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My mom has been making this homemade sauerkraut since I can remember. It is a classic Ukrainian/Russian tradition and it’s way easier than you might think! Did you know you could make a fantastic salad with it? It’s strangely delicious.
If you’ve tried a Slavic Kvashenaya Kapusta or Kysla Kapusta (our version of sauerkraut), you already know that there is nothing like a homemade sauerkraut. You can use it in anything that you’d put sauerkraut in (this is sauerkraut after all). Try it in the braised cabbage with beef … yum! I have two salad ideas detailed here, just for you. Because I like ya!
*A Note on the Cabbage: buy the ones that are light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe).
*The ones at the farmers market in Fall are best. Also, if you are using a soup pot for the fermenting process, don’t use aluminum.
Ingredients for Homemade Sauerkraut:
2 medium/large cabbages (2 1/2 kg or about 5 1/2 lbs) *See cabbage note above
2-3 medium carrots, grated
2 Tbsp fine sea salt
1 Tbsp sugar
Two ways to serve homemade Sauerkraut as a salad:
#1 Mom’s Classic Sauerkraut Salad:
1/2 small purple Onion, finely diced
2 Tbsp Sunflower Oil (preferred for more flavor), or olive oil
#2 Sauerkraut Apple Salad:
1/2 small purple Onion, finely diced
1/2 Apple (any kind; I used gala), diced
1/2 tsp sugar
2 Tbsp white grapes or dried cranberries
1-2 Tbsp extra light olive oil (not extra virgin)
How to Make Homemade Sauerkraut:
1. Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this if you know what’s good for you ;)). (discard the core, or trim it and eat it – it’s very tasty and good for you!). Grate the carrots.
2. In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You don’t want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
Scrunch it…
And scrunch it good…
See the juice? All a result of good scrunching.
3. Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand
4. Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten (this is just to keep bugs out). Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it’s done
5. While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly. I skipped a day with the poking and it was no big deal. If you are making a bigger batch, the poking process is more important to let the gasses escape.
6. After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold. Did you notice how the cabbage grew? Compare it to the photo in step 3.
And in the fridge it goes. Whoa is that our roasted salsa? Oh yes!
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands. Add in your salad ingredients, mix well and serve. Easy peasy!
Enjoy!
Homemade Sauerkraut Recipe (Kvashenaya Kapusta)

Ingredients
Ingredients for Homemade Sauerkraut:
- 2 medium/large cabbages, 2 1/2 kg or about 5 1/2 lbs
- 2-3 medium carrots, grated
- 2 Tbsp fine sea salt
- 1 Tbsp sugar
Two ways to serve as a salad:
Mom's Classic Sauerkraut Salad:
- 1/2 small purple Onion, finely diced
- 2 Tbsp Sunflower Oil, preferred for more flavor, or olive oil
Sauerkraut Apple Salad:
- 1/2 small purple Onion, finely diced
- 1/2 Apple, any kind; I used gala, diced
- 1/2 tsp sugar
- 2 Tbsp white grapes or dried cranberries
- 1-2 Tbsp extra light olive oil, not extra virgin
Instructions
How to Make Russian Sauerkraut:
- Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this faster and discard the core.
- In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
- Scrunch it until juices start to come out.
- Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.
- Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it's done.
- While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
- After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold.
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands. Add in your salad ingredients, mix well and serve.
Notes
*The ones at the farmers market in Fall are best. Also, if you are using a soup pot for the fermenting process, don't use aluminum.
Start to finish, recipe takes 4 days.
Hi Natasha,
I wasn’t able to find the light cabbage in my local stores. Do you think the green one will still work?
Hi Katie, yes that will still work. 🙂 I hope you love this sauerkraut!
Wow. I have been looking for this for absolute ages. I used to work in a Russian restaurant many years ago and every table would get a basket of bread and a bowl full of something like this-cabbage, carrots, raisins, apple, olives and olive oil. I didn’t bother to get the recipe when I left, but I have tried and failed to recreate it. This gives me a great place to start.
I’m so happy you discovered our blog. Welcome! 🙂
Hi Natasha!! I love all your recepies; they are delicious ❤
I just have a question regarding the “sour cream lid” used for the press… Do you leave that lid in there through the entire fermenting process or do you just use it to push the cabbage down?
Hi Melissa, we keep the press on while it ferments so the cabbage stays submerged, otherwise it rises and goes above the level of the liquid.
Great! Thanks! 🙂
Natasha hi, I am making 2d one. After 2d day it became slimy and smells funny… Any ideas?
Hi Sue, did you make sure your sauerkraut was submerged in the liquid before leaving it to ferment? Did you use any substitutions in the recipe?
Fresh home made sourkraut is full of healthy probiotics! Don’t cook it as this will kill the little good guys to n there!
Why kvashena kapusta became slimy?
Hi Natalya, that can occur if you do not have the top layer submerged in the liquid – this is why I create a press to keep it pushed down. Also, be sure to store in the refrigerator when directed in the recipe
Hi, I have tried to make this a few times and my liquid gets slimy the second day. Not as liquidy when I first start it. Is this normal or am I doing something wrong or is this part of the process? I follow your recipe instructions exactly. The bubbles at the top look the same.
Hi Anna! Did you make sure your sauerkraut was submerged in the liquid before leaving it to ferment? I would recommend reading this article about slimy sauerkraut causes HERE. It contains some helpful information.
