Making your own sauerkraut is easy, affordable, and seriously worth it. With just cabbage, salt, and time, you get a fresh, probiotic-rich food that’s way more alive and flavorful than most store-bought versions. Many commercial sauerkrauts are pasteurized, killing off the good bacteria your gut loves. Homemade means you keep all those natural benefits—and you can tweak the taste exactly how you like it.