One stop searching here for just the sauerkraut recipe you’re looking for, be it one that satisfies a craving for sweet, a hunger for spicy or a desire for the comfort of savory. Or perhaps you want to try one of the many sauerkraut recipes that include the currently popular anti-inflammatory ingredient turmeric.
I’ve scoured the internet to find recipes not only with flavorful ingredients and clear instructions but ones that do not call for the use of whey or packaged starters for these reasons. Hopefully, you can find a gem or two in these 35 sauerkraut recipes that your family will love and enjoy in many simple ways over the years ahead.
I have my own set of sauerkraut recipes – which are also included below. If you’re new to making sauerkraut, you might find my teaching recipe the right place to start, or in one of the recipes below you may find a method you prefer to mine. I’m always up for learning something new when looking at other recipes. It’s part of the fun. If you prefer my method of weighing ingredients to determine the ideal amount of salt to add, do so but substitute in the set of flavoring ingredients in any of the recipes I share. For what to expect as your sauerkraut ferments, see SALTY Cabbage to SOUR Sauerkraut: Fermentation Signs to Monitor
Get ready to delight your senses…
You will find just two recipes listed in this section. There are not many ways to do simple. Just cabbage and salt.
I have NEVER made plain sauerkraut. You can quickly tell from the recipes on my website and the set of recipes that I sell in my eBook that I like to add pizzazz to what I eat. And what I discovered in the process was the WOW! Factor. By adding beautifully flavored sauerkraut to my meals, my taste buds were awakened, my chewing slowed and flavors popped. Such a simple way to raise the bar on any meal.
Many hands make light work. Start them young, include them in the process and they’ll likely be begging for more.
This recipe is great for first-time fermenters with its coverage of the many questions that arise when making your first batch of sauerkraut. “What should it look like?” or “What should it smell like?” for example.
Make Your Own Probiotics – Easy Homemade Sauerkraut by Adrienne of Whole New Mom
In this recipe, a smaller jar lid – useful idea! – is used as a Floaties Trap and a clean rock as a weight to keep your ferment below the brine. I’ve also seen the use of a white plastic lid for a Floaties Trap – the same one I use to seal my fermenting sauerkraut, but in the “Regular” size.
The bulk of the sauerkraut recipes I share fall under this category. Nothing too spicy. Nothing too strong. Just the comfort of flavors that nicely meld together.
There are beautiful step-by-step photos in this recipe, along with troubleshooting tips. You’ll see the use of the Kraut Source Fermentation Lid which I reviewed in this post.
“The beets add a bit of sweetness—plus, the color is fantastic—and the ginger is so flavorful and provides a little bite.” – Step, Stupid Easy Paleo
A nice combination of two classic sauerkraut spices: dill, caraway.
And this little nugget on the rate at which fermentation unfolds is a new one for me:
“Dill is known to be anti-microbial. I have discovered that vegetable ferments that use anti-microbial foods such as peppers, garlic and ginger ferment faster.” – Michael, Critical MAS
Are you a fan of dill pickles? If so, you may enjoy the inclusion of cucumbers in this recipe.
“I have been posting pictures on Instagram of the dill pickle raw sauerkraut I fermented and getting lots of requests for the recipe. Who am I to deny sharing a healthy recipe? Fermented foods are one of the best things I have ever added to my diet and I try to get something fermented into my diet every day. This ensures a good variety of healthy bacteria in my gut. “ – Sara, The Organic Dietitian
This is my recipe and it could have almost been listed in the “Simple” category. Just three ingredients: cabbage, salt, dill (fresh or dried).
The first sauerkraut I ever ate was Bubbies which used dill for flavoring. The first sauerkraut I even made – and the only flavor of sauerkraut I made for months – was sauerkraut seasoned just with dill. I soon branched way beyond dill for flavoring sauerkraut and now have a dozen recipes I turn to. Available in my eBook: The SureFire Sauerkraut Recipe Collection.
7. Dukkah Kraut
Toasted nuts and warm spices. A delicious combination to tantalize the taste buds.
Duqqa, [spelling 1] du’ah, do’a, or dukkah (Egyptian Arabic: دقة pronounced [ˈdæʔʔæ]) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d’œuvre. – Wikipedia
A link in the recipe sends you to Bon Appetit where directions are given for toasting pistachios (or substitute almonds) sesame seeds, coriander seeds, cumin seeds, fennel seeds and black peppercorns which are then used to season this sauerkraut. You can also keep life simple and use a store-bought version instead.
