© 2015 Green Kitchen Stories Fermented_vegetables_start

Golden Sauerkraut – Wild Fermentation

Before we start this post, we want to introduce a new little feature here on the blog. We call it Homemade Whole Food Staples. Unknowingly, we actually already started it a few weeks ago, with our post about homemade nut butter. Some of you got in touch and told us that this was the first time you’ve made nut butter at home, so we realised that this could be a good opportunity for us (and you) to learn more about classic methods, recipes and pantry staples that are popular in whole food kitchens. There is nothing wrong with cutting a few corners and buying jars and cans of staples from the store, but if you want to save some money, learn what really is in those jars and get a better hum about the kitchen basics, you might find this new feature interesting. Our hope is that we can show how recipes that many find too intimidating to try at home, really isn’t complicated at all.

We are discussing sharing how to make your own vegetable stock, the ultimate pomodoro passata, mastering a sourdough and how to make homemade coconut yogurt. But we are also really interested to hear what you want us to try/share. Leave us a comment and let us know if there is something specific that you are curious to learn more about.


Today we are talking fermented vegetables. It’s one of the healthiest thing you can eat but the whole idea of food that needs 3 weeks before its ready, scares most people from even trying to prepare it. Right? But please folks, stay with us on this one. Not only are fermented/cultured vegetables on most top-lists of trendy food 2015, but a large spoonful of homemade Sauerkraut is also TRULY delicious on top of a salad or inside a sandwich. Furthermore, the natural occurring probiotics in fermented food are great for your stomach and body. The whole 3-weeks-to-prepare-issue is more like 20 minutes of active work and then 3 weeks of waiting. Best of all, we are going to show you the most natural way of doing it, without any starters at all. It’s called wild fermentation, only 2 ingredients are needed and the method has been around for hundreds of years. But you can also add a bunch of different flavourings to it, like caraway seeds, ginger, garlic, beetroot, chilli, fennel or turmeric. Does this project still sound impossible?



Here in Scandinavia, we have quite the tradition of pickling, preserving and fermenting. But weirdly enough, Luise’s and my interest for fermented vegetables actually sparked during our recent trip to Australia. Almost all the cafes we frequented had at least one salad or bowl that was topped with fermented vegetables or sauerkraut. And the health food stores there have whole isles with different brands of organic raw fermented/cultured vegetables. It didn’t take long until we were hooked. The flavours were just so fresh and the acidity added a real kick to whatever we paired it with. And in a strike of unbelievable luck, we met Vivianne on our potluck picnic in Sydney, she is one of the founders of Raw Sisterhood, a Bondi based company that makes incredibly tasty fermented vegetables, raw crackers and raw granola. She promised to teach us some of their secrets and now we get to share one of their recipes here. We made the first batch together in her house and we have continued making it now when we are home. They call this version Golden Goodness and it’s basically wild fermented cabbage and carrots flavoured with turmeric and garlic


Before we get on to the recipe, we wanted to let Brenda and Viv from Raw Sisterhood explain the magic behind Wild Fermentation and healthy bacterias:

Why wild fermentation: Wild fermentation is a natural process in which we provide the perfect environment for nature to do its thing, so no starter is needed.  All fresh fruits and vegetables contain enzymes and bacteria (lacto bacilli) which allows them to break down (ripen). As fruits and veggies ripen they go through an enzymatic process, essentially they digest themselves.  When foods go off or rot, they have been exposed to oxygen. In a wild ferment, we allow the vegetables to digest themselves, in an oxygen free environment.  The lacto bacilli in the vegetables, eats the naturally occurring sugars and then produces lactic acid and more lacto bacilli….and the cycle continues. 

Why eat healthy bacteria: Lactic acids can kill many strains of parasite and many other pathogens in the body purifying the intestines. Fermented veggies increase the healthy flora in the intestinal tract by creating the type of environment for them to flourish in. Increases nutrient values in the vegetables especially vitamin C. The high fiber content in cultured vegetables help to clean the digestive system, removing undigested food and unwanted toxins. Fermented foods also facilitate the break down and assimilation of proteins.


Golden Sauerkraut – Wild Fermented Cabbage, Carrot & Turmeric
Makes about 2 huge jars.
You can easily half this recipe if you prefer. Be sure to sterilise your jars before your start.

