• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Privacy Policy
  • START HERE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Prepare + Nourish logo
  • Recipes
  • Shop
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Shop
  • About
  • Contact
  • Privacy Policy
  • First Time? Start Here
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Ferments » Simple Raw Sauerkraut Recipe

    Simple Raw Sauerkraut Recipe

    by: Anya·posted: Feb 7, 2016·updated: Apr 11, 2023·5 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    sauerkraut in mason jar.

    Making traditionally fermented sauerkraut at home isn't time consuming and doesn't require special supplies. This Simple Raw Sauerkraut Recipe is foolproof and will ensure you get perfectly crunchy probiotic-rich fermented food every time.

    sauerkraut in wooden bowl with fork.

    An important tenant of a nourished kitchen is the regular practice of lacto-fermenting foods. And we have a growing plethora of those foods with fermented jalapenos, salsa, and cherry tomatoes.

    Cultures around the world have their traditional and favorite ferments. Sauerkraut is one of the most ancient ferments, with recipes differing wildly amongst various Eastern European and Asian regions.

    Some recipes include caraway seeds like in this red cabbage sauerkraut; others add shredded carrots or apples for additional flavor. Hello, spicy sauerkraut with ginger and garlic!

    This, on the other hand, is a very basic 2-ingredient recipe that can be used as a framework to create your own sauerkraut.

    But buckle up. This post is long but packed with very important information. For your convenience, you can jump to recipe above or click through any of the table of contents links below. But there is valuable information in the body of the post, so grab yourself a warm cup of tea and get comfortable.

    Jump to:
    • What is raw sauerkraut?
    • Why you'll love this recipe
    • History of Sauerkraut
    • Raw Sauerkraut Benefits
    • Sauerkraut Salt Calculator
    • Helpful Tips
    • Ingredients
    • Step-by-Step Instructions
    • Fermentation Timeline
    • FAQs
    • Helpful Tools & Links
    • Serving Suggestions
    • Printable Recipe

    What is raw sauerkraut?

    Raw sauerkraut implements a wild fermentation process instead of the use of heat.

    Preserved sauerkraut in jars is not a live food. That sauerkraut has been processed at high heat, destroying all friendly bacteria. Sure, it may still come with health benefits but it will be absent of live probiotics and enzymes.

    Raw sauerkraut uses lacto-fermentation, a process where sugars and starches in the cabbage is converted to lactic acid by various species of the good bacteria.

    Lactic acid works as a natural preservative because it inhibits the growth of bad bacteria.

    Our ancestors understood how important fermentation was to health as the proliferation of these lacto-bacilli in fermented vegetables aids in digestion and provides many enzymes and key minerals.

    That is what raw sauerkraut does.

    raw sauerkraut in mason jar with grey background.

    Why you'll love this recipe

    • Taste & texture: briny and crunchy because no one likes mushy sauerkraut
    • Money saver: cabbage is a super inexpensive vegetable, even organic cabbage is reasonably priced; great money saver for the nutrition powerhouse that sauerkraut is.
    • Foolproof: there's a very simple method that you need to be aware of for consistent reliable results (i.e. no mold & crunchy sauerkraut). No water or whey is needed to achieve these great results.
    💭Good to Know: Prior to refrigeration, fruits and vegetables harvested during prolific seasons was preserved using the process of lacto-fermentation. 

    History of Sauerkraut

    Fermented foods have a long history in many cultures, with sauerkraut being one of the most common foods to wildly culture.

    Contrary to many speculations, sauerkraut did not originate in Germany. Some claim that the art of fermenting cabbage was practiced during the building of the Great Wall of China. And this process was then shared from China to Europe by the Tartars.

    Others argue that Romans pickled various forms of cabbage and were more likely to be the pioneers of modern-day sauerkraut.

    One thing is certain: prior to refrigeration as we know it, our ancestors preserved many foods through wild fermentation or culturing. They learned that this would provide a source of nutrients during the non-growing months.

    Captain James Cook always brought a large batch of sauerkraut with him on his long sea voyages because he quickly learned it prevented scurvy, a disease resulting from vitamin C deficiency.

    No matter where sauerkraut originated, we're glad it made a comeback because there are many reasons to love this raw kraut.

