Have you ever wondered how to make homemade sauerkraut? Let me tell you, my German sauerkraut recipe is super simple and uncomplicated. I like it more than sauerkraut from the grocery store and it’s typically also cheaper. The best part? You only need two ingredients to make this healthy, keto friendly superfood! White cabbage and salt!
I am very excited to show you how sauerkraut is made. My boyfriend and I make German sauerkraut frequently at home because it tastes delicious and is very healthy (especially for our gut)! You can eat it raw or serve it cooked with delicious potato dumplings (they are called Schupfnudeln in Germany).
Equipment Needed
When I think about DIY food projects, sauerkraut comes to my mind. It’s seriously so easy to make this German sauerkraut recipe and you need very little equipment. Actually, you just need a cutting board, a sharp knife, a large mixing bowl and a mason jar to store it.
How To Make German Sauerkraut?
As mentioned before, all you need is white cabbage and salt. For flavor, I also love to add bay leaves and caraway seeds (sometimes also juniper berries). It’s not a must, but it really adds a wonderful flavor. Trust me, I am German and sauerkraut is very popular in Germany. 😀
Before you start the process, please ensure that all utensils are very clean and sterilized.
Visual Instructions
STEP 1: Remove the outer leaves of the cabbage. Now cut the cabbage into quarters and trim out the core. Using a sharp large knife, slice each quarter down its length into very thin ribbons. You can also use a mandolin, however, please be careful.
STEP 2: Transfer the sliced cabbage to a large and clean mixing bowl and add the salt. Wash your hands and then start massaging/kneading the cabbage. Squeeze it and massage it for 5-10 minutes. The cabbage will release a lot of liquid which is perfect, the more liquid the better.
STEP 3: Pack the cabbage into a clean (sterilized) large mason jar and pour all the liquid on top. Use your fist or a pestle to push down the cabbage. The liquid should float on top of the cabbage.
STEP 4: Add bay leaves, the caraway seeds, and the juniper berries (if using). You can weigh down the cabbage with one or two clean stones, which will ensure that the cabbage is submerged in its liquid. Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band.
STEP 5: Ferment the cabbage for 3 to 10 days in a cool place 65 °F (ca. 18 °C) to 79 °F (ca. 26 °C). Keep the jar away from direct sunlight. Press down the cabbage with a pestle at least twice a day. It’s important that there is enough liquid on top. Taste it after 3 days (it ferments quicker in a warmer climate). If you are happy with the taste, screw on the cap, and refrigerate.
I always allow the sauerkraut to continue fermenting for 14-21 days in the refrigerator. The longer you let it ferment the more beneficial bacteria (probiotics) it will form.
All measurements are written in the printable recipe card below.
Fermentation Process
How is sauerkraut fermented? Sauerkraut is made by a process of pickling called lactic acid fermentation. Cabbage contains beneficial bacteria that convert natural sugars found in the cabbage into lactic acid. Lactic acid acts as a preservative and is very beneficial for our gut health.
Health Benefits Of Sauerkraut
- Nutritious: Sauerkraut is rich in fiber, vitamins, and minerals.
- Digestion: Sauerkraut is a great source of probiotics, which provide many health benefits. It also contains enzymes that help your body absorb nutrients more easily.
- Immune System: Sauerkraut is rich in probiotics, vitamin C and iron, all three of which contribute to a stronger immune system.
- Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.
Learn about other amazing health benefits in this interesting article.
Useful Tips
- Before you start making this German sauerkraut recipe, make sure to sterilize all equipment (especially the mason jar). Simply pour boiling water over it, then let it dry naturally.
- The cabbage must be covered with its liquid (brine) to avoid that mold starts growing!
- Do not skip the salt as it’s very important and also acts as a preservative. I always use sea salt or Himalayan salt. It’s much healthier than refined iodized salt.
- 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!
Is Sauerkraut Keto Friendly?
Absolutely! Cabbage is a low-carb veggie and sauerkraut is therefore, keto friendly. It is also very good for dieting, a serving has less than 4 g of carbs and only 27 calories.
This Homemade Sauerkraut Is:
- Rich in probiotics
- Flavorful
- Tangy
- Healthy
- Easy to make
- Less expensive than store-bought
- Perfect for sandwiches, wraps, buddha bowls, salads, and more delicious dishes
Should you give this German sauerkraut recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see it! 🙂
How To Serve? You can serve sauerkraut with the following vegan recipes:
- German Schupfnudeln (Potato Dumplings)
- Gluten-Free Vegan Gnocchi
- Vegetable Fritters
- Vegan Grilled Cheese
- Homemade Taco Cups
- Chickpea Tacos
- Portobello Steaks
German Sauerkraut Recipe
Ingredients
- 1 medium head of (1.3 kg) white cabbage outer leaves removed
- 1 tbsp (15-20 g) sea salt (read instructions)
- A few bay leaves (optional)
- 1/2 tsp caraway seeds (optional)
Instructions
- You can watch the video in the post for visual instructions.Remove the outer leaves of the cabbage, then weigh it on a kitchen scale.
