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making sauerkraut

Easy Homemade Sauerkraut

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  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: many


This is the easiest way to make sauerkraut – no special equipment or starter needed!


  • 1 head of cabbage (any color or variety will do)
  • Sea salt, kosher salt, or other non-iodized salt


  1. Reserve the outermost layers of the cabbage.
  2. Core and then thinly slice or shred the cabbage (a food processor or mandoline make this fast, but a regular knife will work too).
  3. Place cabbage in a large bowl and sprinkle with a tablespoon or so of salt.
  4. Begin pounding or kneading the cabbage so that the juices start releasing.
  5. Continue working the cabbage until your volume has reduced to about half and the cabbage is very wet. This will take about 10 minutes.
  6. Stuff cabbage into a jar (wide mouth mason jars are easier to work with, but use whatever you have).
  7. Use a long handled spoon to stuff the cabbage down and allow the juice to rise up over the top.
  8. Take reserved cabbage leaf and stuff into the jar to hold shredded cabbage down below the level of the liquid.
  9. Place jar at room temperature somewhere out of sunlight to ferment for approximately 2 weeks. Taste and allow to ferment until it reaches your desired taste.
  10. Remove top cabbage leaf, cover, and transfer to cold storage.
  • Prep Time: 15 mins
  • Category: Side dish
  • Cuisine: German