Ferment a jar. Share your photo. Be part of the movement!
Join the 10,000 Jar Challenge
The 10,000 Jar Challenge is a worldwide movement—stretching from Vancouver Island to Sydney, Australia, and all parts in between—to inspire people to ferment their own sauerkraut and kimchi! Whether you’re a first-time fermenter or a seasoned pro, this challenge is your chance to experiment, get creative, and share your love of fermentation with the world.
Pick any recipe—from your family tradition, a favorite blog, or Mouthwatering Sauerkraut [+Kimchi]—and start fermenting! Then, snap a photo and help us reach 10,000 jars fermented and shared. By joining in, you’re not just making delicious, probiotic-rich food—you’re becoming part of a global community of fermenters.
📣 Bonus! Every jar submitted is automatically entered into milestone prize drawings! The first drawing will be held when we reach 100 jars, with a $75 fermentation kit up for grabs. This prize pack includes a copy of Mouthwatering Sauerkraut [+Kimchi], Trellis & Co. fermentation springs with airlock lids, and a package of gochugaru, the essential Korean red pepper flakes for kimchi!
Let’s fill the world with vibrant, homemade ferments—one jar at a time!
#10KJarChallenge #MakeSauerkraut #RecipeName
See the #10KJarChallenge in Action!
Jars from Around the World!
Fermenters from across the globe are bubbling up delicious jars of sauerkraut and kimchi! From classic cabbage krauts to bold and spicy kimchis, every jar tells a story of tradition, creativity, and gut-loving goodness. Scroll through the gallery to see what others are fermenting—then grab your jar and join the movement!
- All
- Sauerkraut
- Kimchi
{Holly, Vancouver Island, BC} Let’s get cultured. Holly here inspiring you to share a jar. I just made Passion Pink Sauerkraut, Ginger Carrot Sauerkraut and Dilly Delight Sauerkraut for tastings at an upcoming book signing. 
{Bearrs Lime Dill Kraut by Elissa of California} My recently finished batch of garlic, Bearss lime, dill kraut. I got the ingredients from the menu board at the Pickle Shop in Berkeley, CA, where they make it in huge batches for sale using lemon. But the Bearss limes at the farmers market looked so good. This time I just used the juice. I’m glad I made a lot, for me, b/c it’s squeaky and crunchy, and the garlic is just right. Dill is there, but subtle.
{Sauerkraut by Angie of Denham Springs, LA} First time making sauerkraut with my sister, who learned from Holly and shared the love! 
{Kimchi by Hedwig of Greater London UK} I just love kimchi, how it looks (such a vibrant colours), how it smells (it does mellow after fermentation!) and of course the flavours.
{Stews Sauerkraut by Stew of South Africa, Gauteng, Pretoria} My first time bottled 19 Oct 2024
Two tiny baby red cabbages, one large cabbage, carrots, garlic and 2gr pink Himalayan salt per 100gr mix.
Recycled Commercial Sauerkraut bottle. Filled and compressed with a tamper and mound made on top of mix and lid forced down and screwed on. Made two and three quarters 800gr bottles. The two full bottles oozed for nearly two weeks.
{Freestyle Sauerkraut a la Holly by JanAtheCPA of Seattle, WA} I started making sauerkraut in 2023 with Holly’s fool-proof starter recipe and pretty much stick to that! I like to add just one little Persian cucumber and a small amount of onion. I started this batch not realizing I only had one small carrot on hand, so that’s a bit short, and this time I added some celery seeds and a bit of dried dill for a change of pace. Making my own sauerkraut is an addictive accomplishment! 
{Pink kraut by Monica of Jacksonville, FL} Green and purple cabbage, 2 percent salt. Extra Brine (filtered water and 2 percent salt) to top since I forgot to save the cabbage leaves- all good!
{Basic by Gary of San Pedro, CA} Ten heads fresh cabbage, .02 x salt and a little caraway seed, fermented in an earthen crock for 30 days. Yummmm.
{Sauerkraut by B Squibb of Shillington, PA} A half full 3 gal. Crock. How many jars will this count for. I’ll show under my weight next week. 
