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raw sauerkraut recipe
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5 from 5 votes

Raw Homemade Sauerkraut

The homemade keto sauerkraut recipe is a delicious lacto-fermented food made with two ingredients - shredded cabbage and salt! It’s packed with gut-healthy probiotics and naturally low in carbs.
Prep Time15 minutes
Ferment Time:3 days
Total Time3 days 15 minutes
Course: Sides and Salads
Cuisine: Traditional
Servings: 16
Calories: 14kcal


Basic Sauerkraut

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

Optional Add-ins

  • 1 large carrot shredded
  • 1 small white onion sliced
  • ¼ cup fresh dill chopped
  • 2 cloves garlic minced
  • 1 tablespoon 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.
    1 medium cabbage
  • 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.
    1 ½ tablespoons salt
  • 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.
    1 large carrot, 1 small white onion, ¼ cup fresh dill, 2 cloves garlic, 1 tablespoon caraway seed
  • 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: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Sodium: 664mg | Fiber: 1g | Net Carbohydrates: 2g
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