18 Tangy Sauerkraut Recipes in a Crock for Fermentation Lovers

Whether you’re a fermentation fanatic or just starting your probiotic journey, these tangy sauerkraut recipes will transform your crock into a flavor powerhouse. From classic caraway-kissed kraut to bold kimchi-inspired variations, we’ve gathered 18 creative ways to elevate this gut-healthy staple. Get ready to fill your kitchen with that unmistakable fermented aroma and discover your new favorite kraut creation—let’s dive into these delicious recipes!

Classic Homemade Sauerkraut in a Crock

Unlock tangy, probiotic goodness with this no-fuss fermented cabbage. Transform simple ingredients into crunchy, sour perfection that elevates hot dogs, sandwiches, or bowls. Trust the process—your patience pays off in vibrant flavor.

Ingredients

– 1 large head green cabbage (about 2 lbs), shredded
– 1½ tbsp kosher salt (use non-iodized for best fermentation)
– 1 tsp caraway seeds (optional, for earthy notes)
– Filtered water, as needed (chlorine-free prevents stalled fermentation)

Instructions

1. Combine shredded cabbage and salt in a large bowl.
2. Massage cabbage vigorously for 5–7 minutes until it releases liquid and wilts.
3. Mix in caraway seeds evenly throughout the cabbage.
4. Pack cabbage tightly into a clean 1-gallon crock, pressing down with your fists to submerge it in its own brine.
5. Place a clean plate or fermentation weight over the cabbage to keep it fully submerged under the brine.
6. Cover crock with a clean cloth secured with a rubber band to allow airflow while blocking dust.
7. Store at 65–72°F for 14–21 days, checking daily to skim off any surface foam or mold.
8. Taste sauerkraut after 14 days—ferment longer for stronger tang if desired.
9. Transfer finished sauerkraut to clean jars, seal tightly, and refrigerate to halt fermentation.
Your sauerkraut will boast a crisp-tender bite and bright, lactic tang that cuts through rich dishes. Yearn for that signature crunch? Pile it on bratwurst, fold into Reuben sandwiches, or stir into potato salad for a zesty upgrade.

Spicy Garlic Sauerkraut Fermented in a Crock

Unleash your inner fermenter with this fiery kraut that packs serious flavor punch. Transform humble cabbage into gut-loving gold with just garlic, spice, and patience—your future self will thank you for this probiotic powerhouse.

Ingredients

– 1 large head green cabbage (about 2 lbs), shredded
– 4 cloves garlic, minced (add more for extra kick)
– 1 tbsp red pepper flakes (adjust for heat preference)
– 1 tbsp sea salt (non-iodized for proper fermentation)
– 1 tsp caraway seeds (optional, for traditional flavor)
– Filtered water (as needed, tap water may inhibit fermentation)

Instructions

1. Combine shredded cabbage and sea salt in a large bowl.
2. Massage cabbage vigorously with clean hands for 5 minutes until it releases liquid and becomes limp.
3. Mix in minced garlic, red pepper flakes, and caraway seeds until evenly distributed.
4. Pack the cabbage mixture tightly into a clean fermentation crock, pressing down firmly with your fists.
5. Continue pressing until cabbage liquid rises above the vegetable surface—this creates the brine.
6. If liquid doesn’t cover cabbage completely, add just enough filtered water to submerge everything.
7. Place fermentation weights on top to keep cabbage fully submerged under brine.
8. Cover crock with its lid, ensuring the airlock is properly filled with water if your model has one.
9. Store crock in a dark spot at 65-72°F for 14-21 days—consistent temperature is crucial for proper fermentation.
10. Check fermentation progress after 7 days, skimming off any surface foam or mold with a clean spoon.
11. Taste test at 14 days—it should be tangy with balanced heat and garlic flavor.
12. Transfer finished sauerkraut to clean jars and refrigerate to halt fermentation.
Get ready for crunchy, garlic-forward kraut with lingering heat that builds with each bite. Pile it on brats, fold into grilled cheese, or top avocado toast for instant flavor upgrade—this versatile ferment elevates everything it touches.

