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RECIPE: DILL PICKLE SAUERKRAUT

Recipe: Dill Pickle Sauerkraut

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Rated 3.5 stars by 24 users

Sauerkraut is so versatile, it tastes good with nearly any flavor addition. Try this delicious combination of two old favorite fermented vegetables: dill pickles and sauerkraut!


15 minutes

35 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






INGREDIENTS:

  • 2 heads cabbage, finely sliced
  • 3-8 garlic cloves, finely chopped
  • 1 Tbsp. of dried dill or Handful of fresh dill, chopped
  • 1 cucumber, sliced
  • 2-4 Tbsp. Sea salt

INSTRUCTIONS:

  1. Put sliced cabbage in a large bowl.
  2. Add remaining ingredients and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes, to allow the juices to come out of the cabbage.
  3. Transfer to a glass jar; pack down firmly. The brine should come at least 1 inch above the level of the vegetables. If it does not, add more brine as needed.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

 Looking for a basic recipe? Try this homemade sauerkraut recipe.

download our lacto-fermentation guide and recipe book