Homemade No-Sugar Sauerkraut (Probiotic)
This is one of those simple, old-style recipes that feels very personal to me. I love making sauerkraut with dried dill seed heads because this is how my mom used to ferment cabbage. It brings back that familiar childhood flavor — simple, earthy, and real.
Ingredients
1 medium head of fresh white cabbage
2 medium carrots
Dried mature dill with seed heads/umbrellas
60 g sea salt, divided
1 liter boiled water, cooled to room temperature
Optional Add-Ins
Instead of dill and carrots, you can also use:
Cranberries
Green apples
Caraway seeds
Thyme
I personally love the dill version because it gives the sauerkraut that traditional homemade flavor I grew up with.
Instructions
1. Prepare the cabbage
Remove the outer leaves from the cabbage. Slice the cabbage into thin strips. You can choose the thickness you like — I personally prefer a finer shred.
Place the sliced cabbage into a large bowl.
2. Add the carrots
Wash and peel the carrots. Grate them and add them to the bowl with the cabbage.
3. Add a little salt
Take 5 g of salt from your total 60 g and add it to the cabbage and carrots.
Gently mix everything together.
Do not squeeze or massage the cabbage. Just mix.
4. Make the brine
Add the remaining 55 g of sea salt to 1 liter of boiled, room-temperature water.
Mix well until the salt is fully dissolved.
5. Prepare the jar
Use a clean glass jar if possible. You can also use ceramic or wooden fermentation dishes.
Wash the jar well, then pour boiling water over it to disinfect it. Let it cool slightly so you can safely handle it.
6. Layer the cabbage
Place dill seed heads on the bottom of the jar.
Add about a 1-inch layer of cabbage and carrot mixture.
Then add more dill, then another layer of cabbage.
Repeat until the jar is filled, but leave some empty space at the top. This is important because the cabbage will release juice during fermentation, and the liquid can overflow if the jar is too full.
7. Add the brine
Pour the salt brine over the cabbage until it almost covers it.
The cabbage should stay under the liquid as much as possible.
8. Add weight
Place a small plate or fermentation weight on top of the cabbage. I usually use a small jar filled with water as a weight.
You can also buy special fermentation weights online.
9. Ferment
Leave the jar at room temperature for 3 days / 72 hours.
Every 12 hours, gently stir or mix the cabbage to release the gas that forms during fermentation.
This step is very important. If you don’t release the gas, the sauerkraut can become bitter.
10. Store
After 72 hours, mix the sauerkraut one more time.
Remove the dill, transfer the sauerkraut into a smaller clean jar, and place it in the refrigerator.
Serving Idea
Enjoy it as a simple side dish, add it to salads, or serve it with protein and healthy fats for a balanced meal.
No sugar. Simple ingredients. Real food.
Prep Time
20 minutes
Fermentation Time
72 hours
Total Time
72 hours 20 minutes
Servings
4 servings
