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.
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 proibiotcs 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 side dish ready at all times in the fridge.
Although fermenting vegetable sounds very intimidating and difficult, I can assure you it is a super simple and quick process.
Benefits of Fermented Sauerkraut:
Like any fermented foods, fermented sauerkraut is beaming with probiotics. When salt and cabbage are massaged together and allow 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.
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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 of fermentation period.
- 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.
- A food processor makes this process really simple, if you don’t have one you can just chop it as finely as possible.
- WATCH THE VIDEO TUTORIAL
Tools you may needed:
Half gallon mason jar or fermentation crock.
Measuring spoon
Ingredients:
- Sea 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.
- 3 small heads of cabbage
How To Make Homemade Sauerkraut:
Step 1: Shred Cabbage
- 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.
- Place into 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 gets juicy enough to move onto the next step.
Step 3: Place In Mason Jar
- Next, put all the cabbage and the brine into a clean half gallon mason jar (you could also use a fermentation crock). 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 a fermentation weight on top and press down making sure the brine covers all of the cabbage.
- You could also place rocks in a ziplock bag and placed 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 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.
Step 4: Fermentation Time
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 fermentation weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.
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 a cool, dark place (like the refrigerator) 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.
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
Homemade Sauerkraut Recipe
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Homemade Sauerkraut Recipe
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
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This post was updated January 2020.
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! 🙂
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!
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!