Learn how to make sauerkraut at home! It’s crunchy, tangy, and packed with gut-friendly probiotics. Bonus: it’s way easier than you think. With our step-by-step photos and foolproof instructions, you’ll have perfectly fermented kraut that beats anything store-bought.

A mason jar filled with fermented sauerkraut

Your Go-To Sauerkraut Recipe

Ah, sauerkraut. You either love or hate it—today’s recipe goes out to those who love it! And if you’re in the “hate it” camp, this homemade recipe is about to change your mind (because, let’s be real, store-bought kraut doesn’t stand a chance against the fresh, crisp goodness of DIY stuff).

So, what makes sauerkraut tick? Science, friends (cue your friendly neighborhood nutritionist, Sarah, for a quick geek-out moment). Thanks to naturally occurring bacteria in the environment, fermentation chemically transforms bland, boring cabbage into a perfectly tangy, low-carb snack.

The good news? It tastes great. The other good news? It’s ridiculously healthy for you. Sauerkraut is loaded with Vitamins K2, A, and C, as well as probiotics and other nutrients. Plus, it’s naturally vegan and gluten-free. It’s a win-win kinda situation!

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★★★★★

“I make sauerkraut all the time and this recipe is exactly what I do! It’s unbelievably easy!” —Kashi

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A glass jar filled with fermented sauerkraut

Here’s What You’ll Need

To make your own homemade sauerkraut, you’ll only need three things (and one of them is a jar!). Jump to the recipe card for exact measurements—this is just an overview!

Green Cabbage: Use fresh, firm green cabbage for the best crunch and flavor.
Salt: This is what kickstarts the fermentation process! Opt for non-iodized salt (like kosher salt or unrefined sea salt) to keep the brine clear and the good bacteria happy.
Extra Flavors: Try caraway seeds for a classic tangy flavor, or experiment with garlic, mustard seeds, or even a touch of fresh ginger for a fun twist!

Sauerkraut vs. Kimchi

Both sauerkraut and kimchi are fermented cabbage-based dishes, so what’s the difference? Sauerkraut is an Eastern European dish traditionally made with just cabbage and salt, resulting in a tangy, slightly sour flavor. Kimchi is a Korean staple packed with bold spices like garlic, ginger, and gochugaru.

A full head of cabbage on a white background — Fermentation is all about allowing the *right* bacteria and yeast to flourish, which means we’ve got to work hard to keep out the bad guys.

Let’s Make Sauerkraut!

Sauerkraut is way easier to make than you might think! Fermentation can sound intimidating, but don’t worry—we’ll walk you through the whole process step by step (jump to the recipe card for the full printable instructions!).

Step 1: Sterilize The Supplies
Wash your hands thoroughly before touching the ingredients, and wash all of the supplies with hot water.

Step 2: Cut The Cabbage
Next, discard the wilted outer leaves of the cabbage. Rinse well, and then cut the head into 8 wedges lengthwise. Lay each wedge flat on your cutting board and cut into thin ribbons.

Four quarters of a head of cabbage lined up on a white background

A head of cabbage sliced into 7 quarters, with one quarter completely sliced and another half sliced — The thinner the cabbage, the faster and more evenly it ferments.

Step 3: Brine The Cabbage
Place the shredded cabbage in a large bowl and sprinkle it with salt. Work the salt into all of the leaves, massaging and squeezing the shredded cabbage for about 5 minutes until it has wilted quite a bit.

A metal mixing bowl filled with shredded cabbage — If you’re adding caraway seeds or other flavorings, mix them in now!

A metal mixing bowl filled with shredded and salted cabbage — Massaging the salt into the cabbage for a few minutes helps draw out moisture and kickstarts the fermentation process. Don’t skip this step!

Step 4: Add Cabbage To Jars
Pack the mixture into clean glass jars. Top it off with any liquid that may remain in the bowl from when you were massaging it.

A jar filled with cabbage and water — Once wilted, 2 pounds of cabbage should fit into a 32-oz mason jar. (Press the cabbage down so that it’s submerged in the juices and there are as few air pockets as possible.)

Step 5: Weigh It Down
Use a fermentation weight (or a narrow glass) to hold the cabbage leaves down. Everything needs to be submerged to prevent mold!

A glass jar filled with unfermented cabbage — To keep any cabbage shreds from floating up, place a whole cabbage leaf on top of the mixture, tucking the edges under. Then, just set the fermentation weight on top of that!

Step 6: Cover The Jar
Cover with a clean cloth (towel, paper towel, etc.) and secure the towel with a rubber band. This allows airflow while keeping out pests.

Step 7: Let It Ferment
Place the jar(s) at room temperature and out of direct sunlight, letting the cabbage ferment for 3 to 14 days. Check daily, and stamp down the cabbage as needed to keep it submerged. When finished, store in the fridge to stop the fermentation process!

A glass jar filled with sauerkraut — Begin tasting after 3 days. Your sauerkraut is done when the taste is slightly sour and the cabbage is a bit soft.

A bird's eye view of a white bowl filled with fermented sauerkraut — A longer fermentation will result in a more sour, less crunchy sauerkraut. Play around with the timing to see what you prefer!

Use Your Sauerkraut Like This

Sauerkraut is one of those ingredients that can be served in a million different ways. Sauerkraut salad is one of my favorites! Mix it with carrots, celery, bell pepper, and a simple vinaigrette for a zingy, probiotic-packed side dish.

A small bowl overflowing with freshly fermented sauerkraut

A jar of fully fermented sauerkraut beside a small bowl of sauerkraut and half a head of cabbage

A jar of finely chopped homemade sauerkraut is filled to the brim, with a small bowl of sauerkraut beside it on a light background.

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