Apple and Caraway Sauerkraut in a Crock

Whip up this tangy, crunchy sauerkraut that transforms humble cabbage into a gut-loving powerhouse. Ferment apples and caraway in your crock for a probiotic-packed condiment that elevates everything from hot dogs to grain bowls. Your kitchen will smell like a cozy fall day while this magic happens.

Ingredients

• 1 large head green cabbage (about 2 lbs), shredded
• 1 ½ tbsp kosher salt (use non-iodized for best fermentation)
• 2 medium apples, peeled and grated (Granny Smith work well for tartness)
• 1 tbsp caraway seeds (toast lightly for deeper flavor)
• 1 quart filtered water (chlorine-free prevents stalled fermentation)

Instructions

1. Combine shredded cabbage and kosher salt in a large bowl.
2. Massage cabbage vigorously with clean hands for 5 minutes until it releases liquid and wilts.
3. Mix in grated apples and caraway seeds until evenly distributed.
4. Pack the mixture tightly into a clean 1-gallon crock, pressing down firmly with your fist.
5. Pour any accumulated liquid from the bowl over the cabbage mixture.
6. Add enough filtered water to completely submerge the cabbage beneath 1 inch of liquid.
7. Place a clean plate or fermentation weight directly on top of the cabbage to keep it submerged.
8. Cover the crock with a clean cloth secured with a rubber band to allow airflow while keeping out debris.
9. Store the crock at 65-72°F for 14-21 days, checking daily to skim off any surface foam.
10. Taste the sauerkraut after 14 days—it should be tangy with a pleasant crunch when ready.
11. Transfer finished sauerkraut to clean jars, seal tightly, and refrigerate to halt fermentation.

Hearty and crisp, this sauerkraut delivers a satisfying crunch with sweet apple notes that balance the tangy fermentation. The caraway adds an earthy warmth that makes it perfect for piling on bratwurst or folding into grilled cheese sandwiches. Try it as a bright topping for avocado toast or stirred into potato salad for an unexpected zing.

Juniper Berry and Black Pepper Sauerkraut in a Crock

Y’all, this isn’t your grandma’s sauerkraut. We’re leveling up fermented cabbage with juniper’s piney kick and black pepper’s subtle heat. Get ready for the crunchiest, tangiest condiment that transforms everything it touches.

Ingredients

– 1 medium head green cabbage (about 2 lbs), shredded
– 1 ½ tbsp kosher salt
– 1 tbsp whole juniper berries, lightly crushed
– 2 tsp freshly cracked black pepper
– ½ cup filtered water, if needed

Instructions

1. Shred the cabbage finely using a mandoline or sharp knife, discarding the core.
2. Place shredded cabbage in a large bowl and sprinkle with kosher salt.
3. Massage cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
4. Add crushed juniper berries and cracked black pepper to the cabbage mixture.
5. Pack the seasoned cabbage tightly into a clean 1-quart crock or mason jar, pressing down firmly with your fist.
6. Pour any remaining cabbage liquid over the packed cabbage until it’s completely submerged.
7. If there isn’t enough liquid to cover, add filtered water until cabbage is fully underwater.
8. Place a fermentation weight or small clean jar filled with water on top to keep cabbage submerged.
9. Cover the crock with a clean cloth or fermentation lid to allow gases to escape.
10. Store at room temperature (65-75°F) for 2-3 weeks, checking daily to ensure cabbage remains submerged.
11. Taste after 2 weeks – it should be tangy with small bubbles present.
12. Once fermented to your liking, transfer to clean jars and refrigerate.
Amazingly crisp and effervescent, this kraut delivers complex herbal notes that cut through rich meats beautifully. Try it piled high on bratwurst or stirred into potato salad for an unexpected zing that’ll have everyone asking for your secret.

Beet and Ginger Sauerkraut in a Crock

Forget store-bought kraut! Ferment your own vibrant beet and ginger sauerkraut right in a crock. This probiotic powerhouse delivers tangy crunch with earthy sweetness and spicy kick.

