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Sauerkraut recipe - Dr. Axe

Sauerkraut Recipe

  • Author: Dr. Josh Axe
  • Total Time: 2 to 4 weeks
  • Yield: 1 gallon 1x
  • Diet: Vegan


Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation).


  • 1 large head of shredded cabbage
  • 3 teaspoons pickling salt (or sea salt)
  • 1 tablespoon caraway seeds


  1. Place cabbage on a large wooden cutting board. Remove the outer leaves of the cabbage, then cut the cabbage into quarters and trim out the core. Slice each quarter down its length, into thin ribbons.
  2. Place all of the sliced cabbage into a large bowl and mix with 2 teaspoons of salt. Let stand for 10 minutes.
  3. With very clean hands, massage the cabbage for about 10 minutes to release juices.
  4. Sprinkle remaining salt on the cabbage as well as caraway seeds.
  5. Pack the cabbage mixture into a large glass food container (that is exceptionally clean). Top with a quartered onion to fit inside the container, weighing it down. Or use a glass dish or jar filled with rocks to weigh it down. Cover container with a paper towel or clean cloth kitchen towel and a rubber band.
  6. Place in a cool spot in your kitchen. Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface.
  7. Let stand for at least 2 to 4 weeks total. Then store in airtight container in the refrigerator for up to 6 months.


While it’s fermenting, bubbles and foam may appear on top. This means your sauerkraut is fermenting properly! Skim the scum off the top either every couple of days or before refrigerating. If you see any mold, skim it off immediately. Rest assured that your batch will remain good quality.

  • Prep Time: 25 min
  • Cook Time: 2 weeks
  • Category: Side dishes
  • Method: Fermentation
  • Cuisine: Multi


  • Serving Size: 1/2 cup
  • Calories: 14
  • Sugar: 1g
  • Sodium: 496mg
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 4g
  • Protein: 1g
  • Cholesterol: 0g

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