--- title: "Homemade Sauerkraut — Easy Fermented Chucrut Recipe" description: "Versión en Español. Homemade sauerkraut, or chucrut, is finely shredded cabbage massaged with sea salt until it releases its juice, packed tightly into a sterilized jar under its own brine, and left t..." url: https://www.chileanfoodrecipes.com/homemade-sauerkraut-chucrut-recipe/ date: 2026-10-05 modified: 2026-10-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-sauerkraut-chucrut-featured.jpg categories: ["Sauces"] type: post lang: en --- # Homemade Sauerkraut — Easy Fermented Chucrut Recipe [Versión en Español](https://comidaschilenas.com/receta-de-chucrut/) ![Homemade sauerkraut, fermented shredded cabbage, in a glass jar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-sauerkraut-chucrut-featured.jpg)*Homemade sauerkraut* Homemade sauerkraut, or chucrut, is finely shredded cabbage massaged with sea salt until it releases its juice, packed tightly into a sterilized jar under its own brine, and left to ferment naturally for 3 to 5 days. It takes about 20 minutes of active preparation plus 3 to 5 days of fermentation, and serves 6. Originally from Central Europe, sauerkraut is now eaten all over the world, and in Chile it is the classic topping of the completo hot dog. ## How to Make Sauerkraut? You need only fresh cabbage and sea salt, plus careful hygiene throughout. The shredded cabbage is salted and massaged until it releases liquid, pressed into a jar until fully covered by its brine, weighted down with a smaller jar of water, and left in a cool, dark place to ferment. ## Nutritional Information Each serving of sauerkraut contains approximately 20 kcal, 1 g of protein, 0 g of fat, 5 g of carbohydrates, 2 g of fiber, 2 g of sugars, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Sauerkraut Recipe **Preparation:** 20 minutes (plus 3 to 5 days of fermentation) **Servings:** 6 ### Ingredients - 1 white or red cabbage - 2 tablespoons of sea salt - 1 liter of purified water, for the weight jar ### Instructions 1. Remove two whole outer leaves from the cabbage, wash them in cold water, drain, and set aside. Shred the rest of the cabbage very finely with a mandoline or knife, wash it well in cold water, and place it in a glass or ceramic bowl. 2. Add 2 tablespoons of sea salt and massage the cabbage with your fingers for 10 minutes, until it releases plenty of liquid. Taste it. If it is too salty, add more cabbage, and if not salty enough, a little more salt. ![Chilean Cáhuil sea salt for fermenting homemade sauerkraut](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/sea-salt-sauerkraut.jpg)*Sea Salt* 1. Pack the cabbage with all its liquid into a sterilized, dry glass jar, pressing with your fingers or a wooden spoon until tightly packed. Lay the reserved whole leaves on top and press until all the cabbage is covered by about 3 cm of liquid. 2. Fill a smaller jar that fits into the mouth of the first one with water and set it on the whole cabbage leaf as a weight, making sure all the shredded cabbage stays submerged. Remove any floating pieces. ![Sterilized glass jars for fermenting sauerkraut](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/sterilized-jar-sauerkraut-fermentation.jpg)*Sterilized Jars* 1. Leave in a cool, dark place for 3 to 5 days, until the sauerkraut tastes pleasantly sour and has the color of cooked cabbage but is still crunchy. If it turns slimy, discard it. Close the jar and keep it refrigerated, submerged in its brine. ## Additional Tips ### Add spices For a more aromatic sauerkraut, add caraway seeds, dill, or juniper berries during fermentation. ### Check it in warm weather In a warm climate, check the jar daily for surface mold and move it to a cooler place if needed. ### Use the right salt Iodized salt and additives can inhibit the good bacteria. Use unrefined sea salt or kosher salt, at about 2% of the cabbage’s weight. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | White cabbage | Red cabbage | 1:1 | Purple color, slightly sweeter | | Plain | Caraway seeds | 1 teaspoon per kg | Classic German flavor | | Plain | Grated ginger and 2 garlic cloves | To taste | Spicier | | Plain | ½ green apple, thinly sliced | Per kg | Slightly sweet and sour | ## Frequently Asked Questions (FAQs) ### 1. Is sauerkraut cooked? No, this recipe needs no cooking. The raw cabbage ferments in its own brine for 3 to 5 days. If it turns slimy, the fermentation has failed and it should be discarded. ### 2. Can I make sauerkraut with red cabbage? Yes, the recipe works with white or red cabbage. ### 3. Why does my sauerkraut not ferment? Usually because there was too little salt, under 2% of the cabbage’s weight, the room was well below 18°C (64°F), or the cabbage was not fully submerged and was exposed to air. ### 4. How do I know if it has gone bad? Discard it if it has black, green, or pink mold, smells rotten, or feels slimy. A thin white film on the surface can be removed. Good sauerkraut smells sour and fresh and stays crunchy. ### 5. How long does sauerkraut keep? In the fridge, up to 6 months if it stays submerged in its brine in an airtight jar. At room temperature only 1 to 2 weeks. ## Benefits of Sauerkraut Raw, unpasteurized sauerkraut is a source of live lactic acid bacteria, which can support a healthy gut, and fermentation also makes some of the cabbage’s nutrients easier to absorb. ## Sauerkraut in Chile German immigrants brought sauerkraut to southern Chile in the nineteenth century, and today it is best known as a topping of the completo, the Chilean hot dog, along with avocado, tomato, and mayonnaise. ## Did You Know? The fermentation of sauerkraut is carried out mainly by lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum, which turn the cabbage’s sugars into lactic acid. ## Recommended - [Chilean Completo Hot Dog with Sauerkraut Recipe](https://www.chileanfoodrecipes.com/chilean-completo-hot-dog-with-sauerkraut-recipe/) - [Homemade Apple Cider Vinegar Recipe](https://www.chileanfoodrecipes.com/homemade-apple-cider-vinegar-vinagre-de-manzana-recipe/) - [Homemade Tomato Sauce Recipe](https://www.chileanfoodrecipes.com/homemade-tomato-sauce-salsa-de-tomates-casera-recipe/) - [Chilean Longanizas de Chillán Recipe](https://www.chileanfoodrecipes.com/chilean-longanizas-de-chillan-pork-sausage-recipe/)