How to Make Sauerkraut at Home (Easy and Full of Probiotics)

Learn how to make the most delicious Sauerkraut ever with this simple recipe! This homemade sauerkraut recipe is packed with flavor and is incredibly easy to make. With just three simple ingredients, cabbage, carrots, and sea salt, you’ll be able to make the most delicious one you’ve ever had! Plus, it’s full of probiotics and great for you!

Sauerkraut is a naturally fermented food rich in probiotics, fiber, and vitamin C. Made by shredding cabbage and carrots and adding just the right amount of salt, this dish is set to ferment, releasing its juices and creating a flavorful brine. Not only is it a delicious side dish, but it’s also an excellent way to add a healthy dose of vegetables to your daily diet.

I've been making this recipe for as long as I remember. Growing up, I remember my grandmother making many batches of this sauerkraut at once and packing it into a wooden barrel. 

It’s one of the stock-piled food items stored in advance to last throughout the winter and spring. It requires only three ingredients and so simple to make.

Then all you need is to patiently wait for about a week for time to create this delicious homemade sauerkraut for you.

What makes this sauerkraut recipe unique is the addition of shredded carrots, adding a delightful sweetness to the tangy kraut. Plus, the recipe makes several batches, which you can pack into mason jars and store for months. 

So why not give it a go? Within a week, you’ll be able to enjoy this homemade sauerkraut, bursting with flavor and nutritional benefits

Want to learn how to make this sauerkraut recipe? Then keep on reading. 

What is Sauerkraut?

Sauerkraut is a type of fermented food, widely loved for its tangy flavor and various health benefits. It is made from shredded cabbage that has been left to ferment, typically in a brine of its own juices and sea salt. 

This homemade kraut recipe, in particular, also combines carrots, adding a touch of sweetness to balance out the tangy flavor of the fermented cabbage.

What’s best is that this sauerkraut recipe is ready to have after a week, and it can be enjoyed in several ways. It can be served as a salad or used as a primary ingredient in sauerkraut borscht, also known as kapusnyak.

Enjoy the process of preparing this homemade kraut and savor its unique flavor and numerous health benefits. You’re going to love it!

What Makes This Sauerkraut Recipe Special?

Easy to make: This sauerkraut recipe only requires three simple ingredients: cabbage, carrots, and salt. The process is incredibly simple - just shred the vegetables, mix in the salt, and let time do the rest. It is a simple process that anyone can follow, even if they’re new to homemade fermented foods.

Versatile: The base recipe is delicious on its own, but you can easily customize it to your liking by adding ingredients such as garlic, caraway seeds, or juniper berries. This allows you to create your own unique flavor profiles, making the recipe versatile and adaptable to your personal preferences.

Delicious: The flavor of this homemade kraut is incomparable. The process of fermentation enhances the natural flavors of the cabbage and carrots, creating a tangy, savory treat that is delicious on its own or as a topping for other dishes.

Crowd pleaser: This recipe is a guaranteed crowd-pleaser, a testament to its deliciousness. Whether you’re serving it at a family gathering, a potluck, or just to your immediate family, it is sure to be a hit. Plus, by making it yourself, you can be sure of the quality ingredients and care that went into preparing it.

Healthier option: Homemade sauerkraut is full of probiotics since it's a type of fermented food. These beneficial bacteria are great for gut health, and the cabbage itself is a good source of fiber and vitamin C. So not only is this sauerkraut recipe delicious, it is also a healthier alternative to store-bought versions. 

What You Need to Make Sauerkraut at Home

All you need are some simple pantry staple ingredients to make this sauerkraut recipe at home. Let's look at them in more detail:

Cabbage: We will need a couple of medium-sized heads of cabbage to make this recipe. The cabbage, once shredded, becomes the primary ingredient of our homemade sauerkraut, providing a hearty texture and serving as the basis for the fermentation process.

Carrots: We will also need some large carrots. The carrots will add a touch of sweetness and color to the sauerkraut, enhancing its overall flavor and visual appeal.

Salt: We will be adding some salt to make this recipe. The salt, preferably sea salt, will draw out the juices from the shredded cabbage, creating the brine in which the cabbage ferments. This process is essential for achieving the tangy flavor of the sauerkraut and preserving the vegetables.

How to Make Sauerkraut (Step-by-Step)

Making this incredible kraut is easier than you think. Here's how to make them at home step by step:

How to Prep Veggies

Begin by peeling the outer leaves from the green cabbage and setting them aside. These leaves can be used later in the fermentation process to create an oxygen-free environment. 

Next, peel your carrots using a standard potato or vegetable peeler. It is essential to wash all your vegetables thoroughly to remove any dirt or foreign particles.

Cut the head of your cabbage in half. Using a shredder or a sharp knife, shred the cabbage into thin slices. Shredding increases the surface area of the cabbage, allowing the brine to penetrate more efficiently.

