Homemade Sauerkraut Recipe

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This easy homemade sauerkraut recipe is so healthy and delicious! Learn how to make homemade sauerkraut so you can have this fermented side dish any time.

This easy homemade sauerkraut recipe is so healthy and delicious! It’s a great fermented side dish that can contribute to good gut health. (Gluten-free, vegan)

We get lots of cabbage from our farm share all throughout the year. Sometimes it’s tricky to know what to do with it, because a big head of cabbage ends up yielding about 12 cups once it’s sliced. That’s a lot of coleslaw!

And while I love a good slaw (this ginger lime Asian slaw is one of my favorites), I also like to have sauerkraut on hand. It’s one of the easiest fermented foods to make, and it’s a great addition to my lunch plate. My family also loves to have homemade sauerkraut alongside sausages for dinner.

This homemade sauerkraut recipe really couldn’t be simpler to make. You just slice the cabbage, add salt, knead it to release the juices, and cover it in a brine at room temperature to let it ferment.

I even skip the kneading sometimes if I’m in a hurry. Without kneading it, the sauerkraut is a little less tangy, but it’s still delicious.

Homemade Sauerkraut Tips

You can use just about any kind of cabbage for sauerkraut. I like to use traditional green cabbage, but red cabbage and Napa are other good varieties.

Some people use special equipment to make sauerkraut, including an airlock lid and fermentation weights. I just use butter muslin and a small jar to weigh down the cabbage under the liquid.

Either way, let it sit for a week or two at room temperature, and you’ll have a big batch of this delicious homemade sauerkraut recipe.

If you have leftovers, here are some ideas of what to eat with sauerkraut.

Homemade Sauerkraut

This easy homemade sauerkraut recipe is so healthy and delicious!
Print Recipe
5 from 6 votes
Prep Time:10 minutes
Total Time:10 minutes

Recommended Equipment


  • 1 medium head green cabbage about 2 lbs
  • 1 tbs sea salt


  • Cut the cabbage into quarters, then remove the core. Thinly slice the cabbage, then place it in a large shallow bowl. Sprinkle with the sea salt. Knead the cabbage by hand or with a potato masher for 5 to 10 minutes. After 10 minutes, there will probably be enough liquid released from the cabbage to cover it.
  • Place ¼ of the cabbage in a quart sized mason jar, then pack it down with a wooden spoon. Repeat with the remaining cabbage, packing down a couple more times. Pour in the brine (the liquid that was released during the kneading process), and add as much water as needed to cover the cabbage. Leave at least an inch of space at the top of the jar. Place a small glass jar (or fermentation weights) on top of the cabbage to keep the cabbage fully submerged.
  • Cover the jar with butter muslin or a standard jar lid. If you use a lid, make sure to open it every couple days to release the pressure. Place the jar in a bowl in case it leaks. Store it at room temperature (60 to 70 degrees) for at least a week. Taste and see if it’s reached the tanginess you like, and once it has, transfer it to the refrigerator. It will keep for up to 6 months.

Approximate Nutrition Info

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 595mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 0.4mg
Servings: 12
Calories: 19kcal
Cost: $.21 per serving

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Homemade Sauerkraut Recipe Price Breakdown

This recipe costs a total of $2.52, or $.21 per half cup serving. Try this easy homemade sauerkraut recipe for a healthy sandwich topping or side dish.


  1. Can’t wait to try this recipe with napa cabbage! The reason I like to make my own kraut is because I don’t care for the strong sour taste of store bought kraut. I’m thinking napa cabbage will make the kraut even milder. I have arthritis in both my hands so I use my stand mixer with the paddle attachment to “massage” the cabbage..

  2. 5 stars
    So easy and so good. I placed the mason jar in a pan in my cupboard (in case any leakage) and opened daily to release pressure. I felt it was ready after about one week so put in refrigerator. I enjoy on my salads daily and it tastes great and I feel great. Perfect to help keep a healthy gut. TY for this recipe. I love knowing I’m making this myself and know all of the ingredients.

  3. 5 stars
    This has become my go to recipe for making Sauerkraut. It is simple, a perfect amt. for my husband and I, and with a couple cloves of garlic, very tasty. I even eat it for breakfast with micro waved new potato chunks, sliced boiled egg, and sprouted lentils and mung beans. It acts as a tasty dressing for that and many other dishes I have added it to. It is such a nice flavor enhancer for savory dishes.

    Costco has started selling a fresh, organic, live cultured sauerkraut with a bit of garlic and so juice from that was my my starting culture. It worked beautifully. With the right amount of salt, a clean work surface and containers, I had no problem with Unwanted microbes. Thank you Annamarie for my first successful sauerkraut.

  4. 5 stars
    Love how easy this is to make! I haven’t made sauerkraut at home in ages but I definitely want to try again after seeing your recipe! Thank you so much for sharing!

  5. 5 stars
    I have never even tried it before, but everyone raves about it so I am going to have to try it. Thanks for the super easy recipe!

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