Ingredients

– 2 medium red beets, peeled and shredded (about 2 cups packed)
– 1 large green cabbage, cored and shredded (about 8 cups packed)
– 1 tbsp finely grated fresh ginger (peeled first)
– 1 tbsp sea salt (not iodized)
– 1 tsp caraway seeds (optional for classic flavor)
– Filtered water as needed (chlorine-free)

Instructions

1. Combine shredded cabbage, shredded beets, grated ginger, sea salt, and caraway seeds in a large bowl.
2. Massage the mixture vigorously with clean hands for 5-7 minutes until vegetables release liquid and become limp.
3. Pack the vegetable mixture tightly into a clean 1-gallon fermentation crock, pressing down firmly with your fist to eliminate air pockets.
4. Pour any remaining liquid from the bowl over the vegetables—they should be completely submerged in their own brine.
5. Place a fermentation weight on top of the vegetables to keep them fully submerged under the brine.
6. Cover the crock with its lid, ensuring the airlock is filled with water according to manufacturer’s instructions.
7. Store the crock at 65-72°F room temperature, away from direct sunlight, for 14-21 days.
8. Check the sauerkraut after 14 days—it should taste tangy with a crisp-tender texture and vibrant pink color.
9. Transfer finished sauerkraut to clean jars and refrigerate—it will keep for up to 6 months chilled.
Crunchy, tangy, and brilliantly pink, this kraut brings earthy sweetness from beets and warm spice from ginger. Serve it piled on grilled sausages, folded into grain bowls, or as a vibrant topping for avocado toast—the probiotic punch makes every bite gut-friendly delicious.

Dill and Mustard Seed Sauerkraut in a Crock

Mixing up your ferment game? This dill and mustard seed sauerkraut brings serious crunch and tang. Transform ordinary cabbage into a probiotic powerhouse with just a few simple ingredients. Get ready to elevate your gut health and your sandwiches.

Ingredients

– 1 medium head green cabbage (about 2 lbs), shredded
– 1½ tbsp kosher salt
– 2 tbsp mustard seeds
– ¼ cup fresh dill, chopped
– ½ cup filtered water (chlorine-free for better fermentation)

Instructions

1. Remove outer leaves from cabbage and shred finely using a mandoline or sharp knife.
2. Place shredded cabbage in a large bowl and sprinkle with kosher salt.
3. Massage cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
4. Add mustard seeds and chopped fresh dill to the cabbage mixture.
5. Pack the cabbage mixture tightly into a clean 1-gallon crock, pressing down firmly to eliminate air pockets.
6. Pour the released cabbage liquid over the packed cabbage until it’s completely submerged.
7. Add filtered water if needed to ensure cabbage remains 1 inch below the liquid surface.
8. Place a fermentation weight or small clean plate on top to keep cabbage submerged.
9. Cover crock with a clean cloth and secure with a rubber band to allow airflow while keeping out debris.
10. Store the crock at 65-75°F for 14-21 days, checking daily for mold and pressing cabbage down if it rises above liquid.
11. Taste the sauerkraut after 14 days – it should be tangy with a pleasant crunch.
12. Transfer finished sauerkraut to clean jars and refrigerate to slow fermentation.

You’ll love the satisfying crunch and bold tang that develops. The mustard seeds add subtle heat while dill brings fresh herbal notes. Try it piled high on bratwurst or stirred into potato salad for extra zing.

Red Cabbage and Turmeric Sauerkraut in a Crock

You’re about to transform basic cabbage into a gut-loving powerhouse. This vibrant kraut brings bold color and probiotic benefits to your table—no fancy equipment needed.

Ingredients

• 1 medium red cabbage (about 2 pounds), shredded
• 1 tablespoon sea salt (use non-iodized for proper fermentation)
• 1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
• 1 teaspoon caraway seeds (optional for classic kraut flavor)
• Filtered water (as needed to cover cabbage)

Instructions

1. Combine shredded cabbage and sea salt in a large bowl.
2. Massage cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
3. Mix in grated turmeric and caraway seeds until evenly distributed.
4. Pack the cabbage mixture tightly into a clean 1-quart crock or mason jar, pressing down firmly with your fist.
5. Pour any remaining liquid from the bowl over the packed cabbage.
6. Add filtered water if needed to completely submerge the cabbage beneath the brine.
7. Place a fermentation weight or small clean jar filled with water on top to keep cabbage submerged.
8. Cover the crock with a clean cloth secured with a rubber band to allow airflow while keeping out debris.
9. Store at room temperature (65-75°F) away from direct sunlight for 7-14 days.
10. Check daily, pressing down any floating cabbage and skimming off any surface foam that forms.
11. Taste after 7 days—it should be tangy with a slight crunch when ready.
12. Transfer to sealed containers and refrigerate to slow fermentation.

