• Julie Tilt

Julie's Favorite SAUERKRAUT Recipe

It's time to make sauerkraut! It is easy and very inexpensive.

Does it keep? 6 months to 1 year, or longer depending on storage


  • 8 cups red or green cabbage (finely grated or chopped)

  • 1 1/2 - 2 tsp sea salt (plus more to taste)

  • 1 small beet (finely shredded)

  • 3 whole carrots (finely shredded)

  • 3 Tbsp fresh ginger (shredded / grated)

  • 3 Tbsp fresh turmeric (shredded / grated)

  • 4 cloves garlic (finely minced)

Instructions: I love to chop the cabbage and all the ingredients by hand. This is quick and easy to make. You can hardly make a mistake with sauerkraut. I usually do not measure anything, but put rough measurements here for you. I go by taste and smell. Chop the cabbage finely. Grate the turmeric and ginger. Shred the carrots and beets. Mince the garlic. Mix all in a bowl while adding the salt. The salt will begin to extract juice from the vegetables.

Then comes the fun part. Mix all in a bowl with your hands. Gently crushing the ingredients, thereby drawing out more juice. After crushing in your hands for few minutes, then put into canning jars. Push the vegetables down with your fingers so there is brine above the top of the of the vegetables.

Place your jars outside in your garden for few hours, with no lid, to take in more of your local microbiome. Then place on your counter with the lid on. Daily open the lid to let out any gas that has formed. You will have sauerkraut in 7-16 days depending on the temperature and how you like your sauerkraut! Enjoy! https://www.julietilt.com

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