The Humming Homemaker

Homemade Sauerkraut Recipe

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Hike up your probiotic intake with this super easy homemade sauerkraut recipe!

Purple homemade sauerkraut submerged in brine with lid on.

This recipe is as easy as can be. It’s a great way to transform your home-grown or store-bought cabbage into what I like to call turbo healthy food!

Homemade sauerkraut can be served on sandwiches and sausages, in salads, with crackers and cheese…the options are endless. Mix a little into your kids’ eggs and call it special sprinkles!

On a fermentation kick? Check out my fermented carrot recipe or try your hand at homemade kombucha! Many more great fermentation recipes can be found here.

What is sauerkraut anyway?

Sauerkraut is a fermented food made from cabbage and salt. The cabbage essentially digests itself over time – its natural bacteria and yeast eat its sugars and turn them into minerals, vitamins and all sorts of good bacteria (probiotics!).

Close up of a woman's hands squeezing juices out of red cabbage

Why homemade sauerkraut?

Cabbage season is approaching and it’s pretty easy to grow. Save the $10 it costs for a jar of sauerkraut at the store and make a batch at home!

  • Homemade sauerkraut is much more affordable, especially if you grow your own cabbage.
  • Fermentation preserves your food so it’s a great skill to master!
  • Creating something with your hands encourages slower living and is extremely rewarding!
  • Science – if you’re into science or if you’re homeschooling your children, fermentation is an excellent science experiment to conduct!

Ingredients

See recipe card for precise measurements.

A head of red cabbage, jar of sea salt and a head of garlic on a cutting board.

Cabbage – I like to use red cabbage because of the beautiful purple sauerkraut it becomes, but you can use green cabbage or a combination of both types. Organic is best because we don’t really want to be fermenting pesticides!

Sea salt – We use unrefined, unprocessed sea salt. Table salt contains additives and can prevent good bacteria from growing.

Garlic (optional) – I add just a few cloves for flavour. Note: since garlic is a natural anti-bacterial, it can affect good bacteria from growing, so you don’t want to add too much.

Homemade Sauerkraut Recipe Instructions

  1. Rinse the cabbage.
Peeling outer leaves off of a head of red cabbage.
2. Peel the outer leaves and set them aside.
Cutting the core off a head of red cabbage.
3. Cut off the core and set it aside.
A head of red cabbage with the outer leaves peeled and the core cut off.
4. Save the outer leaves and core for later. They will be used to keep your sauerkraut submerged in the brine.
A head of red cabbage in slices.
5. Start slicing! You can also use a food processor equipped with the shredding disk.
Red cabbage chopped
6. Chop the cabbage as small as you can.
Chopped red cabbage in a clear glass bowl.
7. Transfer the chopped cabbage to a large bowl.
Chopped red cabbage and sea salt in a large glass bowl.
8. Add the sea salt.
Massaging chopped red cabbage in a bowl.
9. Here’s where you get your work out in! Start massaging the salted cabbage. Massage for about 10 minutes, and then let it rest for 10 minutes. This step should be repeated until juices come out when the cabbage is squeezed lightly (see photo in step 11).
Chopped garlic on a cutting board.
10. Peel and chop the garlic while you allow the cabbage to rest. I also like to take this time to get on top of dishes!
A woman's hands squeezing juices out of red cabbage.
11. When the juices are flowing, you know the cabbage is ready for fermentation.
Chopped red cabbage and garlic in a bowl.
12. Add the garlic and mix well.
An empty jar in a well made in chopped red cabbage in a large bowl.
13. In your bowl, create a well in the cabbage and place a clean, empty jar in the well.
A jar of sauerkraut in a large bowl with juices surrounding it.
14. Fill the jar with the cabbage and pour the remaining juices over the cabbage.
Pushing sauerkraut into a jar with a kraut pounder.
15. Pack the cabbage down as much as possible, leaving at least 2 inches of headspace. I like to use a kraut pounder but you could use a rolling pin or wooden spoon – just be sure it’s clean.
Placing a red cabbage leaf on top of the red cabbage in a jar to tuck it in.
16. Remember the outer leaves and core that we set aside earlier? One or two leaves can be used to “tuck in” the contents, ensuring they are fully submerged in the brine. Alternatively the core can be used – whichever you find works best.
Overhead shot of a jar of sauerkraut with a leaf pushing it down under the brine.
17. Double check that all of the cabbage is fully submerged in the brine. Adjust your top leaf if you need to, pushing it down as far as possible.
Wiping the rim of the jar of sauerkraut with a towel.
18. Give the rim of the jar a good wipe with a clean towel. You want the top of the jar to be clean and dry before adding the lid.
A jar of purple sauerkraut with the lid on, inside a bowl.
19. Screw the lid on and place your jar inside a bowl in case of leakage. Note: there is headspace of about 2 inches in this jar to allow for pressure build-up, but it can still rise and leak!

