Sauerkraut |

Homemade Sauerkraut Recipe

Homemade Sauerkraut is simple to make and packed with gut-friendly probiotic bacteria.

The Sauerkraut Backstory

Growing up with a Polish grandmother, we ate lots of delectable ethnic dishes as kids. It wasn’t uncommon for me to consume my weight in pierogi and golumbki or slurp down a couple bowls of kapusta (cabbage / sauerkraut soup) or bigos (kapusta with rib meat for added flavor). Sauerkraut was not an uncommon recipe ingredient in her kitchen.

As an adult (especially living 3000 miles away from family), I had begun to lose touch with those ethnic foods that I so enjoyed growing up. After I started to eat Paleo, I started to see a lot of posts on Twitter and Facebook from respected sources about the benefits to gut flora that can be found in sauerkraut.

Why I Started Making Homemade Sauerkraut

I started buying kraut in the local market’s refrigerated section. Be sure to buy refrigerated raw sauerkraut. It hasn’t been pasteurized / heated which kills the beneficial bacteria.

Eating a forkful or two with breakfast or lunch meant I was going through a jar every 1–2 weeks, and at $5–8 a whack, it seemed like a lot to pay for cabbage and salt. After doing some research, I decided to make my own and was stunned at the simplicity of it all. The only thing you need (which money can’t buy) is patience.

Homemade Sauerkraut: The Method

Essentially, sauerkraut is cabbage mixed with salt which is allowed to ferment at room temperature over the course of time. Within that time, bacteria (Lactobacilli) begin to ferment the carbohydrates in the cabbage in an anaerobic, non-oxygen environment. They help lower (acidify) the pH which prevents the growth of unwanted bacterial spores.

The brine (salty water) assists in this as well. Honestly, this is simplifying the process from a biochemical point of view, but since I didn’t want to go all Chemistry teacher on you, I figured that would suffice.

Here is a link to a full description of the process, in all its glorious, science-y detail. Sauerkraut is, then, a great source of probiotics, provided it’s not been heat Pasteurized. These beneficial bacteria are one way to support a healthy gut. Read more about the benefits of probiotics here (specifically step 3) and here.

Variations of Homemade Sauerkraut

I have seen recipes for all types of sauerkraut variations, with the addition of different vegetables, fruits and aromatic spices. Check out my kraut recipe with jalapeño peppers and collards here if you’re more food adventurous. Last summer I did a post on making my own red cabbage sauerkraut and though I used slightly different equipment, the method was essentially the same.

Note: I made it in the crock from my slow cooker which allowed me to make a larger batch, but took my favorite piece of kitchen equipment out of commission for a couple weeks. My favorite kraut is plain old cabbage, so this is the recipe I used.

Start two containers at once or stagger production by about a week so you always have a supply on hand.

Equipment for Homemade Sauerkraut

Sauerkraut |

Homemade Sauerkraut Recipe

Course: Side Dish
Cuisine: Gluten-Free, Paleo, Whole30
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 16
Calories: 14 kcal
Author: Steph Gaudreau

Homemade Sauerkraut is a great source of probiotics, and these beneficial bacteria are one way to support a healthy gut. Learn how to make it!



