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.
I already blogged a little about probiotics and why they are so important in my Raw Organic Milk Kefir post.
Since they do so much to support a healthy immune system and regulate digestion, it makes sense to find a way to eat fermented foods daily.
The good news is this is a inexpensive way to improve gut health
You could spend $50 a month on good quality probiotic pills, or you can pick up a couple of heads of cabbage at about 50 cents a pound, depending on the season, and consume your probiotics with dinner.
Homemade sauerkraut is just so delicious! We eat it with almost everything, meatloaf, salmon, steak, burritos, eggs, pizza..seriously it is good with almost anything. Also, it is so nice to have an instant and simple side dish ready at all times in the fridge.
Although fermenting vegetables sounds very intimidating and difficult, I can assure you it is a super simple and quick process.
Why you will love making your own Sauerkraut:
Easy: All you need is a few simple ingredients to make your own homemade sauerkraut.
Inexpensive: Ever seen how much grocery store kraut costs. It isn’t cheap, but making a huge batch yourself will only cost a few dollars.
Healthy: Cabbage ferments are full of health benefits. From gut friendly bacteria, to lots of vitamins and minerals.
Delicious: We love using this side in so many dishes. Or just eat it straight of the jar.
Benefits of Fermented Sauerkraut:
Like any fermented food, fermented sauerkraut is beaming with probiotics, aka good bacteria like lactic acid bacteria (including lactobacillus bacteria). When salt and cabbage are massaged together and allowed to sit for a few days, lactobacillus starts to populate.
This beneficial bacteria that can be found in lots of fermented foods like yogurt, can help increase your gut bacteria. Regular consumption of fermented foods have been shown to improve digestion, increase immunity, reduce the risk of cancer, and help reduce inflammation (source).
Now if you have never tried sauerkraut before and you want to test to see if you even like it, the best sauerkraut for probiotics is Bubbies. You should find it in the refrigerated section and the first ingredient should include cabbage and it shouldn’t have any vinegar or preservatives.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
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.
- 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.
Tools you may needed:
Fermentation kit (not necessary, but very handy)
Glass jar or fermentation crock. I usually just use a large mason jar.
Measuring spoon
Ingredients:
Salt – Choose sea salt, kosher salt, or pink Himalayan salt.-For 5 pounds of cabbage, you would want to use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.
Cabbage: 3 small heads of cabbage
How To Make Homemade Sauerkraut:
Step 1: Shred Cabbage
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.
Step 2: Add Salt And Work It Together
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.
Step 3: Place In Mason Jar
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.
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.
Step 4: Fermentation Time
Leave it out on the counter at room temperature for 5 days-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.
Remove fermentation weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.
Sauerkraut Variations:
- Caraway seeds
- Juniper berries
- Dill
- Shredded fennel or fennel seeds
- Beets
- Garlic
FAQ
How To Serve Homemade Sauerkraut:
- Serve it daily with dinner or lunch and enjoy the probiotic benefits. We usually just use it as a side.
- Add it to salad.
- You can eat it warm or cold, but for probiotic purposes you should eat it cold since heating it can destroy the beneficial bacteria.
- Top sandwiches – we love adding it to chicken salad or tuna salad.
- Hot dogs (try to choose organic grass-fed when possible) taste extra yummy with a serving of sauerkraut on top.
- Add to pizza. May sound odd, but really yummy.
How Long does fermented sauerkraut last?
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.
How long does sauerkraut take to 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 it take to make sauerkraut?
It takes about 15 minutes of prep time and then about a week to ferment (could be shorter or longer depending on the temperature of the home.)
What is the difference between fermented sauerkraut and regular 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.
Can I use any kind of cabbage for sauerkraut?
Yes, any cabbage can be fermented. Typically I use green cabbage because it is cheap.
More Fermented Foods Straight From The Farmhouse Kitchen
- Fermented Carrots Recipe
- Lacto Fermented Salsa Recipe
- How To Make Fermented Jalapenos
- Berry Kefir Breakfast Smoothie
- How to Make Yogurt in the Instant Pot
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you!
How To Make Sauerkraut
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.