Here’s your reward: this kraut develops a satisfying crunch with earthy turmeric warmth. Heap it on grain bowls or fold into wraps for instant flavor elevation. That vibrant purple brine makes a stunning base for salad dressings too.

Kimchi-Style Sauerkraut in a Crock

Hate wasting cabbage? Here’s how to transform it into tangy, crunchy kimchi-style sauerkraut right in your crock. This fermented powerhouse delivers gut-friendly probiotics with a spicy kick. Get ready to level up your condiment game in just a few simple steps.

Ingredients

– 1 large head green cabbage, shredded (about 8 cups packed)
– 1 ½ tbsp coarse sea salt (for even fermentation)
– 2 tbsp gochugaru (Korean red pepper flakes, adjust for heat preference)
– 3 cloves garlic, minced (fresh for best flavor)
– 1 tsp grated ginger (or ½ tsp ginger powder)
– 1 tbsp fish sauce (optional, for umami depth)
– ½ cup filtered water (chlorine-free to protect cultures)

Instructions

1. Combine shredded cabbage and salt in a large bowl.
2. Massage cabbage vigorously for 5 minutes until it releases liquid and wilts.
3. Mix in gochugaru, garlic, ginger, and fish sauce until evenly distributed.
4. Pack the cabbage mixture tightly into a clean 1-gallon crock, pressing down firmly.
5. Pour filtered water over the cabbage until it’s completely submerged beneath the brine.
6. Place a fermentation weight on top to keep cabbage submerged during fermentation.
7. Cover the crock with a clean cloth secured with a rubber band to allow gas exchange.
8. Ferment at 65-70°F for 7-10 days, checking daily for bubbles and sour aroma.
9. Taste test on day 7—it should be tangy with a pleasant crunch.
10. Transfer finished sauerkraut to clean jars and refrigerate to halt fermentation.
Perfectly tangy with a satisfying crunch, this kimchi-style sauerkraut brings bold flavor to everything from breakfast eggs to grain bowls. Try it as a topping for hot dogs or stirred into fried rice for an instant flavor upgrade.

Carrot and Jalapeño Sauerkraut in a Crock

Y’all, this isn’t your grandma’s sauerkraut. We’re turning up the heat with fresh jalapeños and sweet carrots for a fermented kick that’ll wake up your taste buds.

Ingredients

– 2 lbs green cabbage, shredded (about 1 medium head)
– 1 cup carrots, grated (packed measurement)
– 2 jalapeños, thinly sliced (remove seeds for milder heat)
– 1 tbsp sea salt (non-iodized only)
– 1 tsp caraway seeds (optional, for classic flavor)
– Filtered water as needed

Instructions

1. Combine shredded cabbage, grated carrots, sliced jalapeños, and sea salt in a large bowl.
2. Massage the vegetable mixture vigorously for 5-7 minutes until cabbage becomes limp and releases liquid.
3. Pack the mixture tightly into a clean 1-quart crock or mason jar, pressing down firmly to submerge vegetables in their own brine.
4. Place a fermentation weight or small clean jar filled with water on top to keep vegetables fully submerged.
5. Cover the crock with a clean cloth or fermentation lid to allow gases to escape while keeping dust out.
6. Store at room temperature (65-75°F) away from direct sunlight for 7-14 days.
7. Check daily, using a clean spoon to skim off any surface foam or mold that forms.
8. Taste test after 7 days – it should be tangy with a pleasant crunch and slight fizz.
9. Once fermented to your liking, transfer to the refrigerator where it will keep for up to 3 months.