  • 1 head green cabbage
  • 1 Tablespoon sea salt
  • Water


  1. Cut the cabbage in half and slice finely.
  2. Put half the sliced cabbage in a bowl and add ½ Tablespoon sea salt.
  3. Using your hands, begin squeezing the cabbage. You want the cabbage to begin breaking down. It will appear that the cabbage is starting to wilt.
  4. Add the other half of the cabbage and ½ Tablespoon sea salt. Continue squeezing the cabbage until the leaves are wilted and moisture begins to drip off the cabbage.
  5. When a briny liquid has been achieved, pack the cabbage into a clean Mason jar. Push the cabbage down hard to remove most of the extra space.
  6. Set a small 4 ounce Mason jar inside the larger jar on top of the cabbage. This will help weight the cabbage down.
  7. If your cabbage contained enough moisture, you should have liquid covering the cabbage completely. This is essential because you want to submerge the cabbage in brine (for the anaerobic environment). If there is not enough liquid, add some salt water until the cabbage is completely submerged. To do this, mix 1 cup of water with 1 teaspoon sea salt.
  8. Cover the uncapped mason jar with a kitchen towel and set in location at room temperature, out of direct sunlight. I keep mine on the counter top so I remember to check on it.
  9. For the first few days, check on the cabbage and add extra liquid to keep the cabbage submerged. A bit of white foaminess is normal. You will notice the cabbage lose its bright green color as well. Do not dismay! However, be on the lookout for anything that looks discolored or moldy.
  10. Taste your sauerkraut after about a week. It will probably taste a bit tangy but will need more time. I live in Southern California (read: pretty warm) and find it takes about 10 days to get to the flavor I like. The length of time will vary depending on the ambient temperature.
  11. When finished, store covered in the refrigerator and enjoy often.
Nutrition Facts
Homemade Sauerkraut Recipe
Amount Per Serving
Calories 14
% Daily Value*
Sodium 446mg19%
Potassium 96mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Vitamin A 55IU1%
Vitamin C 20.8mg25%
Calcium 23mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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95 Responses

  1. good stuff! we could all use some more healthy bacteria in our gut. How does the bacteria in sauerkraut compare with that of kimchi or raw milk kefir?

    1. Hi Neil…thanks for checking in. I’m assuming that the bacteria in kimchi would be very similar. As for the kefir, I’m not sure. I really don’t consume dairy at all.

      1. you can make water kefir – a bubbly drink that is healthy for your gut

        culturesforhealth has starter kits and recipes

        1. Hi Susan…here at Stupid Easy Paleo, macronutrient counts are not provided. Our best solution is to get the MyFitnessPal app where you’ll be able to enter the recipe ingredients and get the counts from there.

      1. If you need to use more than one, yes. But keep in mind, you’re scrunching the cabbage down with the salt to make it wilty, then packing it tightly in the jar. You’d be surprised how much fits.

  2. i just made this over the weekend, it’s currently fermenting in my cupboard. I just made myself a big note that says OPERATION KRAUT, check on it!! It’s hanging by the fridge. The hubster is so excited, we were going through a jar of Bubbies in less than a week. At $7 a pop, that’s no cheap habit. I’m very excited to see how this comes out. I’m going to make a batch of red cabbage kraut this weekend:) YAY for probiotics…and it’s random, but i love all the science references in your video! #nerdatheart

    1. Hi Addie! This is so fantastic! I love your Operation Kraut tag. I myself have bought Bubbies (and it’s yummy) but like you, the cost was getting a bit high…and I’m only feeding me! Just make sure to keep an eye on it every couple days, and in the end, your patience will be rewarded handsomely. Probiotics and science RULE!! I heart nerds, too because I am one 🙂

  3. I am really interested in trying your recipe in my crock pot. So you used a pyrex container with water in it to weigh it down? Did you place anything between the cabbage and pyrex container? How many cabbages did you use when you made it in the crock? Thanks for the help!

    1. Hi Sarah,

      When I did it in the crock pot crock I didn’t place anything between the cabbage and the pyrex. Ohhh…I think I used 1 very large cabbage if I recall correctly. It’s been a while!

  4. Making this right now, while I dance out of excitement! (We don’t have any compliant Kraut in my neck of the woods).

  5. Do you have a youtube video of this by chance? I’m having a hard time visualizing: 3. Using your hands, begin squeezing the cabbage. You want the cabbage to begin breaking down. It will appear that the cabbage is starting to wilt.

    4. Add the other half of the cabbage and 1/2 tbsp sea salt. Continue squeezing the cabbage until the leaves are wilted and moisture begins to drip off the cabbage.

    Do I “ring it out” or do I press it down (like the pic w/ the plate and the big glass measuring bowl)? Am I basically squeezing the liquid and moisture out of the cabbage?

    Any help would be appreciated!

    1. Hi Lorri,

      Here is the YouTube video I made of the process: That should help clarify your questions.

