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Tag Archives: sauerkraut

  • Miso Ginger Sauerkraut

    I stumbled across this sauerkraut recipe as I felt adventurous to add some new flavors to the fermenting that occurs in my home. I have a husband, children, and sister who are all partial to asian-flare tastes, so I gave this Miso Ginger Sauerkraut a go! It was quite the hit! Even for the youngest enjoyer!

    The Ingredients:

    2 Tablespoons Miso Paste

    1/4 Cup boiling filtered water

    1 Medium Cabbage thinly sliced

    3 Tablespoons Fermentools' Himalaiyan Salt

    1 1/2 cup Shredded carrots

    2 bunches chopped green onion

    3/4 - 1 cup shredded ginger root

    The Method:

    (1) Shred your cabbage into thin slices and place it into a large bowl. Sprinkle the salt on the cabbage and use your hands to squeeze and smash the cabbage until it is soft and releases it's natural juices creating a brine for your sauerkraut.

    (2) Dissolve your miso in boiling water and set it aside to cool.

    (3) Add the carrots, green onions, and ginger to the bowl and combine well. When cool, mix the miso mix in the bowl as well covering all the vegetables.

    (4) Pack your sauerkraut into a half gallon mason jar little by little packing it down as tightly as possible leaving 1-2 inches of head space at the top of the jar. Place your Fermentools' glass weight inside the jar pressing the cabbage beneath the brine. Install your Fermentool's airlock system and set your ferment aside to ferment away!

    Taste your Miso Ginger Kraut every few days because, well, it's delicious, and so you can move it to cold storage when it is sour enough for your taste preferences.

    Do not be caught off guard! No stir fry to sticky rice should ever be left without this ferment to accompany it. Another asian-flare sauerkraut to try would be the pad thai sauerkraut.


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  • Pad Thai Sauerkraut 

    There is absolutely NOTHING more tantalizing to my palate as pad thai. I simply crave it and will always choose it when given the option. I never dreamed of the day when I discovered I could combine my love of fermenting with my love of pad thai and indulge in this game-changing Sauerkraut!


    1 Medium Sized Cabbage

    3 Tablespoons Fermentools' Himalaiyan Salt

    2 Tablespoons of Tamarind Paste

    1/4 cup of Fish Sauce

    1 cup Shredded Carrots

    4-5 Thinly Sliced Radish

    2 Bunches chopped Green Onion

    1-2 Cups of Bean Sprouts

    1 Cup coarsely chopped Peanuts


    The Method:

    (1) Shred or thinly chop the cabbage and place it into a large bowl with the salt. Using your hands, squeeze and mash the cabbage for about 10 minutes until it becomes soft and releases it natural liquids.

    (2) In a medium l bowl, mix the tamarind and fish sauce together breaking up the tamarind and removing any seeds that you come across.  If you need to add some filtered water to this process you may.

    (3) Add the carrots, green onions, radish and bean sprout to the fish sauce and tamarind mixture working them into a smooth combination.

    (4) Mix the medium bowl mixture in with your cabbage for one good final mix. Toss in your peanuts at this point as well and mix them in.

    (5) Pack your Pad Thai Kraut into a half gallon mason jar little at a time making sure you pack it tight on the bottom. Continue packing it down leaving 1-2 inches of head space on the top.

    (6) Place your Fermentools' glass weight on the top of your kraut using it to submerge the contents under the brine completely. Assemble your airlock system and place your ferment in a nice warm place to begin it's fermenting!

    In about 2 weeks or so you can have the delicious luxury of adding a little Pad Thai too any dish of choice! Remember to taste your ferment as time passes! One, because it's delicious, and two, to make sure you transfer it to the refrigerator when it's sour enough for your liking.

    My family CANNOT get enough of this ferment. My kids ask for it on every meal they eat. I will gladly indulge… except if it means we run out and then I cannot eat anymore. This is one of those ferments that is daily on our counter-top, and when it’s switched to cold storage, another fresh jar takes it’s place to begin a new fermenting journey. 

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  • Sauerkraut, not Sourcrout!

    Foreign to some, a taste of home and childhood to another, the popular ferment called sauerkraut, not to be confused with the misspelled sourcrout, is a great place to start if you’re new to fermenting. It is also the place where you can experiment with flavors and textures creating the most unique blends and the best crowd pleasers. It's the gateway ferment that exposes one to a new level of health and well being.

    What is  sauerkraut?

