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Easy Russian-Style Homemade Sauerkraut

Easy Russian-Style Homemade Sauerkraut: Delicious and healthy way to use leftover cabbage. You only need 4 ingredients and 20 minutes to make it!
Course Appetizer
Cuisine Russian
Keyword healthy appetizer, homemade sauerkraut, sauerkraut recipe
Total Time 20 minutes
Servings 8 servings
Calories 44kcal


  • 1 small or 1/2 medium-sized purple cabbage
  • 2 medium-sized carrots
  • 1 tablespoon sea salt
  • 1 tablespoon brown sugar


  • Quarter the cabbage, discard the core and shred the cabbage using a mandoline or a sharp knife. Peel and grind carrots. Combine them in a large pot, add sea salt and brown sugar and knead well until the juice is released, for about 5-7 minutes. It'll take less time if you use white cabbage.
  • Fill a fitting glass jar (I used the 2 quart jar, similar to that one) with the cabbage mixture. Pack it tightly, so that the juice covers the cabbage. The jar should be filled by 2/3.
  • Put a fitting lid or small plate to pack the cabbage down and 1-2 quart glass bottle with water on top. If you feel like you packed too much of cabbage in your jar, put it on a plate, as the juice will release while fermenting. Keep the jar at a room temperature for 4 more days, poking the cabbage with a back of a wooden spoon once a day to release the gas from the lower layers.
  • Keep covered and refrigerate for up to 5 weeks. Enjoy!


Fermenting is a great way to preserve your cabbage, while taking advantage from the unique health benefits of homemade sauerkraut.


Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 911mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3720IU | Vitamin C: 60.6mg | Calcium: 52mg | Iron: 0.9mg