5 from 7 votes
Homemade Sauerkraut
Prep Time
1 hr
Total Time
28 d
Homemade sauerkraut.
Course: Side Dish
Cuisine: American, German
Keyword: homemade sauerkraut, how to make sauerkraut, sauerkraut, sauerkraut recipe
Servings: 8 Quarts
Calories: 3 kcal
Author: Kathy
  • 3 pound Cabbage
  • 2 Tablespoons salt non-iodized
  1. Chop up cabbage
  2. Layer into a ceramic crock or other food grade container.
  3. Sprinkle salt between layers.
  4. Push each layer down so the cabbage is compacted.
  5. Cover with a clean cloth, check daily to make certain liquid starts to cover all cabbage.
  6. Place a clean weight on top. Keep covered with cloth.
  7. Check every few days to remove and scum or mold.
  8. You can begin tasting kraut after a week. The longer it keeps, the stronger it gets.
Recipe Notes

My sauerkraut took about 4 weeks to ferment. Store in glass jars in the refrigerator. This recipe can be adjusted using a smaller cabbage or a much larger one. 

Nutrition Facts
Homemade Sauerkraut
Amount Per Serving (0.25 cup)
Calories 3 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 111mg5%
Potassium 18mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 4mg5%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.