Easy Probiotic Sauerkraut Recipe | 2 Ingredients

Easy Probiotic Sauerkraut Recipe | 2 Ingredients

Homemade sauerkraut is not only delicious, but it also contains billions of beneficial bacteria / healthy probiotics that help your gut and digestive tract. Moreover, fermented cabbage is a good source of antioxidants, vitamin B and vitamin C.

This basic sauerkraut recipe uses simple ingredients and introduces a perfect way to start fermenting at home (even if it's your first time). As you get more adventurous, you can try adding cumin / caraway seeds / juniper berries / cranberries / red bilberries / grated carrots to find your favorite way of enjoying this sour cabbage.

The secret to success are the amount of salt (which should be at a ratio of 2% by weight) and patience. I weigh fresh cabbage in grams and then calculate 2% of the weight of the cabbage. This is how much salt in grams I need. I let it stand on my counter for at least 7 days (fermentation time varies, cooler temperatures may take longer to ferment). I usually use a 2 liter (67 ounce) jar for this recipe (fermentation process is faster for smaller quantities).

Enjoy this simplest way of making your own sauerkraut! Eating fermented food is an excellent approach to boost your gut health and immune system, and it's so much better than relying on a probiotic pill.


  • 1 cabbage (small)
  • 5 teaspoons salt (not iodized salt, I used 30g)
Prep time:
15 minutes
Yield: 16 servings | Prep time: 15 minutes |


1. To get the most health benefits from the good bacteria, make sure your environment is clean (use clean hands, clean jar; cutting board, knife, the bowl you’re going to use should be washed).
2. Remove the outer leaves, slice the head of cabbage into quarters and remove the core. Then slice each quarter into very thin ribbons. Transfer to a large bowl (non-metallic).

3. Sprinkle salt over shredded cabbage. Work the salt into the cabbage by massaging and squeezing the cabbage with your hands for about 5-7 minutes (the most difficult part). The liquid will be running when you squeeze a handful of cabbage, you should have enough liquid to cover the cabbage in the jar (if you don’t have much brine, cover the bowl and allow it to sit for 30-40 minutes).

4. Stuff the cabbage very tightly into the glass jar, few handfuls at a time, pressing it into the bottom with your hand to remove air pockets (I used my fist). You should have some brine on top of the cabbage once it’s all been pressed (if you still don’t have enough liquid, you can add a little water at this point, just to cover the cabbage). Make sure you leave about 2 inches of free space from the top of the jar.
5. Add some weight (I used a smaller dish that just fit in, you can use a jelly jar), to keep cabbage submerged. Half close the lid, so that some air can still flow in.

6. Next step, ferment at room temperature for 3-10 days, keeping away from direct sunlight. Check the fermenting process daily and press down if it’s floating above the liquid. Taste test starting at Day 4, until you reach the desired tartness (I transferred mine to the fridge on the 7th day). Remove weight and store in your fridge for up to 6 months.

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About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!


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I tried the sauerkraut recipe, and it's amazing! The instructions were easy to follow, even for a beginner like me. The sauerkraut turned out tasty and good for my tummy. It's way better than store-bought. Give it a go!

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