Similarly, shred the carrots and add them to the bowl containing the shredded cabbage. The carrots add a pleasant sweetness to the sauerkraut and contribute to its overall flavor.

How to Make Sauerkraut

Sprinkle the appropriate amount of sea salt onto your cabbage and carrot mixture. Sea salt acts as a preservative and kickstarts the fermentation process. It is important to toss the mixture well, to make sure that salt is evenly distributed. Massage the salt in using your hands, the end of a wooden spoon, or a kraut pounder.

This step is crucial in creating the brine in which your kraut will ferment. Squeeze the vegetables together until the cabbage becomes limp and begins to release its juices.

Transfer your sauerkraut into a bowl or crock that has a lid that seals tightly. Alternatively, you could use mason jars. Thoroughly pack them down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.

Let the sauerkraut sit on your countertop for approximately 24 hours. This allows the flavors to meld together and fermentation to begin. Your sauerkraut should ferment in an anaerobic environment that allows carbon dioxide to escape without letting oxygen in. An airlock or fermentation crock is useful as well.

How to Refrigerate Sauerkraut

After the initial fermentation period, move your kraut to the refrigerator. Here, it should sit for 3-4 days. The cool temperature slows the fermentation process, allowing the flavors to develop further.

Remove the sauerkraut from the refrigerator and pack it into jars. Make sure that the brine covers the cabbage to prevent mold.

Close the jars tightly with lids and store them in the refrigerator. Your sauerkraut is safe to consume after just one week, but the flavor will continue to develop over several months.

Now that your homemade sauerkraut is ready, enjoy it in a variety of dishes. It makes a great addition to salads or can be used as the main ingredient in sauerkraut borshch (kapusnyak). Enjoy the fruits of your labor and the delicious, tangy flavor of your homemade kraut.

Tips for Making the Best Sauerkraut Ever

Choosing the right cabbage: The first step to a great sauerkraut recipe is choosing the right cabbage. Green cabbage is often preferred for its firm texture and mild flavor. The heads should be tight and heavy for their size with crisp, fresh-looking outer leaves.

Shredding the cabbage: Shredding the cabbage finely is essential for the best sauerkraut. This not only helps in the fermentation process but also makes the sauerkraut easier to pack into jars. You can use a sharp knife or a shredder for this process.

Balancing the salt: The right amount of salt is crucial in this sauerkraut recipe. Too much salt slows down the fermentation process, while too little can lead to mold. The general rule is to use 2% of the weight of the cabbage in salt.

Packing the jars: When packing the sauerkraut into mason jars, make sure to press down firmly. This is to make sure the juices cover the vegetables entirely, creating an oxygen-free environment necessary for fermentation. Leave some space at the top of the jar to allow for expansion.

Patience is key: The fermentation process takes time, so patience is key. After packing the jars, let them sit at room temperature for 24 hours. Then, move them to the refrigerator for 3-4 days. Your homemade sauerkraut will be ready for consumption after a week.

Storing the sauerkraut: Proper storage is essential to keep your sauerkraut fresh. Once the fermentation process is complete, make sure that the jars are tightly sealed. Store the sauerkraut in the refrigerator to slow down the fermentation process and prolong its shelf life. 

Serving Suggestions for Sauerkraut

Sauerkraut Salad: This is a simple yet delicious side dish that pairs well with any potato dish. Toss the sauerkraut with some thinly sliced onions, olive oil, and black pepper. The tangy flavor of the sauerkraut compliments the earthiness of the potatoes beautifully.

Kapusnyak (Sauerkraut Borscht): This traditional Ukrainian soup is a hearty and comforting dish that features our homemade sauerkraut. The tangy sauerkraut adds a unique flavor to the soup, making it a must-try recipe for cold winter nights.

Braised Cabbage with Sauerkraut: Add some of this sauerkraut to fresh cabbage when you’re making braised cabbage. The fermented flavor of sauerkraut imparts an extra depth of flavor to the cabbage, giving the dish a delicious twist.

Sauerkraut with Sausages: A classic pairing, sausages and kraut is a delightful combination. The richness of the sausages is balanced by the bright, tangy flavor of the sauerkraut. Serve it with some mustard and crusty bread for a satisfying meal.

Reuben Sandwich: Make your own Reuben sandwich at home using this homemade kraut. The combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing between rye bread is a classic that never gets old. 

Recipe Variation Ideas for Sauerkraut

This delicious sauerkraut recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:

Garlic Kraut: For garlic lovers, this variation is a definite must-try. Simply add 5 cloves of minced garlic to the mixture, and let the fermentation process work its magic. The result will be a sauerkraut with a strong, aromatic garlic flavor that pairs perfectly with meat dishes.

Caraway and Juniper Kraut: This variation adds a unique flavor profile to your homemade kraut. Mix in a teaspoon each of caraway seeds and crushed juniper berries for a slightly sweet, aromatic, and fruity flavor that makes this fermented food stand out.

Spicy Kraut: If you’re a fan of heat, this variation is for you. Add a finely chopped jalapeno or serrano pepper to the cabbage and carrot mix. The heat from the pepper will infuse into the kraut, giving it a surprising kick that will excite your taste buds. 

Frequently Asked Questions

How is sauerkraut fermented? 

Sauerkraut is made through a pickling process known as lactic acid fermentation. Cabbage leaf contains beneficial bacteria that convert the cabbage's natural sugars into lactic acid. Lactic acid acts as a preservative and is very beneficial for our gut health. 

Can I make sauerkraut without salt?

It is possible to make sauerkraut without salt but I don’t recommend it. Salt it a necessary ingredient when fermenting foods because of a number of reasons. It creates an environment that favors the formation of lactobacillus bacteria (good bacteria) and prevents unwanted bacteria and yeast from forming. Plus, it also helps improve flavor and prolong shelf-life.

How long should the sauerkraut sit before refrigeration?

Allow the sauerkraut to sit on the countertop for about 24 hours before placing it into the fridge for 3-4 days.

How should I store the sauerkraut?

Pack this fermented cabbage into mason jars, close tightly with lids, and store it in the refrigerator for a couple of months. 

When is the sauerkraut ready for consumption?

The sauerkraut is ready for consumption after a week’s fermentation process in the refrigerator.

Can I use this sauerkraut recipe to make other dishes?

Yes, you can use this homemade sauerkraut to make salads or sauerkraut borshch (kapusnyak) or sauerkraut salad.

Can I use this sauerkraut recipe to make other dishes?

Yes, you can use this homemade kraut to make salads or sauerkraut borshch (kapusnyak).

How to Store Leftover Sauerkraut

To store leftovers in the fridge, use mason jars or any other airtight containers. Remember, the key to maintaining the quality of your kraut is to keep it oxygen-free.

Pack the sauerkraut into the jars tightly, pressing down to make sure that the juices, or brine, cover the vegetables. This keeps the mold at bay and allows the sauerkraut to remain fresh. 

The stored sauerkraut can last up to 2 months in the fridge, with its flavor deepening over time.

Recipe Card

How to Make Sauerkraut at Home (Easy and Full of Probiotics)

Valya's Taste of Home

This sauerkraut recipe requires only three ingredients and is super easy to make. It's delicious, healthy, and incredibly simple to make from scratch!

4.55 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

6 days d

Total Time 6 days d 30 minutes mins

Course Vegetables

Cuisine American

Servings 3 quarts

Ingredients

  

.5x1x2x3x

Sauerkraut Ingredients

• ▢ 2 heads – medium size cabbage
• ▢ 2 large – carrots
• ▢ ¼ cup – sea salt

Read More

Instructions

 

How to Prep Veggies

• ▢
  Begin by peeling the outer leaves from the green cabbage and setting them aside. These leaves can be used later in the fermentation process to create an oxygen-free environment.
• ▢
  Next, peel your carrots using a standard potato or vegetable peeler. It is essential to wash all your vegetables thoroughly to remove any dirt or foreign particles.
• ▢
  Cut the head of your cabbage in half. Using a shredder or a sharp knife, shred the cabbage into thin slices. Shredding increases the surface area of the cabbage, allowing the brine to penetrate more efficiently.
• ▢
  Similarly, shred the carrots and add them to the bowl containing the shredded cabbage. The carrots add a pleasant sweetness to the sauerkraut and contribute to its overall flavor.

How to Make Sauerkraut

• ▢
  Sprinkle the appropriate amount of sea salt onto your cabbage and carrot mixture. Sea salt acts as a preservative and kickstarts the fermentation process. It is important to toss the mixture well, to make sure that salt is evenly distributed. Massage the salt in using your hands, the end of a wooden spoon, or a kraut pounder.
• ▢
  This step is crucial in creating the brine in which your kraut will ferment. Squeeze the vegetables together until the cabbage becomes limp and begins to release its juices.
• ▢
  Transfer your sauerkraut into a bowl or crock that has a lid that seals tightly. Alternatively, you could use mason jars. Thoroughly pack them down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.
• ▢
  Let the sauerkraut sit on your countertop for approximately 24 hours. This allows the flavors to meld together and fermentation to begin. Your sauerkraut should ferment in an anaerobic environment that allows carbon dioxide to escape without letting oxygen in. An airlock or fermentation crock is useful as well.

How to Refrigerate Sauerkraut

• ▢
  After the initial fermentation period, move your kraut to the refrigerator. Here, it should sit for 3-4 days. The cool temperature slows the fermentation process, allowing the flavors to develop further.
• ▢
  Remove the sauerkraut from the refrigerator and pack it into jars. Make sure that the brine covers the cabbage to prevent mold.
• ▢
  Close the jars tightly with lids and store them in the refrigerator. Your sauerkraut is safe to consume after just one week, but the flavor will continue to develop over several months.

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This recipe was originally posted on November 2, 2015 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.