The ultimate guide on how to make sauerkraut the German way! This 2-ingredient homemade sauerkraut recipe is an easy, affordable, tangy side, rich in gut-friendly bacteria!
What Is Sauerkraut?
Sauerkraut (German from ‘sour cabbage’) is a type of lacto-fermented cabbage made by salting thinly shredded cabbage. The salt draws out moisture, becoming a brine that encourages the good bacteria present on the cabbage to breed and convert the cabbage’s natural sugars into lactic acid.
The salt and lactobacillus bacteria preserves the cabbage for long-term storage, giving it a tart, tangy flavor and heaps of gut-friendly bacteria (check out the health benefits of sauerkraut).
Why I Love Sauerkraut
Now, I hate to be a stereotype but it turns out I’m one of those Germans who basically have sauerkraut in my DNA. As a kid, I devoured it warm with potato dumplings (called Schupfnudeln in Germany) and Bratwurst. These days, I’m also all about the raw stuff—it’s tangy, crunchy, and packed with vitamins C and K, fiber, and gut-friendly, dairy-free probiotics. Plus, it’s so easy to learn how to make sauerkraut at home.
All you need is 15 minutes of hands-on prep and TWO base ingredients for homemade sauerkraut (cabbage and salt!). It’s barely a recipe – just follow my method and top tips learned over YEARS of making kraut, and the lacto-fermentation does the rest. It’s cheaper than store-bought and so much more delicious.
Love tangy crunch in your meals? Try my quick pickled red onions, too.
The Ingredients
- Cabbage: Use fresh cabbage (organic is great), as they release the most liquid. I usually use green or white cabbage, though red cabbage will work, for ‘Rotkraut’!
- Salt: Use non-iodized salt, as iodine can affect fermentation. I usually use additive-free sea salt or pink Himalayan salt. Pickling salt also works.
- Flavorings: While optional, German sauerkraut often contains caraway seeds. I sometimes add bay leaves and juniper berries for savory, slightly fruity, aromatic depth.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How To Make This German Sauerkraut Recipe
First, ensure that all utensils and tools are clean (see FAQs) to avoid unwanted bacteria.
- Remove the outer leaves of the cabbage (save one), quarter the cabbage, and cut out the tough core.
- Then, use a long, sharp knife (or mandoline) to shred the cabbage into very thin ribbons (about 1/8-inch) and weigh the cabbage to see how much salt you’ll need (see FAQs for salt amount!).
- Transfer the cabbage and salt to a large bowl and use clean hands to massage it for 5-10 minutes until it releases lots of liquid – the more liquid, the better (don’t be gentle).
It can make it quicker to massage if you let it sit for 10-15 minutes before massaging.
- Pack the cabbage and its liquid into a large mason jar, using a pestle or similar tool to pack it down so it’s fully submerged.
Don’t overfill the jar—the mixture will fizz and expand as it ferments.
- If using, add the bay leaves, caraway seeds, and juniper berries to the cabbage mixture. Then, weigh down the cabbage with 1-2 stones (in a clean Ziplock) or fermentation weights to ensure the cabbage shreds remain fully submerged. A cut-out cabbage leaf circle placed beneath the weights can help keep the shreds in place.
- Cover the jar with a clean cloth or plastic wrap secured with a rubber band (or use an airlock lid). Leave it to ferment in a cool, dark place (ideally 64–72°F / 18–22°C) for 2–3 weeks (see FAQs for different temperatures and fermentation times).
It’s important to ‘burp’ it daily to release gas, and press the cabbage to keep it submerged. If the liquid gets too low, top up with a 2% saltwater brine. If scum appears on top, skim it.
- Once you’re happy with the flavor (level of sourness), screw on the cap and refrigerate. I often continue fermenting it in the fridge for 2-3 weeks (to boost probiotics) before enjoying it.
The longer raw sauerkraut ferments in the refrigerator, the more probiotic bacteria can develop—however, fermentation slows down significantly after about 2 to 3 weeks, and bacterial growth then increases only slowly or stabilizes.
How Do I Know Sauerkraut Is Ready?
Honestly, it’s up to you and when you like its flavor. However, as a general rule, sauerkraut is ready when the cabbage transforms from green to pale beige and the flavor shifts from salty to pleasantly tart. The longer it ferments, the tangier the flavor becomes.
Sauerkraut ferments faster in warmer climates, so I taste it first at 3 days (as I live in the tropics) then every day until it reaches my preferred tanginess. However, in the ideal temperature range of 64-72°F (18- 22°C), it’s often fermented for at least two weeks.
How Long Does Homemade Sauerkraut Last?
When properly prepared (with clean equipment), stored in an airtight container in the refrigerator, only accessed with clean utensils, and the kraut is kept submerged beneath the brine, homemade sauerkraut can last 6+ months.
Monitor for spoilage; if it starts to smell rotten, becomes mushy or slimy, darkens, or shows signs of pink or black mold, please discard. White mold on top is often safe, and can be scooped away and discarded.
I don’t recommend freezing sauerkraut as it impacts texture and probiotic content.
Serving Suggestions
This easy sauerkraut recipe makes a fairly versatile side dish, great with:
- Vegan Bratwurst or Schnitzel – alone, in a bun, or with mashed potatoes
- Bratkartoffeln
- Dumplings (or pierogi) – like Schupfnudeln (potato dumplings) or Gnocchi
- Bread – like hearty rye bread sandwiches (i.e., a vegan Reuben), a vegan grilled cheese, burger, hotdog, or wraps. It even works over avocado toast.
You can also use it to brighten ‘heavy’ mains like mushroom stroganoff or vegan mac n cheese, add it to soups/stews, or enjoy alongside vegetable fritters, cauliflower patties, or taco cups.
FAQs
How to prepare and clean utensils for sauerkraut making
Cutting board, knives, bowls: Wash with hot water and dish soap.
Fermentation jar or crock: Rinse well, then clean by pouring boiling water inside or using a vinegar solution (1 part vinegar to 3 parts water), rinse again.
Make sure all utensils and jars are completely dry before use to avoid unwanted bacteria growth.
Can I cook sauerkraut?
Absolutely, though it will drastically reduce the probiotic content – it tastes great, though.
How much salt to use in sauerkraut?
The amount of salt needed depends on the fermentation temperature. The general guideline is 2% salt by weight of cabbage. For more precise figures (per 1kg cabbage):
- At 15–18 °C (59–64 °F) use 1.5% (15g/kg) – takes 3-5 weeks
- 18–22 °C (64–72 °F) use 1.8-2.0% (18-20g/kg) – takes 2-3 weeks
- 22–25 °C (72–77 °F) use 2.0% (20g/kg) – takes 7-10 days
- 25–28 °C (77–82°F) use 2.2–2.5% (22–25g/kg) – takes 3-6 days
- > 28 °C (> 82 °F) use 2.5 % (25 g/kg) – takes 2-4 days
Temperatures above 28°C (82°F) can cause fermentation to occur too quickly, potentially affecting flavor and texture. Using the correct amount of salt is important to inhibit bad microbe/mold growth and benefits the cabbage texture. If preferred, test with pH strips—aim for a pH below 4.0, ideally 3.5–3.8.
My sauerkraut has mold, is it ruined?
If cabbage shreds rise above the brine during fermentation, it may form mold on top. While it’s not ideal, most of the time you can scoop the top layer off and continue. If you notice pink or black mold, however, err on the side of caution and discard.
Top Tips for Making Homemade Sauerkraut
- Clean everything: To avoid mold/bad bacteria. (See FAQs for how-to.)
- Slice cabbage thinly: The thinner, the better! A mandoline or food processor shredding disk works great (and so quickly!).
- Keep it submerged: Fully cover the cabbage with its liquid to prevent mold. If needed, top up with a 2% brine (2g salt per 100g water – about 1 tsp per cup).
- Use enough salt: Salt acts as a preservative and supports the fermentation process. (See FAQs for the proper ratio.)
- Taste as you go: Start checking after a few days and taste it daily until you like the flavor. I often make two jars and let one ferment longer for extra tang.
- Never run out! Prepare two jars at a time. Once you’ve finished the first jar, prepare the third and fourth batch. That way, you’ll always have sauerkraut to hand (yippee!).
- Don’t overfill jars: Fill only ¾ full to prevent any overflow as it bubbles up during fermentation.
More Vegan Cabbage Recipes
- Vegan cabbage soup
- Vegan cabbage rolls
- Keto coleslaw
- Vermicelli Noodles Stir-Fry
- Vegetable Gyoza
- Rice Paper Dumplings
- Baked Vegan Spring Rolls
- Vegetable Chop Suey
If you try this homemade German sauerkraut recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
German Sauerkraut Recipe
Video
Ingredients
- 1 medium head (1 kg) white cabbage (outer leaves removed)
- 1 Tbsp (18 g) salt (see notes)
- A few bay leaves (optional)
- ½ tsp caraway seeds (optional)
Instructions
- You can check out the video for visual instructions.First, ensure that all utensils and tools are clean (see FAQs) to avoid unwanted bacteria.Remove the outer leaves of the cabbage (save one), quarter the cabbage, and cut out the tough core.
- Then, use a long, sharp knife (or mandoline) to shred the cabbage into very thin ribbons (about 1/8-inch = 3mm) and weigh the cabbage to see how much salt you'll need (see recipe notes for salt amount!).
- Transfer the cabbage and salt to a large bowl and use clean hands to massage it for 5-10 minutes until it releases lots of liquid – the more liquid, the better (don't be gentle).It can make it quicker to massage if you let it sit for 10-15 minutes before massaging.
- Pack the cabbage and its liquid into a large mason jar, using a pestle or similar tool to pack it down so it's fully submerged.Don't overfill the jar—the mixture will fizz and expand as it ferments.
- If using, add the bay leaves, caraway seeds, and juniper berries to the cabbage mixture. Then, weigh down the cabbage with 1-2 stones (in a clean Ziplock) or fermentation weights to ensure the cabbage shreds remain fully submerged. A cut-out cabbage leaf circle placed beneath the weights can help keep the shreds in place.
- Cover the jar with a clean cloth or plastic wrap secured with a rubber band (or use an airlock lid). Leave it to ferment in a cool, dark place (ideally 64–72°F / 18–22°C) for 2–3 weeks (see notes for different temperatures and fermentation times).It's important to 'burp' it daily to release gas, and press the cabbage to keep it submerged. If the liquid gets too low, top up with a 2% saltwater brine. If scum appears on top, skim it.
- Once you're happy with the flavor (level of sourness), screw on the cap and refrigerate. I often continue fermenting it in the fridge for 2-3 weeks (to boost probiotics) before enjoying it.
Notes
- Always clean all equipment (especially the mason jar). Simply pour boiling water over it, then let it dry naturally.
- Make sure the cabbage is covered with its liquid (brine) to avoid that mold starts growing. If your sauerkraut doesn't release enough liquid to stay submerged, it's perfectly fine to add a 2% brine to top it off.
- Do not skip the salt as it's very important and also acts as a preservative. I always use sea salt or Himalayan salt.
- How much salt to use: The amount of salt needed depends on the fermentation temperature. The general guideline is 2% salt by weight of cabbage. For more precise figures (per 1kg cabbage):
- At 15–18 °C (59–64 °F) use 1.5% (15g/kg) (takes 3-5 weeks)
- 18–22 °C (64–72 °F) use 1.8-2.0% (18-20g/kg) (takes 2-3 weeks)
- 22–25 °C (72–77 °F) use 2.0% (20g/kg) (takes 7-10 days)
- 25–28 °C (77–82°F) use 2.2–2.5% (22–25g/kg) (takes 3-6 days)
- > 28 °C (> 82 °F) use 2.5 % (25 g/kg) (takes 2-4 days)
- Make two jars at the same time. Ferment the second one longer than the first one and see which one you like more. Once you finish eating the first batch, start the third one and eat the second batch. This way, you always have fresh homemade sauerkraut on hand.
- Season the fermented sauerkraut with a little smoked paprika which adds a wonderful flavor.
- Recipe serves 12. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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I was thinking maybe if you squeezed the cabbage in the bowl and let it sit for a while covered, more water would be released. I think I saw this when someone was making kimchi.
Thanks for sharing, Kathryn! 🙂
I am wondering about the calorie content. Your nutrition label says 1 serving is 27 calories, but how much is one serving? A cup? A half cup? Thanks for great directions. I can’t wait to try this!
It’s about 110 grams per serving. 🙂
The daily temperature where we live is tropical; always above 79’F….can I still do this?
Hi Sherry, I also live in the tropics. I recommend fermenting it only for 2-3 days, then transfer it into your fridge. That has worked for me!
Thanks so much!
You are very welcome. 🙂
My husband loves sauerkraut . So excited I found your instructions. Please tell me how I can make brine, if I find there is not enough liquid.
Hi Eileen, you can simply add 1 tsp of salt (about 6 grams) to 3/4 cup of water (180 ml) and let it dissolve. Probably not all the salt will dissolve. Use this brine if there is not enough liquid. 🙂
My first attempt at making sauerkraut. I purchased a sauerkraut crock and put up a 5 pound batch. For four days it was fermenting great, burping regularly through the water seal via the vent holes. On the fourth day I put it on the floor in a closet. After checking the outer water seal level a couple days later I noticed it was low so I topped it off. I checked it again two days later, watched it for a while but no venting happening so I took the lid off and saw that the inch or so of brine covering the cabbage was gone so topped it off with more brine made from distilled water. Three days later there seems to be no fermentation happening. It has a slight sulphur smell but no rotten vegetable smell. Is it a common thing for fermentation to take a “break” or is this batch ruined? Please help. Thanks.
