Homemade Sauerkraut

Content by: Guy Lawrence

homemade sauerkraut

Angela: We’re loving our sauerkraut (fermented cabbage) right now and add it to our meals every day. With so many brands on the supermarket shelves why not make your own using the recipe below:


  • 1.5kg shredded white cabbage
  • 30g sea salt
  • 1/2 tsp caraway seeds
  • 3-litre glass or earthenware jar


Mix the salt with the shredded cabbage (the more finely shredded the better). Add the mix in layers into your jar and sprinkle with caraway seeds between the layers. Now cover the mix with a plate or saucer that fits into the mouth of the jar and add a weight on top of the plate and finally cover with a cloth.

The mixture will produce brine so make sure that the plate covering the mixture is fully immersed. Skim the brine every other day and change the plate again. Make sure the plate totally covers the mix at all times.

Store the mix at room temperature to begin the fermentation. Test after two weeks. It should be ready between two weeks to one month. When ready store in a cool place or fridge and enjoy your homemade sauerkraut 🙂

View more healthy recipes here

Guy Lawrence

This article is brought to you by Guy Lawrence. Guy is a qualified fitness trainer with over 10 years of experience in the health industry. Guy worked at the UTS Fitness Centre in Sydney Australia where he specialised in exercise nutrition and obtained his Certificate in Exercise Nutrition and Certified... Read More

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7 Replies to “Homemade Sauerkraut”
Elizabeth Conlan says:

I was just wondering that instead of using sea salt l heard that you could use juice if celery this is used as the brine, as it contains natural sodium could you use that instead.

180nps says:

Hi Elizabeth, I haven’t heard of this but will give it a go on the next batch.

Lydia Kokotos says:

I have made some sauerkraut (4LT jar). What i struggle with is how to incorporate it into meals. Also, i go paranoid about how to keep it once the fermenting stage is over. So i packed it into ball mason jars and did a water bath preservation. Have i done the right thing? I can’t keep it in the fridge because it is 8 large pint jars. Any comments or suggestions? thanks

Admin Angela says:

I would put in smaller jars and keep in the fridge. You can have sauerkraut with anything salad, in soup, yummy with lamb cutlets and sausages, on the side with pulled pork or stew… endless. Angela 🙂

Sue Manning says:

Hi There,
I just love sauerkraut, any way you want to serve it to me.
It is the best for constipation too.
Thanks for the recipe.

Barb says:

Instead of sea salt can I use ground Himalayan rock salt? I ask this rather odd question as we have used the Himalayan salt on our pork rind when cooking and the rind did not go crunchy(crackling) not sure if there is something in it or just how we stoked our heat beads that one time, but would be a shame to find it doesn’t work for one reason or another – thanks

Guy Lawrence says:

To my knowledge Barb Himalayan rock salt will be just as effective 😉 Guy

Comments are closed.