Feeling sluggish, bloated or just not quite your best? It might be time to listen to your gut! Did you know your gut microbiome, teeming with trillions of tiny bacteria, plays a major role in your overall health and well-being? Keeping those good bacteria happy is key, and that’s where probiotics come in.

But why spend a fortune on fancy probiotic supplements when you can whip up your own delicious source of gut-friendly goodness? Enter sauerkraut, the tangy, fermented cabbage that’s not only packed with flavor but also teeming with those all-important probiotics. And the best part? Making your own sauerkraut is surprisingly easy, quick, and super delicious.  I thought I didn’t like sauerkraut up until I my own!

Ready to ditch the store-bought stuff and create your own probiotic powerhouse? This step-by-step guide will show you how, with simple instructions, flavor variations, and serving suggestions to get you started. So, grab your cabbage, get ready to unleash your inner fermenter, and get ready to experience the gut-loving magic of homemade sauerkraut!

What is Sauerkraut?

Sauerkraut is more than just a crunchy topping for your hot dog. It’s a fermented cabbage dish with a rich history and a powerful punch of gut-friendly goodness. This culinary chameleon originated in Eastern Europe, where people discovered the magic of preserving cabbage through fermentation, creating a tangy, shelf-stable food packed with vitamins and beneficial bacteria called probiotics. These tiny microorganisms work wonders for your digestive system, boosting immunity, aiding digestion, and even improving mood!

Making Your Own Sauerkraut:

Forget the intimidating science projects of your past. Making your own sauerkraut is surprisingly simple, requiring just a few basic ingredients and a sprinkle of patience. Here’s what you’ll need:


  • 1 head of green or purple cabbage actually weigh the cabbage
  • sea salt (non-iodized) 2% of the weight of your cabbage
  • Optional: filtered water, spices (caraway seeds, dill, etc.), aromatics (garlic, ginger)


  • Large bowl
  • Sharp knife or mandolin
  • Clean glass jar(s) with tight-fitting lids
  • Small plate or cabbage leaf
  • Weight (optional, like a clean glass or ceramic object)

Fermenting Kit I plan on getting but I made my first 2 batches without and it turned out great!


  1. Shred the cabbage: Slice it thinly using a knife or mandolin. Trust us, the thinner, the better!
  2. Weigh the cabbage: you will multiply this number by this number by 0.2% to know exactly how much salt to add.
  3. Salt and massage: Sprinkle the salt evenly over the cabbage and massage it with your hands for 5-10 minutes. Leave the cabbage for one hour. You’ll be surprised by how much liquid releases!
  4. Pack and brine: Transfer the cabbage to your clean jar(s), pressing it down firmly. Add any desired spices, aromatics, or filtered water to cover the cabbage by an inch.
  5. Weight and ferment: Place a small plate or cabbage leaf on top and weigh it down (optional) to keep the cabbage submerged. Cover the jar loosely with a lid and store it in a cool, dark place for 15-21 days.
  6. Burp and taste: Every few days, “burp” the jar by opening it slightly to release pressure built up by fermentation. Taste-test after 5 days, adding more fermentation time for a tangier flavor.


Don’t worry, even fermentation beginners have hiccups! Here are some common issues and their solutions:

  • Mold: If you see white mold on the surface, skim it off and continue fermenting. If it’s gray or fuzzy, discard the batch.
  • Not fermenting: Ensure the cabbage is submerged and the temperature is right (around 68°F). Be patient, it might take longer than expected!

Flavor Variations:

Get creative! Add a whole new dimension to your sauerkraut with these flavor options:

  • Spicy: Add chilies, red pepper flakes, or horseradish.
  • Sweet: Include apples, carrots, or cranberries.
  • Herbaceous: Experiment with dill, rosemary, or thyme.
  • Asian-inspired: Try ginger, garlic, and sesame seeds.

Serving Suggestions:

Homemade sauerkraut is a versatile ingredient, beyond just hot dogs! Enjoy it:

  • On its own: As a healthy and flavorful snack.
  • On sandwiches and salads: Add a tangy crunch.
  • In dips and spreads: Boost flavor and texture.
  • In soups and stews: Add a probiotic punch.

Bonus Tip: With each batch, save some “starter brine” to jumpstart your next fermentation!

Remember: This is just a starting point. Experiment, have fun, and enjoy the delicious rewards of homemade sauerkraut!


So, there you have it! With just a little time and effort, you can create your own probiotic powerhouse in your very own kitchen. Ditch the store-bought stuff, embrace the magic of fermentation, and unlock the incredible health benefits and delicious possibilities of homemade sauerkraut. Not only will you be nourishing your gut with friendly bacteria, but you’ll also be enjoying a tangy, crunchy, and versatile condiment that elevates any meal.

Remember, this is just the beginning of your sauerkraut journey. Experiment with different flavors, adjust the fermentation time to your taste, and share your creations with loved ones. Feel the satisfaction of creating something healthy and delicious from scratch, and let your inner fermenter flourish!

Ready to take the plunge? Grab your cabbage, gather your ingredients, and unleash your creativity. Your gut (and taste buds) will thank you!