Hi Gerard, I don’t think the batch is ruined. Did you taste it? Does it taste sour already? If you do not see mold forming on top, then the batch should be fine. It typically only ferments significantly in the first couple of days, but then slows down. 🙂
Hi Ela, there is no sign of mould and yes, I did taste a small piece. It is very slightly sour and has a crunchy texture. It’s a relief that it’s not ruined, thank you so much Ela.
Can the sauerkraut be put in a water bath to seal and preserve it for the shelf and not have to be refrigerated?
Hi Martha, it may work, however, I never tried this, so I am not sure.
I’ve never tried caraway in my sauerkraut so I put in some caraway thyme from my garden. Haven’t tasted it yet but it looks pretty and smells delish. Thanks for such an easy to follow recipe. Ev
You are very welcome. 🙂
Hi Ela, I am trying out your receipe with purple cabbage, I massaged the cabbage for good 10 minutes it did release a bit of liquid but not that much (granted it was a 2 weeks old cabbage but still in good shape) but the think is it’s very very foamy..there are bubbles everywhere…i have fermentation weights and looks like it is submerged but it’s very foamy so you can really tell..should I prepare a brine just in case? I am doing small scale, only 0.5 Kg cabbage. Thank you very much
Hi Rossella! Yes, I think it would be better if you prepare a brine.
Ela,
First at all I love your IG and this blog. I am doing this recipe now but the cabbage is not releasing enough water, just a bit. I massaged it a lot, do I leave it rest? What do I do?
Thanks!
Hi Luz, did you add enough salt? Is the cabbage finely chopped? Massaging definitely helps. 🙂
I find I have better luck the fresher the cabbage. If your cabbage has been out of the field too long it looses it’s moisture content. Find the heaviest heads you can, but not necessarily the largest heads.
Great tip, thanks for sharing. 🙂
Hi, I have made this a couple of years ago but really didnt like the flavour of the caraway seeds. Are they really necessary or is there something else i could use. Thanks
You can just leave them out!
Love homemade sauerkraut! My grandma made it so often! It’s so healthy and delicious! ❤️
Aww that’s awesome! Great memories. ❤️
I find that stone weights placed on top of the sliced cabbage make sure that the cabbage is always submerged. If the cabbage is not juicing easily I add more brine on top until it is.submerged .Finally I take a plastic bag and placing it in the jar blow it up so that there is no air on top of the cabbage. Secure the bag in place with an elastic band around the neck of the jar. Then I ignore the jar till needed
Great tip, Richard! Thanks for sharing. 🙂
When it’s time to pour the liquid on top, do you mean water or vinegar?
The liquid (brine) which is released by massaging/kneading the cabbage for up to 10 minutes. Check the process shots in the blog post, please. 🙂
I love sauerkraut! Even though it translates to “sour cabbage” it’s delicious to add to brownies and other baked desserts. It adds a salty flavor that can’t be beaten! Do you ferment your sauerkraut in a pantry, or in the fridge?
Thanks for sharing!
Hi Brittany, first in the pantry, then in the fridge. 🙂
Love your easy to follow directions Ela! So much better than getting it store bought 🙂
Thank you, Jess! 🙂
Hello, can u write down a quick recipe for these dumplings with sauerkraut or give a link to it. Thank u.
I will post the recipe on my blog soon! 🙂
Yes! That‘s what I‘m interested too. Great recipe and description of the steps, Always thought making Sauerkraut was much too complicated but with your instructions it was great. Thanks from a German living in France 🙂
You are welcome, Nat. 🙂
I have only just found your site and have already made vegan cheese sauce on my pizza, fantastic. I made the gluten free bread and it’s the best gluten free bread I have ever made and it’s so easy. Made your gluten free tortillas and love them too. I have MS and eat very low saturated fat so can I replace coconut oil and milk with something else?
I am so glad I found you. ????
Hi Maree, thanks for your sweet comment. I cannot say if you can replace coconut oil & milk with something else without knowing which recipe you mean. It always depends on the recipe. 🙂
Thank you very much. I love zuurkool (as we call it in Holland) I was wondering. Can I use the same recepie for red cabbage. I love to eat it when I am in Germany.
The same question occurred here, what about the red one )))
Hello Kristina! Yes, you can totally use red cabbage. Please check my reply to Francisca below. 🙂
Hey Francisca! Yes, red cabbage works fine too! You could also use half white cabbage and half red cabbage if you like. Most of the time I use white cabbage but I also love making “Rotkraut” (that’s how Germans call fermented red cabbage). 🙂
I know that this recipe is really good for the gut and i will do it! Healthy gut, healthy body!
“Healthy gut, healthy body!” Yes! This quote is absolutely correct. Welcome to the “Sauerkraut Club” dear. 🙂