    Raw Sauerkraut Benefits

    Raw sauerkraut is a lacto-fermented food with health benefits far beyond fresh cabbage.

    As is true with all fermented foods, sauerkraut is rich in beneficial gut-healthy probiotics. One of the benefits of consuming foods rich in probiotics and live enzymes is that it makes the nutrients more bio-available, making it easier to digest.

    Sauerkraut is rich in fiber, vitamins C, K1, and B6. It's also a great source of iron, manganese, folate, and copper. These nutrients contribute to a healthy immune system.

    In addition to improving digestion, sauerkraut probiotics help the body absorb these nutrients more easily, making it more nutritious.

    sauerkraut up close in wooden bowl.

    Sauerkraut Salt Calculator

    Using weight measurements (grams) instead of volume (cups) produces most reliable results. That's because cabbage weight varies by season, freshness, and storage.

    Weighing your ingredients is extremely helpful, especially if this is your first time making fermented sauerkraut. I hope that over time, you will be confident to make this without using a kitchen scale. I have included volume measurements in the recipe card for your convenience.

    But let's talk about that sauerkraut salt calculator.

    This recipe uses a 2.5% salt concentration. That means for every 100 grams of cabbage (plus other add-ins should you choose), you will need 2.5 grams of sea salt. This recipe calls for 650 grams of cabbage (which is approximately ½ cabbage head).

    Based on this equation, 2.5% of 650 grams is 16.25 grams. I rounded it down to 16 grams of sea salt needed. You can use a 2% salt concentration but I wouldn't go any lower to avoid mold.

    You can use this sauerkraut salt calculator to make any batch of sauerkraut, however small or large.

    This is a very simple raw sauerkraut recipe. But you can adapt it to include other fun additions like shredded carrots. Just take 2.5% of total weight of the volume of your cabbage plus other veggies if using and that will be your salt amount in grams.

    For more information on unrefined salt, see my post on Unrefined Salt Guide and the importance of mineral-rich salts.

    Helpful Tips

    • Fermentation Tip: During the fermentation process, keep your sauerkraut at room temperature and out of direct sunlight. And burp your jar daily for the first two weeks or during the bubbly stage.
    • Money Saving Tip: Use the leftover brine as "gut shots" for their prolific beneficial bacteria or use it as a starter culture in other ferments.
    • Make-Ahead Tip: Double the recipe and use the entire head of cabbage since you already have everything out.
    • Food Safety: Never eat anything with mold on it. Toss the food immediately if you see any kind of mold growth that looks fuzzy, pink, blue, or green.
    💭Make it Nutrient-Dense: For optimal gut health, practice including fermented foods with every meal. It's an easy way to consume naturally grown Lactobacillus bacteria.

    Ingredients

    Ready to make your own sauerkraut? All you need are these two ingredients:

    cabbage and sea salt in bowl
    • green cabbage: As with most fermented foods, organic is best but if not feasible conventional cabbage will work. Cabbage is on the EWG's Clean 15 list and we're removing outer cabbage leaves anyways, so don't fret if non-organic is all that you have.
    • unrefined sea salt: kosher grains or fine salt is best but avoid coarse salt. And for the love of all good and fermented things, please don't use iodized salt. Our favorite is Redmond's Kosher Sea Salt. Use code NOURISH for 10% off.

    A digital kitchen scale is helpful for making fermented sauerkraut for the first time. In lacto-fermentation, it's a good idea to use high salt concentration to avoid bad bacteria overgrowth as the bad yeasts do not tolerate salt.

    We will use a 2.5% salt concentration in this recipe. If you use this basic sauerkraut recipe on a regular basis, using the kitchen scale will eventually become unnecessary.

    Step-by-Step Instructions

    The complete printable recipe is below in the recipe card for your convenience.

    This homemade sauerkraut recipe calls for these two basic ingredients: green cabbage and unrefined salt.

    shredded sauerkraut in bowl.

    Step 1. Shred cabbage

    Shred half of a head of fresh cabbage. Add to large mixing bowl. Weigh the cabbage to have the appropriate amount of sliced cabbage.

    cabbage with salt in glass bowl.

    Step 2. Add salt

    Add unrefined sea salt. This too should be weighed using a kitchen digital scale.

