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5 from 14 votes
Have you ever wondered how to make homemade sauerkraut? Let me tell you, my German sauerkraut recipe is super simple and uncomplicated. I like it more than sauerkraut from the grocery store and it’s typically also cheaper. The best part? You only need two ingredients to make this healthy, keto friendly superfood! White cabbage and salt!
I am very excited to show you how sauerkraut is made. My boyfriend and I make German sauerkraut frequently at home because it tastes delicious and is very healthy (especially for our gut)! You can eat it raw or serve it cooked with delicious potato dumplings (they are called Schupfnudeln in Germany).
Equipment Needed
When I think about DIY food projects, sauerkraut comes to my mind. It’s seriously so easy to make this German sauerkraut recipe and you need very little equipment. Actually, you just need a cutting board, a sharp knife, a large mixing bowl and a mason jar to store it.
How To Make German Sauerkraut?
As mentioned before, all you need is white cabbage and salt. For flavor, I also love to add bay leaves and caraway seeds (sometimes also juniper berries). It’s not a must, but it really adds a wonderful flavor. Trust me, I am German and sauerkraut is very popular in Germany. 😀
Before you start the process, please ensure that all utensils are very clean and sterilized.
Visual Instructions
STEP 1: Remove the outer leaves of the cabbage. Now cut the cabbage into quarters and trim out the core. Using a sharp large knife, slice each quarter down its length into very thin ribbons. You can also use a mandolin, however, please be careful.
STEP 2: Transfer the sliced cabbage to a large and clean mixing bowl and add the salt. Wash your hands and then start massaging/kneading the cabbage. Squeeze it and massage it for 5-10 minutes. The cabbage will release a lot of liquid which is perfect, the more liquid the better.
STEP 3: Pack the cabbage into a clean (sterilized) large mason jar and pour all the liquid on top. Use your fist or a pestle to push down the cabbage. The liquid should float on top of the cabbage.
STEP 4: Add bay leaves, the caraway seeds, and the juniper berries (if using). You can weigh down the cabbage with one or two clean stones, which will ensure that the cabbage is submerged in its liquid. Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band.
STEP 5: Ferment the cabbage for 3 to 10 days in a cool place 65 °F (ca. 18 °C) to 79 °F (ca. 26 °C). Keep the jar away from direct sunlight. Press down the cabbage with a pestle at least twice a day. It’s important that there is enough liquid on top. Taste it after 3 days (it ferments quicker in a warmer climate). If you are happy with the taste, screw on the cap, and refrigerate.
I always allow the sauerkraut to continue fermenting for 14-21 days in the refrigerator. The longer you let it ferment the more beneficial bacteria (probiotics) it will form.
All measurements are written in the printable recipe card below.
Fermentation Process
How is sauerkraut fermented? Sauerkraut is made by a process of pickling called lactic acid fermentation. Cabbage contains beneficial bacteria that convert natural sugars found in the cabbage into lactic acid. Lactic acid acts as a preservative and is very beneficial for our gut health.
Health Benefits Of Sauerkraut
- Nutritious: Sauerkraut is rich in fiber, vitamins, and minerals.
- Digestion: Sauerkraut is a great source of probiotics, which provide many health benefits. It also contains enzymes that help your body absorb nutrients more easily.
- Immune System: Sauerkraut is rich in probiotics, vitamin C and iron, all three of which contribute to a stronger immune system.
- Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.
Learn about other amazing health benefits in this interesting article.
Useful Tips
- Before you start making this German sauerkraut recipe, make sure to sterilize all equipment (especially the mason jar). Simply pour boiling water over it, then let it dry naturally.
- The cabbage must be covered with its liquid (brine) to avoid that mold starts growing!
- Do not skip the salt as it’s very important and also acts as a preservative. I always use sea salt or Himalayan salt. It’s much healthier than refined iodized salt.
- Make two jars at the same time. Ferment the second one longer than the first one and see which one you like more. Once you finish eating the first batch, start the third one and eat the second batch. This way, you always have fresh homemade sauerkraut on hand!
Is Sauerkraut Keto Friendly?
