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How to Make Fermented Sauerkraut


Making your own sauerkraut is a simple process using only 2 ingredients and a wide mouth canning jar. Fermented vegetables, like sauerkraut, are good for the digestive system too.

I found the homemade sauerkraut to be so much better than store bought stuff. So, if it’s so easy, what’s the downside? 

Well, you have to have a little patience. Preparation is simple but you’re going to have 3-4 weeks to enjoy the fruits of your labor. I promise it is worth the wait.

I learned how simple it is to make your own sauerkraut from Christy Jordan at Southern Plate. I’m posting the ingredients list here, along with a link to Southern Plate for the method.

Homemade Sauerkraut Recipe


  • Cabbage, shredded
  • Kosher Salt (Do NOT use iodized or table salt)
  • Wide Mouth Canning Jar
  • Distilled Water, if needed

I originally saw a recipe at Southern Plate for making your own sauerkraut and had to give it a try.

You’ll be amazed at how you can get an entire head of cabbage into one jar in this process. This is one of the most simple fermented foods that you can make at home in your kitchen.

Tangy kraut is a great addition to so many dishes, from the classic Reuben sandwich, bratwurst with kraut or an Oktoberfest skillet meal with potatoes.

Recipes with Sauerkraut

Classic Rueben Sandwich with homemade sauerkraut

You may also be interested in the recipe for a Classic Reuben Sandwich

See it at:
Awesome Life Friday
Weekend Potluck

How to Make Old Fashioned Kraut

It is important to keep the cabbage submerged in the water brine as it ferments. Release the lid every few days to allow any gases to escape. After a couple of weeks of patience, you’ll have your delicious homemade tangy kraut.

Yield: 1 Quart

How to Make Sauerkraut

How to Make Sauerkraut

Tangy and delicious homemade sauerkraut is easy to make with just a few ingredients.

Prep Time 15 minutes
Additional Time 14 days
Total Time 14 days 15 minutes


  • 1.5 - 2 lb Cabbage, shredded
  • 1 tbs Kosher Salt (Do NOT use iodized or table salt)
  • Wide Mouth Canning Jars


  1. Shred cabbage into small even slices and place in a large bowl
  2. Next, sprinkle the kosher salt over the cabbage and allow it to sit for one hour. After an hour, use your hands to squeeze and break down the cabbage and pull out water from the cabbage.
  3. Pack the cabbage into a canning jar, along with the water released from the cabbage making sure the cabbage is covered with water. If additional water is needed, use a small amount of filtered water to make up the difference.
  4. Allow the sauerkraut to ferment for at least two weeks before using. Check occasionally and release any gases from the canning jar.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 403mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g

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Meet Julia

Author of Julia's Simply Southern

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Miz Helen

Tuesday 14th of March 2017

We love homemade Sauerkraut, this looks delicious! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!Miz Helen

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