Simple 2 Ingredient Sauerkraut Recipe (2024)

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Learn how to make delicious fermented vegetables with this simple 2 ingredient sauerkraut recipe. Incorporating sauerkraut into your daily routine can promote healthy gut flora and overall wellness.

Simple 2 Ingredient Sauerkraut Recipe (1)

We love sauerkraut over here, but that wasn’t always the case. I feel like sauerkraut is one of those foods that is a required taste; at least it was for my family.

A few years ago, my oldest son was admitted to the hospital for RSV and double pneumonia. He was really sick and had dangerously low oxygen numbers. I usually like to go the natural route, but when your kid isn’t breathing right, you just do whatever works the fastest!

He was in the hospital for 5 days and was hooked up to IVs, had multiple breathing treatments, and lots of antibiotics. I knew we would have a lot of work to do when he got better to get his gut back in line, but while we were going through it, I didn’t even think about it.

Sure enough, the poor kid developed food intolerances, eczema, and lots of digestive issues. The bacteria in his gut was shot because of all the steroids in the breathing treatments and the antibiotics. I put him on the GAPS diet and started incorporating a lot of fermented foods into his diet. It took a couple of years and a lot of work, but he is finally better.

Sauerkraut became a staple in our home. In the beginning, my kids didn’t love it, but the more we ate it, the more it grew on them. Now they beg for it at every meal! So if you or your kids don’t like it, keep trying it!

MAKING SAUERKRAUT IS SO SIMPLE AND CHEAP! Simple 2 Ingredient Sauerkraut Recipe (2)

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You really only need two ingredients to make sauerkraut,and you don’t need any special fermenting equipment. You can get fancy and spice it up in different ways, but that is completely optional.

INGREDIENTS

INSTRUCTIONS

  1. Remove the outer leaves of the cabbage and set aside.
  2. Shred cabbage in a food processor or by hand with a knife. I have done both ways, and either works just fine. If I am making a larger amount, then I prefer the food processor. Simple 2 Ingredient Sauerkraut Recipe (3)
  3. Place the shredded cabbage in a large bowl and sprinkle with salt. Let it sit for about 5-10 minutes to allow the cabbage to sweat; this will make the next step easier. Simple 2 Ingredient Sauerkraut Recipe (4)
  4. Now it is time to make the brine! Massage, punch and pound the cabbage with your fist until a decent amount of liquid forms in the bowls. The liquid is the brine, and you will need enough to cover the cabbage when you transfer it to the mason jar. Simple 2 Ingredient Sauerkraut Recipe (5)
  5. Taking small amounts of cabbage at a time, start pressing it tightly into a glass mason jar. In between each added handful, be sure to push down hard to see that the brine comes over the top of the cabbage and to make sure there are no air pockets. Simple 2 Ingredient Sauerkraut Recipe (6)
  6. Continue to fill the mason jar with cabbage. Leave about two inches of space at the top of the mason jar because the vegetables will expand. One large head of cabbage will make about a quart of sauerkraut.
  7. Once all your cabbage is into the jar, you will need to use something to weigh the cabbage down so it stays below the brine, you can buy glass fermenting weights, or you can make your own. You can use the outer leaves of the cabbage that you pulled off the cabbage in the beginning. Roll the cabbage leaves into log shapes and place them on top of the cabbage. Or you can use a ziplock bag with a couple of rocks in it. Be sure the bag is zipped, so the rocks don’t touch the cabbage.
  8. Place a loose lid over the sauerkraut and leave it on the counter at room temperature to ferment. You can leave it as long as 2 weeks or as little as 5 days. The longer it sits, the sourer it will taste. You can try it after 5 days and decide if you want to leave it out longer. You can use a special lid for fermenting that has a nipple on top, but it isn’t necessary.
  9. Remove the weight, replace the lid, and store it in the refrigerator. It can last up to 9 months.

