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.


Fermenting Crock & Dill Pickle Kraut

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Easy Dill Pickle Sauerkraut
This tasty kraut has all the traditional kosher dill pickle flavors, and then some!
Ingredients
  • 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
Instructions
1. Peel off 2-3 of the outer leaves from each head of cabbage and set them aside. Shred or chop the cabbage to a consistency of your liking. I like to use the slicer attachment on the food processor.2. Put half the cabbage in a large flat-bottom bowl or pot. Add half of the salt, peppercorns, coriander and mustard seeds. Mix thoroughly with your hands. Add the remaining cabbage, salt and spices and mix together thoroughly, squeezing as you go.3. Use your hands or a potato masher to mash the cabbage mixture until it releases a good amount of its liquid.4. Layer the cabbage mixture, garlic cloves and dill in your clean fermenting container. Try to distribute the ingredients evenly. Pack the mixture firmly until the container is nearly full but leave a about an inch of air space at the top.5. Lay the saved cabbage leaves on top of your mixture, tucking the edges down over the kraut mixture. This will keep little bits from floating to the top. I like to add weights to hold everything below the brine. Smooth stones that have been scrubbed and boiled work fine.6. If you don't end up with enough cabbage liquid to completely cover the kraut, leaves and weights, you’ll need to add some brine to make sure everything stays covered in liquid. To make extra brine, just add 2 tbsp of salt to 1 quart of water. Boil until the salt dissolves and allow it to cool completely before adding to your container. Try to leave a half inch or so of airspace between the brine and the lid.7. Once everything is submerged in liquid, close your container and allow to ferment at consistent room temperature for 2 weeks, or longer if you like. The kraut will continue to soften and develop flavors the longer it ferments.Once your kraut is fermented to your liking, put it in clean mason jars and refrigerate. As long as it stays submerged in the brine, it will keep for several months in the refrigerator.
Details
Prep time: Cook time: Total time: Yield: 2 quarts

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