I’m so excited to share my easy sauerkraut recipe with you! This simple, homemade version is one of my favorite side dishes because it pairs perfectly with almost anything. Whether you serve it alongside a hearty meal or enjoy it as a flavorful topping, sauerkraut adds a tangy, delicious crunch that elevates any dish.
Not only is it packed with flavor, but it also comes with incredible gut health benefits. Fermented foods like sauerkraut are rich in probiotics, which support digestion and overall well-being. Plus, making your own at home is surprisingly easy, requiring just a few simple ingredients and a little patience.
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Stay tuned as I walk you through the step-by-step process of making this nutritious and flavorful classic!
Why I Love Lacto-Fermentation
I’m a bit of a weirdo when it comes to food—I’ve always loved sour and salty flavors. As a kid, I would sprinkle salt on lemon slices and eat them like candy (and honestly, I still do sometimes!). When I discovered lacto-fermentation, I was thrilled—not only could I enjoy the tangy foods I love, but I could also get incredible probiotic benefits in the process.
This is the first of many lacto-fermented recipes I’ll be sharing, and I’m starting with a classic: an easy sauerkraut recipe. If you’ve ever wanted to make homemade sauerkraut, this guide will walk you through everything you need to know.
What is Lacto-Fermentation?
Lacto-fermentation is a natural preservation process that uses beneficial bacteria to break down sugars in food, producing lactic acid. This acid not only gives fermented foods their signature tangy taste but also acts as a natural preservative, extending shelf life without the need for refrigeration.
When making sauerkraut, the naturally occurring Lactobacillus bacteria in cabbage thrive in the salty environment, preventing harmful bacteria from growing while encouraging the good bacteria to flourish. The result? A probiotic-rich, gut-friendly superfood that’s both delicious and nutritious.
Sources:
- Harvard T.H. Chan School of Public Health: Fermented Foods and Health
- National Center for Biotechnology Information: Health Benefits of Fermented Foods
Benefits of Lacto-Fermented Sauerkraut
Making your own sauerkraut recipe at home isn’t just about taste—it comes with a ton of health benefits:
- Rich in probiotics – Supports gut health and digestion.
- Boosts immunity – A strong gut microbiome enhances immune function.
- Increases nutrient absorption – Helps your body absorb vitamins and minerals more efficiently.
- Supports weight management – Aids digestion and can help with appetite control.
- Great source of fiber – Promotes healthy digestion and keeps you feeling full longer.
Sources:
- Journal of Functional Foods: Probiotic Potential of Sauerkraut
How to Serve Sauerkraut
I love to serve my lacto-fermented sauerkraut in different ways:
- As a side with dinner (it pairs perfectly with meats or roasted veggies).
- As a snack, straight from the jar when I’m craving something sour.
- In sandwiches, wraps, or even on top of avocado toast for a flavorful twist.
- Mixed into salads for extra crunch and tang.
Sauerkraut is incredibly versatile, and once you start making your own sauerkraut recipe, you’ll find endless ways to enjoy it.
Why You Need a Kitchen Scale for Sauerkraut
I know that buying a kitchen scale may not seem ideal, but trust me—it makes a huge difference in getting your sauerkraut recipe just right. Fermentation depends on the perfect ratio of salt to cabbage, and a scale ensures accuracy.
Too much salt can slow fermentation, while too little can allow bad bacteria to grow. The ideal salt-to-cabbage ratio is 2%, which means for every 1000 grams (1 kg) of cabbage, you’ll need 20 grams of salt. Weighing the cabbage before adding salt guarantees a successful fermentation process.
Products to Buy for Perfect Sauerkraut:
- Cutting Board & Sharp Knife – You’ll need these to finely shred the cabbage, which helps it release liquid and ferment properly. A sharp knife ensures even cuts for consistent fermentation.
- Mandoline Slicer – This tool makes shredding cabbage quick and effortless, giving you uniform, thin slices that ferment evenly. It’s a great option if you want a consistent texture without hand-cutting.
- Food Processor with a Shredding Blade – If you want to save time, a food processor can make quick work of shredding cabbage. It ensures even slices and speeds up the prep process.
- Large Mixing Bowl – This is where you’ll massage the salt into the cabbage, which helps draw out moisture and kickstart the fermentation process.
- Canning or Fermentation Jars – These airtight glass jars serve as the fermentation vessel. They keep the sauerkraut contained while allowing natural gases to escape. Wide-mouth jars are best for easy packing.
- Fermentation Weights (or Small Glass Jar) – Weights help keep the cabbage fully submerged in its brine, preventing mold and ensuring proper fermentation. If you don’t have fermentation weights, a smaller glass jar filled with water can work as a substitute.
- Wooden Spoon or Tamper – This is used to pack the cabbage tightly into the jar, helping to release any trapped air and ensuring the brine fully covers the cabbage.
- Airlock Lid – If using a regular lid, you’ll need to “burp” the jar daily to release built-up gases. A cheesecloth or specialized airlock lid allows gases to escape without letting contaminants in.
- Measuring Spoon – Precision matters when adding salt. The right salt-to-cabbage ratio is crucial for fermentation success.
Easy Sauerkraut Recipe
This easy homemade sauerkraut recipe is perfect for beginners! Using just cabbage and salt, you’ll create a deliciously tangy, probiotic-rich fermented food that supports gut health. With minimal effort and simple ingredients, you’ll have a flavorful, crunchy sauerkraut that pairs well with meals or as a healthy snack.
Ingredients
- 1 medium cabbage
- Salt
Instructions
- Shred the cabbage – Finely slice the cabbage using a sharp knife or mandoline.
- Weigh the cabbage – Place the shredded cabbage in a bowl and weigh it.
- Calculate salt amount – Multiply the weight in grams by 0.02 to determine how much salt to use (e.g., if your cabbage weighs 800g, you need 16g of salt).
- Massage the salt into the cabbage – Sprinkle the salt over the cabbage and massage it for about 5 minutes until it starts to release liquid.
- Let it sit – Allow the cabbage to sit for about an hour so it continues to release juices.
- Pack into a jar – Transfer the cabbage into a mason jar, pressing it down firmly to release more liquid.
- Submerge the cabbage – Make sure the cabbage is completely covered by its own brine. Use a fermentation weight or a cabbage leaf to keep it submerged.
- Seal and ferment – Place the lid on tightly and let it ferment at room temperature for 7-14 days. The longer it ferments, the more sour it will become
Notes
- If using a regular lid – You need to, “burp,” the jar by untwisting the lid slightly to release built-up gases.
- If using fermentation lids – These automatically allow gas to escape, making the process easier.
- Fermentation time – Taste-test your sauerkraut after 7 days and let it ferment longer if you want a tangier flavor.
- Storage – Once fermented to your liking, transfer to the fridge, where it will continue to develop flavor and last for months.
Nutrition Information:
Yield: 16 Serving Size: 1/4 cupAmount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 200-300mgCarbohydrates: 1.6gFiber: 1gSugar: .5gProtein: .3g
Final Thoughts
Making your own sauerkraut recipe at home is one of the simplest and most rewarding ways to add probiotic-rich foods to your diet. With just cabbage, salt, and a little patience, you can create a gut-friendly superfood that enhances meals and boosts your health.
Are you excited to try making this sauerkraut recipe at home? Let me know in the comments how it turns out! And if you want more easy and healthy recipes, check out my post on Easy Dinner Ideas post. Don’t forget to subscribe to my newsletter for more tips, recipes, and updates straight to your inbox!”
