Homemade Sauerkraut (fermented)


If you would have asked me a few months ago if I liked sauerkraut I would have made a “that’s gross” face and said no. I honestly don’t remember the last time I had sauerkraut, but it just seems like something I wouldn’t like. Since I’m trying to incorporate more fermented foods in my diet I decided I’d give it a try..and I’m glad I did! This sauerkraut recipe is fermented and therefore filled with beneficial bacteria to help maintain or improve the balance of bacteria in your gut. A healthy gut digests and absorbs nutrients better, allows for regular bowel movements, improved immunity, and can even play a role in the control of some hormones.

SO, before you write this recipe off, take 10 minutes to try a small amount. It really is quite tasty (and that’s coming from several people who don’t normally eat fermented foods).


Homemade Sauerkraut (fermented)
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Prep Time
15 min
Prep Time
15 min
  1. 1/2 head of cabbage (green, red, or a mixture)
  2. ~ 2 1/2 tsp. salt
  1. Chop cabbage into small, thin strips or chunks (or put it through the food processor).
  2. Place cabbage in a bowl and sprinkle with salt.
  3. Mash the cabbage around for a few minutes to release some of the juice.
  4. Transfer to a quart jar and smash cabbage down so that it is all submerged under its own juice. ( I usually have to add some water to completely cover the cabbage).
  5. Cover and set it on the counter for 2 - 3 days. (Make sure the cabbage stays submerged in the liquid. You can use weights or just push it down with a spoon 1x/day).
  6. After 2-3 days you should see lots of bubbles in the cabbage. It is ready to transfer to the fridge and enjoy!
  1. I like the sauerkraut as is, but sometimes I add pepper, other spices, or some sharp cheddar or feta cheese.
Grace Goals and Guts http://gracegoalsandguts.com/