New this month
Homemade Sauerkraut

Homemade Sauerkraut


"This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking."
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25 m servings 45 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
  2. Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

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Read all reviews 28
  1. 36 Ratings

Most helpful positive review

This was awesome for quick and easy, last minute sauerkraut!

Most helpful critical review

No changes to recipe. It was easy to make but not super delicious. For me the taste is off. It tastes kind of sweet but you can clearly taste the onion powder. It is edible just not delic...

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Most positive
Least positive

This was awesome for quick and easy, last minute sauerkraut!

Loved this! Not as "krauty/sharp" as regular sauerkraut. The onion gave it a little sweetness which reminded me of a Bavarian style kraut, which is what I prefer. I made this a day ahead to l...

Followed recipe except used white wine vinegar instead of regular white vinegar and it was the best sauerkraut I have ever eaten! So easy and quick!! Thank you so much for posting this recipe:-)

Very tasty! As a few others I did not have celery seed (and was at the super market earlier too, shoot!). So I substituted mustard seed. Then everything also per instructions. Came out great. Lo...

Made this last night....followed the recipe except used white wine instead of water. It was a big hit!

First time making kraut. Was very pleased. Will make it often.

I made this recipe, but I tweaked it a bit. I use apple cider vinegar instead of white, and sprinkle just a little sugar in. My husband is not usually a sauerkraut lover, but he absolutely LOVED...

Perfect! Has those onions in it as well which I think makes it that much better! Love the extra spices, find other recipes way to bland! Good job!

I think it just needed more time to absorb the flavors.

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