Homemade Sauerkraut Recipe

Name: Homemade Sauerkraut
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 cup water; 1 cup distilled white vinegar; 0.5 onion, diced; 1 head cabbage, cored and shredded; 0.75 teaspoon sea salt; 0.5 teaspoon celery seed; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; ground black pepper to taste

Cook Time: 20 minutes

This quick sauerkraut recipe tastes just as good (if not better) than the store-bought version. Sauerkraut is a tangy, fermented cabbage dish that is often used as a condiment or side. The following is a simple and easy method to make this traditional German dish at home.

What is Sauerkraut?

Sauerkraut is fermented shredded cabbage, known for its bold and tangy flavor. It pairs well with a variety of meals, and its rich flavor can elevate anything from sausages to sandwiches.

Ingredients

1 cup water
1 cup distilled white vinegar
onion, diced
1 head cabbage, cored and shredded
teaspoon sea salt
teaspoon celery seed
teaspoon onion powder
teaspoon garlic powder
Ground black pepper to taste

How to Make Sauerkraut

Follow these simple steps to prepare homemade sauerkraut:

Step 1

In a large pot, combine 1 cup of water, cup of distilled white vinegar, and diced onion. Heat over high heat.

Step 2

Add the shredded cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper to the pot. Stir to combine.

Step 3

Pour the remaining cup of vinegar over the cabbage mixture. Cover the pot and bring it to a boil.

Step 4

Once boiling, reduce the heat to a simmer and cook for 3 minutes.

Step 5

Uncover the pot and stir the cabbage. Cover again and cook, stirring occasionally, until the cabbage is tender and wilted. This should take an additional 10-15 minutes.

What to Serve With Sauerkraut

Sauerkraut is a versatile dish that pairs well with a variety of meals. Here are some great ideas:

Hot Baked Reuben Dip
Beer-Glazed Brats and Sauerkraut
Sauerkraut Balls

Nutrition Facts (Per Serving)

Each serving of this sauerkraut recipe contains approximately:

Calories: 46
Fat: 0g
Carbohydrates: 10g
Protein: 2g
Dietary Fiber: 3g
Sodium: 213mg
Vitamin C: 60mg
Calcium: 83mg
Iron: 0mg
Potassium: 325mg

Community Tips and Praise

This tasted fantastic with kielbasa and a little mustard, says one community member. Will make again.

Another user, cindyinbay, shared: I was impressed with the ease of this recipe. I made this with Schweinbraten Pork Roast from this site. What a wonderful New Year's Day meal that made!

This quick and easy homemade sauerkraut recipe delivers a tangy, crunchy, and flavorful dish that makes a perfect side or topping for hot dogs, sausages, and other savory meals.

History and Origin

Sauerkraut, a traditional German dish, has been around for centuries. Its origins date back to ancient China, where it was first created by fermenting cabbage with rice wine. The technique was later adopted by the Germans, who perfected it by fermenting cabbage with salt, which gave birth to the iconic sauerkraut. Over time, it became a staple food in Eastern Europe and Germany, celebrated for its long shelf life and probiotic health benefits.

Regional Variations

Sauerkraut is not just a German dish. Various countries have their own versions of the dish, each with a unique twist. In Poland, sauerkraut is often mixed with mushrooms or used as a filling for pierogis. In Russia, it may be served alongside traditional meats, while in the United States, especially in the Midwest, it is commonly paired with bratwurst or served as a topping for hot dogs. The seasoning and method of preparation can vary greatly depending on the region, from caraway seeds to apples and even bacon.

What Sets This Recipe Apart

Unlike traditional sauerkraut, which undergoes a lengthy fermentation process, this homemade sauerkraut recipe is a quick-cook version. While authentic sauerkraut relies on natural fermentation to develop its distinctive tang, this recipe uses vinegar to achieve a similar flavor. The use of onion, garlic, and celery seeds adds additional depth and complexity to the dish, making it a flavorful and time-efficient alternative for those who crave sauerkraut without the waiting time.

