2-Ingredient Homemade Sauerkraut [Recipe]

How to Make Sauerkraut #probiotic #keto #lowcarb #cabbage #fermented #sauerkraut

I have always loved sauerkraut. But after trying a homemade sauerkraut recipe, the commercially canned stuff just doesn’t do it for me any more. Once I discovered how flavorful and nutritious fermented veggies are, I actually enrolled in a fermentation class at the local community center to help me master the basics. I was shocked at how easy it was and quickly began experimenting at home with different combinations of vegetables to try.

Regardless of my latest fermentation project, I always have sauerkraut on hand for two  reasons: taste and simplicity. The tang and crunchy texture keep me coming back and prep is a breeze. There’s really nothing to it. The sauerkraut recipe consists of cabbage, salt and a container to put it in. The hardest part about making sauerkraut is waiting to eat it!

DIY Sauerkraut Recipe

DIY Sauerkraut Recipe

Sauerkraut relies on lacto-fermentation. The Lactobacillus bacteria on the cabbage converts sugars into lactic acid, which preserves the vegetable and inhibits growth of harmful bacteria. The salt also helps prevent bad bacteria from growing, so don’t be afraid of the kraut!

It’s totally safe, but you’ll need to be careful to use clean containers and utensils during preparation as to not introduce potential contaminates. I use a bowl, wide-mouth mason jar, and a canning funnel. The collapsible canning funnel that I use fits both regular and wide-mouth mason jars and greatly reduces the mess. The first few times I made sauerkraut, I did it without a funnel and ended up with half of it on the counter.

DIY Sauerkraut Recipe

2-Ingredient Sauerkraut [Recipe]

Yields 1 quart sized mason jar

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 1 Head of Cabbage, Chopped
  • 1 Tablespoon Sea Salt


  1. Shred or chop cabbage.
  2. Place cabbage into large bowl and add salt.
  3. Mash everything with a tamp or your hands to create brine until cabbage is limp and translucent.
  4. Pack cabbage and brine tightly into clean container until all of the cabbage is submerged.
  5. Ensure cabbage remains submerged by placing a cabbage leaf and a clean weight over the top.
  6. Cover with cloth, secure with band.
  7. Let sit at room temperature for several days up to 6+ weeks, until it reaches desired flavor.
  8. Refrigerate to stop the fermentation process.
Cuisine: Fermented | Recipe Type: Condiment


Warmer room temperatures lead to a quicker ferment, while cooler rooms slow the fermentation process.

Keep out of direct sunlight.


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Homemade Sauerkraut Recipe

DIY Sauerkraut Recipe
How to Make Sauerkraut #probiotic #keto #lowcarb #cabbage #fermented #sauerkrautHow to Make Sauerkraut #probiotic #keto #lowcarb #cabbage #fermented #sauerkraut

I prefer to eat my sauerkraut raw to reap the benefits of the probiotic bacteria. When cooked, the heat kills off the gut-healthy live cultures. Try adding sauerkraut to a salad, garnish to your favorite protein or as a side-dish of it’s own. You can add additional seasonings or ferment with other veggies for unique flavor combinations. Caraway seeds are a very popular addition to sauerkraut recipes.

how to make sauerkraut fermented cabbage #sauerkraut #paleo #whole30 #keto #low carb #fermentation #gapsdiet
Hey babe! I’m Tasha, the founder of Ketogasm. When I’m not in the kitchen crafting low carb recipes and geeking out on nutritional science, I help women transition to a ketogenic lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful on your journey!


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