    💭Pro tip:  There are various methods to shred cabbage. The easiest is using a food processor because it's fast, convenient, and you get thinly shredded cabbage. Using a mandoline comes a close second and lastly, you can cut the cabbage with a chef's knife.
    cabbage with salt in bowl.

    Step 3. Massage cabbage

    Using hands or a wooden pounder, massage the cabbage and salt until it starts to release liquid.

    cabbage in quart size jar.

    Step 4. Transfer to jar

    Transfer the cabbage and all juices to a quart size jar or a fermenting crock (I used a mason jar), packing it in very well.

    💭Pro Tip: For softer sauerkraut, massage the cabbage vigorously. For crunchier results, massage just enough to release some liquid and combine the salt.
    fermentation glass weight on cabbage.

    Step 5. Add weight

    Place your fermentation glass weight on top of the sauerkraut. Feel free to push the weight down to make sure it all fits. If you don't have glass weights, use a cabbage leaf instead.

    fermentation weight on sauerkraut.

    Step 6. Set aside to ferment

    Over the next few days, cabbage will release more liquid making it easy to keep all cabbage fully submerged in brine. Burp the jar daily to release carbon dioxide.

    Fermentation Timeline

    During the bubbly phase of fermentation, open the jar to release carbon dioxide daily. Keep the raw kraut loosely covered.

    You'll notice that the amount of brine (salty water) will increase each day. It will be noticeably cloudy. The cabbage will also lose its luster of green hue and become more muted.

    Check out this picture of the fermentation process. Notice the color of the cabbage as well as the amount of juices released on Day 6.

    fermentation timeline of sauerkraut.

    I find it so fascinating how much water is in the cabbage. That's why I love this recipe - no additional water is added yet it yields consistent results every time. Instead, we're drawing water out of the cabbage that naturally occurs during fermentation.

    This homemade version of sauerkraut can take up to 3 weeks to ferment at room temperature. Keep in mind there are so many variables that can speed up or delay this fermenting process.

    So as with any other fermented food, the best way to gauge fermentation is by doing a taste test. I typically start tasting around day 5. But it may need the full 21 days of fermentation at room temperature.

    Continue burping the jar daily and checking on it to ensure all cabbage is submerged in the brine.

    Transfer to the refrigerator when it has cultured to your liking. It can be kept in a cool place like the refrigerator for up to 6 months.

    raw sauerkraut in mason jar.

    FAQs

    Is raw sauerkraut good for you?

    Sauerkraut is incredibly nutritious. Raw sauerkraut retains all the healthy live enzymes and probiotics. Sauerkraut is rich in vitamins, minerals, and fiber. The probiotics helps the body absorb these nutrients, increasing the nutrient content even further.

    How to accurately weigh ingredients using a kitchen scale?

    Weighing your ingredients will give you consistent results. Follow these instructions: Turn on your kitchen scale and set the unit to grams. Place your prep bowl on scale and press tare (this will subtract the weight of the bowl, giving you a 0.0 weight).

    Add cabbage until you reach 650 grams. Zero out the scale again (press tare) and add 16 grams of sea salt. Remove the bowl from the kitchen scale and proceed with the rest of the recipe.

    How do I cut cabbage for sauerkraut?

    A kitchen food processor is the easiest way to shred cabbage for sauerkraut. Discard the outer leaves of the cabbage and rinse the cabbage head under running water. Cut the cabbage in half, then in quarters, and remove the core.

    Cut the quartered wedges in half, lengthwise, creating eight wedges. Run these wedges through a food processor using a thin grater attachment. If using a knife, place the wedges on a large cutting board and press down to secure them. Run a sharp knife across the wedges cutting into thin ribbon-like strips.

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this recipe. You probably have most of these on hand. The best thing about this recipe is that you don't need any specialty items (besides the kitchen scale).

    You can find most of these items cheaper at your local store, but having a link helps you know what you're looking for.

    • Tools: chef knife, cutting board, large mixing bowl, kitchen digital scale, food processor, mandoline slicer, fermenting weight
    • Ingredients: real salt - a good salt is important!
    • Storage Supplies: wide-mouth mason jars for leftovers, Weck preserving jars
    sauerkraut in wooden bowl with fork.

