Recipes » Make Your Own » Easy Homemade Sauerkraut

Easy Homemade Sauerkraut

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You might love sauerkraut on grilled hot dogs, homemade reubens and more, but did you know that it’s a fantastic source of Vitamins C, B and K; it’s been used to effectively treat stomach ulcers and is also loaded with fiber, folate, potassium, iron, copper and manganese as well?! Oh, did we mention that’s extremely easy to make at home, requiring just TWO ingredients? Here’s how . . .

Sauerkraut is fermented through a process called lacto-fermentation. Essentially, the cabbage naturally contains beneficial bacteria called Lactobacillus (which is also in yogurt), once it’s placed in a natural brine solution the healthy bacteria covert the natural sugars in the cabbage into lactic acid. This becomes a natural preservative that inhibits the growth of bad (or harmful) bacteria. Fermented veggies have a very long shelf life, but should always be stored at around 55F.

You’ll Need:
1 Medium Sized Cabbage, Washed
1 Tbs Himalayan Salt (or sea salt)

Do not use Iodized salt for this recipe.

Shred the cabbage (a food processor works great for this!) Then transfer half of it to a mixing bowl, sprinkle half of the salt over the cabbage in the bowl, add the remaining cabbage, sprinkle again with the remaining salt. Toss the cabbage and salt together ensuring that they are well combined. Transfer the salted cabbage to a vegetable fermenter.

If you don’t have a vegetable fermenter, you can place the cabbage in a stoneware fermentation crock. You want a jar fitted with an airlock to allow for proper anaerobic environment to attain the proper fermentation.


Pack the cabbage tightly into the jar to release the juices and all the air bubbles. The cabbage should be completely submerged by the natural juices. Cover it loosely and allow it to rest for about 10 days (depending on what type of fermentation jar you choose!). We use the Picklemeister.

canstock photo sierpniowka

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2 thoughts on “Easy Homemade Sauerkraut”

  1. You can get just the plain fermenttion airlocks @ 3/$5. 99 on Amazon. 3 Piece Plastic Airlock (Sold in sets of 3): Brewing And Venting Airlocks: Kitchen & Dining

    Drill your own holes in Mason jar lids for free. Fermenting has been done for centuries without any fancy equipment. I use small jars filled with glass marbles to keep the cabbage submerged – no airlocks needed.

    I made 3 quarts yesterday from one large head of cabbage. I use pickling salt or kosher salt. Much less expensive and just as good.

    1.5 teaspoons of salt for all that cabbage was used, and it was “massaged” in my KitchenAid mixer with the dough hook on the lowest speed! That needs to be done until the cabbage wilts and begins to lose its water. Then it should be packed down very tightly (I put my fist into the jar to pack it, but some use a baseball bat!) if the cabbage isn’t covered with liquid, make a salt solution of 1 tsp salt to a cup of water.

  2. Thanks. My husband loves sauerkraut. I have got to give this a try.

    And thanks Momo for the money saving tips. Have a great day.


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