Fermented Sauerkraut
"If you wish to drink deep at a banquet and to enjoy your dinner, eat as much raw cabbage as you wish..." - Marcus Porcius Cato, De Agri Cultura
Prep Time 15 minutes mins
Fermentation Time 12 days d
Course Appetizer, Main Course, Side Dish, Snack
Cuisine European
- 1 kg cabbage any variety red or green
- 20 g coarse salt
- 2 tsp caraway seeds optional
- 1 tsp juniper berries, crushed optional
- 1 small lemon, peel only optional
- I use the coarse salt leftover from preserving lemons or blood oranges (recipe coming soon). This is the same high-quality sea salt from Korea used in my Kimchi.
- Sauteed sauerkraut with apples and onion is a wonderful side dish to serve with bratwursts or pork chops with mustard, pickles, and rye bread, like in the traditional feast Choucroute Garnie à l'Alsacienne approximated below.
- Fermented Sauerkraut is naturally high in Vitamin K2 MK7 which is cardio-protective, anti-cancer, and important for strong bones and teeth.
- Probiotic bacteria in raw fermented sauerkraut (not sauteed) can help heal stomach problems by balancing your own gut flora.
- Taking a shot of 'kraut juice' is my favorite remedy for hangovers and Cato The Elder would agree!

Sautéed Sauerkraut, Onions, and Apples with Nürnberger Bratwursts served Choucroute-style