Easy Dill Pickle Sauerkraut Recipe
A few weeks ago I was making a batch of kosher dill pickles with our first cucumbers of the season when suddenly a cartoon light bulb appeared above my head, and I realized all the flavors in the pickles - the garlic, pepper, coriander, mustard, and of course dill - would also work perfectly in straight-up cabbage sauerkraut. A little experimentation and here you have it - Dill Pickle Sauerkraut. It's good for you too. Try it and let us know what you think.
- 2 heads fresh cabbage, medium
- 10 cloves garlic, peeled
- 10 sprigs or 5 heads fresh dill sprigs or heads
- 2 tbsp sea salt or kosher salt
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
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