Easy Homemade Sauerkraut

4.8
(5)

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

2
2
Prep Time:
25 mins
Additional Time:
7 days
Total Time:
7 days 25 mins
Servings:
24
Yield:
3 pounds of sauerkraut

Ingredients

  • 5 pounds cabbage, thinly sliced

  • 1 onion, thinly sliced

  • 3 tablespoons sea salt

  • 3 cloves garlic, minced, or more to taste

  • water to cover

Directions

  1. Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.

  2. Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.

  3. Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Cook's Note:

If you have older cabbage, you may need to create a small amount of brine to help cover the cabbage.

Nutrition Facts (per serving)

28 Calories
0g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 28
% Daily Value *
Total Fat 0g 0%
Sodium 678mg 29%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 1g
Vitamin C 35mg 177%
Calcium 41mg 3%
Iron 8mg 46%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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