This sauerkraut tastes JUST like a pickle! It is adapted from this Cultures For Health recipe. I started experimenting with fermented foods after listening to an interview with Donna Schwenk, author of Cultured Food for Life.  The probiotics (good bacteria) in fermented foods can do wonders for your body – aiding digestion, boosting the immune system and providing essential nutrients . Plus if they taste like delicious tangy pickles, what could go wrong?


You can ferment with just sea salt, but if you use a starter your veggies will ferment faster and have a higher concentration of bacteria. They’re easy to buy online. I purchase this one from Amazon.


Dill Pickle Sauerkraut

Dill Pickle Sauerkraut


  • 8 mason jars with lids
  • 1 packet of Cutting Edge culture
  • 3 tbsp sea salt
  • Filtered water (2 cups for salt, 1 cup for starter)
  • 2 heads of cabbage, shredded
  • 8 garlic cloves, finely chopped
  • 1 carrot, shredded or chopped
  • 1 cucumber, chopped
  • 1 Tbsp dried dill


  1. Use hot water to sterilize jars and any utensils you will be using
  2. According to the Starter Culture directions, mix sea salt and water in one bowl
  3. Mix starter culture and water in another bowl
  4. While letting the salt and cultures dissolve separately for 10 minutes, mix vegetables and dill together in a big bowl
  5. Combine the two water mixtures into the bowl with the vegetable mix
  6. Mix well
  7. Portion out mixture into glass jars, packing the vegetables down tightly. The liquid should come above the vegetables. If they are not covered, there's a chance they could grow mold.
  8. Screw the jar lids on tightly
  9. Let the jars sit in a room temperature environment, out of the sun for 3-5 days. You may have to periodically open the jar lids (maybe once a day) to let air out if they are producing a lot of bubbles.
  10. They are done once they taste sour. The longer you ferment them, they more sour they will become, so you can leave them the full five days if you want a stronger flavor.
  11. After 5 days, put the jars in the refrigerator.
  12. Eat a spoonful or two everyday with your food, or just straight from the jar!


I used some purple cabbage, so my mixture turned a bright fuchsia as it sat. If you use all green cabbage this won't happen.

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