Spicy Garlic Sauerkraut Recipe with Red Pepper Flakes

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Are you a kraut lover looking for a spicy kick? You’ve got to try this simple spicy garlic sauerkraut recipe! Made with fresh garlic and red pepper flakes, this homemade sauerkraut has a gentle kick that’s perfect for adding to sandwiches, scrambled eggs, brats, and more.

jar of homemade garlic sauerkraut with chili flakes.

I love eating sauerkraut to get the probiotics, but plain sauerkraut gets a little boring. This spicy sauerkraut has a great garlic flavor, and the hit of red pepper flakes just takes the flavor to the next level.

Typically, I eat my sauerkraut raw on scrambled eggs or cheesy toast. The heat from the chili flake and tanginess from the brine cut through fatty flavors like egg yolks and cheese perfectly.

This recipe is the right amount of heat for me. If you want a sinus-buster, add another teaspoon or two of chili flakes!

How do you make sauerkraut? 

There are a few different ways to make sauerkraut. The traditional preparation is to make naturally probiotic sauerkraut through a fermentation process. This is different than most sauerkraut in stores as it is naturally fermented by good bacteria. Yep, real sauerkraut is a probiotic! 

Other types of sauerkraut are basically pickled cabbage. They’re canned and processed to be shelf-stable. This recipe uses the natural bacteria on the cabbage and the garlic! The fermentation process also increases its Vitamin C content exponentially (over 7 times your daily value per serving!), making this delicious sauerkraut an immune system superfood.

Why you’ll love this spicy sauerkraut recipe


  • PRESERVE THE HARVEST – Sauerkraut is an excellent way to preserve a ton of cabbage at once. Make it in bulk so you have a large supply!
  • WAY CHEAPER THAN STORE-BOUGHT – Not only are many store-bought sauerkrauts not prepared traditionally, but they also can get expensive! That’s why the best sauerkraut is always homemade. With the money you save by making your own kraut, you can opt for organic garlic and cabbage.
  • NATURAL PROBIOTICS – Probiotics have so many health benefits! The good bacteria help restore balance in our gut, making it the perfect way to boost our digestive systems naturally.
equipment to make spicy sauerkraut - large bowl, cutting board, knife, mandolin slicer.

Equipment

Although fermenting food for the first time can seem intimidating, it’s really incredibly easy. I have a few tricks up my sleeve to help you have a consistent and positive ferment each time!

Essential Fermentation Tools

  • Large bowl
  • Chef’s knife
  • Mandolin or food processor with slicing blade (optional)
  • Sea salt
  • Pounding device (kraut pounder, rolling pin, wine bottle, potato masher)
  • Fermentation jar (I recommend a Fido jar)
  • Fermentation weights
  • Canning funnel (optional)
  • Fermentation lid (optional depending on your container; not required for Fido jar)

Fermenting with Fido Jars

Basically, this is a glass jar with a rubber or silicone gasket.

Years ago, I did a deep dive into the best fermentation tools. I’d been using regular mason jars and was having really inconsistent results. That’s when I read that Fido jars are an excellent option for lacto-fermentation. Basically, the rubber gasket allows CO2 to leave the jar while keeping bad bacteria out. It’s like a natural airlock lid.

jar of sauerkraut fermenting in a fido jar.

Tips for Fermenting with Fido Jars

  • Use food-grade Fido jars that can withstand some pressure
  • Change out the rubber ring with each ferment
  • Burp your ferment occasionally

If you don’t have a Fido jar, they’re easy to find new at Target or used at your local thrift store! Just be sure to buy a high-quality one made for preserving food and not just decoration.

Learn more about other fermentation containers to find the right one for you!

Ingredients

  • Large head of cabbage – Use a firm, fresh head of cabbage without signs of rotting or mold growth. I use green cabbage, but you could also use red. 
  • Sea salt or kosher salt – I highly recommend calculating the right amount of salt to get a safe fermentation that isn’t too salty. Check out the tips below to see what I mean.
  • Garlic – This recipe uses a lot of garlic! It’s even better with really fresh garlic straight from your garden or farmers market.
  • Red pepper flakes – For a nice, spicy kick!

How much salt do i need to make sauerkraut?

There are differing opinions on how much salt to add to your sauerkraut. Personally, I don’t like using one set measurement as each cabbage is different. I prefer to weigh my shredded cabbage and then measure out the appropriate quantity of salt for the weight.

