Go Back
+ servings
Homemade Sauerkraut in a jar

How to Make Homemade Sauerkraut (Just 4 Ingredients)

This simple guide on how to make sauerkraut only calls for cabbage, carrots, sugar and salt. Make it in 20 minutes, then sit back and watch it ferment.
Course Salad, Side Dish
Cuisine Ukrainian
Keyword beet sauerkraut, How To Make Homemade Sauerkraut
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 70kcal
Author Natalya Drozhzhin



  • Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit.
    sliced cabbage in a bowl
  • Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.
    cabbage and carrots in a bowl
  • Add in the sugar and salt to the veggies and massage the seasoning into the veggies. Press all the ingredients down with your hands and place a couple of large cabbage leaves on top.
    Carrots, cabbage, sugar and salt in a bowl
  • Place a plate large enough to cover the bowl or container on top. Place something heavy on top of the plate to weigh it down. Place the container in a warmer part of the house, where it's about 77°F.
    Homemade Sauerkraut in a jar
  • Check the sauerkraut on a daily basis. Day #3 is typically the best. Once it's to your liking, transfer it to a clean jar and refrigerate it for up to 2 months.
    Homemade Sauerkraut in a jar


Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3524mg | Potassium: 267mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3933IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg