Ginger and Garlic Flavored Sauerkraut
Recipe type: Fermented Foods
Serves: 1 quart
  • 1 small head of green cabbage, look for firm and unblemished heads
  • 2T coarse celtic sea salt
  • 2 carrots
  • 1" ginger
  • 3-4 garlic cloves
  1. Wash the cabbage and discard any wilted outer leaves. Retain 1 small leaf for later use. Cut the cabbage in quarters and remove the core.
  2. Cut the quartered wedges in half lengthwise, creating 8 wedges. Run the cabbage through a shredder in your food processor or shred by hand.
  3. Place shredded cabbage in a large bowl and sprinkle with coarse sea salt. Using clean hands, knead cabbage with salt for 3-5 minutes. Set the bowl aside.
  4. Wash and grate carrots. Peel them first if using conventionally grown carrots. Toss them with the cabbage.
  5. Peel and grate ginger and mince garlic. Add all ingredients to bowl and combine well.
  6. Pack the sauerkraut into a large jar (I used a larger ½ gallon Mason jar to ferment then transferred sauerkraut to quart size jar after it's ready). Pound the cabbage with your fist to allow the juices to rise to the top. Leave at least 1" of head space for fermentation rise.
  7. Place an outer cabbage leaf on top to make sure the sauerkraut stays submerged in its juices and weigh it down with a water-filled glass bottle or another weight.
  8. Cover with a flour sack or doubled cheesecloth over the mouth of the jar and secure it with a rubber band.
  9. Set in a cool, dark place for 4-10 days, checking daily for taste and pushing the sauerkraut down if it rises.
  10. The sauerkraut is ready after at least 4 days at room temperature but check daily to reach your desired flavor. If kept longer, it will continue to ferment and will produce a more tangy taste. As soon as it tastes "ready" for you, cap it and transfer to cold storage. I like to transfer the sauerkraut into smaller jars first for convenience.
  11. Keeps in the refrigerator indefinitely.
Recipe by Simple Pure Beauty at