Where Its Typically Served

Homemade sauerkraut is a versatile dish that can be served in many ways. Traditionally, it is paired with sausages, such as bratwurst or kielbasa, as part of a hearty German meal. Its also great as a topping for hot dogs or as a side to roasted meats like pork or beef. In addition to its role in German cuisine, sauerkraut has become a popular side dish in American barbecues, Eastern European celebrations, and festive gatherings. Its bold flavor complements rich, fatty meats perfectly, making it an essential addition to many meals.

Interesting Facts

Sauerkraut is known for its probiotic content, which supports gut health and digestion.
During World War II, sauerkraut was sometimes referred to as Liberty cabbage in the United States to avoid the German association.
The word sauerkraut comes from the German words sauer (sour) and kraut (cabbage).
In Germany, sauerkraut is often served with potatoes and is considered an important comfort food.

Conclusion

Making sauerkraut at home is a rewarding process that can provide both delicious results and valuable health benefits. Whether you are following the traditional fermentation method or opting for this quick-cook version, sauerkraut is a timeless dish that has been enjoyed for centuries. With its tangy taste, crunchy texture, and numerous regional adaptations, sauerkraut continues to be a beloved food worldwide.

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FAQ about Homemade Sauerkraut Recipe

Yes, you can store homemade sauerkraut in an airtight container in the refrigerator for up to 1-2 weeks. The flavors will develop further as it sits, but it should be consumed relatively soon to ensure the best taste and texture.

If you have extra brine left after making sauerkraut, it can be stored in the refrigerator for up to a week. You can either store it separately or mix it back with the cabbage, depending on your preference.

You can adjust the flavor by adding more spices such as mustard seeds, caraway seeds, or chili flakes. If you prefer more acidity, add extra vinegar. If you'd like it sweeter, a small amount of sugar or balsamic vinegar can balance the flavors.

Yes, you can experiment with different types of vinegar such as apple cider vinegar, white wine vinegar, or champagne vinegar. Each type will give the sauerkraut a slightly different flavor profile.

No, this recipe is not fermented. It is a quick-cooked version of sauerkraut that is made in about 30 minutes. For authentic, fermented sauerkraut, you would need to allow it to ferment at room temperature for several days to a week.

Yes, you can freeze sauerkraut, but it may lose some of its crunchiness once thawed. For best results, store it in an airtight container and use it within 3 months. If you plan to use it in cooked dishes, frozen sauerkraut will work well.

To reheat sauerkraut, place it in a pan over low heat and stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring in between to avoid overcooking.

Yes, you can add other vegetables such as carrots or bell peppers to your sauerkraut. Just make sure to adjust the cooking time for the additional ingredients to ensure they are tender and well-cooked.

If your sauerkraut has an off smell, mold, or any signs of spoilage, it should be discarded. Proper storage in the fridge will help extend its shelf life, but always trust your senses—if it smells sour or looks unusual, it's better not to risk eating it.

Comments

SteadyHam1252

10/06/2025 01:52:54 PM

I was wondering where the fermenting part of the recipe is included. This is cooked cabbage. Is that technically sauerkraut?

PuffyPulp9097

03/31/2022 08:33:35 PM

Very Good. I have adapted in a small way... 1/2 cup Apple Cider-- 1cup White Vinegar, an extra pinch of salt, and extra grind of Pepper...the celery seed is good...( a touch of Minced Garlic, too) but what I learned was... my pantry was much too cool... great for my Pantry, but, not great for Fermenting... find a linen closet if necessary for 2 weeks... next batch begins tomorrow. I go through a quart in 2 days. Love it. I have also added, chopped Carrots, Califlower... but, honestly, I love this--- so easy and delicious.

UpbeatKnife6323

03/19/2024 04:20:43 PM

I added caraway seed, instead of celery seed. Let sit in the refrigerator for 5 days. Put over cut and peeled potatoes, and a smoked pork butt in a roasting pan and cooked for a few hours. Juices from the sauerkraut got into the potatoes and meat! Amazing!!

rjcb3

01/17/2017 11:52:16 PM

I used a little less vinegar and skipped the onion powder in liue of extra onion. I cooked it up in my 5qt cast iron Dutch Oven pot, so, instead of keeping the high heat, as soon the liquid came to a boil, I turned it to low to simmer. It was amazing with some sausage and potatoes.

