Simple Homemade Sauerkraut

Liana Werner-Gray

by | Updated: January 18th, 2024


There’s something about sauerkraut that seems so complex. But here’s a recipe that proves this fermented food is far less complicated than you think. Actually, this 15-minute process involves minimal effort. Chop up your favorite cabbage variety, add sea salt and massage with your fingers. Let it ferment in a closed jar for a few days for a tangy, probiotic-rich surprise. Jazz up your creation by adding caraway seeds and herbs like we did below. Enjoy it as a side dish, sandwich topping or right out of the jar!

Sauerkraut Recipe Shown in Glass Jar With Lid On a White Cloth Atop a Wooden Table Next to a Spoonful of Caraway Seeds

Sauerkraut Recipe Shown in Glass Jar With Lid On a White Cloth Atop a Wooden Table Next to a Spoonful of Caraway Seeds
0 from 0 votes

Simple Homemade Sauerkraut

Prep Time 15 minutes
Fermentation 4 days
Total Time 4 days 15 minutes
Servings 12
Calories 24 kcal
Author Liana Werner-Gray



  1. In bowl, add cabbage and salt. Use fingers to massage cabbage with salt about 10 minutes. You’ll begin to see liquid being produced – this is the brine.
  2. Let cabbage sit 30 minutes and then massage again to release more liquid. There should be enough liquid to fully cover cabbage when it is pressed down. If there is not enough liquid, leave for another 2 hours and massage again. If there’s still not enough brine to cover cabbage at least 1/2-inch over top of cabbage, add some water.
  3. After brine is high enough, to bowl, mix in caraway seeds and thyme.
  4. Spoon cabbage and brine into mason jar or jars, pressing down to get rid of air bubbles and to push cabbage below brine level. Close jars with lids. Set jars on counter at room temperature for 4-6 days. Cabbage will be sour when ready. (Note: Taste sauerkraut every day after the first few days until it reaches the desired softer texture and level of tanginess. During fermentation process, make sure cabbage is always submerged in liquid to prevent mold. Open jars every day to release air pressure and press down cabbage.)
  5. Store in fridge up to 6 months and enjoy with salads, eggs, soups and more.

Recipe Notes

Grab the spices you see in this recipe!

Nutrition Facts
Simple Homemade Sauerkraut
Amount Per Serving
Calories 24 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 1446mg60%
Potassium 153mg4%
Carbohydrates 5g2%
Fiber 3g12%
Sugar 2g2%
Protein 1g2%
Vitamin A 137IU3%
Vitamin C 30mg36%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Featured Products