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    Homemade Sauerkraut Recipe

    Published March 17, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This amazing homemade sauerkraut recipe is loaded with flavor and is so incredibly easy to make from scratch. You won’t buy this from the grocery store ever again after tasting this.

    I don’t know about you, but I believe side dishes and accompaniments can make or break a meal. Whether it’s a topping like this sauerkraut or a Sauteed Mushrooms or Pommes Frites, all the sides are welcome at my dinner table.

    jar of sauerkraut

    Sauerkraut is simply fermented cabbage that is made from crushing cabbage with salt and then letting it stand for several days to help break it down. It is very high in probiotics and acts as a fantastic topping to many dishes, like the Reuben sandwich.

    Sauerkraut has been around for millenniums and was said to be founded in ancient China. Back then the cabbage was fermented in rice wine and stored until ready to eat. It was a very inexpensive peasant dish that was able to feed many people at one time.

    Ingredients to Make Homemade Sauerkraut

    • Cabbage – Thinly sliced green cabbage is what you’ll need.
    • Salt – You can use sea or kosher salt for this.
    • Caraway Seeds – This is optional, but it does add some amazing flavors.

    How to Make Homemade Sauerkraut from Scratch

    Use these easy-to-follow procedures and images to make homemade sauerkraut from scratch:

    Core and quarter 1 head of green cabbage and then thinly sliced using a mandolin. If you do not have, then julienne using a chef knife.

    thinly slicing cabbage

    Add the shredded cabbage to a bowl and sprinkle on sea or kosher salt.

    adding salt to a bowl of cabbage

    Using your hands squeeze the cabbage very firmly and vigorously for about 4 to 5 minutes to help break down the cabbage and secrete its own liquid.

    mixing cabbage and salt

    Once there is about a ½ cup of liquid in the bottom of the bowl mix in optional caraway seeds.

    adding caraway seeds to salt

    Transfer the cabbage and liquid to a large, sterilized mason jar.

    placing broken down cabbage into a mason jar

    Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid.

    mashing down sauerkraut in a jar

    Place on an airtight lid and let ferment in a cool dark place for 8-10 days.

    sealing a jar of sauerkraut

    Come back 2-3 times a day and press down the cabbage. It is incredibly important that it is always covered in liquid.

    covering sauerkraut in its own liquid

    After the fermentation process, store in the refrigerator for up to 6 months.

    storing a jar of sauerkraut

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 1 month ahead of time.

    How to Store: Keep sealed tight in a jar in the refrigerator for up to 6 months.

    Chef Billy Parisi

    chef notes + tips

    • Sauerkraut does not need vinegar of any kind.
    • The sauerkraut will start to bubble after day 4 or 5 which is totally normal.

    More Side Dish Recipes

    a fork full fo sauerkraut from a jar

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    Let's Cook - Chef Billy Parisi

    Homemade Sauerkraut Recipe

    This amazing homemade sauerkraut recipe is loaded with flavor and is so incredibly easy to make from scratch.
    Servings: 3 cups
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Ferment Time: 10 days

    Ingredients 

    • 1 head of cored and thinly sliced green cabbage
    • 1 tablespoon sea or kosher salt
    • ½ teaspoon caraway seeds

    Instructions

    • Add the shredded cabbage to a bowl and sprinkle on sea or kosher salt.
    • Using your hands squeeze the cabbage very firmly and vigorously for about 4 to 5 minutes to help break down the cabbage and secrete its own liquid.
    • Once there is about a ½ cup of liquid in the bottom of the bowl mix in optional caraway seeds.
    • Transfer the cabbage and liquid to a large, sterilized mason jar.
    • Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid.
    • Place on a sterilized airtight lid and let ferment in a cool dark place for 8-10 days.
    • Come back 2-3 times per day and press down the cabbage using the pestle, fork, or spoon. It is incredibly important that the cabbage is always covered in the liquid.
    • After the fermentation process, store in the refrigerator for up to 6 months.

    Notes

    Make-Ahead: You can make this up to 1 month ahead of time.
    How to Store: Keep sealed tight in a jar in the refrigerator for up to 6 months.
    Sauerkraut does not need vinegar of any kind.
    The sauerkraut will start to bubble after day 4 or 5 which is totally normal.

    Nutrition

    Calories: 77kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2380mgPotassium: 520mgFiber: 8gSugar: 10gVitamin A: 298IUVitamin C: 111mgCalcium: 125mgIron: 1mg
    Course: side dishes
    Cuisine: Chinese, german