2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top
800 g / 7 cups carrots (6 medium size carrots) or beetroot
15 g / 1,5 tbsp grated ginger
15 g / 1,5 tbsp minced garlic
15 g / 1 tbsp fresh grated turmeric (optional)
30 g / 3 tbsp ground turmeric
5 g / 1 tbsp caraway seeds
5 g / 1 tbsp fennel seeds
2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)

Wash the cabbage and scrub the carrots, then finely slice the cabbage and grate the carrots. Or use a food processor with a fine slicer attachment for the cabbage and rough grating attachment for the carrots. Place all ingredients in large mixing bowl. Use your hands (you might want to wear rubber gloves to prevent your hands to get stained by the turmeric) to mix and massage until it starts to get soft and juicy. The vegetables should release quite a lot of juice, if not, just add some more salt. Use a spoon or a tong to spoon the mixture into 2 large clean jars. Pack it really tight to leave out all air, keep packing until the jar is full of veggies and the veggies are covered in juice (important). Leave some space at the top to place a whole folded cabbage leave on top, this is to prevent any oxidation. Close with an air-tight lid. During the fermentation process the veggies will expand and the liquid will try to come out, we put our jars in a bowl or a plastic bag for any juice that might drip from the sides. Leave the jars to ferment in room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually perfect. When ready, it should be softly textured but not mushy and have a fresh, spicy and acidic flavour. Discard the cabbage leave at the top and store the jars in the fridge. We usually divide the fermented vegetables in smaller jars and hand out to friends and family or keep it in the fridge.

• If your veggies are stinky and leaky, then place the jars in a bowl and place everything in a plastic bag and close it. Then place in a cupboard and drain the water after about 3 days.
• If the top is discolored or has a bit mould, don’t be alarmed just remove it and wipe around or just change the jars.
• Use organic vegetables for fermenting and don’t wash or scrub to much, it can destroy the natural enzymes on the vegetables.


  1. Nathalia
    Posted 4 May ’15 at 15:50 | #

    I saw these fermented vegetables on your Instagram and have been patiently waiting until you released this post. So happy! It sounds amazing and looks so colorful!
    And I love that I only need two ingredients!

  2. Posted 4 May ’15 at 16:30 | #

    I love fermented veggies and just made another batch with kale, carrot, ginger, chili and garlic. :)
    Water kefir is one of my new favourites. It’s also full of probiotics and I love the taste. If you’re interested, I’d made a blog post about it (in Danish) http://baermonster.dk/guide-til-vandkefir/

    • Monica
      Posted 21 Apr ’16 at 21:47 | #

      Hi Marianne, your website looks amazing. Is there any chance you can offer some of the posts or recipes in English? In particular the post on water kefir. Thank you!

      • SANDE
        Posted 22 Apr ’16 at 17:09 | #

        yes please, I would be interested in recipes in English also, thank you.

  3. Posted 4 May ’15 at 16:53 | #

    Okay – no excuse anymore! I will need to do a little fermenting myself, you cannot be a true hippie foodie + major health geek with a degree in human nutrition an not ferment, I know!.. I’ll start a batch right now, TAK!

  4. Posted 4 May ’15 at 16:58 | #

    This sounds so delicious. I love turmeric for it’s flavor and gorgeous golden color. I’m so interested in trying this!

  5. Posted 4 May ’15 at 18:21 | #

    Oh love that color, reminds me of an indian recipe my mom makes.

  6. Alicia
    Posted 4 May ’15 at 18:48 | #

    I love the idea of wild fermentation, I will definitely try it.
    What about homemade mango chutney for the next one?

    • Posted 4 May ’15 at 19:47 | #

      Mango Chutney is a great idea. We’ll put it on the list!

  7. Alexandra
    Posted 4 May ’15 at 19:10 | #


    I really like the idea of doing it at home.. But, I think that you should explain a bit further about sterilizing the jars since it is really important and it can get very ugly if you are missing something in that process.
    But, thanks for posting!

    • Posted 4 May ’15 at 19:54 | #

      Good point! We’ve inserted a link to a short video that explains the process very clearly.

  8. Posted 4 May ’15 at 19:24 | #

    Just look at how much life is in there, great job!
    And I would love to hear first-hand experience with some rye sourdough breads and how you do it up in the north :) Thanks and regards from South!


  9. Posted 4 May ’15 at 19:24 | #

    I have been aiming to experiment with fermented vegetables more. Thanks for introducing me to the idea of wild fermentation!

  10. Posted 4 May ’15 at 19:27 | #

    I love your idea of teaching us how to go back to de basics in the kitchen. I loved your nut butter post and it really motivated me to try it myself. It was the best nut butter I have ever had! Thank you for that!

    I’m definitely going to try this recipe as well! I’ve been following your blog for quite some time and I still cannot get over the fact that your photos are just so beautiful!

  11. Sophie
    Posted 4 May ’15 at 19:49 | #

    Wonderful! I can’t wait to hear your method of making coconut yogurt. Many of my attempts don’t turn out too well. It just doesn’t thicken very nicely.

  12. Posted 4 May ’15 at 20:22 | #

    Nice! I have made sauerkraut before, but love the addition of turmeric for extra anti-inflammatory benefits, this is great!
    I have been meaning to experiment with making Kimchi – would love to see your take on this recipe for a future post!

  13. Posted 4 May ’15 at 20:43 | #

    Hi guys, I somehow love kimchi but not sauerkraut very much but your recipe looks great. What do you eat it with beside sandwiches and Rice/grain bowls? Will make it and keep you posted how it came out. Thanks!