For a successful ferment, you need 2.25 – 2.5% salt. To calculate this amount, I prefer to weigh my shredded cabbage on my kitchen scale in grams. Then, I multiply that number by 0.025. Measure out that many grams of salt to use in the recipe. For example, 5 lbs of cabbage is 2268 grams. 2268 x 0.025 is 56.7 grams.

measuring the salt to make sauerkraut.

How to Make Garlic Sauerkraut

  1. Clean and dry your Fido jar. Add a fresh silicone ring.
  2. Wash, dry, and slice your cabbage into thin strips by either cutting or shredding with a mandolin/food processor. Add all cabbage to a large bowl.
  3. Weigh the shredded cabbage to find the appropriate amount of salt for fermentation. Measure out the salt and add it to the cabbage.
  4. Toss or mash the salt into the cabbage. Allow it to rest while preparing the other ingredients.
  5. Thinly slice peeled, fresh garlic. Add the sliced garlic and the chili flakes to the large bowl of cabbage.
  6. Mash the cabbage to release the liquid.
  7. Once the cabbage has clearly released its liquid, place the canning funnel over the jar. Pack the cabbage mixture into the jar, pressing down as you go.
  8. When all of the kraut is in the jar, use a fork to press all of the kraut down. You should see liquid coming to the surface. Set a leaf of cabbage over the cabbage shreds, and then set a fermentation weight on top to keep the kraut fully submerged in the brine. There should be enough liquid to keep the kraut fully submerged.
  9. Wipe off the inside of the Fido jar to remove any stray pieces of cabbage.
  10. Close the lid and allow it to ferment in a cool, dark place for a month. Burp the jar daily for the first week and then once a week.
  11. Once fully fermented, place the sauerkraut in the fridge to slow down the fermentation. Always be sure to serve yourself with a clean spoon or fork to avoid contaminating your kraut.
slicing cabbage for sauerkraut.
mashing cabbage for sauerkraut.
After slicing, add the salt, garlic and chili flakes. Mash until the liquid releases and the cabbage shrinks.

Storing

After a month of fermentation at room temperature, store your kraut in the fridge. At this point, you can transfer your kraut to quart jars or smaller mason jars. Just make sure not to seal them tightly so the kraut can get some air.

For best results, eat within 4-6 months, but I usually eat mine up to 1 year.

Tips & Variations

  • Make dill garlic sauerkraut. Ditch the red pepper flakes and add a tablespoon of fresh dill (or 2 teaspoons of dried dill) for an herby alternative. 
  • Add a touch of fresh ground black pepper. This will give your kraut a little extra pungent and piney flavor.
  • It’s important to keep your sauerkraut fully submerged under the brine for the entire 30 days. Anything above the top of the brine can introduce bad bacteria and should not be eaten.
  • Watch for kahm yeast. It looks freaky, but it’s not harmful, and you don’t need to dump your kraut! You can just skim it off the top with a clean spoon.
  • Use red cabbage instead of green. Red cabbage adds a rich purple pop of color to your dishes.
  • Use a clean jar! We want only good bacteria to grow, and dirty jars can harbor bad bacteria.
  • Use clean hands. We only want good bacteria in the jar. Make sure your hands are squeaky clean first!

How to Serve Garlic Sauerkraut

Here are some of my favorite ways to enjoy this spicy, rich kraut!

  • Mix into scrambled eggs
  • Add a spoonful to sandwiches, burgers, grilled cheese toasts, or wraps
  • Add to a brat or hot dog
  • Top on nachos, tacos, or quesadillas
  • Add a tangy twist to your salad or grain bowls
  • Serve as a side dish with grilled meats or roasted veggies
fork of garlic sauerkraut ready to eat.

FAQs

How full should I fill the jar?

You need a couple of inches of headspace to give room for the gases created by the bacteria digesting the sugars in the cabbage. For Fido jars, we typically recommend filling up the jar to the shoulders and leaving about 2 inches of space between the top of the cabbage and the lid.

Where should I store my sauerkraut as it’s fermenting?

I prefer to store my kraut in a cupboard or dark location at room temperature. Do not store your kraut in the fridge until after the month has passed. When the kraut moves to the fridge, the probiotic bacteria will grow more slowly. Especially during the first week of your ferment, consider storing it in a tub or bin to collect any excess brine that spills out.