This recipe is for a 3-quart (liter) batch of sauerkraut. To convert to a 1-quart batch, use approximately 1/3 of each ingredient: 1 teaspoon instead of 1 tablespoon and a scant 1/2 teaspoon instead of 1 teaspoon, for example.
“The crunchiness of this kraut really shines with the fennel, but if you don’t have that much fennel lying around, you can certainly use this recipe to make a standard cabbage kraut with these seasonings. When life gives you fennel, you make fennel sauerkraut. Or at least I do.” – Hank, Honest Food
A juiced lime is a unique addition to this recipe not only helps ensure there is plenty of brine but is a good remedy for dry sauerkraut. For an extra flavor punch, you can also add the zest of the lime.
The given serving suggestions are sure to make you hungry.
“I chose to serve the curtido on grilled corn tortillas with julienne cut Granny Smith apples, queso fresco (fresh cheese) and dollop of labne (a yogurt based cheese). I’m pretty sure I broke international culinary borders with this combination, but I really liked the tangy, crunchy, salty & sweet combination.” – Cathy, She Paused for Thought
An optional seasoning – cardamom seeds – adds a unique and pleasant nuance.
“This is such a nice dish with a lot of flavor.” By Fermentation Recipes
“My family can never get enough of Ginger Carrot Sauerkraut, so I tend to make a big batch of it every fall in my 10-liter crock. It is full of sweet carrots and has a touch of spicy ginger to add a nice depth of flavor and help with digestion – along with all those magical microbes living in the sauerkraut.” – Holly, MakeSauerkraut
12. Indian Kraut
If you love Indian food, this sauerkraut recipe by Katie of Nourishing Simplicity will go well with your favorite dish. Just reading the ingredients got my mouth watering: carrots, green onions, garlic, mustard seeds, turmeric, pepper flakes and cardamom. OMIT the whey and use 1 tablespoon salt for a one-quart (liter) batch.
“One of the best parts about this kraut is that at the end of fermentation, you have preserved lemon slices! Chop them up, peel and all, and throw them in just about anything from salads to grain dishes for an amazing flavor boost (or you can just eat them in your kraut, of course).” – Amanda, Phickle
Now, that is a nice perk. I’m been meaning to preserve lemons for eons. This might be that easy first baby step.
This traditional Lithuanian sauerkraut recipe contains cabbage, carrot and caraway seeds. The author discusses the use of a Ziploc bag filled with water for a weight to keep your ferment anaerobic.
“Lithuanians love fermented foods, with cucumber pickles, sauerkraut and sour milk or kefir being eaten regularly and in abundance. As luck would have it, I also love fermented foods, so much so that I have a section of my worktop permanently dedicated to fermenting foods. My little fermentation station usually has my sourdough starter, a flask of yogurt and a 3 litre (3 quart) jar of either pickles or sauerkraut. We never, ever run out of fermented vegetables, yet Arūnas still asks at every meal ‘is there any pickle?’” – June at My Food Oddyssey
Any sauerkraut recipe that calls for the use of beets is a winner in my book. Beets are power-packed with minerals that do much good work in our body. This is my recipe that in addition to the beets is seasoned with garlic and caraway seeds.
This recipe will quickly evoke feelings of the seasons changing with golden leaves falling and cozy times by a warm fire.
“This is a special kraut, perfect for the fall and winter. It’s delicious, and beautiful as well. The subtle cinnamon flavor saturates the entire kraut with just a whisper of seasonal flavor.” – Mountain Feed and Farm Supply
What a combination! Using rhubarb in sauerkraut would be a first for me. According to Kirsten & Christopher Shockey in their highly recommended book, Fermented Vegetables, the flavor of fermented rhubarb has a less sour bite than cooked rhubarb.
“This kraut came about by way of whimsy, as many of our favorite discoveries do. Having a few stalks of rhubarb left over after making rhubarb wine, we put them into a batch of kraut; paired with lime zest, juice, and ginger. We were delighted, 2 weeks later, to find a tart, tender, kraut, suffused with something the French would call, that certain, I don’t know what. (It sounds better in French.)” – Mountain Feed and Farm Supply
The sweetness of the carrots contrasts nicely with the sharpness of the garlic in this sauerkraut recipe and is sure to please all palates. Many children find this to be their favorite sauerkraut.
