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5 from 7 votes

Homemade Sauerkraut

Homemade sauerkraut.
Prep Time1 hr
Total Time28 d
Course: Side Dish
Cuisine: American, German
Keyword: homemade sauerkraut, how to make sauerkraut, sauerkraut, sauerkraut recipe
Servings: 8 Quarts
Calories: 3kcal
Author: Kathy


  • 3 pound Cabbage
  • 2 Tablespoons salt non-iodized


  • Chop up cabbage
  • Layer into a ceramic crock or other food grade container.
  • Sprinkle salt between layers.
  • Push each layer down so the cabbage is compacted.
  • Cover with a clean cloth, check daily to make certain liquid starts to cover all cabbage.
  • Place a clean weight on top. Keep covered with cloth.
  • Check every few days to remove and scum or mold.
  • You can begin tasting kraut after a week. The longer it keeps, the stronger it gets.


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. 


Serving: 0.25cup | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg