Go Back Email Link
–+ servings
fork of garlic sauerkraut in a jar.
5 from 1 vote

Spicy Garlic Sauerkraut Recipe

Print 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!
Prep Time:1 hour
Fermentation Time:30 days
Total Time:30 days 1 hour

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: 0.5cup | Calories: 34kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 29mg | Potassium: 215mg | Fiber: 3g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg
Course: Appetizer, Snack
Keyword: cultured foods, fermented foods, probiotics, sauerkraut
Servings: 8 servings
Calories: 34kcal
Cost: $8