The Best Homemade Sauerkraut


The only way to make homemade sauerkraut. Bring out the inner German in you.



  • 6 pounds of white cabbage (for me this was 2 medium heads)

  • 60 g of salt

  • 4 garlic cloves, crushed and chopped

  • 2 teaspoons of whole yellow mustard seeds

  • 2 teaspoons of whole caraway seeds



  1. Thinly slice the cabbage – using whatever method is best for you. You can run this through a food processor (fitted with the slicer, not the S blade) or just use your knife.

  2. Add the salt to the sliced cabbage and massage it through. Every 15 minutes, you want to get in there with your hands and massage the cabbage. You will notice that the cabbage is reducing in volume and there is a lot of liquid coming out – this is good! Repeat the massaging for an hour (4 times)

  3. After 1 hour, add the chopped garlic, mustard seeds, and caraway seeds, and give it one last good massage.

  4. Pack into a big 1 gallon jar or 2 half-gallon ones. You want to be packing the cabbage really tightly. You will see that as you pack it, the cabbage will be submerged in its own liquid.

  5. Once all of the cabbage has been packed in the jar/jars, ensure that it is submerged. If for some reason (could be the type of cabbage) there isn’t as much liquid, cover with a 2% salt brine – 2 grams of salt per 100 mL of water – until it’s just covered. Make sure you leave a sufficient head space in the jar – at least 2 inches. This is a very active fermentation!

  6. Cover with a lid – ideally with an airlock on it – and leave out at room temperature. You could also cover it with a tightly woven cloth.

  7. Be sure to check on it daily – it can be extremely active and you don’t want it to overflow. Just take the lid of and pack it down. You should see a lot of bubbles coming out – a sure sign to know you are fermenting!

  8. Start tasting after about 10 days – this is personal preference. If you like it really sauerkrauty, then leave it out longer. Once it’s where you like it, pack it in smaller jars and put it in the fridge.

  9. Eat as often as you want – the health benefits of homemade sauerkraut are insane.

  10. Enjoy!

Happy eating!


The very first post on this blog was for a homemade sauerkraut that my dad gave me. One year later, I present to you a different recipe – one that comes from Brad Leone’s amazing sauerkraut episode on his YouTube show, It’s Alive with Brad. Even though I have already done a sauerkraut post, I wanted to include this one here because it shows how recipes can evolve. The first sauerkraut recipe I posted was incredibly simple with only cabbage, salt, and a bit of caraway seed. Now I have added garlic and mustard seeds, learned about the fermentation process more, and the result is the best sauerkraut I have ever had. Sure, store-bought sauerkraut isn’t expensive, but it also doesn’t come anywhere near the taste of this one. I could also talk about the health benefits of sauerkraut and its effect on our gut health, but there are far more qualified people out there to do that. Trust me, this is an easy recipe that delivers amazing sauerkraut every single time. I have given several jars of it to my friends, and they all rave about it. Thank you, Brad!