  14. Julia
    Posted 4 May ’15 at 20:44 | #

    A post about sprouting would be great. How long do I have to wait with different sprouts before I can eat them – alfalfa in comparison to mung beans, for example? Can I eat skins or seeds that are attached with the sprouts or should i discard them?

  15. Nancy
    Posted 4 May ’15 at 20:54 | #

    I almost bought a huge book on fermenting food yesterday, but I am so busy with the garden! I am going to try this with Bok Choy instead of cabbage. I adapt everything I make to go along with my blood type diet. I am 70 and am very excited and inspired by your blog, videos, etc. Thank you to all your family!!!

  16. Posted 4 May ’15 at 21:03 | #

    I live in Central America and it is very warm here. Our kitchen is basically outside in a screened area. Should I use any precautions in this hot and humid climate?

    • Posted 5 May ’15 at 04:33 | #

      Hey raine, would love to answer your question – we did the post with luise and David and we are doing our ferments in a very hot clima here in Australia. The good news is the warmer it is the quicker it starts fermenting. Don’t let it go to hot (midday sun …) but a room or outside temperature over 20 degrees is great. Your ferment will be getting juicy very quickly and you can taste after 3-4 weeks but it’s still fermenting after that time keep it in the fridge after you opened it and you also slow down the process a little bit in the fridge. Hope that helps sunny greetings from Sydney

  17. Valeria Pestana
    Posted 4 May ’15 at 21:17 | #

    I’ve never been a big fan of cabbage (tbh my feelings towards it are more of disliking than neutral…), however the colors of the finish product make it hard to resist giving it a try. I really do hope I can get over my cabbage aversion by trying it fermented (I’ve only ever tried it in lousy, mayo ladened, cole slaws…).

    I’m looking forward to more posts on this series, especially homemade yoghurt (I’ve tried several approaches myself but I believe I’ve yet to find THE keeper recipe) and passata di pomodoro. Homemade passata reminds me so much about my nonna telling her stories about preparing dozens of jars during the summer in order to stock the cellars for winter. I’ve developed the habit of prepping and storing sugo di pomodoro (i.e. with onions, carrots, celery, garlic, herbs, etc) instead of just simple passata; it always comes in handy when too tired to cook (just toss it with some zucchini noodles and dinner is instantly ready) and it stores divinely for months if the jars are properly sterilized.

    I think it goes without saying, but beautiful mesmerizing photographs as usual. I just can’t get enough of them, especially now with a fourth member that adds another whole new level of cuteness! (:

    P.S. Can’t wait to see baby Isac’s name added to the blog banner in a hopefully not too far future. ;)

    • Posted 24 Aug ’16 at 17:44 | #

      Here’s something to try to get over your dislike of cabbage. Cut a wedge,keeping the core intact so the leaves don’t fall apart,brush with oil and BBQ it till coloured ,eat and enjoy.

  18. Therese
    Posted 4 May ’15 at 21:37 | #

    I´ve tried to ferment red cabbage and beets a couple of times. The first time was a total disaster with a ruined baking tray and red fluid all over my poor kitchen floor. But I didn´t gave up and it was absolutely delicious when I finally succeded.
    Thanks for some really good tips on fermentation and a beautiful recipe – I am so glad you have introduced me to turmeric, I love how you use the flavour in your food.
    Hope you´ll have a wonderful summer!

  19. birgit
    Posted 4 May ’15 at 21:47 | #

    what a great idea
    can’t wait to read because i’m often thinking about homemade food
    but then i fear it’s to difficult alongside my workday
    i love your recipes and i share your homepage with everybody i talk to
    whether they want or not ;)))
    thank you for inspiring me so much
    lg birgit

  20. Posted 4 May ’15 at 21:54 | #

    thank you for your great recipes!
    i’m curious about homemade almond yogurt (as an alternative to coconut yogurt)

  21. Pei
    Posted 4 May ’15 at 22:03 | #

    I’ve been doing ferments of many kinds for some time now. I always prefer the more flavorful Korean kimchi than regular sauerkraut. But this recipe seems to combine the usage of lots of fresh herbs from kimchi and the spices/seeds from pickles. It looks so beautiful and appetizing. Will definitely give it a try when I have more space (i.e., empty some of the homemade goodies of jars and cans) in the fridge. Thanks for sharing.

  22. Posted 4 May ’15 at 22:51 | #

    Perfect pictures!

  23. Posted 4 May ’15 at 23:44 | #

    Hello! Thank you for sharing your wonderful recipes! Always very inspiring!
    Since I’m living in Bahia, Brazil, and we have a lot of coconuts I would love to learn how to make coconut yoghurt!
    Com um abraço!

