The ultimate brewing and fermentation guide

I never thought I’d say that Sauerkraut is delicious, but since I started to make my own, I often find myself craving it. I use it as a side dish or a snack or most often as a healthy probiotic salad dressing. Eaten regularly Sauerkraut has a host of purported health benefits. Why waste your hard earned money on store bought organic sauerkraut when making home made sauerkraut is ten times the fun for a fraction of the price! Don’t forget to read past the benefits below for my incredibly simple homemade sauerkraut recipe for beginners.


Sauerkraut is a natural source of probiotics, which are beneficial live bacteria and yeasts. During the fermentation process, lactic acid bacteria convert the sugars in cabbage into lactic acid, creating an acidic environment that supports the growth of these beneficial bacteria. Consuming sauerkraut introduces these probiotics into your gut, promoting a healthy balance of gut bacteria and supporting digestion.

Improved Digestion

The probiotics in sauerkraut can aid in digestion by promoting the breakdown of food and the absorption of nutrients. They can help maintain a healthy gut environment, alleviate digestive discomfort, and support regular bowel movements.

Enhanced Nutrient Absorption

The fermentation process of sauerkraut can increase the bioavailability of certain nutrients. The lactic acid produced during fermentation helps break down the cell walls of cabbage, making the nutrients more accessible and easier to absorb by the body. This includes nutrients such as vitamin C, vitamin K, and various minerals.

Immune System Support

A significant portion of our immune system resides in the gut, and a healthy gut microbiome is crucial for proper immune function. The probiotics in sauerkraut can help support the immune system by promoting a balanced gut microbiota and modulating immune responses.

Antioxidant Activity

Fermented foods like sauerkraut can contain antioxidants that help neutralize harmful free radicals in the body. Antioxidants play a role in reducing oxidative stress, which is associated with various chronic diseases and aging.

Potential Weight Management

Some research suggests that consuming fermented foods like sauerkraut may be associated with improved weight management. The probiotics and increased nutrient absorption may help support a healthy metabolism and contribute to weight regulation. However, more studies are needed to establish a direct link.

It’s important to note that the health benefits of sauerkraut can vary depending on the fermentation process, quality, and storage conditions. To maximize the benefits, choose traditionally fermented sauerkraut or make your own at home using simple ingredients and fermentation techniques. Remember to consume sauerkraut in moderation as part of a balanced diet, and if you have any specific health concerns, consult with a healthcare professional.

Here’s a simple step-by-step guide to making sauerkraut at home for beginners:

  • 1 medium-sized cabbage
  • 1-2 tablespoons of salt (non-iodized, preferably sea salt or kosher salt)
  • Optional: Caraway seeds, juniper berries, or other spices for flavoring (as desired)
  • Large mixing bowl
  • Cutting board
  • Knife or mandoline slicer
  • Clean glass jar or fermentation crock
  • Weight or plate that fits inside the jar or crock
  • Clean cloth or fermentation lid to cover the jar or crock
Step-by-step instructions:
  1. Prepare the Cabbage:
    • Remove any damaged or wilted outer leaves of the cabbage.
    • Cut the cabbage into quarters and remove the core.
    • Thinly slice the cabbage into shreds. You can use a knife or a mandoline slicer for more even slices.
  2. Add Salt and Massage:
    • Place the sliced cabbage in a large mixing bowl.
    • Sprinkle the salt evenly over the cabbage.
    • Massage and squeeze the cabbage with your hands for about 5-10 minutes until it starts releasing its juices. This helps to break down the cell walls and draw out moisture.
  3. Optional: Add Flavorings:
    • If desired, add caraway seeds, juniper berries, or other spices to the cabbage mixture. These can enhance the flavor of the sauerkraut. Start with a small amount and adjust according to your taste preference.
  4. Pack the Cabbage in the Jar or Crock:
    • Transfer the cabbage and its juices to a clean glass jar or fermentation crock.
    • Press down firmly on the cabbage with your hands or a clean utensil to remove any air pockets and ensure it is tightly packed.
  5. Add a Weight or Plate:
    • Place a weight or a plate that fits inside the jar or crock on top of the cabbage. The purpose of the weight is to keep the cabbage submerged in its own juices during fermentation.
  6. Cover the Jar or Crock:
    • Cover the jar or crock with a clean cloth or use a fermentation lid if available. This allows airflow while preventing contaminants from entering.
  7. Fermentation:
    • Place the jar or crock in a cool spot away from direct sunlight. Ideally, the temperature should be around 65-75°F (18-24°C) for proper fermentation.
    • Let the sauerkraut ferment for about 1-4 weeks, depending on your desired taste. Start tasting it after a week to monitor the fermentation process. The longer you ferment, the tangier and softer the sauerkraut will become.
    • Check the sauerkraut periodically, ensuring that the cabbage remains submerged in its juices. If necessary, press down on the weight or add a little brine (saltwater solution – 1 teaspoon of salt dissolved in 1 cup of water) to keep it submerged.
  8. Taste and Store:
    • Once the sauerkraut reaches your desired level of fermentation, taste it to check the flavor. If it has the desired tanginess and texture, it’s ready to be enjoyed.
    • Transfer the sauerkraut to clean glass jars or containers and refrigerate to slow down the fermentation process. This helps preserve its flavor and extend its shelf life.
    • Sauerkraut can continue to ferment slowly in the refrigerator and will last for several months when stored properly.

Remember to use clean utensils and containers throughout the process to maintain good hygiene. Enjoy your homemade sauerkraut as a delicious and nutritious addition to meals or as a condiment.

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