We love the crisp-tender texture and the way the sweet carrots balance the jalapeño heat. Try it piled on grilled sausages, folded into breakfast tacos, or as a zesty topping for grain bowls – this kraut brings the party to any plate.

Fennel and Orange Zest Sauerkraut in a Crock

Craft this vibrant kraut that transforms humble cabbage into a zesty ferment. Pack your crock with crisp fennel and bright orange zest for a probiotic powerhouse. Get ready to elevate your gut health with every tangy bite.

Ingredients

– 1 medium head green cabbage (about 2 lbs), shredded
– 1 ½ tbsp fine sea salt (use non-iodized for better fermentation)
– 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
– 2 tbsp fresh orange zest (from about 2 large oranges)
– 1 tsp caraway seeds (optional for traditional flavor)

Instructions

1. Remove outer leaves from cabbage and reserve one large leaf.
2. Shred cabbage using a mandoline or sharp knife into uniform ⅛-inch slices.
3. Combine shredded cabbage and salt in a large bowl.
4. Massage cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
5. Thinly slice fennel bulb, discarding the tough core.
6. Zest oranges using a microplane, avoiding the bitter white pith.
7. Add sliced fennel, orange zest, and caraway seeds to the cabbage mixture.
8. Mix all ingredients thoroughly with your hands, squeezing to release more brine.
9. Pack the mixture tightly into a clean 1-quart crock or glass jar, pressing down firmly.
10. Pour any remaining brine over the packed vegetables.
11. Place the reserved cabbage leaf over the surface as a protective layer.
12. Weigh down the mixture with fermentation weights or a small glass jar filled with water.
13. Cover crock with a clean cloth secured with a rubber band to allow airflow.
14. Store at room temperature (65-75°F) away from direct sunlight for 14-21 days.
15. Check daily, skimming off any surface foam or mold with a clean spoon.
16. Taste after 14 days – it should be tangy with crisp-tender texture.
17. Once fermented to your liking, transfer to clean jars and refrigerate.

This kraut develops delightful crunch with subtle licorice notes from the fennel. The orange zest adds citrusy brightness that cuts through the tang. Try it piled high on grilled sausages or stirred into grain bowls for extra zing.

Smoky Paprika Sauerkraut in a Crock

Sauerkraut gets a major upgrade with this smoky paprika version that transforms basic cabbage into a tangy, flavorful powerhouse. Forget boring condiments—this crock-fermented wonder brings bold flavor to everything from brats to bowls. Seriously, your gut and your taste buds will thank you.

Ingredients

– 1 large head green cabbage (about 2 lbs), thinly sliced
– 1½ tbsp kosher salt
– 2 tsp smoked paprika
– 1 tsp caraway seeds (optional for traditional flavor)
– ½ cup filtered water (chlorine-free for better fermentation)

Instructions

1. Remove outer leaves from cabbage and slice into thin shreds using a sharp knife or mandoline.
2. Place shredded cabbage in a large bowl and sprinkle with kosher salt.
3. Massage cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
4. Mix in smoked paprika and caraway seeds until evenly distributed throughout the cabbage.
5. Pack the seasoned cabbage tightly into a clean 1-quart crock or glass jar, pressing down firmly with your fist.
6. Pour any remaining cabbage liquid and filtered water over the cabbage until completely submerged.
7. Place a fermentation weight or small clean jar filled with water on top to keep cabbage beneath the brine.
8. Cover crock with a clean cloth secured with a rubber band to allow airflow while keeping dust out.
9. Ferment at room temperature (68-72°F) for 7-10 days, checking daily for bubbles and pressing cabbage down if it floats.
10. Taste after 7 days—when tangy and slightly fizzy, transfer to refrigerator to slow fermentation.

Fermented perfection awaits! This kraut develops a satisfying crunch with smoky depth that pairs brilliantly with grilled sausages or as a vibrant topping for grain bowls. The tangy brine makes an incredible base for salad dressings—don’t let that liquid gold go to waste.

Curry and Coconut Sauerkraut in a Crock

Overshare alert: This curry-kraut combo will hijack your taste buds. Transform humble cabbage into a tangy, spicy powerhouse that simmers all day. Prep it in 10 minutes, then let your crock do the magic.