I figured out the problem. It was the sugar. I talked to my dad and asked him how he makes it. He doesn’t not add sugar. This is what caused it to get slimy. The proportions he uses is 1 medium cabbage – 1 carrot – 1 tablespoon salt. He also scrunches the cabbage like you directed in your recipe. He also makes it in a bucket because you can push it down well with a glass dinner plate and something heavy to hold it. I filled a large jar with water to help press it down. He mixes all the cabbage in the bucket after 48 hours rather than just poking it daily. At 72 hours the cabbage is ready to be put in jars and into the fridge. The liquid is not slimy this time around making it. I hope this can help someone too if they are having issues with slimy liquid.
Thanks for sharing, Anna. I’ve never had issues though using the same exact recipe but feel free to omit the sugar, that will still turn out great!
Natasha, thank you for the recipe. I love your website and use it a lot.
Just made the sauerkraut, packed it tightly and decided against the weight on top. Will wait and see what will happen. Your little tips are very helpful- like placing the jar on a plate to prevent overflow spills.
Hello Tatiana! Thanks for following! Please let me know how it turns out!
Natasha, where did you get that glass container? Thank you!
Hi, It was from TJ Max Home Goods.
Natasha, what size glass jar do you use? I want to make some for myself and some for my sisters. Thanks!
HI Bonner the glass jar is about 2 liters in size.
Delicious and easy way to add fermented food to my diet. I am really loving every recipe I have tried from your website. Thanks!
My pleasure Amy! I’m glad to hear you love the recipes! Thanks for following and sharing your great review!
Perfect!! Left it to ferment for 4 days and it came out PERFECT. Very crunchy and great tart taste without an overpowering vinegar scent to it like storebought. Thanks so much.
Aye, I meant to put down 5 stars
Thank you!!!! <3
My pleasure Lena1 Thanks for sharing your wonderful review!
I’ve never used sugar when making sauerkraut and I’ve never scrunched it either, although my mother does scrunch hers. I simply fold the salt in and then pack it down well. It doesn’t take long before the salt draws the moisture out. I check it every now and then and if the liquid hasn’t covered the cabbage, I simply add more weights until it does. We also add some chopped fresh dill to the Classic Sauerkraut Salad.
That’s great Vic! Thanks for sharing your tips! 🙂
Is it possible to do it without sugar?
Hi Elena, I just checked with my Mom to be sure and she said yes! Her mother used to make it without any sugar at all. I hope you love it!
Hi Natasha, have to comment on your kapusta recipe. THANK YOU and SPASIBO. Kapusta turned out totally super great, sour, crispy …. perfect. Thanks.
You’re welcome! Thanks for sharing your review!! 🙂
How do you get rid of the gas that follows when eating cabbage?
lol. I don’t have an easy answer for that. Stand against the wind I guess. Lol. 🙂
Will this recipe work with store bought cabbage?
Hi Tanya, yes, please see the note at the top of the post about selecting the right kind 🙂 Enjoy!!
I have made sauerkraut for 50 years and I use coarse salt and caroway seed. Unique taste for sure. After making cabbage rolls I cover them with sauerkraut and tomatoes. Baked for 1 1/2 hours Freezes very well. I bought a fermenting/burping crock today and will make it fresh all winter. I usually use my very large crock which makes 75 ibis of sauerkraut and process it to can for the winter. Everyone wants a quart or five. Lol. Super food for sure.
I’ve never even heard of a fermenting crock. I’ll have to look into it! 🙂
This капуста came out perfectly used the same jar worked great as it has a wide mouth opening! Thanks!
That’s wonderful!! Thank you so much for your awesome review! 🙂
I’ve been dying to get my hands on a recipe like this. Thanks a million. Look forward to making it. Seashalia
I hope you love it!! We grew up eating this. 🙂
What size jar are you using for this amount of cabbage? Is it a 32oz or a gallon size jar! Thank you so much for your recipe.
It’s about 2 liters, and you are welcome 😄.
Hi Natasha,
Thank you so much for the recipe – I had some Ukrainian cabbage at a Church pot-luck made by my Ukrainian friends who gave me virtually the same recipe without your instructions – yum- cannot wait to make some tonight!
Welcome to the site Barnabas 😀. Let me know how it turns out and I hope that you’ll find many more favorites.
Hi Natasha, GREAT blog. I have a quick question. I’m making the sauerkraut. It’s been sitting out for 3 days now and I’m noticing more bubbles around the edges, like in your picture where the jar is in the refrigerator. When I removed the weight and the plastic lid from the surface to poke through it with the spoon I noticed that the liquid seems to be slightly viscous (like boiled okra, but not so much). The foam kind of clings to the spoon when I skim it off. Is this a normal development, or does this indicate there’s a problem with it? It smells normal, and looks pretty much like your pictures. Thanks in advance for your feedback!
Hi Jim. Thank you! 🙂 I haven’t had the experience of the liquid becoming viscous. Was your cabbage submerged in the liquid? Were you poking holes daily to release the gases? The foaming is normal but I’m not sure about it being viscous. Did you use a different kind of cabbage possibly?
Hi Natasha,
Just wanted to let you know, this condition, which was only just noticeable, seemed to improve after I refrigerated the batch. It still looked and smelled fine, so we sampled it and it was delicious–fully soured and no strange or “off” tastes at all. We’ve since used almost all of it uncooked as salads. I’m making more–great recipe!
Oh that’s great! Thanks Jim 🙂