This recipe is used in my teaching recipe, with numerous tips and images to ensure a “perfect” ferment for batch after batch of sauerkraut.
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Fruit, both fresh and dried is a nice addition to sauerkraut. Most of the sweetness disappears as the bacteria go to work, eating the sugars and making lactic acid.
Along with the daikon and radish, this recipe makes use of a Pickling Spice Blend, which the author includes a simple recipe for.
“Now that I’m fully on board with the magic that is sauerkraut, I’ve been having fun with it. Here’s a twist on the basic cabbage and salt recipe using apples and a daikon radish or two. The cabbage soaks up some of the sweet, tart flavor of the apples leaving a salty, sour, sweet fresh crunch that really rocks the palate!” – by Amber, Pixies Pocket
Why this kraut? Crimson and earthy, sweet and sour…what’s not to love? A tart apple and dried cranberries are part of the goodness. The author uses taste to determine how much salt you need and uses the “simple bag trick” for a weight. All good skills to have as a part of your fermentation repertoire.
“The color alone makes it worth making, and not only because it looks good on the plate. You may have heard the term “eat the rainbow”, and this ferment pulls from the red and purple vegetables.” – Kirsten, FermentWorks
These recipes contain jalapenos and other spicy items to give your sauerkraut a bit of punch. With any of these recipes, feel free to turn up the heat – or down – by adjusting the quantities called for on the spicy ingredients.
21. Curtido, Revised
“Sauerkraut (curtido is a South American sauerkraut) is quite different than most ferments and requires a much longer fermenting time. You don’t have to understand all the science mumbo jumbo behind sauerkraut and I’m not going to go into it here but it is interesting if you are so inclined.” – Melanie, Pickle Me Too
This DIY Turmeric Jalapeño Sauerkraut is easy, affordable, delicious, nourishing and… oh so colorful.
Looking for a sauerkraut that can be used as a dip for chips? Or, slathered on grilled salmon? Look no further. Play around with how your slice your cabbage to give the finished sauerkraut a smoother texture.
“My Jalapeño Cilantro Sauerkraut is bursting with flavor. The jalapeños, cilantro, garlic and onion make this sauerkraut taste like a green salsa. It’s one of my best and it’s delicious.” – Danielle at Fermented Food Lab
This recipe by Cultures for Health has all the crunch and tang of sauerkraut, with the added flavors of the southwest. This kraut lends delicious flavor, crunch, and probiotics to tacos, Mexican-flavored salads, beans, and any other south-of-the-border dish.
“In our (what seems like) never-ending quest to make a spicy sauerkraut, we decided to give Thai chilis a test run. We’ve tried jalapeños in past without much success (in terms of heat). We’ve also tried using a homemade spicy mustard but it just didn’t give us the kick we were looking for.” – Matt & Alana at The Wild Gut
Turmeric contains an active compound called curcumin. Curcumin is highly anti-inflammatory and will help relieve joint and muscle pain. Turmeric, because of its antioxidants also works to balance out blood sugar levels. And because of its antimicrobial properties, it is being used as a face mask for acne. An endless list of benefits…
I’m not sure how much sense a face mask makes because freshly grated turmeric stains something awful. So be forewarned, if you use fresh grated turmeric in any of the following sauerkraut recipes, be extra careful. I place my grater on a piece of wax paper and use a large spoon when mixing or packing my sauerkraut.
Red pepper flakes and dill meld nicely with the turmeric in this sauerkraut recipe.
“Note: in case you’re not familiar with it, you should know that turmeric is awesome. Turmeric is a deep orange spice that is popular in Asian and Indian cuisine because of its warming flavor and medicinal properties. Curcumin, a compound in turmeric, has been shown to help reduce inflammation in the body which is why turmeric has historically been used to treat wounds.” – Sonnet, In Sonnet’s Kitchen
Beautiful images and a nice set of spices move this sauerkraut up a notch.
