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Homemade Sauerkraut in crock

Homemade Raw Sauerkraut

An easy recipe for fermented homemade raw sauerkraut made with only a few simple ingredients using the Mortier Pilon fermentation crock.
Course Side Dish
Cuisine American
Keyword gluten free
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 12
Calories 43kcal
Author Amee


  • 2 kilos green cabbage shredded (about 2 heads)
  • 1/2 cup apple juice
  • 6 tbsp salt
  • Optional: 2 tbsp whole cloves and 10 juniper berries


  • Place shredded cabbage in a large bowl and add juice,cloves and juniper berries, if using.
  • Mix to combine.
  • Spoon into the fermentation crock and press down, making sure there is about 3/4 inch headspace at the top
  • Add salt to cover top
  • Top with ceramic disc and screw on lid
  • Allow mixture to ferment at room temperature for at lease a week.
  • After 24 hours, if the liquid doesn't cover the cabbage all the way, stir salt into the mixture and add a little water.
  • After desired level of fermentation is reached, refrigerate or serve.


Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3516mg | Potassium: 268mg | Fiber: 4g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 1mg