OPTIONAL FERMENTING TOOLS YOU MAY WANT TO USE

A FEW THINGS TO KNOW ABOUT SAUERKRAUT MAKINGSimple 2 Ingredient Sauerkraut Recipe (7)

  • As your sauerkraut is fermenting, it will change color. See the picture above. This is completely normal.
  • It is best to ferment your cabbage in at least 68 degrees or warmer. The warmer the house, the faster it will ferment. During the winter months, I will leave mine out for 2 weeks, and during the summer, I might only do one week.
  • As the sauerkraut sits out on the counter, it will leak brine. Place your mason jar in a baking dish to catch the brine. I learned this trick the hard way and had sauerkraut juice all over my countertops!
  • If you are fermenting more than one thing at a time, be sure to place each item at least 6 feet apart. The live cultures can jump from one ferment to another ferment and cause cross-contamination. It’s common to see sourdough, water kefir, yogurt, and sauerkraut in my home at all times. My kitchen isn’t very big, and I have had things fermenting in my bedroom to make sure everything was far enough away from each other.
  • If you aren’t using a special fermenting lid with a nipple on top, you may need to burp your sauerkraut. When you ferment cabbage, in a closed container, carbon dioxide builds up. This is why I suggest putting the lid on loosely. You can also crack the lid once a day to let the carbon dioxide escape. AGAIN I learned this the hard way, not with cabbage but with coconut water kefir. One night while we were sleeping, I heard a loud noise, woke up my husband, and walked cautiously into the kitchen where I heard the loud noise. I thought for sure someone was breaking in! Nope! It was just my fermentation exploding all over my kitchen. It was a giant mess, and I learned my lesson, always burp your ferments!
  • If you keep your cabbage below the brine, you should be good. I have been making sauerkraut for several years, and I have never had a batch mold. If you see mold or your sauerkraut smells off, just dump it out and start over. Always better to be safe than sorry!
  • Start small! You will want to train your body to get used to sauerkraut. Start with a couple of tablespoons and work your way up to 1/2 cup per meal. Some people that have really sensitive stomachs start off with the sauerkraut juice before eating the actual cabbage.

BENEFITS OF EATING SAUERKRAUTSimple 2 Ingredient Sauerkraut Recipe (8)

Sauerkraut, or fermented vegetables, are loaded with probiotics and good bacteria that your body needs to function. So many things in today’s day and age affect our gut flora. Over-the-counter medications, antibiotics, antibacterial soaps, steroids, processed foods, sugar, to name a few.

Sauerkraut will help to replenish good bacteria that may have been killed because it is loaded with probiotics. It is also high in vitamin K12, vitamin C, vitamin B6, folate, calcium, magnesium, and iron. Eating sauerkraut can help with digestive issues, support a healthy immune response, and promote healthy brain function.

Do you eat sauerkraut in your home? Have you ever made it?

PIN IT FOR LATER Simple 2 Ingredient Sauerkraut Recipe (9)

Simple 2 Ingredient Sauerkraut Recipe

Simple 2 Ingredient Sauerkraut Recipe (10)

Learn how to make delicious fermented vegetables with this simple 2 ingredient sauerkraut recipe. Incorporating sauerkraut into your daily routine can promote healthy gut flora and overall wellness.

Prep Time30 minutes

Additional Time7 days

Total Time7 days 30 minutes

Ingredients

  • 1 large head of cabbage
  • 1 tbsp sea salt

Instructions

  1. Remove the outer leaves of the cabbage and set aside.
  2. Shred cabbage in a food processor or by hand with a knife. I have done both ways and both are just fine. Simple 2 Ingredient Sauerkraut Recipe (11)
  3. Place the shredded cabbage in a large bowl and sprinkle with salt. Let it sit for about 5-10 minutes to allow the cabbage to sweat, this will make the next step easier. Simple 2 Ingredient Sauerkraut Recipe (12)
  4. Now it is time to make the brine! Massage, punch and pound the cabbage with your fist until a decent amount of liquid forms in the bowls. The liquid is the brine and you will need enough to cover the cabbage when you transfer it to the mason jar. Simple 2 Ingredient Sauerkraut Recipe (13)
  5. Add small amounts of the cabbage at a time, start pressing it tightly into a glass mason jar. In between each added handful be sure to push down hard to see that the brine comes over top of the cabbage and to make sure there are no air pockets. Simple 2 Ingredient Sauerkraut Recipe (14)
  6. Continue to fill the mason jar with cabbage. Leave about two inches of space at the top of the mason jar because the vegetables will expand. One large head of cabbage will make about a quart of sauerkraut.
  7. Once all your cabbage is in the jar you will need to use something to weigh the cabbage down so it stays below the brine. You can buy glass fermenting weights or you can make your own. You can use the outer leaves of the cabbage that you pulled off the cabbage in the beginning. Roll the cabbage leaves into log shapes and place them onto the cabbage. Or you can use a ziplock bag with a couple rocks in it. Be sure the bag is zipped so the rocks don't touch the cabbage. Simple 2 Ingredient Sauerkraut Recipe (15)
  8. Place a loose lid over the sauerkraut and leave on the counter at room temperature to ferment.
  9. You can leave it as long as 2 weeks or as little as 5 days. The longer it sits, the sourer it will taste. You can try it after 5 days and decide if you want to leave it out longer. Remove the weight, replace the lid, and store in the refrigerator. It can last up to 9 months.
Simple 2 Ingredient Sauerkraut Recipe (2024)

