Homemade Sauerkraut with Cranberries

Elevate your fermentation game with this tangy and festive Homemade Sauerkraut with Cranberries! This easy, beginner-friendly recipe puts a fruity twist on traditional sauerkraut by adding sweet bursts of dried cranberries, balanced perfectly with the earthy warmth of caraway seeds. With just four simple ingredients—green cabbage, kosher salt, caraway seeds, and dried cranberries—you’ll create a vibrant, probiotic-rich condiment that’s bursting with flavor and health benefits. Perfect as a topping for sausages, a side dish for roasted meats, or a creative addition to salads and sandwiches, this homemade sauerkraut is as versatile as it is delicious. Plus, the natural fermentation process takes only 7–14 days, making this a rewarding and wholesome project for anyone looking to explore DIY fermented foods.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 large head (approximately 2.5 lbs) Green cabbage
• 1.5 tablespoons Kosher salt
• 1 teaspoon Caraway seeds
• 0.5 cup Dried cranberries

Directions

Step 1

Remove the outer leaves of the cabbage and reserve one clean, whole leaf for later use. Cut the cabbage into quarters and remove the core.

Step 2

Shred the cabbage into thin strips using a sharp knife, mandoline, or food processor. Place the shredded cabbage into a large mixing bowl.

Step 3

Sprinkle the cabbage with kosher salt and caraway seeds. Let it sit for 10 minutes to soften and release some of its natural juices.

Step 4

Using clean hands, massage the cabbage for about 5-10 minutes until it becomes soft and releases a significant amount of liquid (known as brine).

Step 5

Mix in the dried cranberries evenly throughout the cabbage.

Step 6

Transfer the cabbage mixture into a clean glass or ceramic fermentation jar or crock, pressing it down firmly as you go to eliminate air pockets and ensure the cabbage is submerged in the brine.

Step 7

Place the reserved cabbage leaf on top of the shredded cabbage to create a barrier, and weigh it down with a fermentation weight or a clean, sterilized small plate and weight.

Step 8

Cover the jar with a breathable cloth or fermentation lid to prevent contaminants from entering while allowing gases to escape during the fermentation process.

Step 9

Set the jar in a cool, dark place at 65-75°F (18-24°C) for 7-14 days. Check daily to ensure the cabbage stays submerged in brine and skim off any scum if necessary.

Step 10

Taste the sauerkraut after 7 days. If it has reached your desired level of tanginess, transfer it to a clean, airtight jar and refrigerate. If not, allow it to ferment further, tasting every 1-2 days until satisfied.

Step 11

Store the finished sauerkraut in the refrigerator for up to 3 months and enjoy as a topping, side dish, or ingredient in your favorite recipes!

Nutrition Facts

Serving size	(1207.2g)

Amount per serving	% Daily Value*
Calories	518.7

Total Fat 1.5g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2884.0mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 34.1g	0%
Total Sugars 83.4g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 474.9mg	0%
Iron 5.9mg	0%
Potassium 1994.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.4%

Protein: 10.9%

Carbs: 86.6%