      Yes, you want to wring the cabbage and get it to release the liquid before you place it in the crock or jar to ferment. Let me know if that still doesn’t help or if you have more questions.


  6. Just made my first batch of kraut and really excited. I’m on day 10 and I think it’s ready but still kinda tangy tasting. Should I leave it another day or two or is it ok? Thanks in advance!

  7. 7 days? 10 days? The fermentation is just getting started and the flavor is not great. Have some real patience and let it ferment for 4 to 6 weeks. You will be amazed at the wonderful sour taste. You can taste it once in a while. Keep pressing the kraut down to keep it submerged and if mold forms simply scrape it off and discard it. Don’t refrigerate until it is really good as it will slow down or stop the fermentation.

  8. I had no idea it was this easy!! Cannot wait to try this. The bad news is I am the only one who will eat it, the good news is that I will get it all to myself!

  9. I started fermenting cabbage on the 15 of this month. I don’t have quite enough liquid to cover, however I am using a 2 gallon fermenting bucket I got from the wine store. It is airtight with an airlock (bubbler) on it so it can release the gases. I’m just wondering if you think that with be ok?

  10. Hi Steph. I really like your video. It is nice and easy to follow. I have a couple of questions about storage. When you store sauerkraut in the fridge do you always need to keep it under the brine (using a weight or something)? The brine in my first batch is quite low but the sauerkraut still tastes fine so I’m not sure if I should add more brine or not. Also, if I make a really big batch using a crock or something similar is it better to store the sauerkraut, when it is ready, in smaller jars in the fridge?

    1. Definitely add more brine if it’s low when you’re storing it in the fridge. The exposed pieces can get moldy.

      Also, if you make a large batch, store it in smaller jars in the fridge for space considerations and so you can get your crock back in use.

  11. Just a moldy question for you…… I’ve made 4 batches of this sauerkraut and had zero trouble with mold but my last 2 batches have been very moldy. I scraped the first batch pretty well and it was back after two or three days, so much so that I ended up ditching the batch and starting over again. My last batch is turning out the same way, lots of mold(green patches the size of small coins and lots of small white dots throughout the rest of the surface). I tried a red cabbage/jalapeno batch and a green cabbage/jalapeno batch with the same moldy results. I know you say you can scrape the mold and still eat it but I am a little iffy on that with this much mold. All the supplies I use have been cleaned so any hints you might have would be great! Thanks and keep up the awesome work

      1. Scott,
        A couple of ideas; 1. Sauerkraut does best in cooler temps, warmer = more mold but the refrigerator is too cold during the first month to 6 weeks. I made my last batch here in Mass. at the beginning of May and keep it in my cool basement but it is time to refrigerate it because it is getting too warm even in my basement. I’ll try to make it last until the fall before I make more. Also, I run a dehumidifier in the basement o/w mold grows on everything down there when the humid weather comes even though it is a dry basement.
        I have better luck with containers that are taller than they are wide. Less surface area for the mold to grow on.
        I remove the mold by hand taking a 5 fingered pinch at a time and swiping it around the inside of the container cleaning off the mold. I toss that and repeat until I have skimmed off the entire top layer of mushy and rotten cabbage. It is just my own theory that the since the mold doesn’t grow down into the kraut then the acidity of the juice smeared on the surface above the liquid will keep the mold from growing back. It seems to work for me. Usually it doesn’t grow back after the first time. Press the kraut back down to submerge it and put the weight back again if it is still fermenting. After it is done (4-6 weeks depending on temps. The taste will change a couple of times from kind of rotten/stinky to nice and sour. Then it is done.) then no more need for the weight and time to refrigerate.
        If your kraut is getting all mushy and rotten then you probably need more salt. I have had success rescuing a batch that was going bad by mixing in some salt then pressing it down and letting it ferment. I go by taste. It should be good and salty but not too salty.
        Karl the Kraut Maker

          1. Wow…thanks for the info guys. Yeah, I live in southern Az soooooo I’m guessing that our 76 degree house may be the culprit. I’ll up the salt a bit and see if that helps. I may have to wait until the temps fall back down below the normal 100+ degree days we see. Thanks for the help!

