Garlic Sauerkraut


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I have been making my own sauerkraut. And loving it! Punching, squishing, and squeezing cabbage is great for stress relief! *wink*

More recently, Luv has shown interest in helping me make it. I remove the cabbage core and she peels off the outer leaves. I slice, we both transfer the cabbage to the bowl. She measures the salt and sprinkles it on top and does the punching. She steals a nibble or two, but I pretend like I didn’t see it. It keeps her busy for 15 minutes – easy. I usually start prepping veggies for my other ferments. Then we wash hands and repeat! When she tells me, “Momma, I think my arms are bored of this.” – that’s when I finish up.

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She always seems amazed at the amount of liquid that comes out of the cabbage when we’re done.

This garlic sauerkraut is one we all enjoy. I especially like to add it to mashed avocado. When I recommended my cousin try it, she laughed and asked if I was pregnant. “That sounds like a pregnant woman’s craving!” And no, for the record I am not. It just tastes really freaking good.

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Fermenting tools and tips

There are plenty of fermenting vessel options out there, but I use Kraut Kaps. I’m pretty sure these are my favorite real foodie purchase so far.

For sauerkraut since we use salt to pull out water from the vegetables to make the brine, you’ll need to weigh your vegetables and do a little math to find the 2%. For example, for every 100 grams of cabbage, you will need 2 grams of sea salt. 1 lb is roughly 450 grams (so 1 lb of cabbage needs about 9 grams of salt). When adding supplemental brine to sauerkraut, a good rule of thumb is to use a 2% salt/water brine if you need supplemental brine. WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.

A quick break down for 2% brines:
one cup water : 5 g salt // two cups water : 10 g salt // three cups water : 15 g salt // one quart (four cups) water : 19 g salt

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5.0 from 1 reviews
Garlic Sauerkraut
Recipe type: side dish, ferment
Cuisine: aip paleo, paleo
Prep time: 
Total time: 
Serves: 2 quarts
Garlic Sauerkraut has become a staple in our home! It is easy to make; waiting is the hardest part. But patience is a delicious virtue!
  • 2 lb cabbage, outer leaves and core removed, sliced thin (save one or two nicer outer leaves)
  • 4 organic garlic cloves, grated or pressed
  • 18 grams sea salt
  • Supplemental 2% brine, if needed
  1. Combine the sliced cabbage, garlic, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of the cabbage. Continue this for another 10 or so minutes until the mixture is soft. You can also salt it and walk away if need be. When you push the mixture down, you should notice juice rising to the top.
  2. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, pour some 2% brine over the top.
  3. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch.
  4. During the fermentation process, gasses are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out.
  5. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color/black or fuzzy growth} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...

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  7 comments for “Garlic Sauerkraut

  1. March 4, 2014 at 11:15am

    I’ve always wanted to make sauerkraut, along with kombucha and other fermented things. I’m a little nervous about the fermenting process, though having seen a PA Dutchie man make it at a festival a few years ago, it doesn’t seem so hard. What kind of equipment to you use to ferment it? I’ve seen nice crocks but I’d like to just use something I already have.

    Thanks for sharing your process! I have a cabbage in the fridge that I just might turn into this. I wish the other members of my family liked ‘kraut. But I guess that means more for me!

  2. March 4, 2014 at 11:25am

    I was intimidated to try it at first and have had a few snafoods with sauerkraut. I don’t have fermenting vessels. I just use a Pyrex bowl with a fitted ceramic plate and cover with a tea towel. I’m sure the seasoned fermenters would roll their eyes at my set up. I check my ferments daily to make sure they are coming along nicely… Luv tastes them with me. Once they’re “ripe” enough I store them in Mason jars in the fridge. We eat sauerkraut or a lactofermented veggie of some sort almost daily! Right now I have the garlic sauerkraut and a ginger carrot sauerkraut in the fridge. I hope to eventually get a fermenting crock… or twenty. One day!

    I’ve made my own kombucha several times, too. And also have had to toss it because of the learning curve. You can’t win them all! I do have a scoby in the fridge though… I might start another batch this weekend.
    Erin recently posted…Pumpkin Pudding with Cinnamon Coconut Whipped CreamMy Profile

  3. Erin Friedly
    April 26, 2015 at 6:55pm

    I have a batch of this kraut and a plain one on the counter right now! 🙂 YAY FOR KRAUT CAPS! Love my Pickle-it Jars!

  4. August 11, 2015 at 7:39pm

    Thanks for this recipe.

    Garlic is super-healthy healthy on it’s own. It has antibacterial and anti-cancer properties.

    People should really eat more of it!

    The Raw Food Blog recently posted…How to Make Old Fashioned Homemade SauerkrautMy Profile

  5. July 26, 2016 at 11:39pm

    I would like to use garlic in my saurkraut. I make it in 5 gallon pails. I don’t know how much fresh garlic I should use for every 5-6 pounds of cabbage. I am planning on mincing the garlic before use. Any help would be appreciated. Sincerely, Nancy Olson

    • July 27, 2016 at 7:41am

      Hi Nancy! I’m slightly envious of your huge batch of kraut! I believe a small cabbage averages two pounds(?). If you were to scale it to this recipe that’d be two garlic cloves for every two pounds of cabbage used (or, better put, one clove for every pound of cabbage). I hope that helps! 🙂

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