The tangy, slightly sour taste of sauerkraut is a fermented favorite for many. And with the ease and convenience of crockpot fermentation, it’s never been easier to make this probiotic-rich condiment at home. In this article, we’ll share 18 mouth-watering sauerkraut recipes that will take your fermentation game to the next level. From classic flavors like garlic and caraway to more adventurous combinations like juniper berry and black pepper, there’s something for every palate. So grab your crockpot, get ready to get creative, and let’s dive into the wonderful world of sauerkraut!
Classic Homemade Sauerkraut in a Crock
Make your own tangy and delicious sauerkraut at home using a crock pot! This recipe is easy to follow and requires minimal effort, resulting in a flavorful condiment perfect for topping burgers, dogs, or enjoying as a side dish.
Ingredients:
– 5 lbs. cabbage (green or red), thinly sliced
– 1 tablespoon caraway seeds (optional)
– 1 tablespoon sea salt
– 1/4 cup water
Instructions:
1. In the crock pot, layer half of the cabbage, followed by a sprinkle of caraway seeds and sea salt.
2. Repeat the layers, finishing with the remaining cabbage on top.
3. Pour in the water and ensure all cabbage is submerged.
4. Cover the crock pot and let it sit at room temperature for 5-7 days, or until the kraut reaches your desired level of sourness.
5. Once the fermentation process is complete, store the sauerkraut in an airtight container in the refrigerator.
Cooking Time: 5-7 days
Spicy Garlic Sauerkraut Fermented in a Crock
Add a tangy and spicy kick to your meals with this easy-to-make sauerkraut recipe. This fermented delight is perfect for topping sausages, burgers, or enjoying as a side dish.
Ingredients:
– 5 lbs (2.3 kg) of green cabbage, shredded
– 1/4 cup (60 ml) of kosher salt
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of red pepper flakes
– 1/4 cup (60 ml) of filtered water
Instructions:
1. In a large bowl, combine shredded cabbage and kosher salt. Massage the cabbage for 5 minutes to help release its juices.
2. Add minced garlic, grated ginger, and red pepper flakes to the cabbage mixture. Mix well.
3. Pack the mixture into a crock or ceramic container, pressing down firmly to remove any air pockets.
4. Pour in filtered water, leaving about an inch (2.5 cm) at the top.
5. Cover the crock with a lid or plastic wrap and let it ferment at room temperature (68°F/20°C – 72°F/22°C) for 3-6 weeks.
Cooking Time: None needed! Let the fermentation process work its magic.
Apple and Caraway Sauerkraut in a Crock
Get ready to cozy up with a jar of tangy, crunchy sauerkraut infused with the warmth of autumn. This recipe combines the natural sweetness of apples with the earthy flavor of caraways for a delicious condiment perfect for topping sandwiches, burgers, or using as a side dish.
Ingredients:
– 5 lbs cabbage, thinly shredded
– 1 large apple, peeled and grated (any variety)
– 2 tbsp caraway seeds
– 1 tsp salt
– 1/4 cup water
Instructions:
1. In a large bowl, combine the shredded cabbage, grated apple, caraway seeds, and salt.
2. Massage the mixture with your hands for about 5 minutes to help release juices from the cabbage.
3. Pack the mixture into a crock or glass jar, pressing down firmly to remove any air pockets.
4. Add the water and cover the jar with cheesecloth or a clean cloth.
5. Let it ferment at room temperature (68-72°F) for 7-10 days, shaking the jar daily.
6. Once fermentation is complete, store the sauerkraut in the refrigerator to slow down the process.
Cooking Time: 7-10 days
Juniper Berry and Black Pepper Sauerkraut in a Crock
Add a tangy twist to your sauerkraut game with this unique flavor combination! This recipe yields a deliciously sour and savory fermented cabbage delight.
Ingredients:
– 5 lbs cabbage, thinly sliced
– 1/4 cup juniper berries
– 2 tbsp black pepper
– 1 tsp sea salt
– 1/4 cup water
Instructions:
1. In a large bowl, massage the cabbage slices with your hands for about 5 minutes to release the natural juices.
2. In a separate bowl, combine the juniper berries and black pepper.
3. Add the spice mixture to the cabbage and mix until well combined.
4. Pack the cabbage mixture into a Crock-Pot or fermentation vessel, pressing down firmly to eliminate any air pockets.
5. Sprinkle the sea salt over the top of the cabbage.
6. Add the water and stir gently to combine.
7. Cover the Crock-Pot or fermentation vessel with a lid or cheesecloth, ensuring it’s secure and allowing for CO2 release.
Cooking Time:
– Ferment at room temperature (68-72°F) for 4-6 weeks, shaking the container every few days.
