Easy Homemade Sauerkraut (Quick & Shelf-Stable Method)
If you love sauerkraut but want a simple, reliable homemade version that doesn’t require complicated steps, this recipe is perfect for you. Made with just a few basic ingredients, this easy method delivers great flavor, long shelf life, and consistent results every time.
This sauerkraut develops a pleasantly tangy taste as it rests, making it an excellent addition to meals ranging from hearty meats to light sandwiches and salads.
Ingredients
- 1 large head of white cabbage, fresh and firm
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon white vinegar
- Boiling water (as needed)
Instructions
1 Prepare the Cabbage
Remove any damaged outer leaves from the cabbage and rinse it well.
Using a sharp knife or mandoline, finely shred the cabbage into thin strips. Thin shredding helps the cabbage absorb seasoning evenly and improves texture.
2 Sterilize the Jars
Place clean glass jars in boiling water for several minutes to sterilize them.
Remove carefully and allow them to dry completely before filling.
3 Pack the Cabbage
Tightly pack the shredded cabbage into the sterilized jars, pressing it down gently with a spoon or clean hand to reduce air pockets.
4 Add Seasoning
To each jar, add:
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon vinegar
These ingredients balance the flavor and help preserve the cabbage while it matures.
5Add Boiling Water
Carefully pour boiling water into each jar until the cabbage is completely submerged.
Ensure no cabbage pieces are floating above the liquid.
6 Water Bath Processing
Seal the jars tightly and place them in a hot water bath.
Process for 20 minutes, then remove and allow them to cool at room temperature.
7 Resting Time
Store the jars in a cool, dark place for 4 to 6 weeks. During this time, the flavor deepens and becomes more complex and satisfying.
Serving Ideas
- Serve alongside grilled or roasted meats
- Add to burgers, hot dogs, or sandwiches
- Mix into salads for a tangy crunch
- Enjoy as a flavorful side dish on its own
Helpful Tips
- Always keep the cabbage fully submerged in liquid
- Use glass jars for best results
- Do not reduce the salt—it plays an important role
- Refrigerate after opening
Final Result
A crisp, tangy homemade sauerkraut with balanced flavor and a long shelf life—simple, dependable, and delicious.
If you want, I can also write:
- A strong viral Facebook intro
- A catchy headline
- Or another long recipe in the same style