Easy Sauerkraut Recipe (Only 3 Ingredients!)
This easy sauerkraut recipe with only three ingredients is one of the simplest, healthiest things I make regularly. It’s crunchy, tangy, naturally fermented, and incredibly good for your gut. Best of all? It’s low in calories, macro-friendly, and fits beautifully into a balanced, healthy lifestyle.
Ingredients
- 1 lg (2 kg / ~4 lb) without core green cabbage
- 1 lg (~200g) carrot
- 3 Tbsp (40g) pickling salt *(see notes)
Instructions
- Prepare the vegetables: Remove any damaged outer leaves from the cabbage. Cut it into quarters and shred finely using a mandoline slicer or sharp knife. Grate the carrot and add it to the cabbage.
- Add salt and massage: Sprinkle salt over the vegetables and massage for about 5 minutes until the cabbage softens and releases liquid.
- Pack It Down: Transfer the mixture into a clean glass jar or fermentation crock. Press it down firmly so the cabbage is fully submerged in its own brine.
- Ferment: Cover loosely with a lid or cotton cloth and ferment at room temperature, away from direct sunlight, for 3–5 days. Each day, use a wooden skewer to make a few deep holes to release trapped gas and press the cabbage down under the brine if needed.
- Refrigerate: Taste after day 3. Once tangy enough, seal and refrigerate for up to 4–6 months.
Notes
*You will need 2% salt by weight — 20 g salt per 1 kg cabbage.
**Use pickling or non-iodized salt for best fermentation results, as iodine and anti-caking agents can interfere with the process. How Many Calories in Homemade Sauerkraut?
**Use pickling or non-iodized salt for best fermentation results, as iodine and anti-caking agents can interfere with the process. How Many Calories in Homemade Sauerkraut?
| Calories (1 serving, 150g): 30 kcal | Calories (per 100g): 20 kcal |
|---|---|
| Protein: 1.3 g | Protein: 0.9 g |
| Carbohydrates: 6.3 g | Carbohydrates: 4.2 g |
| Fat: 0 g | Fat: 0 g |