Absolutely! Cabbage is a low-carb veggie and sauerkraut is therefore, keto friendly. It is also very good for dieting, a serving has less than 4 g of carbs and only 27 calories.
This Homemade Sauerkraut Is:
- Rich in probiotics
- Flavorful
- Tangy
- Healthy
- Easy to make
- Less expensive than store-bought
- Perfect for sandwiches, wraps, buddha bowls, salads, and more delicious dishes
Should you give this German sauerkraut recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see it! 🙂
How To Serve? You can serve sauerkraut with the following vegan recipes:
- German Schupfnudeln (Potato Dumplings)
- Gluten-Free Vegan Gnocchi
- Vegetable Fritters
- Vegan Grilled Cheese
- Homemade Taco Cups
- Chickpea Tacos
- Portobello Steaks
German Sauerkraut Recipe
Author: Michaela Vais
Have you ever wondered how to make homemade sauerkraut? Let me tell you, it's super simple and uncomplicated. Also, it's much more delicious than sauerkraut from the grocery store. The best part? You only need two ingredients to make this German Sauerkraut Recipe!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine German
Servings 12
Calories 27 kcal
Ingredients
- 1 medium head of (1.3 kg) white cabbage outer leaves removed
- 1 tbsp (15-20 g) sea salt (read instructions)
- A few bay leaves (optional)
- 1/2 tsp caraway seeds (optional)
Instructions
You can watch the video in the post for visual instructions.
Remove the outer leaves of the cabbage, then weigh it on a kitchen scale.
Use 1-1.5% of salt. If your cabbage weighs 1 kg, use 10-15 grams of salt. Mine weighed 1.3 kg and I used 20 grams of sea salt.
Now cut the cabbage into quarters and trim out the core. Using a sharp large knife, slice each quarter down its length into very thin ribbons. The thinner you will cut the cabbage, the better will be the result. You can also use a mandolin, however, please watch your fingers!
Transfer the sliced cabbage to a large and clean mixing bowl and add the salt. Wash your hands and then start massaging/kneading the cabbage. Squeeze it and massage it for 5-10 minutes, don't be gentle.
The cabbage will release a lot of liquid which is perfect, the more liquid the better. You can now also add the bay leaves, the caraway seeds, and a few juniper berries (if using).
Pack the cabbage into a clean (sterilized) large mason jar and pour all the liquid on top. Use your fist or a pestle to push down the cabbage. The liquid should float on top of the cabbage.
You can weigh down the cabbage with one or two clean stones, which will ensure that the cabbage is submerged in its liquid. Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band.
Ferment the cabbage for 3 to 10 days in a cool place, 65 °F (ca. 18 °C) to 79 °F (ca. 26 °C). Keep the jar away from direct sunlight. Press down the cabbage at least twice a day. It's important that there is enough liquid on top. Taste it after 3 days (it ferments quicker in a warmer climate). If you like the taste, screw on the cap, and refrigerate.
I always allow the sauerkraut to continue fermenting for 14-21 days in the refrigerator. The longer you let it ferment, the more beneficial bacteria (probiotics) it will form. You can eat sauerkraut raw (most beneficial for the gut) or pan-fry it with some oil! Read the blog post for helpful tips and serving suggestions. Enjoy!
Notes
- Always sterilize all equipment (especially the mason jar). Simply pour boiling water over it, then let it dry naturally.
- Make sure the cabbage is covered with its liquid (brine) to avoid that mold starts growing.
- Do not skip the salt as it's very important and also acts as a preservative. I always use sea salt or Himalayan salt. It's much healthier than refined iodized salt.
- Make two jars at the same time. Ferment the second one longer than the first one and see which one you like more. Once you finish eating the first batch, start the third one and eat the second batch. This way, you always have fresh homemade sauerkraut on hand.
- Season the fermented sauerkraut with a little smoked paprika which adds a wonderful flavor.
- Recipe serves 12. Nutrition facts are for one serving.
Nutrition Facts German Sauerkraut Recipe Amount per Serving Calories 27 % Daily Value* Fat 1 g 2 % Saturated Fat 1 g 5 % Carbohydrates 3.9 g 1 % Fiber 2 g 8 % Sugar 3 g 3 % Protein 1 g 2 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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