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Homemade Sauerkraut Recipe – Delve Into Fermentation

Sauerkraut is one of the easiest ferments to get started with, and the results are delicious and packed with boatloads of health benefits. Plus, this homemade sauerkraut recipe is far superior in taste to store bought brands.

New to fermenting foods? Be sure to read this compilation of frequently asked questions before you get started!


three glass jars full of homemade sauerkraut recipe (green cabbage)

There’s a lot of information about fermenting cabbage here, but the too long, didn’t read version would look something like: Shred cabbage, toss with salt, pack into jars. Now, I’m not suggesting that you skip all of the information below — it’s valuable and you do need to get the salt and cabbage quantities right — but I’m pointing out that this really is a quick sauerkraut recipe.

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Basic Principles of Lacto-Fermentation

If you’re new to fermenting, it’s all about the lactic acid. Lactic acid is a natural preservative that keeps food from spoiling. It’s the byproduct of naturally occurring bacteria (called Lactobacillus, or “the good guys” as I call them) which consume the starches and sugars in fruits and vegetables.

Not only does lactic acid preserve food, it’s also known to help promote the growth of healthy gut flora throughout the intestine. Food that has been lacto-fermented is easier to digest and has increased levels of vitamins and beneficial enzymes.

It also includes antibiotic and anticarcinogenic substances. (Source: Nourishing Traditions by Sally Fallon) Lacto-fermentation needs an anaerobic (or oxygen-free) environment in order to thrive and ferments best at 60-70 degrees F.

teaspoon of salt sprinkling onto shredded red cabbage to make quick sauerkraut

Because we’re trying to grow GOOD bacteria and eliminate BAD bacteria, it’s important to start your sauerkraut with the highest quality cabbage possible. You can use green cabbage or red cabbage, or a combination of both.  If you can grow your own that’s always best, but other options are the farmers market, or organic varieties from your local grocery store (the fresher your cabbage, the more crisp your final results will be). Give your heads of cabbage a thorough rinse, but don’t sterilize them.

heads of green cabbage in a galvanized tray on a yellow background

For this homemade sauerkraut recipe, you’ll wash and cut up the veggies, mix them with salt, and pound them to release their juices. The salt inhibits the growth of bad bacteria until enough lactic-acid is produced to naturally preserve the food.

Some people like to include whey when fermenting (and it’s recommended when fermenting fruit) as it can offer more consistent results. Whey also allows you to use less salt because it’s rich in lactic acid and lactic-acid-producing bacteria. You can, however, make this recipe without it.

Once fermentation has taken place, it’s halted by storing the ferment in cold storage or the refrigerator at an ideal temperature of 40 degrees F.

bowl of sliced green cabbage, red jar funnel with cabbage in jar

Supplies for making this quick sauerkraut recipe

If you’re lucky enough to own a fermentation crock, this homemade sauerkraut recipe will work nicely in that as well, but most people use a simple glass jar. Note that the salt in this quick sauerkraut recipe will cause metal lids and rings to rust. You can use good old mason jars paired with glass fermentation weights and these silicone fermentation lids. I find using these inexpensive products drastically improves the likelihood of a successful batch.

Municipal tap water contains chlorine, which can inhibit fermentation, so be sure to use filtered or distilled water instead. A Berkey water filter provides clean water that’s free of toxins. Great for making your drinking water free of chemicals, but perfect for fermentation, too.

Furthermore, using a high quality salt, such as pink himalayan or celtic sea salt when making this quick sauerkraut recipe will improve the mineral content of your batch. I also find the flavor to be better than plain table salt.

hand holding a glass weight as it's set onto a jar of quick sauerkraut

Additional Tips for making this quick sauerkraut

    • When making homemade sauerkraut (or any ferment) be sure all equipment and supplies are very clean. Sterilization with bleach isn’t recommended; a good cleaning with hot soapy water and a thorough rinse to remove all soap residue is.
    • Whenever I get to the bottom of a jar of this quick sauerkraut, I save the brine in the refrigerator to use in my next batch. This gives your sauerkraut a head start on fermentation because there are already boatloads of lactobacilli in the brine.

Fermenting at Home

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Fermenting Stones

ukulele scale on laptop

Tamper & Weights
  • Use the freshest cabbage you can get your hands on. The fresher your veggies, the more crisp your final results will be.
  • If you don’t have any fermenting weights, you can save an outer leaf of the cabbage and use that to hold the shredded cabbage under the liquid. Be sure it stays completely submerged during the fermentation period. Once fermentation is complete, you can remove the leaf and move jar to cold storage.
  • Keep a close eye on the temperature where your sauerkraut is fermenting. If it gets too hot, it will ferment too quickly, resulting in a mushy final product. If the temperature is too cold, it may take weeks on end before it’s ready for cold storage.
homemade sauerkraut bubbling in glass jar
  • Set your fermenting vessel on a plate or tray. Sometimes, as fermentation occurs, bubbles will cause the brine to spill out over the top of the jar. This makes a big mess unless you’re prepared for it.
  • Check your ferment daily to make sure all cabbage is submerged. If any pieces rise above the brine, push them back down and weight them under the brine.
  • If you see a white film accumulate on the top of the brine, it’s likely it’s kham yeast. Kham yeast is normal and not dangerous, but you will want to get rid of it. Simply take a clean paper towel and blot it off the surface. Then, take another clean paper towel, dip it into the brine and wipe around the inside edges of the jar. If the kahm yeast reappears, repeat this step as necessary.
  • As you’re checking your fermenting sauerkraut, keep a close eye out for any fuzzy mold (either white, green or brown). If all cabbage remains submerged and the inside of the jar is clean you should have no problems with mold. But if any appears, you’ll need to discard the batch and start again.
  • Because lacto-fermentation is so dependent on climate, this homemade sauerkraut recipe isn’t an exact science. To know if your ferment is successful, you should see tiny bubbles and activity inside your jar.
  • I typically allow my homemade sauerkraut recipe to ferment for two months before eating as I prefer the flavor the longer it ferments. This is completely preferential and sauerkraut can be enjoyed immediately after the fermentation period of 3-7 days.

