Low-Sodium Sauerkraut

How to make low sodium sauerkraut

Looking for a way to make sauerkraut a bit less salty? Here is a recipe for low-sodium sauerkraut that is still fermented and packed with probiotics! See the section above for 4 ways to deal with too-salty sauerkraut.




  1. Wash the cabbage and remove the outer leaves. Finely chop or grate the cabbage into a large bowl. Salt is optional with this particular kraut, so feel free to skip it, or add as much as you want. I recommend slowly adding salt, then tasting it until you reach the desired level of saltiness. If you’re using a packaged powdered vegetable starter, then add it at this point. Give everything a good stir.
  2. A large head of cabbage with make 2 quarts (2 L) of kraut. Feel free to pack in one large jar or divide it among several smaller jars. After filling the jar halfway, add either a 1/2 cup of water or 1/2 cup of homemade vegetable starter. Without the usual amount of salt, the cabbage will take longer to release its liquid. So the additional liquid is necessary to ensure a good ferment.
  3. Use a wooden spoon to press the cabbage down into the jar. Continue packing the cabbage into the jar, leaving at least 1 inch (2.5 cm) of room at the top.
  4. Since this is a low-sodium ferment, it’s important to prevent contamination. Cap the kraut with a lid that will allow CO2 to escape while preventing unwanted mold and yeast contamination. Fido jars or pickle pipes are perfect.
  5. Place the jar(s) somewhere dark to ferment. It will start to bubble within 24 hours and remain very active for 2 to 3 days. I recommend moving it to the fridge after 3 days when it’s at peak fermentation. If you want to let it go for longer, keep a close eye on it, and don’t let ferment for more than 7 days before moving it to the fridge. It will taste sweeter than typical sauerkraut, and be packed with lots of probiotic cultures!


  • A vegetable starter is any salt-based brine from another vegetable ferment. However, I recommend using a vegetable starter that you know for certain is packed with culture.
  • My favorite sauerkraut flavor combination is 1 tsp each of caraway seed, mustard seed, and juniper berry. However, check out 10 of my other favorite flavor options

Keywords: low-sodium, salt-free, probiotic, sweet