Ingredients

– 1 large head green cabbage, shredded (about 8 cups)
– 2 tbsp curry powder
– 1 can (13.5 oz) coconut milk
– 2 tbsp apple cider vinegar
– 1 tbsp kosher salt
– 1 tsp red pepper flakes (adjust heat preference)
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Combine shredded cabbage and kosher salt in a large bowl.
2. Massage cabbage vigorously with your hands for 3 minutes until it wilts and releases liquid.
3. Stir in curry powder, ensuring every cabbage strand gets coated evenly.
4. Pack the seasoned cabbage tightly into your crock pot, pressing down firmly.
5. Pour coconut milk over the cabbage, making sure it seeps through all layers.
6. Drizzle apple cider vinegar evenly across the surface.
7. Sprinkle red pepper flakes over the top for controlled heat distribution.
8. Cover the crock pot and set it to LOW heat.
9. Cook for 8 hours until cabbage is tender but still has slight crunch.
10. Uncover and stir the sauerkraut thoroughly to incorporate all flavors.

Remarkably tangy with creamy coconut undertones, this sauerkraut develops complex fermented notes without the wait. Serve it warm over grilled sausages or chill it for crunchy tacos—the bold curry flavor intensifies overnight. That vibrant yellow hue makes every plate Instagram-ready.

Radish and Lemon Sauerkraut in a Crock

Unleash your inner fermenter with this zesty radish and lemon kraut that transforms humble veggies into tangy magic. Grab your crock and let’s turn crisp radishes into a probiotic powerhouse that’ll jazz up any meal—no fancy gear needed. This vibrant ferment packs a punch with bright citrus notes and a satisfying crunch that’ll make you the pickle pro of your kitchen.

Ingredients

• 1 lb radishes, thinly sliced (use a mandoline for even cuts)
• 1 tbsp sea salt (non-iodized for best fermentation)
• 1 lemon, zested and juiced (about ¼ cup juice)
• 2 cups filtered water (chlorine-free to protect good bacteria)
• 1 tsp caraway seeds (optional, for an earthy twist)

Instructions

1. Wash and dry a 1-quart crock or glass jar thoroughly to remove any bacteria.
2. Thinly slice 1 lb radishes using a mandoline or sharp knife for uniform thickness.
3. Combine sliced radishes, 1 tbsp sea salt, and 1 tsp caraway seeds in a large bowl.
4. Massage the radish mixture firmly for 3–5 minutes until the radishes release their liquid and soften.
5. Stir in the zest and juice from 1 lemon until fully incorporated.
6. Pack the radish mixture tightly into the crock, pressing down to submerge everything in the released liquid.
7. Mix 2 cups filtered water with any remaining salt in the bowl, then pour over the radishes until fully covered.
8. Place a fermentation weight or small clean jar on top to keep radishes submerged below the brine.
9. Cover the crock with a clean cloth secured with a rubber band to allow airflow while keeping dust out.
10. Ferment at room temperature (68–72°F) for 7–10 days, checking daily for bubbles and a tangy aroma.
11. Skim off any white foam that forms on the surface with a spoon to prevent mold.
12. Taste the sauerkraut after 7 days—it should be tangy with a crisp texture.
13. Once fermented to your liking, transfer the sauerkraut to a sealed jar and refrigerate to slow fermentation.

Ready to elevate your dishes? This kraut delivers a crisp bite with a zesty lemon kick that cuts through rich foods. Try it piled on grilled sausages, folded into grain bowls, or as a bright topping for avocado toast—it’s the crunchy, probiotic boost your fridge has been missing.

Bacon and Onion Sauerkraut in a Crock

Y’all need this bacon and onion sauerkraut in your life. It’s the ultimate comfort food that practically cooks itself while filling your kitchen with incredible aromas. Get ready for tangy, savory perfection that transforms simple ingredients into something magical.

