Are you interested in learning a quick and easy recipe for homemade sauerkraut? If so, you’re in the right place! With just a few simple ingredients and a little bit of patience, you can make your own tangy and delicious sauerkraut that’s perfect as a side dish or a tasty topping for sandwiches and hot dogs.

This sauerkraut recipe calls for only a handful of ingredients – shredded cabbage, salt, and caraway seeds. After mixing the ingredients together, you’ll need to leave the mixture to ferment for 1-4 weeks in a cool, dark place. During this time, the cabbage will release its juices and healthy probiotic bacteria will begin to grow, resulting in a tangy and nutritious final product.

To ensure that your sauerkraut turns out perfectly, be sure to check on it every few days to remove any scum or mold that forms on the surface. If necessary, you can also add more water to the mixture. Once your sauerkraut has reached your desired level of sourness, simply refrigerate it and enjoy for months to come!

Overall, this sauerkraut recipe is a fantastic way to make your own healthy and delicious fermented food at home. Give it a try and see for yourself just how easy it can be to create your own homemade sauerkraut!

Sauerkraut Recipe

Sauerkraut is a fermented cabbage dish that is tangy, crunchy, and healthy. Making it at home is easy with this sauerkraut recipe that requires only two ingredients and minimal effort. Get ready to enjoy this tasty and nutritious dish in no time!
5 from 1 vote
Course Appetizer, Side Dish
Cuisine European, German
Servings6 servings
Calories (per serving)58.66 kcal


  • 1 large mason jar



  • Shred the cabbage into thin slices
  • In a large bowl, mix the cabbage with the salt and caraway seeds
  • Massage the mixture for about 10 minutes until the cabbage starts to release its juices
  • Pack the cabbage into a large jar or crock, pressing it down firmly with your hand or a tool until the juices completely cover the cabbage
  • Add additional water if needed to fully submerge the cabbage
  • Cover the jar or crock with a clean cloth or cheesecloth and secure it with a rubber band or string
  • Let the sauerkraut ferment in a cool, dark place for 1-4 weeks, depending on how sour you want it
  • Check the sauerkraut every few days, removing any scum or mold that forms on the surface and adding more water if needed to keep the cabbage submerged
  • Once the sauerkraut has reached your desired level of sourness, transfer it to a clean jar with a lid and store it in the fridge for up to several months.


1. Use fresh ingredients: Choose a fresh head of cabbage to ensure the best taste and texture.
2. Proper cleanliness: Ensure all utensils and tools used are clean and sterilized to prevent any contamination during the fermentation process.
3. Massage the cabbage: Massaging the cabbage with salt and caraway seeds helps to release its juices and promotes fermentation.
4. Keep cabbage submerged: Ensure the cabbage is fully submerged under the liquid to prevent the growth of unwanted bacteria and mold.
5. Consistency: Check the sauerkraut every few days and remove any scum or mold that forms on the surface.
6. Temperature: Store sauerkraut in a cool, dark place with a constant temperature between 60-70°F for optimum fermentation.
7. Patience: Sauerkraut takes time to ferment, so be patient and wait for at least a week before checking for the desired level of sourness.
8. Enjoy: Transfer the sauerkraut to a clean jar with a lid and store it in the fridge for up to several months, and enjoy with your favorite dishes!


Serving: 1servingCalories: 58.66kcalCarbohydrates: 13.06gProtein: 3.06gFat: 0.5gSaturated Fat: 0.08gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.18gSodium: 2363.26mgPotassium: 381.1mgFiber: 5.96gSugar: 6.67gVitamin A: 211.1IUVitamin B1: 0.14mgVitamin B2: 0.09mgVitamin B3: 0.56mgVitamin B5: 0.44mgVitamin B6: 0.27mgVitamin C: 76.55mgVitamin E: 0.36mgVitamin K: 158.08µgCalcium: 98.42mgCopper: 0.06mgFolate: 89.64µgIron: 1.32mgManganese: 0.37mgMagnesium: 30.18mgPhosphorus: 65.44mgSelenium: 0.87µgZinc: 0.49mgNet Carbohydrates: 7.1g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This sauerkraut recipe can last for up to 2 months in the fridge and 6 months in the freezer if stored properly.

To store in the fridge:
1. Transfer the sauerkraut into an airtight container.
2. Make sure the container is tightly sealed to prevent air from getting in.
3. Label the container with the date it was made.
4. Place the container in the fridge.

To freeze:
1. Transfer the sauerkraut into a freezer-safe container or freezer bag.
2. Remove as much air as possible before sealing the container or bag.
3. Label the container or bag with the date it was made.
4. Place the container or bag in the freezer.

To defrost:
1. Remove the sauerkraut from the freezer and place it in the fridge to thaw overnight.
2. Once thawed, heat the sauerkraut in a pan to kill any bacteria that may have grown during the freezing process.

Note: It’s important to ensure that the sauerkraut is properly sealed and stored in a cool, dry place to prevent mold or spoilage. Always check the sauerkraut for any signs of spoilage before consuming.

Recipe Variations

1. Traditional sauerkraut: This is the classic recipe that involves chopping cabbage, adding salt, and leaving it to ferment for several days until it becomes tangy and soft.
2. Spicy sauerkraut: In addition to the traditional recipe, this variation includes the addition of chili flakes or hot sauce to give the sauerkraut a spicy kick.
3. Sweet sauerkraut: A variation that adds a sweet component to the tangy sauerkraut by including apples or pears and a bit of sugar or honey.
4. Kimchi-inspired sauerkraut: A more complex recipe that takes inspiration from Korean kimchi, adding garlic, ginger, and other aromatic ingredients to the cabbage mixture.
5. Beer-infused sauerkraut: For a unique twist, beer can be added to the sauerkraut mixture to give it a subtle beer flavor and aroma.
6. Fruit-infused sauerkraut: This variation adds fruits such as apples, pineapples, or apricots to the sauerkraut mixture, giving it a fruity flavor and sweetness.
7. Vegan sauerkraut: A recipe that eliminates the traditional use of pork or bacon by using vegetable broth or smoked paprika to add smokiness and flavor.
8. Quick sauerkraut: For those who don’t have the time or patience to wait for the traditional fermentation process, this recipe uses vinegar and can be ready in just a few hours.
9. Colorful sauerkraut: A vibrant variation that incorporates red cabbage, carrots, or beets to give the sauerkraut an eye-catching color and added nutrients.

What To Serve With

– Sausages (such as bratwurst or kielbasa)
– Mashed potatoes
– Rye bread
– Mustard
– Beer or ale
– Applesauce
– Roasted pork loin or chops
– German-style potato salad
– Pickles or cornichons
– Fried onions
– Cabbage or kale (cooked with bacon or ham)

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