3 Lbs cabbage
1 cup radish (daikon or black radish)
4 – 5 carrots
1 cup onion
4 cloves garlic
4 Tbsp chili pepper (adjust for desired spiciness)
4 Tbsp turmeric
4 Tbsp ginger
4 Tbsp sea salt


  1. Slice the cabbage, radish, and carrots into about equal sized shreds.
  2. Make a paste with garlic, onions, chili peppers, turmeric, and ginger in the food processor.
  3. Add salt to veggies and massage them with your hands to mix.
  4. Pack into a gallon-size crock or jar. Tamp down with your hands. Check out all kinds of awesome fermentation equipment HERE
  5. Important: Get all the air bubbles out as you pack it down – creates an oxygen-free environment for the veggies.
  6. Push until the brine covers the top of the veggies.
  7. Cover your veggies with a saucer or plate. Try to get one that fits as close to the edges as possible.
  8. Weight your cover down with a jar of water.
  9. Cover with a cloth so no bugs get inside or use a lid with an airlock.
  10. During the first week, check on your veggies to make sure they stay under the brine. If necessary, push the veggies down. This will help prevent mold from forming.
  11. I typically like anywhere between 2-4 weeks of fermentation time for small batches. If you harvest it when it’s too young, it may still be a bit bubbly feeling on your tongue.
  12. The best temperature to ferment sauerkraut is 55-65 degrees. Put it in a pantry, root cellar, cupboard, or on your kitchen counter. If it gets below or above this temperature it will be fine, but the best flavors develop within this range.
  13. When you are ready to harvest, if necessary, scrape off the top layer, and enjoy the healthy cultured veggies.

Note: If mold forms… Scrape it off. If the sauerkraut underneath smells okay, taste it. If it doesn’t taste right, spit it out and throw it out!

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