    Sauerkraut (again, not sourcrout) is basically cabbage that is cut up into fine slices and has been mixed with salt and allowed to ferment for a period of time by lactic acid bacteria. The lactic acid bacteria that is naturally found on the cabbage feeds on the sugar in the cabbage making it softer and more sour in taste. This fermentation process increases the nutrient levels of the cabbage and makes it more shelf stable to a certain degree all while giving it the most delicious and addicting flavor. I am salivating just thinking about fermenting sauerkraut.

    Why should you make your own sauerkraut?

    Well, let me tell you the top three reasons why I make sauerkraut!

    1. Probiotics are Expensive… and less diverse and less effective then store bought. I have 7 children and a husband. To have my entire family on probiotics would cost me a fortune! Not to mention, the store bought probiotics have only 10-20 different types of bacteria in them where naturally fermented Sauerkraut has hundreds if not thousands! Naturally fermented foods are already hardwired to transport delicious bacteria directly into your digestive system.
    2. Taste is the Deal Breaker! Being able to control the level of sourness, the salt preference, the herbs and other vegetables to accompany the cabbage greatly enhances your pleasure in consuming sauerkraut. Believe me!
    3. Cost Effective. A whole cabbage and a few tablespoons of salt costs what? A dollar or two!? Why wouldn’t you spend that dollar toward your health and your palate?!

    How Do I Start?

    Here are some of the sauerkraut recipes we have written about. You will find they are all relatively simple as most good ferments are. Give your go to this one first if you are a newbie:

    Basic Sauerkraut Recipe


    Below is a list of other flavored sauerkraut recipes you can try out:

    A Sauerkraut Variation--Taco Kraut

    Citrus Hint Sauerkraut--An Easy Sauerkraut Recipe

    Apple Onion Sauerkraut in a Jar Recipe

    Beet and Cabbage Sauerkraut in a Jar Recipe

    Christmas Kraut--An Easy Sauerkraut Recipe

    Over the next several weeks I would like to share with you my families favorite Sauerkraut (not sourcrout) recipes with you! They include the Simple, Spicy Sauerkraut, the Pad Thai Sauerkraut and the Ginger Miso Sauerkraut.

    Keep an eye out for what's to come!

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  • How to Make Sauerkraut in a Jar

    When life gives you cabbage, you make delicious sauerkraut! Sauerkraut is a form of fermented cabbage that has been popular throughout Central Europe for hundreds of years. It’s a combination of one of the healthiest foods there is (cabbage) with one of the most time-honored food preparation methods ever used, called fermentation. If you’ve ever thought about making your own sauerkraut at home, you’re in luck! In this post, we’ll go through the simple process of how to make sauerkraut at home in a fermentation jar.
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  • A Sauerkraut Variation--Taco Kraut

    Who makes just plain ol' kraut when other flavors are to be had. Did you try the sauerkraut with a hint of citrus, yet? Well, here's another. Taco Kraut is sauerkraut with more than a hint of cilantro. So, if you love cilantro like I do, try this recipe for Taco Kraut.
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  • Citrus Hint Sauerkraut--An Easy Sauerkraut Recipe

    Sauerkraut is the mainstay of fermented foods. But sometimes, you just want a slightly different flavor. Try this sauerkraut with a just a hint of citrus. I'm sure you will be as amazed with the flavor as I am.
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  • Easiest Sauerkraut in a Jar From a Packaged Kit

    I have a confession. I love making my own fermented foods, especially sauerkraut. But I hate chopping the vegetables. In fact, I will assign a teenager to the task almost every time. So, imagine my delight when this post appeared in my inbox. Thank you, Chris, for this easiest sauerkraut recipe ever.
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  • Easy Sauerkraut in a Jar with Juniper Berries

    One thing I love about sauerkraut (besides that addictive, tangy taste) is that it is so versatile. Just add one more ingredient and the flavor changes ever-so slightly. If you've enjoyed all the wonderful sauerkraut recipes here, at Fermentools, you're sure to love this one for sauerkraut with juniper berries.
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  • A Basic Sauerkraut in a Jar Recipe

    Many years ago, a woman at my church told me I could make sauerkraut in a jar. That was a new idea and I was intrigued by it. I love sauerkraut, and I thought I couldn't make it at home because I didn't have a cellar. But every attempt to make it turned out bad. It wasn't until I discovered Fermentools, and the instructions here, that I successfully created my first batch of lacto-fermented sauerkraut. If you want just a basic sauerkraut recipe, here it is--done the right way.
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  • Christmas Kraut--An Easy Sauerkraut Recipe

    If you tire of the same ol', same ol', this recipe is the one for your holiday dinner. Take plain ol' saurkraut and combine it with traditional cranberry sauce and you have Christmas Kraut.
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