    Serving Suggestions

    In Slavic cultures, sauerkraut was considered a salad. After all its nutritious characteristics, it makes sense that it would be served as a salad. It was often enjoyed with a little red onion, and fresh dill and tossed with a flavorful oil.

    My favorite way is to gently toss it with a blend of roasted walnut oil (for it's robust flavor) and MCT oil (for its' many health benefits). The fats in the oil make the nutrients more bio-available.

    Just 3 tablespoons of raw sauerkraut is a lovely addition to any meal. It adds wonderful nutrients and probiotics.

    In addition, sauerkraut is a timeless topping to hot dogs, polish sausages, and specialty soups.

    How will you be enjoying homemade raw sauerkraut? Share in the comments below.

    Looking for ways to use up the other half of cabbage? Here are some ideas:
    • Cabbage and Chicken casserole in a baking dish
      Chicken Cabbage Casserole
    • Shredded cabbage with cucumbers in a white bowl.
      Cabbage Cucumber Salad
    • cabbage rolls on a white plate with sour cream drizzle.
      Lazy Cabbage Rolls
    • The BEST Avocado Cabbage Slaw - crunchy raw cabbage, seasonal tomatoes and creamy avocados make the best slaw. It's paleo, whole30 and keto too! #lowcarb #rawcabbage
      Avocado Cabbage Slaw (Low-Carb, Paleo, Whole30) +VIDEO
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    raw sauerkraut in wooden bowl.

    Raw Sauerkraut

    Anya @ Prepare & Nourish
    Making traditionally fermented sauerkraut at home isn't time consuming and doesn't require special supplies. This Raw Sauerkraut recipe is foolproof and will ensure you get perfectly crunchy probiotic-rich fermented food every time.
    4.34 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Fermenting Time 21 days d
    Total Time 21 days d 20 minutes mins
    Course Ferment
    Cuisine American, European, Russian, Ukrainian
    Servings 16 servings
    Calories 10 kcal

    Equipment

    • Food Processor
    • fermentation weight
    • quart size mason jar

    Ingredients
      

    • 650 grams green cabbage approximately ½ medium-large cabbage head or 9 cups of shredded cabbage
    • 16 grams sea salt approximately 2-½ teaspoons
    Prevent your screen from going dark

    Instructions
     

    • Discard outer leaves of the cabbage and rinse the cabbage under running water. Cut the cabbage in half, then in quarters and remove the core. Cut the quartered wedges in half, lengthwise creating 8 wedges. Cut thin ribbon-like strips across these wedges. Or run the wedges through a food processor using the grater attachment.
      cabbage in a food processor.
    • Add 650 grams of shredded cabbage to your bowl. This will be approximately ½ medium-large cabbage head or 9-½ cups. (See notes how to accurately weigh your ingredients).
      shredded cabbage in clear bowl.
    • Add 16 grams of unrefined sea salt.
      salt added to shredded cabbage
    • Massage cabbage with your hands until it starts releasing liquid. For softer sauerkraut, massage cabbage vigorously. For crunchier result, massage just enough to combine the salt.
      shredded cabbage in bowl.
    • Transfer the cabbage and all the released juices to a quart-size jar, packing it in very well.
      cabbage with salt in quart size jar.
    • Place your fermentation weight on top, making sure all shredded cabbage and the weight is fully submerged in the liquid. Feel free to push the weight down. Over the next day, as cabbage releases more liquid, the fermentation weight will easily be submerged in the brine.
      sauerkraut in mason jar.
    • Set aside at room temperature away from direct sunlight for 21 days or until fermented to your liking. Afterwards, transfer to refrigerator. Burp the jar daily during the fermentation phase.
      Cabbage with brine in jar.

    Notes

    • It's always best practice to sterilize your fermentation jar and weight before proceeding with recipe. Make sure it's washed well first. To sterilize: fill the jar with boiling hot water and allow to sit for 5 minutes before pouring the water out.
    • Using weight measurements instead of volume will give you consistent results. Cabbage weight will vary by seasons, freshness, and storage, so using a kitchen scale will garner best results.
    • To accurately weigh: Turn on your kitchen scale and set it to weight in grams. Place your prep bowl on scale and zero/tare it out (this will subtract the weight of the bowl, giving you a 0.0 weight). Add cabbage until you reach 650 grams. Zero/tare out the scale again and add 16 grams of sea salt. Remove the bowl from the kitchen scale and proceed with the rest of the recipe.
    • Recipe makes 1 quart or 16 servings. Serving size is ¼ cup.