“Here in Scandinavia, we have quite the tradition of pickling, preserving and fermenting. But weirdly enough, Luise’s and my interest for fermented vegetables actually sparked during our recent trip to Australia. Almost all the cafes we frequented had at least one salad or bowl that was topped with fermented vegetables or sauerkraut. And the health food stores there have whole isles with different brands of organic raw fermented/cultured vegetables. It didn’t take long until we were hooked. The flavours were just so fresh and the acidity added a real kick to whatever we paired it with.” – David, Luise & Elsea of Green Kitchen Stories
Even if you would never think that pineapple would taste good in sauerkraut, give this a try. Fresh or frozen works equally well. The Hawaiian Sauerkraut recipe in my eBook uses pineapple. It’s hands down my favorite, especially on a hot summer day.
“I saw some recipes floating around the web that combined pineapple with ginger and turmeric and I thought…wow!…that sounds like the perfect ferment.” – Tamara & Kelly, Oh Lardy
Thank you to Naomi at Almost Bananas, a blog on traditional food and life in Slovakia who brought this video to my attention. It’s a fascination watch. How would your like to prepare your Kimchi with a fish sauce that has been fermenting for 3 years?
I’m been drawn to how deeply seeped the Korean culture is with their fermented vegetables. I would love to receive a “Kimchi Making Allowance” and time off from work each November – Kimjang Making Season – to prepare my family’s Kimchi.
“Kimchi, a Korean fermented pickle, is well known for it’s red colour and spicey flavour. This version of kimchi, baek means white, is actually probably older than the better known version, but just as delicious.”
“Kimchi is a staple in Korea and I think it’s the cat’s meow that a fermented veggie is a national staple. According to a video I watched, 94% of Koreans have it every day, and 96% make it themselves instead of buying it in a store.” – Naomi, Almost Bananas
“Though Baechu Geotjeori is normally made with an intention to consume within a day or two in a typical Korean household, if you can’t finish it all like that, just put the remainder into an airtight glass container and eat it as your normal fermented Kimchi.” – Sue, My Korean Kitchen
“Kimchi is a traditional fermented food and it’s even Korea’s national dish. Koreans generally eat a small amount of kimchi with every single meal. “ – Kelly, Primally Inspired
32. Kimchi (Kimchee)
In this recipe, Korean salted shrimp and fish sauce impart authentic flavor. Be daring and give it a try!
“The ingredients in Kimchi will give you an excuse to check out your local Asian market. I had so much fun tooling around my local store and trying to figure out what everything was. So many fresh and exotic ingredients – I could spend hours just looking around and soaking everything in.” – Erin, Platings and Parings
The annual Keem Jang (Kimchi) Making Festival is held at the Seoul City Hall Plaza in Korea every year in early November. Over 2,000 volunteers gather together to make over 270 tons of kimchi to give away to the needy during the winter season. Now that’s a rather larger undertaking. With that in mind, I think making a quart of this sauerkraut is rather doable.
“Just in case you’re not familiar with kraut-chi, it’s the delicious fusion of sauerkraut and kimchi – made with cabbage, like kraut, but with kimchi-inspired add-ins.” – Sofia, From the Land We Live On
Numerous captivating photos effortlessly guide you through the process of making Kimchi at home.
“With all the beautiful cabbages and Asian vegetables overflowing at the farmer’s market, I decided I wanted to try and make kimchi. Kimchi is the Korean version of sauerkraut, a very spicy condiment with a basic base of cabbage, garlic, salt, peppers. It is loaded with vitamins A, B, and C, along with healthy bacteria (lactobacilli). I looked through several different versions online before I began, and even asked a few of the Asian vendors at the market for some tips.” – Amanda, Heartbeet Kitchen
Help! So many tantalizing flavors. Are you able to select a recipe? Let us know your pick and then make a shopping list for the ingredients and get slicing.
Sauerkraut is a popular fermented food rich in probiotics and natural enzymes that is not only delicious but can improve your gut health.
It can be made with just cabbage and salt. No vinegar is used when making naturally fermented sauerkraut.
Sauerkraut is commonly eaten as a condiment. Just a few forkfuls added to your meal or whatever dish you are eating is all you need to eat.
The sour tang in sauerkraut is created by the bacteria found on the cabbage you are fermenting. The bacteria eat the sugars in the cabbage and create lactic acid. This is the tang. This lactic acid lowers the pH to preserve your cabbage and keep your sauerkraut safe to eat.