  12. Hi, I made my first ever batch of sauerkraut following your method, and its been fermenting for about 10 days now. It smells ok and initially tastes alright but has a bitter after taste. Is this normal?

      1. Thanks for replying! I’ve decided to start a new batch just in case somethings not quite right. Fingers crossed!

        1. Well, it is called sour kraut for a reason. I’m not sure I know the difference between sour and bitter but I would only worry if it really smells rotten and gets all mushy. I’ve rescued some batches when they started to get mushy/rotten by scooping off the top layer and discarding it, adding more salt, mixing it in, re-stomping it down so that it is submerged and also, most important, moving it to the refrigerator. It miraculously got crispier/crunchier and tasted great after a week. My last batch was started at the end of April and here it is 3 months later and tastes better than ever. I’m hoping I can make it last until the Fall when it will be cool enough to make the next batch.

  13. Silly question perhaps but I am at that weird point in an elimination phase where everything is a little hazier than usual… Am I keeping the little mason jar inside the big jar during fermentation (to keep it weighted down) or just using it to push down the cabbage before sealing the big jar? Love your recipes and tips. I’m excited to give this a try!

    1. Hi Nicole…you’ll use that during the fermentation when the jar is out at room temp. Then, before you put it in the fridge, you can remove the smaller jar. Hope that helps!

  14. Deep breath… ready to try it! I looked through the comments but didn’t see an answer (so apologies if you’ve already addressed this, Steph), but how long will it keep in the refrigerator after it’s all done? I wanted to make a big batch in the crock (I have two, yey!) but I don’t want to waste any. I suspect by using it daily it won’t be an issue, but who knows?? Better safe than sorry. 😉

    1. It lasts a long time in the fridge, up to at least a few months, provided the veggies stay submerged. You can always be sure to top them off with a little salt water brine (in the ratio of 1 tsp sea salt to 1 cup water) to make sure they aren’t exposed to air.

      1. Yes, several months. I have kraut in my refrigerator now that I made in late May and put in the frig 6 weeks later. At 4 months now it is delicious!. Some jars got some mold on top or were mushy/rotten on the top half inch. I just scoop that out by hand and for some reason it doesn’t reoccur even after the juice is absorbed and the top is no longer submerged.
        The temperature in the first few weeks is important. About 45 to 55 is ideal. Warmer and it goes bad, but if you put it in the frig too soon it seems to stop the fermentation process. You can eat it earlier but if you let it ferment for 4 to 6 weeks it goes through 3 phases and gets better and better.

  15. Quick question… I made a match a little over a week ago and forgot about it… unbeknownst to me my husband had capped it and put it in the pantry, where i just discovered it. Time to start over?? It is just in a mason jar with the canning lid screwed on nice & tight….

    1. Hi Nicole…did you open it? It’s probably fine. Check to make sure the top is clear of mold. Kraut actually needs an anaerobic environment which is why it needs to stay submerged under liquid. It’s sometimes made with a lid, but there is usually a pressure release so the jar doesn’t break from a buildup of gases. I would uncap if you haven’t already and continue.

  16. Hey Steph, if all of my cabbage (just one head) doesn’t fit in a quart-sized mason jar, does that mean I haven’t squeezed it enough?

    1. Hi Beth…it’s possible you just had a bigger than average cabbage. If you can punch it down a bit more that’d be ideal…it’s okay if it’s really packed in there. You could try to start another small jar but if there’s not enough, it might be better to toss it out.

  17. Hi Steph, reading your recipes and love your site. Have you ever tried fermenting with a fermenting crock and mason jars, fido jars with an air lock? You don’t have to skim and it turns out fabulous. I am going to try your recipes thank you for sharing.

    1. Hi Julie,

      I have not used a crock because they’re pretty expensive. I do use a Mason jar lid system called Kraut Source that works really well.


