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Easy Homemade Sauerkraut


"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."
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7 d 25 m servings 28 cals
Original recipe yields 24 servings (3 pounds of sauerkraut)

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  • Prep

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  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; 0.1 g fat; 6.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 678 mg sodium. Full nutrition

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I was worried about the outcome but was worrying for nothing. This worked great for me and was super fun to make. I only let mine go for 2 weeks but will let it go another week next time. To mak...