  24. Posted 5 May ’15 at 00:58 | #

    What a great recipe. I have ben dreaming of fermenting my own stuff but have been a bit reluctant as I did not know exactly how to start.
    Just one question, which might sound a bit silly, but who cares! :)
    I imagine that with the fermentation process gasses might form. Is there any chance the jars might explode or crack with the gas preassure?
    All the best to you guys. I love your blog :)
    Anita from Chile!

  25. Posted 5 May ’15 at 03:28 | #

    I have only ever fermented oatgurt from the recipe on Earthsprout, so I am a little but scared about trying this but I just have to give it a go. It is so cool that you both got into fermenting here in Australia.
    Thank you for sharing this recipe and I can’t wait to see what you have planned next.

  26. Posted 5 May ’15 at 09:49 | #

    Absolutely brilliant – I must give it a go!

  27. Ina
    Posted 5 May ’15 at 09:54 | #

    That sounds great and I will surely try it. But how long does it last after the jar has been opened?

    • shahzadi
      Posted 8 Jun ’15 at 14:12 | #

      If you keep it in the fridge and check it from time to time it will keep for a couple of months. Unless, like me you eat it quickly … Enjoy.

  28. Posted 5 May ’15 at 10:14 | #

    love the fermentation thing!! I do it with tomatoes and onion :) it’s so tasty


  29. Posted 5 May ’15 at 10:44 | #

    I love fermented foods – over here we have a tradition for them and we add them to many dishes. Borsch is our favorite ingredient for adding into soups to make them sour – it’s a fermented drink made from wheat, cornmeal and purified water and it’s so refreshing and nourishing. Can’t wait to see the next homemade whole food staples!

  30. jun
    Posted 5 May ’15 at 11:21 | #

    I would love to try fermenting foods, but always felt intimidated by the process, especially the part dealing with sterilizing and also being concerned about mold. I saw the link you posted on how to sterilize jars, but it doesn’t show how to sterilize the kind of jars with the attached lid and rubber insert that are shown in your photos. Can these kind of jars be put in the oven also or is there another way to sterilize these? Thanks!

    • Posted 5 May ’15 at 14:37 | #

      Hi Jun,
      It is important to keep rogue bacteria out of your ferment for sure, and it is easy to do that. Don’t be super intimidated by making everything sterile. You can fill your glass jar with boiling hot water and pour a generous amount of it around the lid. Then let it air dry. This will sterilize. As for mold, sometimes it can form on the top of the batch if there is too much space(oxygen) at the top of the jar. Remember the wild ferment is an anaerobic process, therefore happens only in the absence of oxygen. It is the combination of bacteria and oxygen that create the mold. That doesn’t mean that the whole batch is bad though….just the places that are in contact with the air/mold. The ferment protects itself with lactic acid to kill unwanted bacteria and pathogens. Hope that is helpful

    • Posted 11 May ’15 at 05:08 | #

      You definitely don’t need to sterilize jars. I never have and I’ve been making fermented vegetables for years. Humans have been making fermented vegetables for literally thousands of years, much longer than the concept of sterilization has existed. I wash with soap (non anti-bacterial) and water. Works great and always has. Don’t be intimidated. Fermented vegetables are one of the safest foods you can eat. They’re safer than cooked and raw vegetables, so if you eat those, you should feel very comfortable eating these! Good luck!

  31. Posted 5 May ’15 at 11:25 | #

    I love wild fermented veggies, although I do an open ferment which only takes about a week http://vohnsvittles.com/food/german-sauerkraut
    That’s a brilliant tip about putting a whole leaf on top to keep the veg submerged in the juice – I’m definitely doing this with my next batch, thanks! Looking forward to your series on whole food basics, as I am gradually introducing these into my kitchen as a way to eliminate additives and E-numbers. :-)

  32. Posted 5 May ’15 at 11:35 | #

    Oh I love this new feature, what a great idea! Fresh sauerkraut is easily available in Germany but I still want to give your version a try, sounds great!

    It was just today that I was looking for a coconut yogurt recipe but couldn’t find one that was really convincing, so I would love to see your version soon. :)

    Homemade broth is another great idea, I would fancy a dried version. What do you think?

  33. Posted 5 May ’15 at 13:46 | #

    Can’t imagine a salad without some fermented cabbage. I love to add some red cabbage to get a lovely rose color, but love your idea of using turmeric and carrots.

  34. Sandi Salus
    Posted 5 May ’15 at 14:09 | #

    You asked for some recipe suggestions. Well, as I look at out sour cherry tree in full blossom here in Oslo, I am reminded that this season, instead of watching most of the cherries being eaten by the birds, I would love to harvest a bunch and make some sort of chutney. I wonder whether cherry chutney is something that can be made via natural fermentation. If you guys have any interest in chutneys, it would be awesome to see a recipe on Green Kitchen Stories sometime in the future.

    Thanks for your website, it’s a great resource (as is your cookbook).