  18. Hey Steph, I am on day 8 of fermentation! It’s lost its color and it smells more like kraut and less like salt water, but the taste isn’t nearly tangy enough for me. I know it needs more time but the liquid seems to be dissipating a bit and I’m worried there won’t be enough to last another week or so. When I first made it, the liquid covered it by about an inch. Then a couple days later it had increased to 2 inches of coverage on its own… But now its dwindling. Is it too late to add salt water? Should I discard some of the precious cabbage!!?!? Please advise! Thank you!!

  19. It is normal for the kraut to reabsorb the liquid but you do want to keep it submerged. Also there are probably a lot of bubbles trapped that are pushing the kraut up.
    First, if any mold has formed just scoop it off (I use my hand) plus a little extra to be sure you get it all and discard it. Take a 3 or 4 finger pinch and wipe the inside of the container to get any remaining mold spores and discard that as well. Also That top layer may be a bit mushy and you want to discard it. If it is getting mushy deeper than the surface then it is probably either too warm or there is not enough salt. Next, push down on the kraut and hold while the bubbles work their way up and you may regain enough liquid. If not, go ahead and add some brine. Keep a weight on it or some method to keep it compressed.

  20. Thanks guys! I have all the bubbles out and have been using a jar to hold the kraut down. It’s very crunchy and there is no mold. I love in San francisco so the temperature doesn’t get very warm. I will have to add more brine. Thanks for the tips!

  21. Just put together my first batch, already loosing patience and cant wait to taste the end result! Going to do a second and add some beet next week! 🙂

  22. I just watched your video and made my own sauerkraut. Lets see how it turns out. Enjoyed your simple way of making. Also, you look like a pretty cool Paleo Girl.

  23. It’s been 2 weeks since I made the sauerkraut. It looks good, I tasted it and it is crunchy and taste sour. Can I say this is a good batch or wait longer? Should it still be crunchy?



  24. Cliff,
    Sure, sample some periodically but be patient, it gets better and better. They say that the fermentation goes through 3 stages of bacteria. I find that it tastes much better after 5 – 6 weeks.
    Temperature is important. I’ve found that if too much time above 50 degrees then it will ferment too fast and get mushy and doesn’t taste so good. Too cold (like refrigerator cold) and the fermentation stops.
    My September ’15 batch isn’t the best. It was a warm Fall here in Mass. My November batch is much better. I just moved what I could fit into my fridge. It’s time to jar it up and give it away to family and friends.
    Once it is really good, like 6 – 8 weeks at about 50 degrees then I move it to the fridge and it keeps for many months.

  25. Hi!
    Enjoyed the video and comments/answers above, thank you. I noted during the video that you used large crystals of salt do you find that these remain or dissipate in the mixture. Also have you noted any colour issues if using Himilayan salts?

    1. Hi there…the Celtic sea salt I used will dissolve so it dissipates. I haven’t used Himalayan salt so I can’t speak to that but I don’t think you’d fine much of a difference. Have fun with it!

  26. Hi there, just a little confused on how long I can leave it fermenting before it needs to go in the refrigerator? Days, weeks?

    1. It totally depends on a lot of factors. At least two weeks is the minimum, but it can go for months. Fermentation is an art that requires frequent checking on the product and adjusting for environmental conditions like temperature. Sauerkraut won’t be done in a couple days. It will take 2-4 weeks at the minimum.

  27. Hi, can I use different cabbages as well? Or even mix different cabbages together? Will it ferment or affect the quality of the fermentation and taste?

    1. You can mix them, sure, but depending on the type / age of the cabbage some varieties may ferment faster or slower.

  28. So, the healthy part of this method of making sauerkraut is the probiotics that are achieved. Correct me if I’m wrong but once the sauerkraut is “ready” after several weeks/months and you heat it up to eat it, don’t you essentially destroy the probiotic advantage? Does it need to be eaten cold to take advantage of the probiotics?

    1. It can be warmed up a little or eaten cold. The bacteria will die if you bring it to much past body temperature if that makes sense. Gentle warming is ok.

