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

Ingredients

• 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

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.

4.20 from 5 votes

Print Recipe SaveSaved!

How to Make Sauerkraut

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

Prep Time15 minutes mins

Additional Time14 days d

Total Time14 days d 15 minutes mins

Servings: 1 Quart

Calories: 20kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

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

Instructions

• Shred cabbage into small even slices and place in a large bowl
• 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.
• 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.
• Allow the sauerkraut to ferment for at least two weeks before using. Check occasionally and release any gases from the canning jar.

Nutrition

Serving: 1 | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 403mg | Fiber: 2g | Sugar: 2g

Thanks for stopping by! Don’t forget to join our email list so that you never miss a new recipe and follow us on social media.

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube

Learn more

Sharing is Caring