Sauerkraut Recipe You Will Like

sauerkraut recipe

The easiest sauerkraut recipe you’ll ever find: you just need three ingredients and a bit of your time. How to cook sauerkraut? Find out in just 1 minute.

For years, an Oscar winner Gwyneth Paltrow is praising sauerkraut, pickled foods are alse highly praised by the integrative medicine gurus, both of them Marks — Sisson and Hyman.

And they’re right, because sauerkraut is an epitome of a superfood on a budget. Fermentation is almost magical: it forms bacteria that is useful for your body, improves your gut microbiota etc.

Sources have proven that sauerkraut offers:

  • Antioxidants and anti-cancerogenics
  • Protection from oxidative DNA damage
  • Anti-inflammatory properties
  • A big source of probiotic bacteria.

Another plus just for the keto newbies: salt in sauerkraut helps you to get through keto-flu easily and avoid getting dehydrated. It also contains more vitamin C than any citruses can offer!

How to cook sauerkraut?

Not a lot of people know how to cook sauerkraut correctly. It’s actually easy: you’re gonna need three ingredients and a lot of patience. You’re gonna love this crunchy goodness – here’s our sauerkraut recipe.

Other recipes from our collection of 11 Ukrainian foods you must try.

sauerkraut recipe


Loads of benefits!
Pin Recipe
Prep Time: 30 minutes
Cook Time: 14 days
Course: Snack
Cuisine: Ketogenic, Russian, Ukrainian
Keyword: cabbage, lchf, LCHF of the peoples of the world, lean, no cooking, no dairy, no eggs, on a budget, pickling, веган
Servings: 10 servings
Carbohydrates: 12g


  • 2 kg white cabbage
  • 30 g salt (2-3 tbsp)
  • 160 gr carrot
  • 2 cabbage leaves (for pressure)


  • Chop cabbage and carrots. Put them into a bowl. Add salt and stir the mass with your hands until it starts secreting juice.
  • Put everything into a jar. Tamp it, using your hand or a masher to get rid of the air. Juice should be covering the surface completely.
  • Put the first cabbage leaf on top so it covers the cabbage completely, then – the second one, folded a few times so it completely covers everything while reaching the jar lid. Tightly close the jar with the lid. You can use something different for the pressure – but choose something made out of materials that don't usually react chemically, like glass or ceramics.
  • Crack the tin everyday, but don't get it off completely. Crack it just for a few seconds to release the CO2. If you're using a canning trap, you may skip this step.
  • Be sure to check if the brine still covers the cabbage completely. It will help avoid the mould. You can add another cabbage leaf or something for extra pressure if needed.
  • Leave the sauerkraut for 2-4 weeks in a room temperature. Then store it in a fridge and eat in the 6 months frame.


You can find more juicy sauerkraut, fresh ginger lemonades, crunchy cucumbers, exquisite buttermilk and more knowledge on how to pickle and use fermented foods correctly – on Yulya’s page @yoga.detox.


Serving: 1serving | Calories: 50kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1432mg | Potassium: 340mg | Fiber: 5g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 73mg | Calcium: 80mg | Iron: 1mg

10 thoughts on “Sauerkraut Recipe You Will Like”

  1. 5 stars
    In my family sauerkraut is served with fresh onion and olive oil. It helps to get rid of extra sourness.

  2. 5 stars
    It seems to be some high-level culinary science. But the ingredients are cheap enough, I wanna give it a try.

    1. Mariya Sorokina

      It only seems complicated and sounds complicated – fermentation)
      I believe you can do it! Tell me about your experience later)

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