  29. Hello. I made this a couple days ago and when i checked on them today, there was so much pressure that some of the caps were dented upwards. I went to release the pressure and it exploded. What did i do wrong???

        1. You can’t cover it tightly. You have to let the gases that accumulate escape somehow. Did you follow the directions here?

  30. Just tasted the kraut I made and it tastes good, but it’s not firm like the expensive kraut (Bubbies) that I used to buy at the store. Why isn’t it firm?

    1. Every brand has their own proprietary process. I’m not sure why, Amy. There could be a lot of different factors.

  31. Is the kraut you make firm or really soft? I’m just hoping it’s ok to eat. Perhaps I let it ferment too long (2 weeks). I live in Hawaii, but high elevation where it’s cooler. I’m just just curious. Thanks.

  32. I am making fermented veggies cabbage with some other vegetables. It’s been about 3 days now and today it turned a pinkish color. What does that mean?

      1. Thanks for asking! I have carrots, Brussels sprouts, green onion tops, some mixed shredded cabbages – oh say! There was a small amount of purple cabbage. Maybe that did it. I also weighed it down with a red Pyrex mixing bowl. Don’t think that would be it cuz that color is really baked in.

  33. I have been making sauerkraut like this since the 1950s (with mother’s help then). I always used mason lids and bands. When the kraut was finished, the jars would seal themselves. Recently my jars have not been sealing. I have done everything like in the past. Any idea why they would not seal?

    1. Sorry I have no idea! Maybe they changed the rubber on the lid so it’s not sealing? To my knowledge, the jar won’t automatically seal unless there’s a temp difference (meaning the contents of the jar are warmer than the air, as what typically happens with broth). But even then, that’s not a true canning-grade seal so you still need to proceed with caution unless you’re canning things properly.

  34. I’m so sorry Steph !! I have accidentally disliked your how to make sauerkraut video on youtube and I don’t know how to undo that action !! I just wanted to check if that button displayed comments from the people who disliked the video !!
    I apologize, specially when I feel just the opposite ! you show how to make sauerkraut and you make it look so easy !! again, I’m sorry and let me know if there is anything I can do.

  35. I want to add to this here that the simple recipe in Romania is add 1 spoon of canning salt to 1 Liter of water and if you submerge the cabbage whole (not cut) in the liquid you do not have to do any tricks of the trade like mix, stuff… etc. Only cut the cork part of the cabbage and sprinkle little salt in there and put the cork back. The Cabbage goes in wooden barrels and a crossed pattern made out of light thickness wood goes over the liquid concoction. A stone will keep this crossed wood down and thanks to it the cabbage will be submerged. You get a PVC pipe and aerate it every now and then by …blowing in the pipe . People add to cabbage cauliflower too. Those things are good. You can make this way cabbage for the whole winter . The leaves go good with stuffed cabbage recipes and as side dish to break down the greasy tastes of meat foods. The wood barrels at Country store or same profile stores. Plastic is the poor man container . At least make sure is food safe (-: Please pass the recipe is a good and easy one for the whole family and yes the cabbage takes around 1 month to taste normal.

  36. Hi Steph, Going to try this for the 1st time. Am a retired nurse living in Atlanta, GA (temperature upand down all year). Also tap water here tastes TERRIBLE! Would it be better to use filtered water (like from a water pitcher filter? Thanks. Burma

  37. Hey Steph
    Great blog, thank you for all the info.
    I’ve got a batch on the go, but am not sure about exactly what I should be covering the jar with… It’s been fermenting for about a week now and I’ve just been covering it with a dish cloth. Everything looks and tastes fine (as it should), but I’m interested to know whether it might develop mould if i let too much co2 in. Do I lightly screw on the lid of the jar? Thanks for your advice.

    1. Hi Ronan…you don’t want to put a solid lid on until you put it in the fridge once you’re done with the fermentation process. Covering it with a kitchen towel is perfect. The mold develops if the cabbage comes into contact with air…so that’s why it’s important to keep topping off the jar with brine (salt water) if the level of the liquid drops and some of the cabbage gets exposed.

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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