  35. Posted 5 May ’15 at 14:39 | #

    Three weeks is good for ferment, however a longer ferment is really good too. We let our go for at least 4 weeks to allow the fermentation process to complete. Sometimes it takes a bit longer for the fibre/cellulose to break down sufficiently and flavours to smooth out. But if you can’t wait for that long, I understand…by all means get into it, store in the fridge once opened….

  36. Allison
    Posted 5 May ’15 at 15:49 | #

    Can I use white cabbage? Will this change anything (nutritionally speaking)? I only have white & red available where I live.
    Thanks in advance!

  37. Rebecka
    Posted 5 May ’15 at 19:42 | #

    Coconut yoghurt made me really excited!! So please, a recipe for that would be great! :)

  38. Posted 5 May ’15 at 23:31 | #

    I absolutely can’t wait to try this, I’m addicted to and spend loads of money on sauerkraut but you make it seem so not-scary that maybe this will be a breakthrough! I can’t tell though – what sort of cabbage do you use, is it a savoy or a spring greens?

  39. Carolyn
    Posted 6 May ’15 at 00:28 | #

    This looks amazing!!!! How long does it keep for in the fridge?

  40. Aurora
    Posted 6 May ’15 at 10:23 | #

    Dear Luise and David!
    Thanks for this great recipe! I don’t like the classic Sauerkraut, but I will surely try this recipe.
    It’s a great idea to post the whole food staples, I am especially interested in the recipe for homemade coconut or almond yoghurt, as I cannot buy them where I live in Germany. And the sourdough recipe would also be interesting.
    I am a huge fan of yours and often cook with your apps or book.
    Thanks for all the great recipes and inspiration! The asparagus spring soup was gorgeous!
    Love, Aurora

  41. Dominique
    Posted 6 May ’15 at 11:29 | #

    I’d LOVE to know how to properly make coconut yoghurt! :)

  42. Posted 6 May ’15 at 13:45 | #

    This is a very interesting recipe. I don’t think I’ve ever tried fermenting veggies on my own before. Definitely trying in the near future with the aid of this recipe!

  43. Posted 7 May ’15 at 03:36 | #

    SO excited to try this! *Squeal!* What beautiful looking sauerkraut!

  44. candice
    Posted 7 May ’15 at 06:53 | #

    I love the idea of you sharing more homemade whole food staples. yesterday I borrowed your book, “Vegetarian Everyday” from the library and, for the first time, realized I could make homemade vegetable stock for considerably less than I pay for pre-made/packaged. I love the idea of completely controlling what goes into my food, so that was exciting to me! thanks! :) you and My New Roots also encouraged me to make my own milks and nut butters as well, so thank you for walking me through that simple yet oh-so-satisfying process. I’ve also been very interested in fermenting my own veggies so this post is very timely, and I’d specifically enjoy learning to master sourdough and the homemade coconut yogurt, so I think those are great ideas. thanks for your dedication and hard work, and for encouraging the healthy eating habits in all of us! <3

  45. gul
    Posted 7 May ’15 at 11:28 | #

    please please do a homemade “coconut yoghurt“ recipe

  46. gul
    Posted 7 May ’15 at 11:29 | #

    also a vegan cheese or vegan cream / sour cream recipe would be nice

  47. Conni
    Posted 8 May ’15 at 06:10 | #

    I am looking forward to making some fermented vegetables this weekend. Thanks for the recipe and tips.
    I would like to hear how to sprout buckwheat and other grains and then how to use them in recipes. Should sprouts be eaten as is? Can they be added to recipes and cooked? What about dehydrating them for recipes? I am intrigued by the idea of sprouting grains and using them in recipes but not sure where to start.

  48. Kate
    Posted 8 May ’15 at 08:45 | #

    Could you please share your ideas on making nut milks?

    Thank you,


  49. Iryna
    Posted 8 May ’15 at 13:21 | #

    Thank you for an interesting post! I am a generational fermentation food lover, being a Ukrainian. Will try your recipe :)
    I would like to offer here my mother’s recipe that calls for 4 ingredients and 4 days of fermentation:
    2 kg of cabbage (try to get the one with white leaves, as the greenish ones may turn slushy), quarter and thinly slice, discarding the core. Very vigorously rub with 1 tbsp of course salt and 1 tsp of sugar until you see quite a bit of liquid coming out. Cover the cabbage with an inverted plate and place a heavy object onto the plate. Once a day lift the weight and the plate and either stir everything or ‘drill’ holes in the cabbage mass to release fermentation gasses. I like to add my grated carrot on the day 2, but my mom puts it right away. In four days the liquid will stop bubbling – the cabbage is ready to be put into jars and into a fridge, or be eaten :)

  50. Felicia Fahlin
    Posted 8 May ’15 at 13:46 | #

    Hey! Great recipe, I’ll definitely try it! But I’m kind of a newbie to fermented food – for how long does a jar last after you open it up? and for how long can you keep a closed jar in the fridge? I’d also love to see some recipes with fermented veggies/general tips on how to incorporate them into your everyday meals! Thank you for making such a great blog, i think half of what I cook at home are recipes from here or your books!