20. Place your sauerkraut in a dry place away from sunlight.

21. “Burp” your homemade sauerkraut once a day. This means to open the lid to release the gases. While you’re at it, check that the contents are still fully submerged. If they are not under the brine, you may add some water or salt water.

A jar of purple sauerkraut with the lid on with two inches of headspace.

Now what?

Taste test! After a week or so, give your homemade sauerkraut a sniff and a taste. Salty means it needs longer and sour means it’s on its way or done!

The length of fermentation time depends on the climate and/or temperature of your home and how you want it to taste (See FAQs).

Tips for Homemade Sauerkraut

  • Plastic or wooden utensils are best when handling sauerkraut (or any fermented food). Bacteria doesn’t agree with reactive materials such as aluminum.
  • Place your jar of homemade sauerkraut inside a bowl or tray to catch any leakage.
  • Leave 2 inches of headspace to allow for gas build up and to prevent a mess.
  • Serve your homemade sauerkraut with eggs at breakfast and/or as a side at dinner time!

FAQS

How long does homemade sauerkraut take to ferment?

Temperature: Homemade sauerkraut can take anywhere between 1 and 6 weeks to ferment. We keep our home between 17 and 19 C° (63 – 66°F) so it takes our sauerkraut a little longer to ferment.

In the summer, since temperatures are much higher it can take as short as one week for our sauerkraut to complete its fermentation process.

Preference: For a milder flavour you may want to transfer your sauerkraut to the fridge after 1 or 2 weeks, however it could still be quite salty. If you prefer a more sour, pungent taste, let your sauerkraut ferment for a few weeks longer!

How long will my homemade sauerkraut last?

Homemade sauerkraut can last 6 months in a cool, dark spot and up to a year in the fridge. You should check on it from time to time to ensure the contents are still fully submerged to prevent contamination and mold.

What is the brine for homemade sauerkraut?

Sauerkraut brine is usually the cabbage’s juices and salt. Salt helps to draw the moisture out of the cabbage, making a brine. Cabbage is surprisingly juicy!

If you prefer not to use salt, a starter culture such as whey or store-bought sauerkraut brine must be added.

Do I need whey for homemade sauerkraut?

No! You do not need whey for this homemade sauerkraut recipe, however it does help to speed up the process and prevent mold.

If you are not using whey, then salt or starter culture (mature sauerkraut brine) is a must.

What are the health benefits of sauerkraut?

  • Extremely high in vitamin C – essential for immune health
  • Probiotics – necessary for gut health, digestion, immune support, regulating cortisol and more!
  • B vitamins – good for energy and brain health
  • Broadening your palate (trying new flavours) forces you to slow down which can aid in digestion, as well as reduce stress.
close up of purple homemade sauerkraut in a jar with the lid on.
Print Recipe

Homemade Sauerkraut Recipe

Prep Time30 minutes
Fermentation Time14 days

Ingredients

  • 1 head of cabbage – shredded
  • 2 tsp of sea salt
  • 2 cloves of garlic chopped optional

Instructions

  • Rinse the cabbage.
  • Peel the outer leaves and set them aside.
  • Cut off the core and set it aside.
  • Slice the cabbage, then chop it finely (or use a food processor).
  • Place the chopped cabbage into a large bowl.
  • Add the salt.
  • Massage the cabbage for about 10 minutes, then allow it (and yourself) to rest for 10 minutes. Repeat this step until there is enough juice to cover the cabbage when placed in a jar.
  • Chop the garlic and add it to the cabbage.
  • Make a well in your bowl of cabbage and place a clean large mason jar in the well.
  • Fill the jar with the cabbage and its juices, leaving 2 inches of headspace.
  • Fill another jar if needed.
  • Use a kraut pounder or anything that works to push the cabbage as far down as possible, allowing the juices to rise above it.
  • Wipe the rim with a clean towel and screw the lid on.
  • Place your jar in a dry place away from sunlight.
  • Open the lid once a day to release gases and check that the contents are still fully submerged.
  • Taste your sauerkraut around day 7. Salty means it can ferment longer and sour means it's done! You may choose to ferment it longer or transfer it to the fridge to significantly slow fermentation and use it (see FAQs).

Notes

  • Be sure to leave 2 inches of headspace to allow for gas build up
  • Use plastic or wooden utensils when handling ferments
  • Burp your sauerkraut daily and check that the contents are still submerged

Have you tried homemade sauerkraut? Have you made it? What other vegetables or herbs did you add? Answer in the comments : )

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