    Nutrition

    Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 395mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 0.2mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword raw sauerkraut, sauerkraut
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    More Ferments

    • Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.
      Fermented Carrots Recipe
    • red cabbage kraut in a jar.
      Red Cabbage Sauerkraut Recipe (Fermented Red Cabbage)
    • fork in sauerkraut recipe.
      Spicy Sauerkraut with Ginger and Garlic
    • green tomatoes with fresh dill in mason jar.
      Fermented Green Tomatoes (Pickled Green Tomatoes Recipe)
    • Facebook
    • Email

    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    Reader Interactions

    Comments

      4.34 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Christopher Stogdill says

      February 08, 2016 at 11:30 am

      I ferment my kraut in a food-safe plastic bucket fitted with a gamma lid that has a grommet for an airlock installed. When I'm done shredding/mashing the cabbage I put a sliver of dry ice in the liquid and put on the lid and airlock. They CO2 form the dry ice is heaver than the air already in the lid and as the dry ice "melts" it pushed out all the "regular" air. The end result is much cleaner and there is no mold in the anaerobic conditions inside the bucket.

      I usually let mine ferment for months and can it, which is less than ideal. This method gives me more "juice" so I never have to add any liquid when canning.

      Reply
      • Anya says

        February 08, 2016 at 6:10 pm

        That's interesting, Christopher. Never heard of adding dry ice to the sauerkraut. But I have left kraut to ferment for extended periods of time. Thanks for stopping by. 🙂

        Reply
    2. Joy @ Joy Love Food says

      March 04, 2016 at 4:28 pm

      I'm a big fan of sauerkraut, but have never made my own, I need to try this! Thanks for sharing at What'd You Do This Weekend?!

      Reply

    Primary Sidebar

    Anya at a farm

    Hello and welcome

    I'm Anya and it is my joy to share wholesome recipes using seasonal ingredients and simplified methods. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    More about me →

    Eating Nose-to-Tail? Try these

    collage of delicious recipes using organ meats.

    Seasonal Summer Favorites

    • fermented pickles in a weck jar with a red hot pepper.
      Easy Lacto-Fermented Dill Pickles Recipe
    • Sheet pan nachos with ground pork and vegetables on a tray.
      Loaded Sheet Pan Nachos Without Beans
    • Ahi tuna poke in a white bowl, with mayonnaise, chopsticks on the side, and green onion leeks in a beige bowl.
      Simple Ahi Tuna Poke Recipe
    • starbucks pink drink in plastic cups with fresh strawberries on the side.
      Starbucks Pink Drink Recipe (Healthy!)
    • Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
      Ground Beef and Broccoli Recipe
    • two bowls filled with cottage cheese and fresh strawberries, raspberries, blueberries, and blackberries and topped with honey; spoons in the bowls.
      Easy Cottage Cheese with Fruit Bowl Recipe

    Trending Now

    • mushrooms and chicken gravy with fresh thyme sprigs garnished on top.
      Easy Creamy Chicken Liver Recipe
    • stack of cassava flour crepes on a plate for frozen blackberries.
      Easy Gluten-Free French Crêpes Recipe
    • roasted cabbage with parsley garnish sprinkled on top.
      Simple Oven Roasted Buttered Cabbage Recipe
    • Caesar salad dressing in a weck jar
      Healthy Caesar Salad Dressing Recipe
    • Pickled red onions in a white bowl and in a clear jar beside it.
      Quick Pickled Red Onions (No Cook!)
    • Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.
      Protein Chia Seed Pudding

    Footer

    ↑ back to top

    Never miss a new post!

    ... Subscribe

    About

    About Me

    Privacy Policy

    Contact

    Shop

    Recipes

    Recipe Index

    Dinner Recipes

    Fermentation Recipes

    Healthy Basics

    Connect

    Instagram

    Facebook

    Pinterest

    Youtube

    Copyright © 2025 Prepare + Nourish

    • Pinterest
    • Facebook

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe.
    This recipe is a winner! Will make again.

    Or share in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.