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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Thanks for this recipe, should the cabbage be dry or wet after about 21 days in the fridge?
Hi Jay, you are welcome. It shouldn’t be dry.
Hi Ela I’ve just made your sauerkraut recipe
tonight,it looks good so i cannot wait to taste it,and i will wait two to three weeks 😋
Sounds great! Enjoy! 🙂
I had a big problem..
I think you have a typo on the brine…
26 grams of salt in 100 ml of water?
Maybe 2.6 grams!
Way, way too salty!
No, it’s correct. However, you actually don’t have to add any brine – just follow the recipe and use 1-1.5% of salt. If you massage the cabbage thoroughly, no brine is needed.
Only if there is no liquid after while, you can prepare the brine and then add some of it, not all. But as mentioned before, it’s normally not needed.
I agree with you… the salt percentage for that brine top up should you want to do that is not in line with the cabbage to salt ratio when initially making the kraut.
Soooo easy and soooo healthy
Hi Barry, I am so glad you like it. 🙂
I read some where you should after slicing it put in cold water and massage it to get all the liquid out ……,, do you recommend doing that.
Hi, I never put it in cold water. However, massaging is very important.
how long will this stay good for in the fridge?
Very long, at least a couple of months. 🙂
taste very nice and easy to make
So glad you like it! Thanks a lot for your feedback! 🙂
it worked ! my first sauerkraut it’s a gorgeous purple too! 😀 thank you. only thing I would suggest is adding what to do when not enough brjne. I used another recipe to make some more brine.
Thanks a lot for your feedback, dear! 🙂
can you use purple cabbage? and if adding wine how much would you sub for the water? I’m excited to try this..
Yes, red cabbage is fine. Typically Weinsauerkraut contains 2% wine, so that would be 26 grams or about 2 tablespoons.
Hi there! I’m on day 3 and did a taste test. It is really salty. Does this salty taste calm down after a while? Should I remove some liquid and add more purified water?
It should calm down. I wouldn’t remove some liquid and add more water, otherwise, it could spoil.
Hi. Thanks for the recipe. I have left mine outside the fridge for 7 days and pushed it down twice a day. The liquid is slightly over. The top got a bit brownish though. Is that normal or does it mean that is going bad?
Hi Demi, if the top layer is brownish, then most likely the sauerkraut is oxidized due to air exposure. It acts as an protection layer for the sauerkraut below. I would simply transfer the jar to the refrigerator now and as soon as you want to eat the sauerkraut, simply remove the brownish layer and toss it. Hope this helps!
I started this process 5 days ago and the only part that concerns me is the “pressing” down on the kraut every day. I thought air exposure could let in other microbes or bacteria, and the container is supposed to stay closed throughout the fermentation process. I would really hate to have a bad batch. I tasted it today and it still doesn’t taste like sauerkraut to me.
Hi, 5 days is not really long enough, special if it is in a cooler environment. It has to have air release everyday or the jar could explode when the pressure builds from the fermentation, i always leave mine fermenting for about 3 weeks before moving to fridge and also use about 2% salt
I remember my grandmother of German descent adding a little sugar to her homemade sauerkraut. Have you ever heard of this or tried it?
Never tried it. Please report back if you try it. 🙂
Hi there. I like the recipe, but for some reason my cabbage isn’t releasing much liquid. I keep pressing it down twice a day, and no mold has appeared after 2 1/2 days even though it’s sitting on the kitchen counter, but I’m not sure I dare eat it since there is literally no liquid on top.. I have kneaded the cabbage with the salt until my fingers were in pain. So everything is done correctly but somehow, there’s virtually no liquid.
Use warm water to cover cabbage. It’s probably a drier cabbage that’s been sitting. Just my option. Add a bit of salt to. the water as well. Be sure to keep pushing down on cabbage.
Sure you added enough salt? Salt will release liquids in vegetables.
I just made this
It says to continue fermentation in fridge
14-21 days, So don’t eat it or don’t cover? How do I stop the process? 14-21 days?
You can eat it if you like the taste. If you prefer it more sour you can leave it at room temperature for a few more days.
Hi – I live in the US and purchased sauerkraut “made in Germany” and the ingredients had white wine and salt. It was much less salty and quite good really. Is this common in Germany? Thanks!
White wine is added to help with mildness and flavour.
White wine, juniper berries are very big.
A lovely recipe! I use my small fermentation crock, which happens to be the perfect size for a small cabbage, hooray! Such a great truc to add juniper berries and bay leaves to the cabbage for while it ferments. I have always added during cooking, but this is better. Thank you for posting this recipe.
You are very welcome, AJ! 🙂
I made this recipe and it is the best sauerkraut I have tasted since being in Germany. I also canned it and it turned out great.
That’s awesome! Thanks for your great feedback. 🙂
After sauerkraut fermented can it be canned?
Chris
I never tried it.
if you did that, it would kill the probiotic bacteria.
Can this be done in just a sealed bowl? Thank you for the great recipe by the way; have made this before with a mason jar and it was perfect!
Hi Stephanie, if it’s properly sealed, it should work, too. However, I never tried it. 🙂
Yes, I make mine in a bowl covered with a lid. When the gas pressure builds up, just crack the side of the bowl open. I also use a ceramic plate to weigh down the kraut with a ziplock bag full of water to keep it under the water level. If any pieces float to the top of the water, be sure to pick them out with a clean sterilized spoon so they do not mold up. If mold gets in there it will ruin your whole batch I would omit the bay leaf and just put 5 to 7 chopped juniper berries and 1 tbsp caraway seeds per gallon of sauerkraut. This is how it is fermented in barrels in Germany. I personally boil 1 cup of water and make a tea out of the caraway seeds and juniper berries, then strain it and pour it over the kraut, shake it well then weigh it down and cover it.
So pleased to find this. Question: If using jujiper berries, how much would you add, say for two quarts.
Hi Donna, I would say maybe two teaspoons for two quarts. 🙂