Ingredients
- 3 heads of cabbage
- Salt - 2-3 tablespoons
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
If any 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. My preferred way to keep it under the brine is with glass fermenting weight, but I have also used heavy flat rocks wrapped in whole cabbage leaves or ziplock bags to weigh it down.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 59mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g
Whole Grain Coconut Oil Sourdough Doughnuts | Farmhouse on Boone says
[…] already confessed my love for fermented foods. We make kefir and sauerkraut on a regular basis, but there is usually one more ferment that hangs out on my countertop, […]
Barb says
Love!!!
Melinda says
Have recently discovered your videos and am really enjoying them! Question: do you warm the sauerkraut or eat cold?
Lisa says
We just eat it cold, so none of the probiotics are damaged. 🙂
Meg says
Thanks for all your lovely content, Lisa! Do you put the lid on the jar while the cabbage is fermenting or only once you put it in the fridge?
Lisa says
I like to let the gases escape during fermentation, but I do put a tight lid on when its time for it to go in the refrigerator.
Chelsie says
I had a head of cabbage. I putt too much salt in so I rinsed half of my shredded cabbage and strained it. You mention not letting water leak from the ziplock and ruin it. So is mine ruined because I rinsed it?
Lisa says
Oh you should be totally fine! 🙂
Chelsie says
Thanks! I’m really excited! I put together a sourdough starter also.
Lisa says
Do you recommend washing the cabbage before or after shredding it in the food processor? Thanks for your insight from a fan in Wisconsin 😉
Lisa says
Definitely before! 🙂
Katie says
This is such a great recipe – I have tried it a few times in 1/2 gal jars and our family loves it! We even add some dried dill-YUM!
I do have a question though…I have a batch in the fridge right now that is half eaten and I noticed a little…”white stuff” between some of the kraut layers visible from looking at it in the jar (if that makes any sense…). Could it be mold? I feel like it should be fine because the part that seems to be affected is the very bottom couple inches in the jar, least likely exposed to air or anything 🤔 thoughts? Have you seen it before? Thanks!! Have a blessed Christmas season!
Lisa says
Sounds like it could possibly be Kahm yeast. In which case, that is harmless. Mold will often be more colors.
Susan says
First timer here. Mine tastes really salty. Is there any issue to rinse some and then add more water to tone down the salt flavor? It doesn’t taste anything like sauerkraut I’ve had in the past. I left it out for 3 days and has been in the fridge for a few weeks.
Robyn says
I’ve never thought of doing this! I love sauerkraut and I’m really curious to try this! How long is it good for once you expose it to air/put it in the fridge? Thanks!
Lisa says
Once you cover it with a lid and put it in the fridge, it should keep for at least 6 months.
Ashley says
Hi Lisa, I just finished my first 5-day kraut. It gassed off in the bowl I had it in and I forgot to add more filtered water, so the liquid line fell below the weight at some point. Smells fine, no mold, no slime… am I good? Especially only being 5 days in? The folded cabbage leaves just started to turn color. Thank you.
Lisa says
As long as there is no mold, you’re good! I notice that mine has been dry sometimes too, and we eat it. 🙂
Janice Harder says
Do you ever make coleslaw with your kraut? Would love to have a recipe, and what I’ve found so far doesn’t seem like the simple idea I have in my head.
Sarah G says
Hi, I love your site!! I bought only 1 head of cabbage as I am the only one eating it. But I I am intimidated by trying to figure out just how much salt to use for one head. I buy my sauerkraut but want to make it myself and enjoy the benefits instead of pills. Thank you!!!
Lisa says
It definitely doesn’t have to be super precise. I would say for one head of cabbage 1/2-1 tablespoon would be perfect. So, maybe about 3/4 tbs. Enjoy your ‘kraut!
Sam says
Loved the pictures, really helped me follow along with the recipe. First time making my own sauerkraut, it was fun! And the flavor was soo good, thanks for sharing!
Lisa says
Yay! So glad you enjoyed Sam!
Robyn says
Hi Lisa,
I don’t have those white plastic lids you put on your mason jars. I was wondering if I could use a regular mason jar lid? Would this be sufficient in letting enough gasses out? Do you have a better alternative to the traditional mason jar lid?
Thanks in advance for your help 🙂
sandra hammer says
I shredded my cabbage but it didn’t produce enough (hardly any) brine. My processor has 1 setting, and so the cabbage came out teeny tiny pieces – maybe that was the problem? The cabbage isn’t under any sort liquid. I still put the rock and extra cabbage leaves on top tho. What should I do? Will it still turn out?