- Use 1-1.5% of salt. If your cabbage weighs 1 kg, use 10-15 grams of salt. Mine weighed 1.3 kg and I used 20 grams of sea salt.
- Now cut the cabbage into quarters and trim out the core. Using a sharp large knife, slice each quarter down its length into very thin ribbons. The thinner you will cut the cabbage, the better will be the result. You can also use a mandolin, however, please watch your fingers!
- Transfer the sliced cabbage to a large and clean mixing bowl and add the salt. Wash your hands and then start massaging/kneading the cabbage. Squeeze it and massage it for 5-10 minutes, don't be gentle.
- The cabbage will release a lot of liquid which is perfect, the more liquid the better. You can now also add the bay leaves, the caraway seeds, and a few juniper berries (if using).
- Pack the cabbage into a clean (sterilized) large mason jar and pour all the liquid on top. Use your fist or a pestle to push down the cabbage. The liquid should float on top of the cabbage.
- You can weigh down the cabbage with one or two clean stones, which will ensure that the cabbage is submerged in its liquid. Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band.
- Ferment the cabbage for 3 to 10 days in a cool place, 65 °F (ca. 18 °C) to 79 °F (ca. 26 °C). Keep the jar away from direct sunlight. Press down the cabbage at least twice a day. It's important that there is enough liquid on top. Taste it after 3 days (it ferments quicker in a warmer climate). If you like the taste, screw on the cap, and refrigerate.
- I always allow the sauerkraut to continue fermenting for 14-21 days in the refrigerator. The longer you let it ferment, the more beneficial bacteria (probiotics) it will form. You can eat sauerkraut raw (most beneficial for the gut) or pan-fry it with some oil! Read the blog post for helpful tips and serving suggestions. Enjoy!
Notes
- Always sterilize 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.
- Do not skip the salt as it's very important and also acts as a preservative. I always use sea salt or Himalayan salt. It's much healthier than refined iodized salt.
- 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
Kathryn Gannon
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.
Ela
Thanks for sharing, Kathryn! 🙂
Jeanne
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!
Ela
It’s about 110 grams per serving. 🙂
Sherry Celeste
The daily temperature where we live is tropical; always above 79’F….can I still do this?
Ela
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!
Sherry Celeste
Thanks so much!
Ela
You are very welcome. 🙂
Eileen DuPreez
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.
Ela
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. 🙂
Gerard
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.
Ela
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. 🙂
Gerard
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.
Martha
Can the sauerkraut be put in a water bath to seal and preserve it for the shelf and not have to be refrigerated?
Ela
Hi Martha, it may work, however, I never tried this, so I am not sure.
Ev Scannell
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
Ela
You are very welcome. 🙂
Rossella
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
Ela
Hi Rossella! Yes, I think it would be better if you prepare a brine.
Luz
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!
Ela
Hi Luz, did you add enough salt? Is the cabbage finely chopped? Massaging definitely helps. 🙂
LTM
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.
Ela
Great tip, thanks for sharing. 🙂
Lanzie
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
Ela
You can just leave them out!
Bianca Zapatka
Love homemade sauerkraut! My grandma made it so often! It’s so healthy and delicious! ❤️
Ela
Aww that’s awesome! Great memories. ❤️
Richard
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
Ela
Great tip, Richard! Thanks for sharing. 🙂
Maria
When it’s time to pour the liquid on top, do you mean water or vinegar?
Ela
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. 🙂
Brittany
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!
Ela
Hi Brittany, first in the pantry, then in the fridge. 🙂
Jess
Love your easy to follow directions Ela! So much better than getting it store bought 🙂
Ela
Thank you, Jess! 🙂
Tamara
Hello, can u write down a quick recipe for these dumplings with sauerkraut or give a link to it. Thank u.
Ela
I will post the recipe on my blog soon! 🙂
Nat
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 🙂
Ela
You are welcome, Nat. 🙂
Maree
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. ????
Ela
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. 🙂
Francisca
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.
Kristina
The same question occurred here, what about the red one )))
Michaela
Hello Kristina! Yes, you can totally use red cabbage. Please check my reply to Francisca below. 🙂
Michaela
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). 🙂
Ma Claire Ylagan
I know that this recipe is really good for the gut and i will do it! Healthy gut, healthy body!
Michaela
“Healthy gut, healthy body!” Yes! This quote is absolutely correct. Welcome to the “Sauerkraut Club” dear. 🙂