Ingredients

– 1 lb thick-cut bacon, chopped (use kitchen scissors for easier cutting)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 32 oz jar sauerkraut, drained but not rinsed (preserves the tangy flavor)
– 1/4 cup brown sugar (balances the acidity)
– 1 tsp caraway seeds (optional but recommended for authentic flavor)
– 1/2 cup apple cider (adds subtle sweetness)
– 1 tbsp olive oil (or any neutral oil for sautéing)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chopped bacon and cook for 8-10 minutes, stirring occasionally, until crispy and browned.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Add sliced onions to the hot bacon fat and cook for 6-8 minutes until softened and lightly golden.
5. Transfer onions and remaining bacon fat to your slow cooker insert.
6. Add drained sauerkraut, spreading it evenly over the onions.
7. Sprinkle brown sugar and caraway seeds evenly over the sauerkraut layer.
8. Pour apple cider around the edges of the crock to distribute moisture evenly.
9. Stir all ingredients together until well combined.
10. Cover and cook on LOW for 4 hours or HIGH for 2 hours until flavors meld together.
11. Stir in the reserved crispy bacon during the last 30 minutes of cooking to maintain texture.
12. Taste and adjust seasoning if needed before serving.

This sauerkraut develops an incredible silky texture while keeping its signature tang. The bacon adds smoky depth that plays perfectly against the sweet onions. Try it piled high on grilled sausages, as a side with pork chops, or even folded into grilled cheese sandwiches for an unexpected twist.

Cranberry and Cinnamon Sauerkraut in a Crock

Rethink everything you know about sauerkraut! This cranberry-cinnamon twist transforms the humble fermented cabbage into a holiday superstar. Get ready to wow your guests with this sweet-tart crock creation that practically makes itself.

Ingredients

– 2 lbs shredded green cabbage
– 1 cup fresh cranberries
– 2 tbsp kosher salt
– 1 tbsp ground cinnamon
– 1/4 cup filtered water
– 1 large glass crock (at least 1/2 gallon capacity)

Instructions

1. Combine shredded cabbage and kosher salt in a large mixing bowl.
2. Massage cabbage vigorously with clean hands for 5 minutes until it releases liquid and becomes limp.
3. Mix in fresh cranberries and ground cinnamon until evenly distributed.
4. Pack the cabbage mixture tightly into your glass crock, pressing down firmly with each handful.
5. Pour any remaining liquid from the mixing bowl over the packed cabbage.
6. Add filtered water until cabbage is completely submerged under at least 1 inch of liquid.
7. Place a fermentation weight or small glass jar filled with water on top to keep cabbage submerged.
8. Cover crock with a clean cloth and secure with a rubber band to allow airflow while keeping dust out.
9. Store at room temperature (68-72°F) away from direct sunlight for 7-10 days.
10. Check daily and skim off any white foam that forms on the surface using a clean spoon.
11. Taste test after 7 days – it should be tangy with cranberry notes and no cabbage crunch remaining.
12. Transfer finished sauerkraut to clean jars and refrigerate to halt fermentation.

Fermented perfection! The cabbage turns silky-soft while cranberries burst with tangy brightness against warm cinnamon spice. Serve chilled alongside roasted turkey, fold into grilled cheese sandwiches, or top avocado toast for an unexpected flavor explosion that keeps people coming back for more.

Sweet and Sour Pineapple Sauerkraut in a Crock

A tangy twist on classic sauerkraut that’ll make your taste buds dance! This sweet and sour pineapple version transforms your slow cooker into a flavor powerhouse. Get ready for the easiest fermented side dish you’ll ever make.

Ingredients

– 1 large head green cabbage, thinly sliced (about 8 cups packed)
– 1 cup fresh pineapple chunks, ½-inch pieces
– ¼ cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp kosher salt
– 1 tsp caraway seeds (optional for traditional flavor)
– ½ tsp black pepper, freshly ground

