How to Make Dill Pickle Kraut (Sauerkraut)

Introduce the recipe and ingredients needed for dill pickle kraut.

Peel 2 cucumbers, keeping the skins for the recipe.

Discard any outer wilted leaves from the cabbage, then quarter and core the cabbage.

Cut the cabbage into thin ribbons until you have a pile of cabbage confetti.

Transfer the cabbage into a bowl and sprinkle 1.5 tablespoons of salt over it.

Massage the salt into the cabbage for 8-10 minutes to help it break down and release liquid.

Layer garlic, dill, and a third of the cucumber peels in the bottom of a fermentation jar.

Add half of the massaged cabbage on top of the first layer.

In the middle, add another clove of garlic, more dill, and more cucumber peels.

Fill the jar with the remaining cabbage, then top with the last bit of dill, cucumber peels, and another clove of garlic.

Add a fermentation weight on top of the cabbage.

If the liquid levels are low, top with additional brine.

Clean up the area and secure the lid and airlock on the jar.

Ferment the kraut for 7-10 days before transferring it into jars and storing in the fridge.

Equipment Needed

Spice Level:

Allergens