    • Posted 11 May ’15 at 05:03 | #

      The general rule of thumb for fermented vegetables is that they’re good until you don’t think they taste good anymore. For packed ferments like sauerkraut, this can mean several months in the fridge or even more. Fermentation is an acidification process, and acid is a preservative. You can make them last longer by using more salt at the start of fermentation (there is an obvious downside to that) and moving them into smaller and smaller jars as the quantity of vegetables decreases (aka, you eat them up!). If something is wrong with your ferment, you’ll know it! It will smell disgusting, have colorful mold on it or be mushy (which actually isn’t always a problem, but that’s another story). Fermentation empowers you to use your senses to decide when it’s good or not so good. I hope that helps!

  51. Alexandra
    Posted 8 May ’15 at 15:26 | #


    Another GREAT fan over here! I admire the work and effort you put in every single recipe and every time I wait with anticipation for your new post.Keep the excellent work going!!!
    Having said that, I would love to know more about kefir and a simple recipe to make it at home. Maybe a lactose- free version?

  52. Posted 9 May ’15 at 21:12 | #

    This is a beautiful recipe. Just wanted to add that adding some black pepper really helps the bio-availabilty of turmeric, so would make this kraut even more healthful!

  53. Posted 10 May ’15 at 16:55 | #

    This looks delicious and thank you for sharing it as it’s something a lot of people will love!

  54. Posted 11 May ’15 at 04:59 | #

    Just a little pro-tip: I’ve made sauerkraut and other fermented vegetables daily for years (I just wrote a book on the topic) and I have never once sterilized my jars. It is definitely not necessary. Lactic acid bacteria are extremely successful bacterial competitors, and any little bit of dust that might be in a jar with some stray yeast or bacteria that makes it in there will not stand up to the power of the LAB, or it won’t matter if they do (very few microbes are actually harmful to us). Washing jars with normal (non-antibacterial) soap and water works great. Recipe sounds great!

  55. Francine McGinty
    Posted 11 May ’15 at 12:26 | #

    This looks Fantastic. Can’t wait to try it.

  56. Sande
    Posted 11 May ’15 at 17:38 | #

    I am new here and looking forward to trying some of these recipes. What type of cabbage is Iryna referring to and will it make a difference in recipes as to what type you use?

    Thank you all!

    • Iryna
      Posted 27 May ’15 at 16:13 | #

      Hi Sande, the cabbage my family uses is a common white cabbage – very sturdy as it keeps through winter – historically, this cabbage was one of the very few vegetables to keep through winter; we still use the same white cabbage for fermentation even though the other choices are there. I haven’t experimented with other types, so am unaware how the other types will work with our recipe.

  57. Maria
    Posted 12 May ’15 at 21:16 | #

    I am wondering about the fermentation time. Three to four weeks seems a long time to me? I started mine a week ago and it seems about done? I live in Sweden so it is not very hot climate at the moment either. I also wonder if you do not open the jar at all to let out the pressure in these weeks?

  58. Posted 13 May ’15 at 05:35 | #

    I love fermented vegetables it looks almost similar like making Asian pickle. For us in Japan, buying ready to eat is easier, as healthy as making it by ourselves. No preservatives or colour additive used, lasts only four to seven days after packaging time. I’m going to try this recipe

  59. charlott
    Posted 13 May ’15 at 19:23 | #

    Hey love your page and your books! Tried to make coconut yoghurt but it tasted terrible! I would love if you can make a recipe that would work:)

  60. Posted 14 May ’15 at 02:59 | #

    Can’t wait to try this! I’ve had good luck with yogurt and bad luck with picked fruit in the past, but I’m ready to try again.

    I would recommend using nitrile or vinyl gloves though, because people with latex allergies (like me) may react to pickles that have been handled with rubber gloves (and have no way of knowing until the reaction starts).

  61. Posted 14 May ’15 at 04:49 | #

    This is such a genius idea! I love my ferments! I have never put some on a salad before, so that is a great idea that I will be trying out. I would love to make your version of coconut yogurt too, so looking forward to that!

  62. Posted 21 May ’15 at 19:03 | #

    Thank you so much for posting this informational recipe. I have been wanting to make a sauerkraut for some time but lack of many resources here in Mexico has deterred me from venturing off in this direction. I will certainly try this recipe. Thanks again!!!

  63. Posted 28 May ’15 at 12:19 | #

    Hi there,

    thanks so much for another lovely recipe. My Kraut is sitting in the kitchen and happily fermenting. I have noticed, though, that through the water escaping the jar the water level in the jar has gone below the veg – is this normal and if not, is there a way for me to troubleshoot? It also stinks like hell and as much as I know this is normal for a few days, does this continue on after two weeks?

