2-Ingredient Sauerkraut [Recipe]

Only two simple ingredients to make your own sauerkraut!
Course Appetizer, Condiment, Salad, Side Dish
Cuisine American, German
Special Diet Dairy-Free, Gluten-Free, Paleo, PSMF, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 30 Servings
Calories 7kcal
Author Tasha Metcalf


  • 1 Head Cabbage Chopped
  • 1 Tablespoon Sea Salt


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


Calories: 7kcal | Carbohydrates: 1g | Sodium: 237mg | Potassium: 51mg | Vitamin A: 30IU | Vitamin C: 11.1mg | Calcium: 12mg | Iron: 0.1mg