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.
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.
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 an airtight lid and let ferment in a cool dark place for 8-10 days.
Come back 2-3 times a day and press down the cabbage. It is incredibly important that it is always covered in liquid.
After the fermentation process, store in the refrigerator for up to 6 months.
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 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.
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Homemade Sauerkraut Recipe
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.
Top notch!
Love this recipe Fan of this thank you ChefBilly 😁😋👋
Should I let it ferment for longer than 2 weeks
sure if you want, but there’s no need.
😊👋Hello! I love ❤️ your recipes. I have made a lot and sent some to my Facebook friends and family. So delicious. Thank you for sharing your knowledge!
my pleasure
So easy a delicious!! So much better than store bought. The biggest problem is waiting to eat it!
so good!!
This is an excellent recipe. I will definitely make this again. It is delicious!
If you’ve never made sauerkraut before, you might be surprised somewhere around day 3-5 by the smell. Continue on—it’s part of the fermentation process.
If you like sauerkraut, you’ll love this recipe!
excellent!
Just like grandma used to make! I make it spring and fall sans caraway seeds. Thanks Chef!
nice
Do you have to use a mason jar or will any glass jar work?
any sealable glass jar will work
Billy, don’t you need some kind of air lock on the jars? I thought there was a danger of the glass exploding if there was no way for the fermentation gases to escape?
no.
The opening of it to press down the cabbage releases the gas.
I notice the sodium is 2380….for how big of serving?
This makes a total of 3 cups. Hard to give you a specific serving size as it will be different depending on how is serving and eating it.
Read this recipe 2 weeks ago and made it immediately. OMGOODNESS it is so good and so worth the time that I will always have an ample amount on hand. Going in to slice up 2 heads now for the next batch.
My family has a 60 yr tradition of making kraut. We gather the Sunday of Labor Day weekend every year and cut 200-300 lbs of cabbage. We use a standing cutter with very sharp blades turned by a crank. The cabbage goes into two large crocks along with salt, garlic and fresh dill. The pestle we use to pound the cabbage is 2’ long and takes two hands to grip. Anyone, young or old, can take a turn ponding as it’s a tiring job! The cabbage in its brine is covered with large grape leaves and a wooden crock lid weighted by a large stone, then covered and stored while it ferments, usually about two months. When it’s ready, the kraut is shared with any of the family and friends that came to help on Kraut Day. My mom always saved some in the freezer from the previous year to serve with roasted pork ribs, potatoes and onions on Kraut Day. Thought you might enjoy hearing of my family tradition!
Chef Billy,
Great recipe for the homemade sauerkraut. I’ve been making it for a number of years now and love it. We make it in 1 to 2 gallon batches.