Raw Sauerkraut Recipe

A simple raw sauerkraut recipe that only uses three ingredients to create perfect homemade sauerkraut the old fashioned way.

A long time ago we shared an Instant Pot kielbasa and sauerkraut recipe on Berly’s Kitchen.

I mentioned homemade sauerkraut in that post and asked our audience if they wanted me to share my recipe for raw sauekraut.

Time went by and nobody really showed much interest…until recently.

So, after discussing it with Kim, we decided to share it on this site instead of Berly’s Kitchen.

Now, why would we do that? Because, raw sauerkraut takes time and care and it’s a better fit for this site.

Looking for more homemade condiments? Then check out this pico de gallo recipe.

Recipe FAQ’s:

Before we get started, let’s go over some frequently asked questions.

How to make sauerkraut at home?

First, you’ll need a head raw, uncooked cabbage. Rinse it with mineral water and discard any parts of the vegetable that are discolored.

Next, use a kitchen knife to cut the vegetable into strips. It doesn’t have to be perfectly shredded.

Place the chopped veggie into a clean mixing bowl and sprinkle it with the sea salt.

Afterward, put on some clean kitchen gloves and start massaging the cabbage.

That’s right, dig in with your hands squeeze the veggie. The massaging process breaks down the cabbage.

Now, you’ll probably start to notice liquid pooling in the bottom of the bowl.

The juices from the vegetable have all the vital ingredients needed to ferment the cabbage.

When the cabbage can be completely submerged in natural liquids, it’s time to jar it.

Last, transfer the unfermented sauerkraut to a mason jar or jars. Pour the liquid from the bowl into the jar(s).

Place weights directly onto the cabbage to keep it submerged beneath the liquid.

Any sauerkraut that ferments above the liquid line is considered unsafe to eat!

If needed, top off the jars with a little mineral water to ensure the vegetable is fully covered in fermenting liquids.

How to ferment cabbage?

Now, cover the mason jars with lids. You have two options, you can use the air tight lid or a coffee filter secured with a rubber band.

Using a coffee filter and rubber band is a little tricky, if you use that method please refer to the tips section of the post.

At this point, all that’s left to do is wait. It will take up to 2 weeks for the raw sauerkraut to ferment.

The 2 week waiting period creates a tart condiment that still has a firm texture.

Any sooner and it will have sweet taste, similar to sweet relish.

Regardless of the flavor, I would not eat the cabbage until it’s fermented for at least a week.

Once it’s reaches your desired tartness. Transfer it to the fridge to chill. Chilling the condiment stops the fermentation process.

That’s it, your raw sauerkraut recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

• Do not use tap water! Filtered tap water still has additives like fluoride that can disrupt the fermentation process.
• If you use an air tight lid, then sauerkraut will need to be, “burped,” daily by slightly opening the lid and resealing it. Burping the condiment allows the gasses to escape the jar.
• On the other hand, the coffee filter and rubber band method does not need to be burped. But, you’ll have to keep and eye on the liquid levels because the coffee filter does not prevent evaporation. You may need to add mineral water to the jar from time to time.
• Personally, I prefer using an air tight container because it seems to create a more tart sauerkraut. That’s just my opinion.
• I cannot emphasize this enough, DO NOT eat cabbage above the liquid line! Mainly, because it’s rotten and not fermented.
• As always, if you have any questions, reach out to us. I’ve been making sauerkraut off and on for years now and I’m happy to help.

Need more ideas for cabbage? Take a look at our ham and cabbage soup, made in a slow-cooker.