FAQs

What can I add to sauerkraut for flavor? ›

Ten Delicious Kraut Additions
  1. Juniper Berries. Small and dark, these little raisin-sized berries pack a flavor punch. ...
  2. Beets. Peeled and grated or thinly sliced, even a tiny bit of beet stains the whole ferment fuchsia. ...
  3. Ginger. ...
  4. Lemon Peel. ...
  5. Dill. ...
  6. Caraway Seed. ...
  7. Fennel. ...
  8. Celery Root (celeriac)

Should I put sugar in my sauerkraut? ›

Cabbage, salt, and sugar (plus some time) are all that's required to make a standout homemade sauerkraut recipe.

What is the ratio of salt to cabbage for fermented sauerkraut? ›

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

How do you make sauerkraut if you don't have enough brine? ›

If there is not enough brine from the cabbage, add boiled and cooled brine as needed (1 1/2 Tbsp. non—iodized salt to 1 quart of water). Cover and weigh down the cabbage using a method listed under 'Equipment.

How to make a sauerkraut starter? ›

Put shredded cabbage in fermentation container. Add 3 tablespoons canning or pickling salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage.

Does sauerkraut need more liquid? ›

If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.

What do you put in sauerkraut to make it less bitter? ›

A couple. tablespoons of brown sugar and a can of beer.

Why do you put vinegar in sauerkraut? ›

To Speed Up The Ferment

For example, sauerkraut starts out with a ton of different bacterial cultures, but by day 5, the acid-loving lactic bacteria have taken over. By adding a bit of vinegar to a ferment, it creates an environment that is ideal for acid-loving bacteria, thus speeding up fermentation time.

Do you put a lid on fermenting sauerkraut? ›

Screw a lid on top, and set the jar aside to ferment! I suggest using a plastic instead of a metal lid since metal lids can rust. This has happened to me before! The time you let your sauerkraut ferment is really up to you.

What happens if you don't put enough salt in sauerkraut? ›

Using too little salt not only softens the cabbage but also yields a product lacking in flavor.

Does sauerkraut spike blood sugar? ›

Fermented foods like sauerkraut and kimchi are rich in dietary fiber, which slows down the absorption of glucose into the bloodstream. Fiber acts as a natural buffer as the human body is unable to absorb and break it down, thus preventing rapid spikes in blood sugar after meals.

What kind of salt is best for sauerkraut? ›

Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation. If you're not sure, read the ingredients, there should just be one! A fine grind of salt is required for this type of pickling.

Can I use iodized salt for fermenting cabbage? ›

The addition of iodine can inhibit beneficial bacteria and disrupt fermentation. We, therefore, advise against using iodized salt for vegetable fermentation. However, salts containing natural iodine are not a concern. The presence of anti-caking agents, on the other hand, can give a bad taste to fermented vegetables.

Can I use pink himalayan salt for sauerkraut? ›

We recommend Himalayan Pink Salt for use in fermenting due to its mineral-rich profile, being less processed than other salts (meaning no chemicals went into the production of the salt). Salt is not only a factor in taste; it also affects the texture of your sauerkraut.

How to can homemade sauerkraut? ›

Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

How long does homemade sauerkraut last? ›

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

Do you add water to cabbage when making sauerkraut? ›

If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.

How to make old fashioned sauerkraut in a 5 gallon bucket? ›

Instructions
  1. Remove outer leaves, wash, core and slice cabbage.
  2. Add cabbage to a 5-gallon bucket and massage in 6 Tablespoons of salt.
  3. Tamp down until the juices start to come to the surface. ( ...
  4. Use a plate and some weights to press the cabbage down underneith the liquid.
  5. Store in a dark, cool space for 5-6 weeks.
May 14, 2020

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