch of space from the top of the jar to prevent overflow.)
  4. Put the lid and band on and screw tightly. Allow to ferment at room temperature for 3 weeks. In the first 24 hours, open the jars and press down on the cabbage firmly again to release more juices. (Can do this a couple of times to make sure the mixture is fully covered by the brine but do not do it after 24 hours or your sauerkraut will be soggy at the end of fermentation.)
  5. At warm temperatures, the fermentation may happen faster. Burp the jars daily (unless using an airlock jar or vessel) and keep the jars on an old towel to catch any overflow liquid.
  6. If any mold appears, skim it off. Anything below the brine is still completely safe to eat. (The brine acts as a preservative and it is not uncommon for mold or fuzz to grow on any pieces that did not get fully submerged.)
  7. You may stop the fermentation when you like the flavor and texture of your sauerkraut. Some people like it best at about 7 days but for peak nutrition, 3 weeks is optimal. Transfer the jars to the refrigerator or cool storage to stop/slow down the fermentation.
  8. Good for several months, if they don't get eaten quicker!


I like to use 1 red cabbage and 1 green cabbage for each batch. This is just my personal preference, you can use all red cabbage or all green cabbage if you choose to.

Can add other chopped veggies as desired. My favorite is finely chopped carrots, but almost any veggie will work! Keep the ratio 5:1 (cabbage to other veggies) to ensure the fermentation actually softens the mixture.

**Dairy-free: Do not use whey.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 708mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

This nutrition information is an estimate. Seek help from a nutritionist for more precise information.

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