Thanks a bunch
Christin says
Hi there, does the cabbage need to be organic? Thank you 🙂
Lisa says
It doesn’t have to be!
Vanessa says
Hi Lisa
I really like the nappa cabbage? Can I sub and do follow the same instructions?
Thanks so much
Lisa says
Yes!
Laci says
What brand of kitchen sink do you have?
Lisa says
We have the IKEA sink, but I believe this particular one is discontinued.
Sylwia Chrzastek says
Thank you for the recipe. I am attempting this today. Fingers crossed it will turn out ok 🙂
Anca says
Hi! I have one question: can I serve sauerkraut to my 14 mnth old babes?
Teri says
I have a question, after making mine and now in the fridge it doesn’t have any liquid in it. Is that normal? It did while on the counter fermenting and it taste good but do I need to add some water?
Lisa says
No need for water after it is in the fridge! 🙂
Tricia says
Hi Lisa,
Do you suppose we could freeze some if we made too much? Or does it void the probiotic benefits once frozen. I think I made too much for what we can eat at a time an am afraid it won’t last in the fridge.
Thanks!
Sue Williams says
She said it will keep 6 months in the refrigerator
Mariya says
Hi Lisa!
Thanks for this post, I’ve just found your blog and enjoying your recipes.
I just wanted to say that there is a study out there (somewhere…) which concluded that cooking sauerkraut does NOT kill the probiotics in it. Us Ukrainians love cooked ‘kraut and highly recommend it. 🙂
Missy says
Looks like a great recipe. Couple questions.
1. Do you wash cabbage?
2. Is there a room temperature needed (always heard it’s supposed to be cold but my kitchen is warm)?
ozy says
Do you wash all the cabbage leaves you use?
Tracey says
Hi! Great recipe! I was just wondering if I need to poor out the brine once it has fermented for five days and is ready for the refrigerator? Thank you!
Tracey
Emily says
it seems like there is a lot of liquid after 7 days of letting it ferment/sit on counter. is there such thing as too much liquid? should some of it be poured off?
thanks! first time at attempting this 🙂
Lisa says
Nope, there really can’t be too much liquid unless it runs out of the top all over your counters. That has happened to me, so now I set the jars in 9 by 13 glass dishes.
Lauren says
When you submerge the cabbage in the brine, do the folded cabbage leaves on top need to be covered throughout the entire process to prevent mold? Or is it okay if the brine doesn’t fully cover them throughout the fermenting process?
Lisa says
They should be below the brine, but mine have definitely slipped up and been totally fine.
Katrina says
So can I taste it each day or will that mess it up? Maybe make a bunch of little jars and try a different one each day until it’s too much for me? I have never tried it but am super excited to!
Valerie says
I have made my first batch and it smells like sauerkraut! Yay! It still has only been fermenting g for 3 days so I have a few more to go before I put it in frig. Once I put it in the frig do I discard the cabbage leaves on top?
GARY WARREN ZAKIAN says
Going to make a batch of sauerkraut this week. Since you use a food processor to shred the cabbage, I am wondering if I could just use the large (2#) bags of shredded cabbage available from the large box stores (Costco, Sam’s Club, etc…) and bypass the shredding process. My concern is whether the pre-shredded cabbage might have been washed or otherwise cleansed of the good bacteria as it was being processed.
Lissa M says
The preshredded should work just fine.
kathieanne13 . says
This is my first time making sauerkraut. I like the taste of it on the fourth day of fermentation so have put it into the refrigerator with a tight lid on the jar. Does the sauerkraut still need to be below the liquid in the jar to keep it from molding? If so, should I add water or salt water to the jar? Thanks.
Lisa says
That isn’t necessary when it’s in the refrigerator.
Brenda says
Thank you for making a blog post about this.
I have been wanting to make my own but I kept forgetting to do it.
I made mine with garlic and dill. Mmmm! So good!
