How to Make Garlicky Sauerkraut

  • Author: Jeanette
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 50 servings 1x


Sauerkraut is as amazing tasting as it is good for you. It’s the perfect sour addition to any dish. And I really mean any! From your morning eggs to your chicken wrap, you can’t go wrong with this delish side!



  • 1 head purple cabbage
  • 1/2 tbsp sea salt (for massaging)
  • 1 filtered water (enough to top off cabbage after massaging)
  • 11/2 tbsp sea salt (for fermenting)
  • 3 cloves garlic (for fermenting)
  • 2 tsp onion powder (for fermenting)
  • 3 tsp cayenne powder (optional, optional for fermenting)
  • 1 qt canning jar


  1. Chop up that cabbage into 1/8″ pieces – doesn’t have to be perfectly even or thin.
  2. If you have gloves, now is a good time to put them on so your hands and fingers don’t turn blue.
  3. Put chopped cabbage into a bowl with your 1/2 tbsp of sea salt and start massaging for about 10 minutes or so. You’ll want to release all those great juices from the cabbage.
  4. After you’ve released all those ‘awesome for fermenting’ juices, put all of that into your canning jar.
  5. Every day, open the lid and release some of that air inside the jar. It’s good for the fermentation process. After a week, open up the lid and (with a clean spoon) take some of the sauerkraut out and taste it! You’ll know if it’s ready.
  6. Otherwise, ferment for another week or so, while checking every couple of days to taste test again.


Use organic ingredients whenever possible.

  • Category: Side Dish
  • Cuisine: German