– Once the sauerkraut has reached your desired level of sourness, transfer it to the refrigerator to slow down fermentation.
Beet and Ginger Sauerkraut in a Crock
Add a tangy twist to your sauerkraut game with this recipe, featuring the sweetness of beets and the spiciness of ginger.
Ingredients:
– 1 lb sauerkraut
– 2 medium beets, peeled and thinly sliced
– 1-inch piece of fresh ginger, peeled and thinly sliced
– 1/4 cup water
– 1 tablespoon sea salt
Instructions:
1. In a large crock, combine the sauerkraut, beet slices, and ginger slices.
2. Add the water and sea salt to the mixture, stirring until the sauerkraut is evenly coated.
3. Cover the crock and let it sit at room temperature (68-72°F) for 4-6 days, or until the fermentation process is complete.
4. Check on the sauerkraut daily, pressing down on the beets and ginger to ensure they’re submerged in the liquid.
5. After the desired fermentation time, transfer the sauerkraut to the refrigerator to slow down the fermentation process.
Cooking Time: 4-6 days (fermentation)
Dill and Mustard Seed Sauerkraut in a Crock
Elevate your sauerkraut game with this tangy and aromatic recipe, perfect for topping sausages or snacking on its own.
Ingredients:
– 5 lbs (2.3 kg) cabbage, thinly sliced
– 1/4 cup (60 ml) water
– 2 tbsp (30 g) sea salt
– 1 tsp (5 ml) caraway seeds
– 1 tsp (5 ml) mustard seeds
– 1/4 cup (15 g) fresh dill, chopped
Instructions:
1. In a large bowl, massage the cabbage with water and sea salt until it starts to soften.
2. Add caraway seeds, mustard seeds, and dill; mix well.
3. Pack the mixture into a crock or large glass jar, pressing down firmly.
4. Cover the top with cheesecloth or a clean cloth; secure with twine.
5. Place the crock in a cool, dark spot (around 68°F/20°C) for 3-4 weeks, shaking the jar once a week to help fermentation progress.
6. Check the sauerkraut’s flavor and texture after 3 weeks; if it’s too sour or not fermented enough, let it sit for another week.
Cooking Time: 21 days (3-4 weeks)
Red Cabbage and Turmeric Sauerkraut in a Crock
Transform your taste buds with this tangy and vibrant sauerkraut recipe, infused with the earthy warmth of turmeric. Perfect for topping tacos or using as a condiment.
Ingredients:
– 1 head of red cabbage, shredded
– 2 tbsp caraway seeds
– 1 tsp salt
– 1/4 cup water
– 1-inch piece of fresh ginger, peeled and grated
– 1/2 tsp turmeric powder
Instructions:
1. In a crock, combine the shredded cabbage, caraway seeds, and salt.
2. Add the grated ginger and turmeric powder to the mixture.
3. Pour in the water, making sure that all of the cabbage is submerged.
4. Cover the crock with a lid or plastic wrap and let it sit at room temperature for 3-5 days, or until the desired level of fermentation is reached.
5. Once fermented, store the sauerkraut in the refrigerator to slow down the fermentation process.
Cooking Time:
– Fermentation time: 3-5 days
– Refrigeration time: Ongoing
Kimchi-Style Sauerkraut in a Crock
Transform cabbage into a tangy, umami-rich delight with this easy and rewarding recipe.
Ingredients:
– 5 lbs cabbage, thinly sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp sea salt
– 2 cloves garlic, minced
– 1/4 cup fish sauce (optional)
– 1/4 cup water
Instructions:
1. In a large bowl, massage the cabbage slices with your hands for about 5 minutes to help break down the fibers.
2. Add the chili flakes, sea salt, and garlic to the bowl and mix until the cabbage is evenly coated.
3. Pack the mixture into a crock or ceramic container, pressing down firmly to eliminate air pockets.
4. Pour in the fish sauce (if using) and water, making sure the cabbage is submerged.
5. Cover the crock with cheesecloth or a clean cotton cloth and let it ferment at room temperature for 3-5 days, or until it reaches your desired level of sourness.
Cooking Time: 3-5 days
Carrot and Jalapeño Sauerkraut in a Crock
This recipe combines the classic German staple of sauerkraut with a spicy kick from jalapeños, all slow-cooked to perfection in a crock. The result is a tangy, crunchy condiment that’s perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
– 5 lbs carrots, peeled and grated
– 1 large head of cabbage, shredded
– 2 jalapeños, sliced
– 1/4 cup kosher salt
– 1/4 cup caraway seeds (optional)
– 1 tablespoon sea salt
Instructions:
1. In a crock, combine grated carrots, shredded cabbage, sliced jalapeños, and kosher salt.
2. Massage the mixture with your hands for about 5 minutes to help release juices and soften the cabbage.
3. Cover the crock and let it sit at room temperature for 24 hours.
4. After 24 hours, add caraway seeds (if using) and sea salt. Stir well to combine.
5. Continue to ferment the sauerkraut in the crock for another 2-3 days, or until it reaches your desired level of tanginess.
