5 ingredients are all you need for this DIY sauerkraut recipe that is the perfect side for any weeknight dinner meal. Easy, and is a healthy and nutritious side dish. You will go crazy for this homemade sauerkraut recipe! 

Winter is in full swing, which means we’re all loving roasts, soups, and DIY sauerkraut. 

Yes, you read that right. Sauerkraut, as in pickled cabbage. 

Which is not only delicious (seriously!), but it’s also really, really good for you. 

Sauerkraut is super nutritious because it’s fermented. Fermentation starts when yeast and bacteria that are naturally present on the cabbage, your hands and in the air come into contact with the sugars in the cabbage. Sauerkraut fermentation creates conditions that promote the growth of beneficial probiotics. Probiotics are bacteria that provide powerful health benefits. They also help make foods more digestible, which increases your gut’s ability to absorb the vitamins and minerals they contain. source

Benefits of Fermented Foods

On top of this, sauerkraut is high in vitamin c, vitamin k, manganese, and has a hefty dose of folate, copper,  potassium, and vitamin B6. 

On top of this, sauerkraut and other fermented foods actually help digestion. I drink apple cider vinegar daily to help my digestion, but if I know I’m going to be eating a good amount of sauerkraut with dinner, I usually skip it because I’ll get the same digestion benefits from the sauerkraut, and it goes perfectly with just about any roasted meat, sausage, or even sandwich. 

When your belly is happy, you tend to be healthier, too. So if you’re getting lots of good fermented foods, which contain probiotics, your belly will have an easier time and so will your immune system. 

Interestingly, your gut health is directly tied to your immunity. If your gut is out of balance, it’s much easier for you to catch a cold or come down with the flu. 

As an added benefit, sauerkraut is very filling but very low in calories, so if you’re trying to eat better or lose weight, you really can’t go wrong. 

Plus, this recipe for homemade sauerkraut is absolutely delicious. Not that I’m biased, or anything. Plus, it’s super quick (preparation takes all of 2 minutes and there’s only about 10 minutes cooking time) so you can get it on the table in a flash. 

DIY Sauerkraut Recipe

• 1 head of red cabbage, shredded (you can also use bagged cabbage)
• 1/4 cup white vinegar
• 1/4 cup organic sugar
• 2 teaspoons caraway seeds
• 1/4 cup distilled water

To shred your cabbage, you can either shred it in a food processor using the shredding tool, or you can use a knife to cut the cabbage into thin ribbons. I prefer the food processor most days unless I’m feeling especially rushed when I’ll buy a bag of pre-shredded cabbage at the grocery). 

Preheat a medium saute pan over medium heat. Add your cabbage, followed by the vinegar, water, sugar, and caraway seeds.

Mix everything together and continue to cook over medium heat for about 5 minutes. At the 5 minute mark, turn the burner to low and continue to cook until the cabbage is fork tender. Try stirring every few minutes. 

If you prefer your sauerkraut a bit more firm, you may want to stop the cooking process at the 5-minute mark. Personally, I prefer my sauerkraut to be a bit softer. Which means I need to cook the sauerkraut for around 10 to 15 minutes, total. 

You can serve the sauerkraut warm with a roast or some broiled chicken thighs. Or allow it to cool and use it as a condiment for sandwiches for the week. 

Store any leftovers in an airtight container for up to 5 days in your refrigerator (though I doubt it will last that long!).

Print Recipe

DIY Sauerkraut Recipe

Quick and easy DIY Sauekraut recipe that is a perfect healthy side dish to your dinner table. Homemade sauerkraut is so simple to make and loaded with nutrients and minerals. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: cabbage, fermented, sauerkraut

Servings: 4

Ingredients

• 1 head of red cabbage shredded (you can also use bagged cabbage)
• 1/4 cup white vinegar
• 1/4 cup organic sugar
• 2 teaspoons caraway seeds
• 1/4 cup distilled water

Instructions

• To shred your cabbage, you can either shred it in a food processor using the shredding tool, or you can use a knife to cut the cabbage into thin ribbons. I prefer the food processor most days unless I'm feeling especially rushed when I'll buy a bag of pre-shredded cabbage at the grocery).
• Preheat a medium saute pan over medium heat. Add your cabbage, followed by the vinegar, water, sugar, and caraway seeds.
• Mix everything together and continue to cook over medium heat for about 5 minutes. At the 5 minute mark, turn the burner to low and continue to cook until the cabbage is fork tender. Try stirring every few minutes.
• If you prefer your sauerkraut a bit more firm, you may want to stop the cooking process at the 5-minute mark. Personally, I prefer my sauerkraut to be a bit softer. Which means I need to cook the sauerkraut for around 10 to 15 minutes, total.
• You can serve the sauerkraut warm with a roast or some broiled chicken thighs. Or allow it to cool and use it as a condiment for sandwiches for the week.
• Store any leftovers in an airtight container for up to 5 days in your refrigerator (though I doubt it will last that long!).

When did you first discover sauerkraut?