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Homemade Sauerkraut

Homemade sauerkraut is a simple, traditional fermented food made by combining finely shredded cabbage with salt. The salt draws out water from the cabbage, creating a brine that allows naturally occurring lactic acid bacteria to thrive. Over 1–2 weeks at room temperature, these beneficial bacteria convert the cabbage’s sugars into lactic acid, preserving the kraut and giving it its distinctive tangy flavor.
It’s rich in probiotics, vitamin C, and fiber—supporting gut health, digestion, and immunity. Making sauerkraut at home is cost-effective, requires minimal ingredients, and can be easily customized with spices or vegetables like carrots, garlic, or caraway seeds.
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Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Chinese
Servings 20
Calories 23 kcal

Equipment

  • 1 2 quart sized wide-mouth mason jar
  • 1 bowl
  • 1 knife
  • 1 cutting board

Ingredients
  

  • 2 med cabbages red or green, or one of each for that beautiful raspberry color
  • 2 tbsp sea salt

Instructions
 

  • Remove the outer leaves of the cabbage. Do not wash the cabbage as you need the bacteria for the fermentation process.
  • Remove the cores from cabbages and thinly slice using a food processor or good knife. Place in a large bowl.
  • Mix with your hands, squeezing firmly and pushing down the cabbage with your fist to encourage the salt to draw the natural water out.  Continue to do this for the next 15 minutes or so. You want to extract enough of the cabbages’ juices so that they will cover the cabbage when it goes in the jar or pot.
  • Transfer the cabbage to the jar, pressing the layers down as you add the shredded cabbage. Also pour in all the liquid.
  • You want the cabbage to be submerged in its juices.  (If there's not enough juice, just add some water.)
  • Once the cabbage is completely submerged by the brine, cover loosely with a lid or tea towel and leave at room temperature.
  • Everyday (once or twice a day), press down the cabbage with your hand or a spoon to completely submerge the cabbage under the brine. You will see bubbles rising as you press the cabbage.
  • Loosely replace the lid. Continue pressing the cabbage mix for 5 -7 days until bubbling at the top of the brine stops. Once sufficiently fermented, seal and store in the refrigerator.  It will last 12 months unopened, and 2 months once opened.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

oxalates: 4mgCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 714mgPotassium: 155mgFiber: 2gSugar: 3gVitamin A: 89IUVitamin C: 33mgVitamin E: 0.1mgVitamin K: 69µgCalcium: 37mgIron: 0.4mgMagnesium: 11mgPhosphorus: 24mgSelenium: 0.3µgZinc: 0.2mg
Keyword cabbage, fermented, sauerkraut
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