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Fermented Food Recipes

Learn to ferment classic sauerkraut, traditional Korean kimchi, sour pickles, crunchy carrots, beets—and more—to easily add flavor to your meals and good bacteria to your gut and save money by fermenting your own foods at home.

You have a choice of flavors for the carrot sticks, favored by kids—and adults alike—for plunging into your favorite dip. If you’ve never made sauerkraut before, head to my Ultimate Beginner’s Guide where I “hold your hand” through the process.

Bowl of traditional kimchi | MakeSauerkraut.com

Traditional Square-Cut Napa Cabbage Kimchi

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Step-by-step photo recipe using red pepper paste made with traditional kimchi ingredients: gochugaru, fish sauce... with tips & substitutions

Stocking your kimchi pantry: napa cabbage, garlic, ginger, fish sauce, gochugaru, salt, onions, radish. | MakeSauerkraut.com

Stocking Your Kimchi Pantry: Staples, Fresh Ingredients, Basic Techniques

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Kimchi Ingredients: Red pepper paste, rice flour porridge, Napa cabbage. Pantry staples for making kimchi explained with tips & substitutions.

Jar of brussels sprout Kimchi. | makesauerkraut.com

WECK Small-Batch Preserving Book Review [Brussels Sprout Kimchi Recipe]

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WECK Small-Batch Preserving has a variety of fermenting, canning, and pickling recipes. Check out the tasty recipe for Brussels Sprout Kimchi.

Kimchi and a bowl of fish sauce. | makesauerkraut.com

Kimchi Series: Fish Sauce, the Secret Ingredient to Transform Your Kimchi

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Fish sauce is a key ingredient in most kimchi. Find the best fish sauce that won't taste fishy and will add an umami richness to your kimchi.

Jar of Ruby-Red Cabbage Sauerkraut. | makesauerkraut.com

Ruby-Red Red-Cabbage Sauerkraut Recipe [Triple the Power]

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Enjoy the many benefits hidden in this sauerkraut fermented with red cabbage, ginger & apple: antioxidants, vitamin C, probiotics, & minerals.

A bowl and five spoons of different sauerkraut flavors. | makesauerkraut.com

Infographic: Sauerkraut Recipes To Tantalize Your Tastebuds

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Colorful infographic and cheat sheet for a set of sauerkraut recipes that are delicious, easy to make and rich in probiotics. Your downloadable Sauerkraut Recipes Cheat Sheet PDF lists ingredients and quantities for 7 recipes. Keep it handy and with one quick glance, you'll be fermenting another batch of sauerkraut.

Chopped vegetables and spices on a wooden board. | makesauerkraut.com

Baseball Sauerkraut Recipe [HOME RUN FLAVOR HIT]

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Sauerkraut is rich in gut-healing probiotics. The flavoring ingredients in this sauerkraut recipe create a sauerkraut reminiscent of a typical hot dog relish. Serving suggestions make it easy for you to add sauerkraut to any meal. Recipe tips enable you to adjust the recipe to your liking by...

A table filled with different food. | makesauerkraut.com

[GRAB & GO] Setting Yourself up for Flavorful Picnics, Parties and Potlucks

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Prep for a party, picnic or potluck is easy: Grab & Go! fermented sodas, pastes, sauerkraut & relishes. The convenience of flavor-enhancing fermented foods.

Jar of ginger carrot sauerkraut. | makesauerkraut.com

Ginger Carrot Sauerkraut Recipe [A Mellowed Sweet & Spicy Bite!]

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My family can never get enough. This Ginger Carrot Sauerkraut Recipe contains sweet carrots with a touch of ginger to help with digestion. Beautiful PDF.

Jar of Sweet Garlic Sauerkraut with carrots. | makesauerkraut.com

Sweet Garlic Sauerkraut Recipe [Kid Friendly]

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Sauerkraut recipe. Sweetness of carrots contrasts with sharpness of garlic. Children love the flavor. PDF Recipe complete with Gourmet Pairing Options. 

A womans hand packing the jar of sauerkraut. | makesauerkraut.com

Dry Sauerkraut? 17 Transformative Tips [BONUS: Gut Shots Recipe]

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Dry sauerkraut is frustrating to experience. Why? Where did all the brine go? What to do? Simple tips to deal with dry sauerkraut. BONUS Gut Shots Recipe.

Image of vinegar, starter culture, brine, whey and celery juice.| makesauerkraut.com

5 Ingredients I NEVER Use in My Sauerkraut [or Vegetable Ferments] and Why

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Why a starter culture, whey, vinegar, celery juice or leftover brine is not necessary to safely ferment sauerkraut or vegetables. What happens if used?

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