How to Make Sauerkraut at Home

sauerkraut from white and red cabbage in two fermentation jars

Dani Markova • ANutr • BSc • MSc Lifestyle Medicine Student

An authentic, crispy Bulgarian-style shredded sauerkraut adapted for modern kitchens. Unlike traditional German kraut, this Balkan method uses a gentle massage technique to preserve maximum crunch, supplemented with a precise 3% saltwater brine. Naturally fermented, probiotic-rich, and tailored by a registered nutritionist for reliable results in any climate.

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Prep Time 15

Cook Time 0

Fermentation time 7

Total Time 7 15

Course Side Dish

Cuisine Balkan, Bulgarian, Eastern European, German

Servings

Calories 45 kcal

Equipment

1 Preserving jar

1 Fermentation weight

Ingredients

1 medium cabbage
15 g sea salt plus 5g extra for massaging
500 ml water for brine filtered or boiled and cooled

Instructions

Remove outer leaves, set one aside, and shred the cabbage finely.
Massage with salt until softened and juicy (5 min).
Pack tightly into sterilized jars, pressing down to release brine.
Cover with the reserved cabbage leaf, weigh down.
Pour the salty brine to cover the shredded cabbage.
Cover loosely and ferment at room temperature for 7-10 days.
Taste after day 7; once tangy, refrigerate to slow fermentation.

Notes

Keep the cabbage submerged to prevent mould.

Add carrots, garlic, or ginger for flavor variations.

Sauerkraut keeps in the fridge for up to 6 months.

YourDani x x

Nutrition

Serving: 100gCalories: 45kcalCarbohydrates: 11gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 1200mgPotassium: 309mgFiber: 5gSugar: 6gVitamin A: 178IUVitamin C: 66mgCalcium: 76mgIron: 1mg

Keyword homemade sauerkraut, how to make sauerkraut

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