Cooking Time: 26-30 hours
Fennel and Orange Zest Sauerkraut in a Crock
This recipe combines the tangy flavors of sauerkraut with the sweet, anise-like taste of fennel and the brightness of orange zest. Perfect as a side dish or used as an ingredient in various recipes.
Ingredients:
– 2 lbs cabbage, shredded
– 1 bulb fennel, thinly sliced
– 1/4 cup orange zest (from about 2 oranges)
– 1 tablespoon sea salt
– 1/4 cup water
Instructions:
1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to help soften it.
2. Add the sliced fennel, orange zest, and sea salt to the bowl. Mix well to combine.
3. Pack the mixture into a crock or jar, pressing down firmly to remove any air pockets.
4. Pour in the water and cover the crock/jar with a lid or cheesecloth.
5. Let the sauerkraut ferment at room temperature (68-72°F) for 2-3 weeks, shaking the jar every few days.
6. Once it reaches your desired level of sourness, store the sauerkraut in the refrigerator to slow down fermentation.
Cooking Time: 14-21 days
Smoky Paprika Sauerkraut in a Crock
Elevate your sauerkraut game with this smoky and tangy recipe, perfect for topping tacos or using as a side dish.
Ingredients:
– 5 lbs shredded cabbage
– 1/4 cup sea salt
– 1/4 cup water
– 2 tbsp caraway seeds
– 1 tsp smoked paprika
– 1 tsp black pepper
Instructions:
1. In the Crock-Pot, combine shredded cabbage, sea salt, and water.
2. Add caraway seeds, smoked paprika, and black pepper on top of the cabbage mixture.
3. Cover the Crock-Pot and cook on LOW for 4-5 days or HIGH for 2-3 days, stirring every 24 hours to release bubbles.
4. After the desired fermentation time, open the Crock-Pot and stir in any settled sediment from the bottom.
5. Transfer the sauerkraut to a clean jar, pressing out as much air as possible before sealing.
Cooking Time: 4-5 days (LOW) or 2-3 days (HIGH)
Curry and Coconut Sauerkraut in a Crock
Transform ordinary sauerkraut into a flavorful condiment with the warmth of curry and the richness of coconut. This easy-to-make recipe is perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 1 lb sauerkraut, drained
– 1/2 cup water
– 1/4 cup unsweetened shredded coconut
– 2 tbsp curry powder
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Rinse the sauerkraut with cold water to remove excess brine.
2. In a crock, combine the rinsed sauerkraut, water, unsweetened shredded coconut, curry powder, salt, and black pepper.
3. Stir until the sauerkraut is evenly coated with the spice mixture.
4. Cover the crock and let it cook on low for 24 hours or high for 12 hours.
5. After cooking time, stir well and transfer to an airtight container in the refrigerator.
6. Allow the sauerkraut to chill and develop its flavors for at least 2 hours before serving.
Cooking Time: 24 hours (low) or 12 hours (high)
Radish and Lemon Sauerkraut in a Crock
Transform your sauerkraut game with this refreshing twist, perfect for topping tacos or adding a tangy kick to your favorite dishes.
Ingredients:
– 5 cups thinly sliced cabbage (any type)
– 1 cup thinly sliced radishes
– 2 tablespoons lemon juice
– 1 tablespoon sea salt
– 1/4 cup water
– Optional: caraway seeds, juniper berries, or other flavorings of your choice
Instructions:
1. In a Crock-Pot or large ceramic crock, combine cabbage and radishes.
2. In a small bowl, whisk together lemon juice, sea salt, and water until dissolved.
3. Pour the lemon mixture over the cabbage mixture, ensuring everything is coated.
4. Cover the crock with a lid or plastic wrap, securing it tightly.
5. Allow the mixture to ferment at room temperature (68°F – 72°F) for 7-10 days, shaking the crock daily.
6. After fermentation, store the sauerkraut in the refrigerator to slow down the process.
Cooking Time:
7-10 days fermentation + storage time
Bacon and Onion Sauerkraut in a Crock
This recipe combines the tanginess of sauerkraut with the smokiness of bacon, adding a depth of flavor to any dish. Perfect for topping hot dogs, burgers, or using as a side.