{Red Beet and Cabbage Sauerkraut, Passion Pink by Theresa of Streetsboro, Ohio USA} This is day 5 of fermentation and the scent is amazing. I can’t wait to dig in. 
{sauerkraut carrot mix by Jim of Lowell,USA Michigan} This is a basic sauerkraut mix with a few extras, green cabbage, carrots, and peppers ginger
{Thyme For Leeks; Classic; Juniper Berry; Kimchi Style; Rosemary Beet Sauerkraut by Pam of Cobourg, Ontario} I was part of Holly’s original test group for her Zoom course so many years ago! Best decision ever! Truly an aha moment! Gifting kraut to friends and neighbours to share the joy! Pass it on! So much fun! 
{Vegan Kimchi by Jeanne Forsman of Cedar City/Utah} 2 bottles of Vegan Kimchi are fermenting. This is my second time doing Kimchi. It is so easy and a good way to build confidence in fermenting.
{Dill Pickle Sauerkraut by Tanya of Grand Rapids, MI, United States} Sauerkraut made with green cabbage, dill, and cucumbers
{MVO Kimchi by Wes of Lynn Haven, U.S.A., Florida} My version of (MVO) kimchi contains organic red cabbage, organic red beets, organic fennel root, pink Himalayan salt and a seasoning paste made of fresh ginger root, garlic, red onion, fish sauce and Korean red pepper flakes (gochugaru).
All ingredients are layered and pounded with a wooden dowl until enough juice is released to act as an air block when ingredients are transferred to the ceramic crock and the ceramic weight is pressed into place.
After fermenting for 21 days the result is a tangy-crunchy-spicy, relish-like condiment with a pH of 3.6 that adds flavor, color and probiotic goodness to just about any meal. I’m currently eating batch number 81.
{Classic Sauerkraut by Kurt of Oregon City, USA/Oregon} Classic Kraut with caraway seeds and a Sourdough Boule just out of the oven. Happy fermenting!
{Dilly Delight by Martina of Saegertown, PA} This is 2 half-gallon jars of Dilly Delight. It’s maybe our 10th attempt at sauerkraut. This batch has new lids and new weights. Some of the other batches came out moldy.
{Brussels sprout kimchi by John of Aliquippa,Pennsylvania, USA} Kimchi made from Brussels sprouts and carrots. 
{Sauerkraut and Kimchi by Kat of Scroggins, Texas} I make sauerkraut and Kimchi as well as many other fermented foods and sell them at my local farmers market. My ferments are among my most popular products. I help people get healthier and happier.
{Ginger Carrot Sauerkraut by Kurt of Oregon City/Oregon} I think sauerkraut and sourdough were made for each other, and Holly’s Ginger Carrot Kraut is one of my favorite recipes. “Kitty” is the starter used in that sourdough focaccia bread peeking out of Robyn’s bag. Love to use 64oz jars and a double recipe, happy fermenting! 
{Red cabbage sauerkraut by Rakph of Rugby, Warwickshire, England} Red cabbage sauerkraut 
{Carrot Ginger Sauerkraut by Diane of Lancaster} This is the third time that I’ve made this recipe in a crock because my family cannot get enough of it!! Good flavors meld with ginger and carrots.
{Bare Naked Sauerkraut by Gail of Grand Rapids MI} Holly’s Bare Naked Sauerkraut. The Best!
800 gr Shred and 16 gr of Real Salt.
{Dilly Delight by Martina of Saegertown, PA} This is maybe our 10th batch of sauerkraut. These are 2 half-gallon jars trying out some new lids and weights.
{Passion Pink Sauerkraut by Gudrun of Remagen} Holly’s Green Cabbage & Red Beet Recipe
{Dilly Delight by Martina of Saegertown, PA} This is maybe our 10th batch of sauerkraut. These are 2 half-gallon jars trying out some new lids and weights.
{Easy Sauerkraut by Kate of Fairview, Pa USA} Easy cabbage/carrot sauerkraut; Holly Howe
{Old fas4hion Polish Sauerkraut by Curtis Rellinger of Westland, MI} My 10 liter crock is loaded with 15 pounds of shredded cabbage along with an ounce of caraway seed and a couple of grated carrots to provide an extra burst of flavor. I always ferment my sauerkraut for 6 weeks we love the sourness and flavor at this point and it has a great firm crunchy bite. I ferment at 68° F and have gone up to 8 weeks of fermenting with great results.
{Kumquat – Red Onion – Dill Kraut by Elissa of Los Altos Hills, California, US} This is kumquat, red onion, dill kraut. One of Karen Wang Diggs’ uncommon & refreshing combinations. Her recipe is formulated for a quart jar of kraut. I used 4 heads of cabbage so extrapolated, using a scale. I’ve made this for several years now during kumquat season as it is one of my favorites and kumquat season is short. It takes some patience to remove the tiny seeds, but it is worth it. I made this on March 10. 
{Cabbage Daikon Carrot Sauerkraut by RecipeRose of Walnut Creek, California} I get more daikon than I need from my CSA organic box so sauerkraut was a perfect use with my fresh CSA cabbage and carrots. 
{Sauerkraut by Marline of Ashland, Ohio, USA} I’ve been fermenting sauerkraut for years now in my beautiful hand-thrown crock. Love the taste and texture! Thanks to you, Holly, it works every time.
{Fermented Garlic by Diane of Lancaster} This is the second time I’ve made this recipe using 40 cloves of garlic which I grow every year in my garden. It’s a great way to use the garlic before it diminishes in quality and has a wonderful flavor!
{Celeriac-Quince-Apple-Kraut by Gudrun of Remagen, Germany} Julienned celeriac roots combined with fresh grated red apple and yellow quince for a sweet and fruity touch
{Ginger Carrot Sauerkraut by Diane of Cambridge, MN USA} Everyone loves my sauerkraut because the ginger bits give it a bright citrus burst that they weren’t expecting. We add it to coleslaw and salads to provide taste and nutritional boost.
{Sweet Garlic Sauerkraut by Lise of Ridgeway, ON , Canada} Sweet Garlic Saurerkraut from the book Mouthwatering Saurerkraut, Mastering an Ancient Art of Preservation. My first attempt.
{Hollys Jar Saur kraut with carrots by Debbie of Pulaski, WI} Sauer kraut one jar at a time. I usually process 4 gallons in the fall. I Did not last fall. My supply is running low. So I’m trying the quart jar method. Followed Holly recipe with carrots and garlic for one quart. Then one quart just cabbage. 
{Ruby red Beet and Cabbage Sauerkraut by Donna of Amherst, OH} This is the best red cabbage and beet kraut!
{Lemon Dill-Light, Sweet Garlic, Dilly Delight by Gretchen of Erie, PA} Can’t wait!
{Caraway Sauerkraut & Hot Sauerkraut by BZ of Atlanta, Georgia} Sauerkraut gets better as it ages in the fridge. Your process is foolproof and it has spawned a bunch of fans as they try the kraut we make here. No matter how long it sits it always has that “Fresh” taste. People love it. Thank you.
{Kimchi by Louise of Nanaimo, British Columbia} My favorite bubbling away.
{Dilly Delight; Ruby Red Sauerkraut; Kimchi Style Sauerkraut by Madeleine of Switzerland} For the Kimchi Style Sauerkraut, I didn’t have carrots on hand, so I added a zucchini instead.
{Red Beet Sauerkraut by Colleen of Seattle, Washington} Green cabbage, carrot, red beet, garlic, caraway seed. It’s a “premier event”, which means I won’t be able to duplicate it exactly since it’s really just spare parts. Artist at work.
{Kimchi by Albert of Knoxville/USA/TN} I made a batch of Kimchi sauerkraut and gave away some to my friends to try….now waiting for their response.
{Simple Sauerkraut by David of Cornish, NH} Sauerkraut from fond memories working with Holly and my mother.
{Saurkraut by Whitney of Edmond, Oklahoma} I used the recipe on this blog.
{Kimchi by Faye of Melbourne, Australia} First time making Kimchi! Delicious after 1.5 weeks. Will definitely be making more.
