Homemade Sauerkraut in a mason jar on a wooden surface

How To Make Homemade Sauerkraut

Makes about 1 quart but can be easily doubled, tripled, quadrupled...

Course fermented
Cuisine American
Keyword fermented foods, homemade suaerkraut, how to make homemade suaerkraut, probiotic foods
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 servings
Calories 68 kcal
Author Cultured Palate


  • 1 medium cabbage
  • 1 Tbsp dill seed or weed
  • 1 Tbsp salt
  • 4 Tbsp kefir use vegetable starter for Paleo friendly


  1. Using a food processor, shred the cabbage and place in a large bowl.
  2. Sprinkle salt over the cabbage and stir.Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 - 15 min. This allows the juice to be released from the cabbage.
  3. Place the cabbage in a wide mouth mason jar.
  4. At this point, mix the kefir (or vegetable starter) into 1 cup of water and pour over the cabbage.

  5. Mix and press the cabbage down firmly until the juice comes to the top of the cabbage.You may add more water if necessary. The top of the cabbage should be at least 1 inch from the top of the jar.

  6. Cover tightly.
  7. Leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.

Recipe Notes

Tips - How To Make Sauerkraut
Nutrition Facts
How To Make Homemade Sauerkraut
Amount Per Serving
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 1214mg51%
Potassium 340mg10%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 5g6%
Protein 5g10%
Vitamin A 330IU7%
Vitamin C 57.6mg70%
Calcium 97mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.