Ingredients:
– 1 lb sauerkraut (drained)
– 6 slices of bacon, diced
– 1 medium onion, thinly sliced
– 2 tbsp caraway seeds (optional)
Instructions:
1. Add the drained sauerkraut to a crock pot.
2. Cook the diced bacon in a skillet until crispy, then add it to the crock pot.
3. Sauté the onion slices in the same skillet until translucent and slightly caramelized. Add them to the crock pot as well.
4. Sprinkle caraway seeds on top (if using).
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Stir occasionally to ensure even flavor distribution.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Cranberry and Cinnamon Sauerkraut in a Crock
Add some festive flair to your meals with this unique sauerkraut recipe, featuring the sweet and tangy combination of cranberries and cinnamon. Perfect for topping sausages, sandwiches, or enjoying as a side dish.
Ingredients:
– 1 pound cabbage (green or red), finely shredded
– 1 cup cranberries, fresh or frozen
– 2 tablespoons caraway seeds
– 1 tablespoon salt
– 1/4 cup cinnamon powder
– 1/4 cup filtered water
Instructions:
1. In a large bowl, combine shredded cabbage and caraway seeds.
2. Add the cranberries, salt, and cinnamon powder to the bowl. Mix until well combined.
3. Pack the mixture into a crock or sauerkraut jar, pressing down firmly to remove any air pockets.
4. Pour in the filtered water, making sure that all the cabbage is submerged.
5. Cover the container with cheesecloth or a clean cloth and let it sit at room temperature (68-72°F) for 3-4 days.
6. After 3-4 days, move the sauerkraut to the refrigerator to slow down fermentation.
Cooking Time: 3-4 days
Sweet and Sour Pineapple Sauerkraut in a Crock
Sweet and Sour Pineapple Sauerkraut in a Crock
Discover the perfect blend of tangy sauerkraut, sweet pineapple, and savory spices in this unique recipe. This slow-cooked delight is perfect for topping hot dogs, sausages, or using as a condiment.
Ingredients:
• 2 lbs sauerkraut, drained
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp caraway seeds
• 1 tsp ground ginger
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
Instructions:
1. In a Crock-Pot or slow cooker, combine sauerkraut, brown sugar, pineapple juice, apple cider vinegar, water, caraway seeds, ginger, and cayenne pepper.
2. Mix well until the sauerkraut is coated with the mixture.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Season with salt and pepper to taste.
Cooking Time: 4-10 hours
Rosemary and Garlic Sauerkraut in a Crock
Elevate your sauerkraut game with this aromatic and flavorful recipe, perfect for topping sausages or using as a condiment.
Ingredients:
– 5 lbs sauerkraut
– 1/4 cup chopped fresh rosemary
– 6 cloves garlic, minced
– 1 tsp caraway seeds (optional)
– Salt, to taste
Instructions:
1. Rinse the sauerkraut under cold running water, then drain well.
2. In a crock, combine the sauerkraut, chopped rosemary, minced garlic, and caraway seeds (if using).
3. Sprinkle salt to taste over the mixture.
4. Use your hands or a spoon to massage the ingredients together until they’re evenly distributed.
5. Cover the crock with a lid or plastic wrap, and let it sit at room temperature for 24-48 hours, allowing the fermentation process to begin.
6. After the initial fermentation period, move the sauerkraut to the refrigerator to slow down the fermentation process.
Cooking Time: 2-3 days (initial fermentation) + refrigeration
Green Apple and Sage Sauerkraut in a Crock
This recipe combines the tanginess of sauerkraut with the sweetness of green apples and the earthy flavor of sage, creating a unique and delicious condiment perfect for topping sausages or using as a side dish.
Ingredients:
– 5 lbs cabbage, shredded
– 1 large onion, thinly sliced
– 2 Granny Smith apples, peeled and chopped
– 1/4 cup caraway seeds
– 2 tbsp salt
– 1 tsp black pepper
– 2 sprigs of fresh sage, chopped
Instructions:
1. In a Crock-Pot, combine shredded cabbage, thinly sliced onion, chopped green apples, caraway seeds, salt, and black pepper.
2. Add chopped fresh sage on top of the mixture.
3. Cover the Crock-Pot with its lid and cook on low for 6-8 hours or high for 3-4 hours.
4. After cooking time, taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Get ready to ferment your way through 18 tangy sauerkraut recipes! This collection of crock-based sauerkrauts offers something for everyone, from classic flavors to bold and adventurous combinations. From spicy garlic to beet and ginger, apple and caraway to juniper berry and black pepper, there’s a recipe here that’s sure to tantalize your taste buds. Whether you’re a seasoned fermentation fan or just starting out, these recipes are perfect for adding a tangy twist to your meals.