{One with carrots one with beets by HMart of Nelson, BC} Used Holly’s basic recipe for both jars. One jar was made with grated carrots and hot pepper and the other with grated beets.
{Classic Kraut by Ernie of Laurel Maryland} I’m Lovin’ the Classic Kraut recipe
{Firecracker with red cabbage by David of Cornish, NH} I wanted to mix up the green and purple to see what would happen in the final product. I will surely tell all when I’ve had a chance to taste it.
{Great Leaf by Johnny of Odessa, Texas} Cucumbers wrapped in grape leaves
{Vegan Kimchi by Diane of Lancaster} This is my first try at Kimchi. I couldn’t find the dried Korean pepper spice, so I used the paste Korean pepper spice. Also used miso. Looks great!
{Sauerkraut Corn Relish by Diane of Lancaster} I made two batches, and hope it stays crunchy. In the past, I have not had great success with fermenting in jars, so I bought Holly’s book and followed her directions. Cross my fingers.Ferment a jar. Share your photo. Be part of the movement!
How to Join the Challenge
Ferment
Pick any recipe from:
Your recipe stash…
From Mouthwatering Sauerkraut [+Kimchi]…
Sauerkraut recipes on my website…
Ferment a jar.
Take a photo. This could be:
Your jar bubbling away during fermentation…
A close-up of those beautiful textures and colors…
A creative shot with the recipe book in the background…
Share
Note: You don’t need an Instagram account to participate.
Click the button below to upload your photo directly here to be featured in our global fermentation gallery!
AND/ OR
Post your photo on Instagram using #10KJarChallenge + #MakeSauerkraut + #RecipeName
Celebrate Your Ferment & Get Rewarded!
Prizes & Events
The #10KJarChallenge isn’t just about filling jars—it’s about celebrating fermentation together! To keep the excitement bubbling, we’re giving away fermentation prizes, hosting virtual live events, and unlocking special surprises as we reach challenge milestones. Whether you’re a first-time fermenter or a seasoned pro, your jar could earn you a fun reward!
100 Jars Milestone: Prize Drawing
To celebrate reaching our first 100 jars, we’re giving away some fantastic fermentation prizes to help you keep the bubbling going!
One lucky winner will receive a signed copy of Mouthwatering Sauerkraut [+Kimchi], packed with delicious recipes and expert tips to perfect your ferments. You’ll also get a set of 3 Trellis & Co. fermentation springs with airlock lids, designed to keep your veggies submerged and safe from mold for worry-free fermenting. And for those ready to spice things up, we’re including a package of gochugaru, the authentic Korean red pepper flakes essential for making rich, flavorful kimchi.
Enter the challenge, submit your jar, and you could be our next winner!
NOTE: Prizes can only be shipped to a U.S. or Canadian address.
Ferment a jar. Share your photo. Be part of the movement!
Submit Your Jar
Every jar counts! Whether it’s your first ferment or your hundredth, we want to see it. By submitting your jar, you’re joining a global community of fermenters working together to reach 10,000 jars of sauerkraut and kimchi. Your photo could inspire someone to start their own fermentation journey—so grab your jar, snap a picture, and share your ferment with the world!
Thank you for your patience as we get everything up and running! Your photo won’t appear on the page immediately—I’ll be uploading submissions manually on a regular basis.
By submitting your jar, you will automatically be subscribed to the “Fermentation Made Easy! MakeSauerkraut” newsletter and can unsubscribe from emails at any time by following the unsubscribe links provided in the emails.
Hoover over the “i” in each field for directions.
Terms and Conditions
This prize drawing is open to participants who submit a photo of a jar of sauerkraut or kimchi that they have fermented and is limited to one entry per household.
By submitting a photo, you will be automatically entered into the milestone prize drawings. Winners will be randomly selected and notified via email.
NOTE: Prizes can only be shipped to a U.S. or Canadian address.
You also understand that you will automatically be subscribed to the “Fermentation Made Easy! MakeSauerkraut” newsletter and can unsubscribe from emails at any time by following the unsubscribe links provided in the emails. I reserve the right to modify or cancel this offer at any time. If you have any questions, please contact [email protected].
