Skip to main content New<> this month
Get the Allrecipes magazine

Easy Homemade Sauerkraut

Rated as 4.75 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  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 6.5 1.3 0 678 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

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...

I used 1.5 lbs of cabbage and 1 TBS of kosher salt. It fits perfectly in one large canning jar. I have glass weights to hold the cabbage down. 1/4 tsp of harrissa adds a nice heat and enough ...

It was scary, but turned out awesome. I do advise doing this in a room, garage or she'd that is not used very often. it doesn't stink but it does make the kitchen smell a little off. worth it t...

I have made home made sauerkraut for a couple of years now and this is the very simple recipe I have followed, other than the garlic, which adds a nice flavor. If garlic doesn't like you, then ...