How to Make Sauerkraut
Prep time
Total time
A fool-proof, step-by-step guide to making healthy and delicious sauerkraut at home. It only takes 2 ingredients and a few days to ferment!
Recipe type: Condiment
Cuisine: Vegan, Raw, Gluten-Free
Serves: about 32 ounces
  • 1 medium cabbage
  • 1 tablespoon sea salt
  1. Remove the outermost leaves from the cabbage and set them aside. Cut the cabbage into quarters, remove the core, and slice each quarter into thin shreds.
  2. In a large mixing bowl, toss the cabbage with the salt, then massage with your hands for 10-15 minutes to help break it down and release the cabbage juice.
  3. Place the massaged cabbage into a 32 ounce wide mouth mason jar. Pack it down until the liquid covers the cabbage, leaving about 2 inches of space at the top. If you don't have enough liquid, add a little filtered water.
  4. Take the cabbage leaves you set aside and carefully place one or two inside the jar to seal the shredded cabbage and liquid underneath. Firmly close the lid on the jar.
  5. Store the jar at room temperature for 3-7 days, tasting the sauerkraut along the way. Once it reaches your desired flavor, transfer it to your fridge. Enjoy it right away, or let it continue to slowly ferment for up to 2 months. The flavor gets better and more pronounced over time.
Feel free to use red or green cabbage. Choose organic if possible.

A warmer temperature will mean a faster fermentation. In the summer, I find about 3 days at room temperature to be ideal. During the cooler months, 7 days usually works well. You can ferment your cabbage for as long as 21 days at room temperature; however, most of the good bacteria develops within 3 days (so it's more a matter of flavor preference).
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