35 MOUTHWATERING Sauerkraut Recipes [Roundup Post] (2024)

One-stop searching here for just the sauerkraut recipe you’re lookingfor, be it super simple, one that satisfies a craving for sweetness, a hunger for spicy, or a desire for the comfort of savory.

I’ve scoured the internet to find recipes not only with flavorful ingredients and clear instructionsbut 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 ownset 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 substitutein the set of flavoring ingredients in any of the recipes I share.

Check my Cabbage Buying Guide to ensure the best cabbage for your sauerkraut.

For what to expect as your sauerkraut ferments, seeSALTY Cabbage to SOUR Sauerkraut: Fermentation Signs to Monitor, or if you’re looking to improve your fermentation skills, see 15 EXPERT Fermentation Tips to Ferment the Perfect Batch Every Time.

And, while you wait for your sauerkraut to ferment, use these sauerkraut shopping tips to buy a jar.

Get ready to delight your senses…

Note: This post was updated in Nov 2023 to replace missing recipes and update images.

Simple Sauerkraut Recipes

You will find just two recipes listed in this section. There are not many ways to do simple. Just cabbage and salt.

Confession…

I have NEVER made plain sauerkraut. Well, actually now with the update of this post in May of 2020, I made eight jars of plain for testing the best fermentation weight.

You can quickly tell from the recipes on my website and the set of recipes that I sell in my book that I like to add pizzazz to what I eat. And what I discovered in the processwas the WOW! Factor. By adding beautifully flavored sauerkraut to my meals, my taste buds were awakened, my chewing slowed andflavors popped. Such a simple way to raise the bar on any meal.

1. Easy Homemade Sauerkraut {aka Homemade Probiotics}

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.

Easy Homemade Sauerkraut {aka Homemade Probiotics}by Adrienne of Whole New Mom

2. Bare-Naked Sauerkraut [JUST TWO INGREDIENTS]

When life gives you cabbage, you make sauerkraut.

For those of you who want to keep life simple, this is your recipe. Shred cabbage, mix in salt, and pack the juicy mass—along with all those hardworking bacteria—into a jar. Easy peasy.

Bare-Naked Sauerkraut [JUST TWO INGREDIENTS]by Holly of MakeSauerkraut.

Savory Sauerkraut Recipes

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.

3. Beet Ginger Sauerkraut

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 providesa little bite.” – Step, Steph Gaudreau

Beet Ginger Sauerkraut

4. Dill and Caraway Sauerkraut

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

Dill and Caraway Sauerkraut

5. Dill Pickle Raw Sauerkraut (Includes Step-by-Step Photos)

Are you a fan of dill pickles? If so, you may enjoy the inclusionof 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

Dill Pickle Raw Sauerkraut (Includes Step-by-Step Photos)

6. Dilly Delight Sauerkraut Recipe

This is my recipe and it could have almost been listed in the “Simple” category. Just three ingredients: cabbage, salt, and dill (fresh or dried).

The first sauerkraut I ever ate was Bubbies which used dill for flavoring. The first sauerkraut I ever 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 book:Fermentation Made Easy! Mouthwatering Sauerkraut.

Dilly Delight Sauerkraut Recipeby Holly of MakeSauerkraut

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 a 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 alsokeep life simple and use a store-bought version instead.

Dukkah KrautbyAmanda, Phickle

8. Fennel Sauerkraut

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

Fennel Sauerkraut

9. Fermented Curtido

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

Fermented Curtido

10. Ginger Beet Sauerkraut

This recipe does a good job of covering the basics: Housekeeping tips for fermenting foods, tips for perfecting, and when to throw out your ferment.

“Practice makes perfect, however here are some extra tips to get you started: Fresh is best…”

By Panaceas Pantry

Beetroot ginger sauerkraut

11.

“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 hasa 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.

Indian Kraut

13. Lemon Ginger Sauerkraut

“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’ve been meaning to preserve lemonsfor eons. This might be that easy first baby step.

Lemon Ginger Sauerkraut

14. Lithuanian Sauerkraut | Rauginti Kopūstai Recipe

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

Lithuanian Sauerkraut | Rauginti Kopūstai Recipe

15. Passion Pink Sauerkraut

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.

Passion Pink Sauerkrautby Holly at MakeSauerkraut

16. Pumpkin Cranberry Kraut

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

Pumpkin Cranberry Kraut

17. Rhubarb Lime Ginger Kraut

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 rhubarbleft 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

Rhubarb Lime Ginger Kraut

18. Sweet Garlic Sauerkraut Recipe [Kid Friendly]

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.