Victoria Gruner-Hartman

12/30/2017 01:57:27 AM

I made this on a whim one night to go with some amazing sausages. I tasted as I cooked and made a few changes; 1. I cooked longer than the recipe calls for. 2. I added more vinegar and a little apple cider vinegar to achieve desired tartness ( sourness?). This is our go to sauerkraut recipe now.

srhamilton007

05/28/2019 05:23:53 PM

SOOOO GOOD!! made a few adjustments, but such a quick amazing base recipe. Added mustard seed, chili flake, extra salt & dill seed. Used celery salt because we had no celery seed. Used Champagne vinegar instead of Distilled white. Twice as much spice as recommended.

David Starnes

03/14/2025 10:25:41 AM

I used 1/2 apple cider vinegar, 1/2 white. It tastes very fresh, though it’s not fermented. Sour dough bread, thinly sliced lunch meat, melty cheese. I had some smoked provolone on hand. Gooey greatness

Marcia Brown

01/01/2021 01:41:02 PM

We are away from our home for 3 months, is my only excuse and I don’t have all of the ingredients at hand. My changes were, I don’t have any celery seed but I have celery. I chopped about a half of a rib very fine, along with a very small carrot. I used white wine vinegar and white vinegar and probably 3 times the salt and a little mustard seed. It still needed a little sweet something. We don’t have any sugar but I do have some balsamic vinaigrette. I added a little of that to sweeten it just a bit. I’m sorry, I don’t generally measure my ingredients. It’s all by taste......even when I’m home!

aburt104

03/18/2020 02:01:31 AM

Delicious and super easy!! I added about 1/2 cup more vinegar (I like it tangy), and it was perfect!! I won’t need to buy any from now on!! I ended up canning what we didn’t eat, so we can use it later!

Michael Krause

02/27/2021 09:28:11 PM

Although I made sauerbraten once before, this was my first attempt at making another "sauer". This recipe is simple and the result is terrific. However, I still haven't actually made sauerkraut. I substituted spaghetti squash for cabbage and while the consistency is different from that of cabbage, I'll recommend using spaghetti squash to others.

terrvu

07/22/2016 12:49:55 AM

I rarely eat sauerkraut, but thought this was simple and good. I did add sugar, and used powder mustard instead of the celery salt. I sautéed the cabbage a bit before adding the vinegar/water mixture. made me crave some sausage.

Joshua

07/25/2025 03:51:44 PM

While not authentic, it's close enough and delicious. Perfect for throwing on some brats. There's an intolerance to onions in my household so I swapped out the onion for a bell pepper and some fennel. Worked great.

Everetta Wildey

07/13/2025 04:25:58 PM

It says quick and easy. Why leave negative reviews because it’s not fermented, which takes a week to make?! It specifically says at the very top: this is a quick dish. It is, so five stars. This is what you make when you want a taste of sauerkraut quickly, OR you’re cooking with it (adding to a dish you bake or something)..ferments perish in heat so no point using it when cooking. This recipe fits the bill!

PeppyScale8543

06/12/2025 12:00:17 AM

As much as I like this, it's not fermented sauerkraut. It's pickled cabbage really good. But if you want to do a real ferment that actually gives you lactic acid that enhances the healthy gut bacteria. All you really need is sea salt and cabbage, but I do love the flavors of this and it is a quick, easy method if you don't have time to wait Looking for flavor this is it

IcyCow6885

04/11/2025 04:47:56 PM

While not technically sauerkraut, it's still delicious. This is vinegary cooked cabbage. Authentic sauerkraut is just shredded cabbage packed tightly with salt and left to ferment...completely different from this.

Michael378

03/18/2025 10:21:43 PM

REALLY ... this easy and this tasty, unbelievable!

Mary Anderson

02/06/2025 11:45:13 AM

A new staple in my recipe book.

Bob Laing

12/18/2024 04:56:52 PM

Doubled the spices and another half cup of vinegar. We like it bold and tangy

ModestCarp6172

10/29/2024 05:50:58 PM

Do you keep the brine with the cooked cabbage or discard it if not eating all in one day??

Susan Robinson

10/14/2024 02:27:52 PM

Made me look like a pro chef!

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