Homemade Sauerkraut

homemade sauerkraut
  • Author: Nutrition Dynamix


  • 1 head of cabbage (shredded)
  • 1 to 1 ½ tablespoon salt
  • 1 tablespoon caraway seeds
  • Other seasonings of choice (optional, for added flavor)
  • Water


  1. Shred cabbage.
  2. Add the shredded cabbage and salt into a mixing bowl (allow it to sit for about 10-15 min).
  3. Massage the cabbage and salt together until water forms.
  4. Add seasonings and spices of your choice (optional).
  5. Once the cabbage has drained enough water, move the cabbage and water into a large jar.
  6. Fill a smaller jar with water and place it directly on top of the cabbage to weigh it down.
  7. Cover the jar with a towel and a rubber band or twine.
  8. Continue to press the cabbage down with the jar of water to release liquid (for the next 24 hours) then remove weight.
  9. Allow the cabbage to sit at room temperature for a week (optional to leave it for longer if you want a more intense flavor).
  10. Once fermentation is complete, store the sauerkraut in the refrigerator to maintain flavor and health benefits.


This recipe could be used with red cabbage as well. Get creative with your spice combination to mix up the flavor!


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