Sweet Garlic Sauerkraut Recipe [Kid Friendly]by Holly, MakeSauerkraut

Sauerkraut Recipes with a Touch of Sweetness

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.

19. Apple Daikon & Radish Sauerkraut Recipe

Along with the daikon and radish, this recipemakes 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

Apple Daikon & Radish Sauerkraut Recipe

20. Ruby Red Sauerkraut

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

Ruby Red Sauerkraut

Sauerkraut Recipes with a Spicy Kick

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. Salvadoran Curtido (Fermented Cabbage Relish)

Curtido is aCentral American, lightly fermented cabbage slaw. In El Salvador, Curtido is often served with puffy, cheese-filledcorn tortillas called pupusa. Curtido is great with everything, especially tacos.

Salvadoran Curtido (Fermented Cabbage Relish) by The Curious Chickpea

22. DIY Turmeric Jalapeño Sauerkraut

This DIY Turmeric Jalapeño Sauerkraut is easy, affordable, delicious, nourishing and… oh so colorful.

DIY Turmeric Jalapeño Sauerkrautby Lauren at Wicked Spatula.

23. Jalapeño Cilantro Sauerkraut

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

Jalapeño Cilantro Sauerkraut

24. Southwestern Kraut

This recipe byCultures for Health hasall 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.

Southwestern Kraut

25. Thai Chili Sauerkraut

“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 the past without much success (in terms of heat). We’ve also tried using homemade spicy mustard but it just didn’t give us the kick we were looking for.” – Matt & Alana at The Wild Gut

Thai Chili Sauerkraut

Sauerkraut Recipes Powered By Turmeric

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.

26. Anti-Inflammatory Turmeric Sauerkraut

Black pepper is added to this sauerkraut recipe to ensure that the turmeric is absorbed by the body. Jalapeñopeppers add a spicy kick.

“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

Anti-Inflammatory Turmeric Sauerkraut from Elke Living

27. Golden Sauerkraut – Wild Fermentation

Beautiful images and a nice set of spices move this sauerkraut up a notch.

“Here in Scandinavia, we have quite the tradition ofpickling, preserving, and fermenting.But weirdly enough, Luise’s and my interest in 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 toppedwith fermented vegetables or sauerkraut. 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 flavors were just so fresh and the acidity added a real kick to whatever we paired it with.” –David, Luise & Elsea of Green Kitchen Stories

Golden Sauerkraut – Wild Fermentation

28. Pineapple Kraut with Ginger and Turmeric

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 recent book 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

Pineapple Kraut with Ginger and Turmeric

Kimchi & Kimchi-Style Sauerkraut

I’m been drawn to how deeply seeped the Korean culture is with their fermented vegetables. I would love toreceive a “Kimchi Making Allowance” and time off from work each November – Kimjang Making Season – to prepare myfamily’s Kimchi.

29. Baek (White) 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

Baek (White) Kimchi

30. Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)

“ThoughBaechu 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

Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)

31. How To Make Kimchi (My Mom’s Famous Spicy Kimchi Recipe!)

“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

How To Make Kimchi (My Mom’s Famous Spicy Kimchi Recipe!)

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 Pairings

Kimchi (Kimchee)

33. Kimchi Style Sauerkraut Recipe

Theannual 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.

Kimchi Style Sauerkraut Recipeby Holly, MakeSauerkraut

34. Yangbaechu Kimchi (Green Cabbage Kimchi)

This recipe is by Hyosun, a Korean-American mom who teaches you how to cook Korean dishes the way Koreans traditionally eat at home.

“When napa cabbages are not in their prime season during the warm months, green cabbages (called yangbaechu in Korean, 양배추) come in handy for making kimchi. Great for kimchi beginners, this yangbaechu kimchi recipe is a good alternative if you can’t find napa cabbages at your local groceries or need a quick kimchi..” – Hyosun, From Korean Babsang

Yangbaechu Kimchi (Green Cabbage Kimchi)

35. Traditional Square-Cut Napa Cabbage Kimchi

I took a deep dive into kimchi and put together a series of posts not only on how to make traditional kimchi but more about the traditional ingredients such as fish sauce and Korean red pepper.

Traditional Square-Cut Napa Cabbage Kimchi by Holly, MakeSauerkraut

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.