How To Make The Easiest Homemade Sauerkraut

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You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut takes the cake when it comes to super easy fermentation at home. It truly is the definition of a low effort ferment that goes by quickly.

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My Kitchen Scale:
Mason Jar Airlocks:
Mason Jar Fermentation Weights:

B-Roll Song:
Ingredients you’ll need:
Green Cabbage
2 percent kosher salt


Fela Reed says:

😊Good Job ! I like this video 😊

Shubhayu Basu says:

liberty-cabbage yall!

Brittany Stwalley says:

Hi, I’m on day 3 of my first sauerkraut experiment. Does the plastic wrap stay on the entire fermenting process? Also, I’m just using a mason jar with a regular lid. I’ve been burping it once a day….should I just unscrew the lid until it burps? Or totally remove the lid? Should I be smashing the cabbage down periodically to get more brine out? Or just leave it alone?

Steuern sind Diebstahl says:

I have eaten 9 months old home made sauerkraut before. Didn't die. Tasted fine. Didn't look very fresh.

Pa Woo says:

You should cook your Sauerkraut and eat it with mashed potatos and some meat. That is the normal way to consume it in Germany. Raw Sauerkraut is extremly uncommon. I personally don't know anybody who eats raw Sauerkraut. It's always cooked here in Germany.

HIVE777 says:

Don’t forget the Caraway seed and mustard seed and garlic

Jon Salt says:

Warm kraut with sausage is the ticket!

point says:

Ok imma do this shit

shit lista says:

Can we use less salt?? I have to lower my sodium intake, don't mind if it taste bland, but I am just worried if it wouldn't be able to ferment?

Cedarriver Inc says:

That nigga said "beat that ho up" lol

Chuck1804 says:

Came for the recipe, stayed for the B roll.

hoaxme not says:

too funny! at minute 3:50 the look of a guy that forgets to WASH OFF the sauerkraut before eating it (when he hasn't been eating sauerkraut for many years)

Good Golly, Miss Lolly says:

I must be pretty weak because it takes me around ten minutes to get it massaged down. I just have little girly arms 😂

Devon Sipe says:

need kimchee video still for completion

Jason Reese says:

Now we need homemade corned beef, rye bread, and thousand island dressing recipes from you. I’m sure you can guess where I’m going with that. Mmmm, I love a good Reuben.

Gonzalo Jimenez says:

How long can it be stored? I made two batches and I had one of them fermenting for three weeks but it tasted just like raw cabbage, so I let the other batch ferment a little longer, I kinda forgot about it and it's been cough over two years now (since may 2018) I'm wondering whether it would be safe to eat or not 😅😅 it might be sour as hell though

Anna Kutsenok says:

3 weeks? this is too much! 4 days in room temp enough. add oil and little bit sugar, it will be incredible.

RECIPE says:

The healing ability of sauerkraut exceeds that of many known herbs. One hundred grams of raw sauerkraut contains as much as 20 mg of vitamin C. The following is vitamin A, folic acid, magnesium, phosphorus, calcium, potassium, sodium and protein. It is an excellent source of vitamin B12, which is why it is especially recommended for vegetarians and vegans.

Druvis Eglite says:

One besides lone cabbage, as he made, can add cumin and diced up carrots as an extra.

Mary T says:

What brand of "Kosher" salt did you use? I used Diamond Crystal and it doesn't seem salty enough. Do I need to adjust the ratio? Thanks!

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