    Thank you :)

  64. Hanna
    Posted 2 Jun ’15 at 12:18 | #

    Maybe a bit basic, but how about showing how to make chickpea flour (gram flour)? I’ve never found it in shops, neither in Sweden nor the UK.

  65. Kat
    Posted 4 Jun ’15 at 04:55 | #

    How much juice will drip out of a jar during waiting period? The reason why I am asking is that when I finally opened my jar after 3 weeks passed, there were hardly any liquid left. Thanks.

  66. Hi
    Posted 5 Jun ’15 at 12:35 | #

    I just did this! Fingers crossed it’s going to work ;)
    But only 20 min. Work? It took me way longer. It was very exhausting to do it all manually and I ended up with carrot pieces literally everywhere!.
    I really hope it was worth it.

    • Nancy
      Posted 6 Jun ’15 at 14:34 | #

      I use food processor, but of course it still takes time. My second batch is mostly parsnip, beet, and carrot with garlic,ginger and caraway. I can’t get over the fact that I am craving it. So good. Bought ‘Wild Fermentation’ book by Katz, and watched a bunch on YouTube. This is one of the healthiest efforts we can make. I am having so much fun! I should have done this sooner, but Green Kitchen Stories sent me on my way.

  67. Luisa
    Posted 8 Jun ’15 at 12:29 | #

    Dear Luise & David,

    i was really excited about this recipe & had to try it! Now just a short question: what should the sauerkraut be like right after opening the jar? Mine was bubbling a lot like carbon dioxide and had a strong, not bad, taste, also a bit alcoholic! I would be super thankful for any experience reports!

    all the best, luisa

  68. Posted 10 Jun ’15 at 01:50 | #

    This looks delicious and i just bottled up a half batch….question, if one jar is only 3/4 full is that ok? there’s probably an inch of head space.

    • Vanya
      Posted 1 Jul ’15 at 15:25 | #

      In my experience it’s always better to completely fill the pot and really pack it in, you really want to exclude as much air as possible. I never tried it any other way though so you never know.. :-) good luck!

  69. SG
    Posted 11 Jun ’15 at 03:45 | #

    I’m also wondering about other kinds of cabbage — would red cabbage work? I know it would change the coloring, I’m primarily wondering about the flavor.

  70. helen kurth
    Posted 21 Jun ’15 at 18:20 | #

    hi! any tips as to what sort of glass jar should be used??

  71. Laura
    Posted 25 Jun ’15 at 15:55 | #

    Ooooh, cant wait to try this at home :) Congrats big time on winning Saveur again! I’m so happy that your blog exists, you two do everything exactly right in my opinion: Awesome pictures, encouraging but not dogmatic, just the right amount of little private stories of your beautiful family and above all a highly positive spirit! Way to go guys! Looking forward to everything thats about to happen here! Best, Laura

    • Posted 25 Jun ’15 at 21:12 | #

      I so agree with Laura!

  72. Vanya
    Posted 1 Jul ’15 at 15:48 | #

    Opened my first batch last week and I’m already very much addicted. It is SO good! I found the whole process very exciting and satisfactory, it was such a nice project. It is a smelly project though; I don’t recommend to have your pots hanging around the kitchen, I ended up storing mine in the cellar. In the end I was even convinced my kraut had gone bad because of the smell! Turned out it was just the fluid that escaped from the pots. Next time I’ll give them a wash every couple of days. Also, I did add black pepper to my batch to increase the bio-availabilty of the turmeric.

    Thank you so so much for the push I needed to finally start fermenting!

    • Christine
      Posted 16 Dec ’17 at 04:04 | #

      Vanya,I like your thought about adding pepper to make the best of the turmeric. How did it work out? I’ve just made this Sauerkraut version for our German Christmas. Love it already and it’s not ready yet.

  73. Posted 24 Jul ’15 at 21:56 | #

    It never occurred to me to use spices like turmeric, caraway, and fennel in a sauerkraut fermentation. The turmeric really makes it look brilliant as well. Really interesting recipe. I’m inspired to make a kraut of my own!

  74. Posted 28 Jul ’15 at 20:37 | #

    Lovely! The tumeric looks amazing.
    I made a batch of kraut made of red cabbage, daikon radish, carrots, green onion and ginger. I only let it ferment about a week and it was ready to eat.
    We’re eating spoonfuls of it on all sorts of things and along side whatever is dinner. The kids all enjoy it, too The colors and flavors are so vibrant.
    Personally, I think the ginger really makes it wonderful.
    I’m new to fermenting so I’ll being pinning this recipe for sure!
    Thanks for sharing.

  75. Posted 29 Jul ’15 at 21:00 | #

    Just getting into fermentation for the first time and learning so much! I love your site, and your photos are awesome. Do you take them yourself?