Enjoying your homemade sauerkraut recipe

You can serve sauerkraut hot or cold, but heating the kraut will kill the probiotics. Raw sauerkraut is excellent served alongside most meat dishes, added to sandwiches, and of course, for topping hot dogs. Go here for more ideas on what to eat with sauerkraut.

This homemade sauerkraut is suitable for paleo and keto diets, it’s vegetarian, and if you skip the whey (see recipe), it’s also vegan.

jars of fermenting and preserved foods on a wooden shelf

★ Did you make this homemade sauerkraut recipe? Don’t forget to give it a star rating below! ★

bowl of sliced green cabbage, red jar funnel with cabbage in jar

Homemade Sauerkraut Recipe

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This quick sauerkraut is an easy to make condiment packed full of probiotic goodness.


  • 2 medium cabbage, red or green
  • 2 Tablespoons sea salt
  • ½ cup whey or brine from a previous batch, if not using whey/brine, double the sea salt
  • ½ gallon mason jar or 2 quart-sized wide-mouth jars


  1. Remove outer leaves of cabbage, core and shred cabbage, and place into a large bowl.
  2. Add salt and optional whey/brine. Pound with a wooden spoon or mallet for five to ten minutes until juices are released.
  3. Put cabbage into jars and, using clean hands or a utensil, press cabbage down until juices cover the top of the cabbage.
  4. Leave 1-inch head-space at the top of the jar (a little more if using glass weights).
  5. Add optional glass weights and seal lid tightly.
  6. Keep in a cool location (60-70 degrees) for 3-7 days.
  7. Once you see bubbling, you can move your sauerkraut to cold storage.
  8. Sauerkraut can be eaten immediately, or continue to age for even better flavor.


Use the freshest cabbage you can get your hands on. The fresher your veggies, the more crisp your final results will be.

It's crucial that the cabbage remain covered by liquid as it ferments, to avoid mold. Check your ferment daily to make sure all cabbage is submerged. If any pieces rise above the brine, push them back down and weight them under the brine.

Setting the jars on a plate or tray is a good idea; fermenting sauerkraut can overflow when it's in its most active stage. 

Serve your homemade sauerkraut alongside any meal, or use it in some of these recipes.

When you finish eating a jar of this yummy quick sauerkraut recipe, retain the leftover brine. This can be added to your next batch to speed the fermentation process. 

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 37Unsaturated Fat: 0gSodium: 377mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 1g

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13 comments… add one
  • Megan Aug 2, 2021 @ 9:20

    I used a leaf to keep mine submerged. There was a bit of mold on that leaf, but it was entirely out of the liquid. Does the whole batch need tossed?

    • Kris Bordessa Aug 14, 2021 @ 7:37

      You *should be able to remove the leaf and find good sauerkraut below. The best method is to first sniff the kraut, then take a small bite. If it smells/tastes okay, it will be fine.

  • Ellen Aug 3, 2019 @ 8:04

    You mention using non-chlorinated water, but the recipe does not call for additional water. Did I miss something?

    • Kris Bordessa Aug 4, 2019 @ 8:27

      No. Sometimes it’s necessary to add a bit of liquid to keep the cabbage completely submerged. If necessary, use non-chlorinated water.

  • Barbara Eubanks Jul 14, 2019 @ 2:54

    I would like to make several gallons at one time. How long will this stay on my shelf without spoiling. I’m new at fermenting but I love kraut and other fermented vegetables I have bought at the store. I just want to make my own.

    • Kris Bordessa Jul 16, 2019 @ 16:58

      Traditionally, sauerkraut was made as a way to store cabbage for the winter, and it was kept in a large crock in the cool cellar. (Pre-refrigeration, you know.)

  • Doris Board Feb 16, 2019 @ 4:11

    Do you water bath this?

    • Kris Bordessa Feb 20, 2019 @ 11:21

      No. The fermentation preserves it!

  • Michelle Mar 24, 2018 @ 17:19

    Great recipe. Will make again!

  • Katherine Oct 13, 2017 @ 9:47

    I was looking up images of unsafe fermented cabbage as my last batch did NOT have all the juice as previous batches. There are dry spots throughout the kraut in the mason jars. I wondered if I should throw it out (I hate to waste but I hate food poisoning even more!). Your very interesting and informative recipe/directions have answered my question. I’ll start over w/glass weights. What, exactly, are the silicone lids for? Thank you!

    • Kris Bordessa Nov 14, 2017 @ 8:16

      The lids allow gas to escape as needed while preventing air in. There are a number of options for this — this is just one. (You can also “burp” your jars daily, if you’re good at remembering stuff like this.)

  • lina Sep 19, 2017 @ 4:34

    aweome! So you drink the water? or do you strain it?

    • Kris Bordessa Nov 14, 2017 @ 8:36

      The liquid in the ferment is edible (drinkable) and good for you.

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