What if there’s too much or too little brine?

The salty brine is a key part of making sauerkraut. You need enough to cover the cabbage completely, but not too much. If you make this recipe with spring cabbage, you may have more brine than necessary. Pack your cabbage into your jar and press down. If you have brine that comes up to cover the top of the cabbage, you have enough and can discard any leftover.

Sometimes, it seems like you don’t have enough brine for a recipe. If you press down the cabbage in your jar and there’s brine that swells up to the top, you’re good! I’ve never had an issue with too little brine, so as long as you’ve massaged the cabbage enough to bring out the moisture, you’ll be fine. If you really do not have enough brine, you can add a teaspoon of salt and a cup of water.

How do I store my sauerkraut after 30 days?

Once the lacto-fermentation process has finished, it’s time to move your sauerkraut to the fridge! The fridge slows down the bacteria without killing it.

You can store your Fido jar in the fridge directly or transfer your sauerkraut to smaller mason jars. If you transfer your kraut to mason jars, do not close the rings all the way. Sauerkraut needs some air, and if the jars are sealed too tight, the beneficial bacteria will die. Once opened, plan to eat your kraut within 4-6 months, but I generally eat it up to 1 year.

Related Recipes

spicy sauerkraut recipe
fork of garlic sauerkraut in a jar.

Spicy Garlic Sauerkraut Recipe

With a few simple ingredients and a little time, you'll have a delicious probiotic spicy garlic sauerkraut to use on eggs, sausages, and more! This recipe is way cheaper than the sauerkraut at the store and just as healthy!
5 from 1 vote
Prep Time 1 hour
Fermentation Time 30 days
Total Time 30 days 1 hour
Course Appetizer, Snack
Servings 8 servings
Calories 34 kcal

Equipment

  • 1 Chef's knife
  • 1 Mandolin optional
  • 1 Fermentation jar
  • 1 Pounder

Ingredients
  

  • 1 large head of cabbage, sliced thinly
  • Sea salt or kosher salt, 2.25 – 2.5% of cabbage weight
  • 8-10 cloves of garlic
  • 2-3 tsp red chili flakes

Instructions
 

  • Clean and dry your Fido jar. Add a fresh silicone ring.
  • Wash, dry, and slice your cabbage into thin strips by either cutting or shredding with a mandolin/food processor. Add all cabbage to a large bowl.
  • Weigh the shredded cabbage to find the appropriate amount of salt for fermentation. Measure out the salt and add it to the cabbage.
  • Toss or mash the salt into the cabbage. Allow it to rest while preparing the other ingredients.
  • Thinly slice peeled, fresh garlic. Add the sliced garlic and the chili flakes to the large bowl of cabbage.
  • Mash the cabbage to release the liquid.
  • Once the cabbage has clearly released its liquid, place the canning funnel over the jar. Pack the cabbage mixture into the jar, pressing down as you go.
  • When all of the kraut is in the jar, use a fork to press all of the kraut down. You should see liquid coming to the surface. If you have a fermentation weight, add it at this time to keep the sauerkraut submerged under the brine.
  • Wipe off the inside of the Fido jar to remove any stray pieces of cabbage.
  • Close the lid and allow it to ferment in a cool, dark place for a month. Burp the jar daily for the first week and then once a week.

Notes

Feel free to use whichever fermentation container you prefer! I recommend a Fido jar as that’s the container that’s worked best for me in the past.
It’s important to keep your sauerkraut fully submerged under the brine for the entire 30 days. Anything above the top of the brine can introduce bad bacteria and should not be eaten.
To keep all of the cabbage pieces under the brine, many people put a single leaf of cabbage over the top of the brine. Consider using a glass fermentation weight to keep the cabbage compressed, especially if fermenting during the summer.
The raw garlic makes this sauerkraut extra active. Burp the recipe once per day for the first week (do it over the sink!) and then reduce to once per week.

Nutrition

Serving: 0.5cupCalories: 34kcalCarbohydrates: 8gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 29mgPotassium: 215mgFiber: 3gSugar: 4gVitamin A: 260IUVitamin C: 42mgCalcium: 52mgIron: 1mg
Keyword cultured foods, fermented foods, probiotics, sauerkraut
Did you try this recipe?Post a photo and tag @milkglasshome!

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5 from 1 vote (1 rating without comment)

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