Go Back
+ servings
homemade sauerkraut

Homemade Sauerkraut Recipe

Basic recipe for homemade sauerkraut as traditionally made as a live cultured food loaded with probiotics and enzymes to aid digestion and absorption of nutrients.

Course Side Dish
Cuisine german
Keyword raw, traditional
Prep Time 20 minutes
Fermentation Time 3 days
Total Time 3 days 20 minutes
Servings 1 quart
Calories 15 kcal
Author Sarah Pope



  1. Core and chop cabbage. Place all the chopped cabbage and other ingredients together in a large sturdy bowl.

  2. Pound the juices out of the cabbage thoroughly with a kitchen pounder of some kind for a full 10 minutes.

  3. Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top. Tightly seal with the lid.

  4. Leave on the counter for 3 days and then refrigerate.

  5. The flavor of the homemade sauerkraut improves over time. It will last many months in your refrigerator or cool cellar.

Recipe Video

Nutrition Facts
Homemade Sauerkraut Recipe
Amount Per Serving (2 ounces)
Calories 15
% Daily Value*
Sodium 300mg13%
Carbohydrates 4g1%
Fiber 2g8%
Vitamin C 51mg62%
Calcium 100mg10%
* Percent Daily Values are based on a 2000 calorie diet.