Lissa M says
I’m having trouble keeping the floaties from rising to the top after a few days of fermenting. I’ve tried a few different methods- folding the leaves like you do, cutting them to size like she suggests on makesauerkraut.com , using more leaves or just one leaf… After a couple days, the floaties trap leaves get soft around the edges and lots of process escape, so I switch to a yogurt lid. The yogurt lid works like a charm, but I’d rather use the leaves than plastic in my ferment if I can. Do you know what I could be doing wrong? I’m using a small jelly jar filled with water as my fermentation weight.
Renee Gerber says
Sauerkraut emergency!!!! HELP! I used my food processor with the shred attachment and instead of shreds I got teeny tiny bits. (I should have just used my mandoline or used a knife.) I put several leaves on top to cover and put glass fermentation weights on top but the little bits escape and come to the top. I gently skim what I can but more bits just sneak up. Should I just give it a short ferment so the bits don’t have a chance to mold. I was hoping to leave it for at least 2 weeks. I have two jars.
Lisa says
I would just keep skimming off the top occasionally and add more brine water if needed!
Sarah sons says
I followed your recipe for this 2 days ago. The brine is rising to the rim. Can I open it to drain out some of the brine but still keep the cabbage covered or should I leave it and let it run out without opening it for 3 days? Sorry such a silly question
Lisa says
I just made my first ferment! Cabbage. And it came out delicious! I used the leaves with glass weights on top. I set it in a glass dish as there was some run off. Today was day 5 and since it was so good I had some with dinner and then placed the jar in the fridge. I removed the leaves and glass weights and resealed with the regular mason covers. Thank you Lisa for such a simple healthy recipe!
Danielle says
Hi! Just a quick question. I followed this recipe and my sauerkraut is on day 9. I did fresh garlic cloves and dill in there as well. There’s a glass weight inside (on top of an outer leaf) to keep eveything down and I’ve been using a fermentation lid. Looks and smells fine but when I went to try it today I noticed the brine was slimy. I noticed there were some bubbles in there the last couple of delays. What does this mean if it’s slimy? Should I just throw it away and start over?
Jeanetta says
Hi! I just tried this for the first time. I didn’t use rocks or cabbage leaves on top, because it was so packed tightly to the top of the jar. I let it ferment for about 3 1/2 days, but the upper 1/3 of the cabbage has turned just a little tan color. It smells and tastes fine, like nothing is bad. Do you think it is alright?
Jeanetta says
How long does this last in the fridge? And can you make coleslaw out of it? Thanks!
Karlyn says
Excited about this fermented sauerkraut recipe.
Question: while it is sitting out for the 5days – 3weeks is the jar completely open or lidded and you open the lid at certain times to ‘burp’ it?
Jannel says
Mine is on day three and the liquid on the top looks like it’s darkening…is this mold and I should throw out?
Stacey Smith says
My husband loves this stuff and I’m think of cutting one cabbage and half of another to try it out at first.
aruna says
I am making sauerkraut for the first time today. I shredded it in a food processor. I put the shredded cabbage in the jar with the brine and put cabbage leaves and a weight on top.
However, there are some shredded pieces floating in the water above the weight. Should I try to remove them? I don’t want them to get moldy.
Amy Martens says
Just a heads up that your half gallon jar affiliate link isn’t active. The others seem to work. Thanks for linking to what I need. I can get to fermenting and not over-researching.
Lisa says
Thank you! I will have to get that fixed.
Danita says
I love making homemade sauerkraut for my family. I’ve found we like the flavor quite a bit better if I add 1/4 cup of juice from the Bubbies sauerkraut per 5 lbs of cabbage. It jumpstarts the fermentation and gives it a really good flavor.
Lisa says
Oh that is a great idea.
Pam Bunderson says
Hi Lisa, after you ferment the kraut on the counter and it’s ready, can you water pack seal it in jars?
Lisa says
Hi Pam, I’m assuming you mean to can them? I wouldn’t recommend doing that because they you will kill all the beneficial bacteria.
Heather says
Hi! Big fan since 2018-made the sauerkraut before and wanted to know why or why not you do not use salt with iodine. I really couldn’t remember which one to buy. Thank you.
Lisa says
Hi Heather. Iodinated salt can inhibit beneficial bacteria growth. I use pink Himalayan or sea salt.
Linda says
Do you cover with cheesecloth or paper filter while on counter?
Lisa says
I usually use a silicon fermentation lid. You can also just use a normal canning lid, but make sure to “burb it” on occasion.