Instructions

1. Combine thinly sliced cabbage and kosher salt in a large mixing bowl.
2. Massage cabbage vigorously with clean hands for 5 minutes until it becomes limp and releases liquid.
3. Add pineapple chunks, brown sugar, apple cider vinegar, caraway seeds, and black pepper to the cabbage mixture.
4. Toss all ingredients thoroughly until evenly distributed.
5. Transfer the cabbage mixture to a 4-quart slow cooker, pressing down firmly to submerge in released liquid.
6. Place a clean plate or fermentation weight directly on top of the cabbage to keep it submerged.
7. Cover the slow cooker with its lid and set to LOW heat.
8. Cook for 4 hours, checking after 2 hours to ensure cabbage remains submerged in liquid.
9. Remove the lid and plate after 4 hours of cooking time.
10. Test the sauerkraut for desired tanginess and texture.
11. Serve warm immediately or transfer to jars for refrigeration. Get ready for that perfect crunch-meets-tang situation that pairs amazingly with grilled sausages or piled high on pulled pork sandwiches. The pineapple adds just enough tropical sweetness to balance the classic fermented bite.

Rosemary and Garlic Sauerkraut in a Crock

Zero effort, maximum flavor—this rosemary and garlic sauerkraut transforms your crock into a probiotic powerhouse. Zingy, tangy, and packed with gut-loving benefits, it’s fermentation made foolproof.

Ingredients

– 1 medium head green cabbage, shredded (about 8 cups packed)
– 1 ½ tbsp kosher salt (use non-iodized for best results)
– 4 cloves garlic, minced (add more for extra kick)
– 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
– ½ cup filtered water, if needed (chlorine-free to protect cultures)

Instructions

1. Shred the cabbage finely using a mandoline or sharp knife—uniform pieces ferment evenly.
2. Combine shredded cabbage and salt in a large bowl. Massage firmly for 5–7 minutes until cabbage wilts and releases liquid.
3. Stir in minced garlic and chopped rosemary until evenly distributed.
4. Pack the mixture tightly into a clean 1-quart crock, pressing down to submerge cabbage in its own brine.
5. Place a fermentation weight or small plate on top to keep cabbage submerged—this prevents mold.
6. Cover crock with a clean cloth secured with a rubber band to allow airflow but block dust.
7. Ferment at 65–72°F for 14–21 days, checking daily to ensure cabbage stays underwater.
8. Taste after 14 days—when tangy and bubbly, transfer to sealed jars and refrigerate.
Lively and crisp, this kraut balances earthy rosemary with pungent garlic. Layer it on brats, fold into grain bowls, or top avocado toast for a zesty crunch that gets better with age.

Green Apple and Sage Sauerkraut in a Crock

Nailing that perfect tangy crunch just got easier. This green apple and sage sauerkraut ferments right in your kitchen, delivering probiotic goodness with zero fancy equipment required. Grab your crock and let’s transform humble cabbage into something spectacular.

Ingredients

– 1 large green cabbage (about 2 lbs), shredded
– 2 medium green apples, cored and thinly sliced
– 2 tbsp fresh sage leaves, chopped
– 1 ½ tbsp kosher salt
– 1 tsp caraway seeds (optional for extra flavor)
– Filtered water as needed

Instructions

1. Combine shredded cabbage, apple slices, chopped sage, and kosher salt in a large bowl.
2. Massage the mixture vigorously with clean hands for 5-7 minutes until cabbage wilts and releases liquid.
3. Pack the mixture tightly into a clean crock or glass jar, pressing down firmly to submerge everything in brine.
4. Place a fermentation weight or small clean jar filled with water on top to keep ingredients submerged.
5. Cover the crock with a clean cloth secured with a rubber band to allow airflow while keeping out dust.
6. Store at room temperature (65-75°F) for 7-14 days, checking daily and skimming off any surface foam.
7. Taste test after 7 days—ferment longer for stronger tang, up to 3 weeks maximum.
8. Once desired flavor is reached, transfer to airtight containers and refrigerate to halt fermentation.

Your kraut will develop crisp-tender texture with bright, tangy apple notes and earthy sage undertones. Try it piled on grilled sausages or folded into grain bowls for a probiotic punch that beats anything store-bought.

Summary

Unlock the tangy potential of your crock with these 18 sauerkraut recipes! From classic caraway to spicy kimchi-style krauts, there’s something for every fermentation lover. We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards to inspire fellow home cooks. Happy fermenting!