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raw sauerkraut recipe
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5 from 3 votes

Raw Homemade Sauerkraut

Homemade sauerkraut is easy to make with just 2 ingredients. Let time do it’s work and sooner or later you’ll have a delicious probiotic-rich lacto-fermented food. This salty sour side dish is naturally low-carb and sugar-free making it a great option for anyone interested in healthy eating.
Prep Time15 mins
Ferment Time:3 d
Total Time3 d 15 mins
Course: Sides and Salads
Cuisine: Traditional
Servings: 8
Calories: 28kcal


Basic Sauerkraut

  • 1 medium cabbage about 3 pounds
  • 1 ½ tablespoons salt

Carrot & Onion Sauerkraut

  • Basic Sauerkraut
  • 1 large carrot shredded
  • 1 small white onion sliced

Dill & Garlic Sauerkraut

  • Basic Sauerkraut
  • ¼ cup fresh dill chopped
  • 2 cloves garlic minced

Caraway Sauerkraut

  • Basic Sauerkraut
  • 1 tbsp caraway seed


  • Discard the outer leaves but save one or two of the clean inner ones, if needed, to press down the final mixture and keep all contents under the brine.
  • Shred cabbage into thin slices. Dice or slice any of the optional add-ins.
  • Combine the cabbage and salt in a large bowl. Mix with your hands, squeeze and massage as you go.
  • Leave the salted cabbage to sit for about 20 minutes and break down. Liquid will slowly pool up.
  • Add any optional vegetables or herbs you like. Toss to combine.
  • Pack all ingredients together into a clean glass jar. Press down firmly so all air bubbles escape. Cover this mixture with a cabbage leaf or use a weight to hold the contents down under the water line.
  • Tighten the air-locking lid, cover loosely with a normal jar lid or secure a cheesecloth with a rubber band.
  • Leave in a cool place, out of direct sunlight for at least 3 days and up to a month. Taste occasionally to see if it is ready. Once to your liking, transfer to the refridgerator for long-term storage.


Don't miss all the recipe details and preparation tips in the post above! This is an easy recipe but there are often many questions that come up so I did my best to provide all the information you need in the text above. For best results, I recommend reading through the whole post before you make the recipe.


Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1329mg | Fiber: 3g | Net Carbohydrates: 4g
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