  76. Posted 13 Aug ’15 at 12:42 | #

    Hi Looking forward to giving this recipe a try! On trip to Canada this summer I saw fermented foods everywhere and my friends were all getting me to eat Kimchi and drink Kombucha that they had made! Since getting back to Hong Kong I have made my first batch of coconut yogurt and I have my first batch of Kombucha brewing in my cupboard as I write this!

  77. Holly Jackson
    Posted 20 Aug ’15 at 20:12 | #

    Just started this recipe a few days ago. I left about half an inch of room in my jar, not sure if that is to much room for oxygen. The second day it started leaking out of the jar and bubbling.. I feel as if I may have done something wrong? Is it to late to change to smaller jars?
    I am using this process to make beautiful healthy foods to help my insides fight a fungal disease, I do not want to mess up. Thank you for all that you do to help others live beautiful happy healthy lives!!! I am into it!

  78. Marielisa
    Posted 2 Oct ’15 at 06:47 | #

    I left only like 1/2″ of space is that ok? And Do you put The lid really tight or do you leave it a little loose? Also how do I know when it’s ready?


  79. Annelise
    Posted 29 Nov ’15 at 21:42 | #

    I’ve made a few different sauerkrauts, but this is my absolute favourite! Just prepared two new jars now!

    By the way, I will go to Melbourne and Sydney this February, and would love to know if you have any cafes or restaurants to recommend? With or without sauerkraut!

  80. Posted 5 Jan ’16 at 03:00 | #

    Will have to try the golden variation. I’ve been doing the plain green http://earthlychow.com/the-easy-foolproof-way-to-make-your-own-probiotic-fermented-sauerkraut

  81. Posted 8 Apr ’16 at 02:53 | #

    Looks absolutely gorgeous! What a great way to get more turmeric into your diet!

  82. Emily
    Posted 20 Aug ’16 at 23:41 | #

    What are folks eating this with? Looking for some ideas on what I can serve it with :)

  83. Posted 7 Sep ’16 at 01:58 | #

    Hi, this is a fantastic recipe, thanks so much for sharing! I can’t wait to make it. I love all kinds of sauerkraut, but only recently discovered that there’s all kinds of recipes that use it as an ingredient! Did you know you can use your leftover sauerkraut juice for brownies or marinades? Check out all the awesome recipes here: http://bubbies.com/kitchen

  84. Rene
    Posted 24 Oct ’16 at 13:53 | #

    Hi! Thanks so much for the recipe! I have made as per instructions and the jars are leaking as you said they would….only promlem is the contents is no longer covered with liquid. Is this a problem???


  85. Mike
    Posted 7 Nov ’16 at 03:18 | #

    I am going to give the fermented vegetables a try but have a question. An air tight lid suggests that as fermenting takes place pressure builds up. Is the liquid forced out in a controlled manner or do we have to be careful about “explosions”. A bit like making ginger beer.

  86. Sara
    Posted 12 Nov ’16 at 12:46 | #


    Thanks for the recipe!
    Do you know if it’s possible to skip the caraway seeds and fennel seeds?

    • Posted 12 Nov ’16 at 17:27 | #

      Yes you can.

    • Posted 8 Dec ’16 at 03:12 | #

      Hi Sara,
      Yes, you can skip the seeds and add others if you like, or just leave as is. They are included because of their digestive action.


  87. Posted 3 Dec ’16 at 04:52 | #

    I’ve read that combining turmeric with black pepper greatly enhances the body’s ability to absorb the curcumin from the turmeric so it might be good to either add black pepper(ground or whole) to the kraut mixture or just grind a bit on when serving.

  88. Kaye loffler
    Posted 14 Jan ’17 at 09:46 | #

    I sm happy to say this I successfully made the carrot and turmeric sauerkraut and love it. Have you any casserole recipes I can add the sauerkraut to? I have made so much or can you freeze it. Maybe it keeps a fair while in the fridge.

  89. Posted 6 Apr ’17 at 23:28 | #

    I love the idea of natural, wild, fermented sauerkraut! I think the whole concept of using wild yeast to ferment is just so cool, and seems a lot healthier than using some kind of starter. This kraut looks so good; I’m definitely going to have to try making it!

  90. selena van loon
    Posted 5 Aug ’17 at 23:56 | #

    Ahh what a delight to see Viv’s hands in the making of this kraut. Its truely the one and only. thankyou. x

  91. Marte My
    Posted 27 Oct ’17 at 15:46 | #

    Hey, I made your golden sauerkraut about 5 days ago, and it has been leaking. When will it stop leaking? And should I worry that all the liquid will come out?

  92. Lowell
    Posted 19 Jan ’18 at 19:07 | #

    Your recipe says the salt is optional. Wouldn’t the vegetables just spoil without the salt?? I wonder how good it is to eat so much salt as is in ferment foods so I’m hoping there is a good method to do with much less salt.

  93. Tamar dubb
    Posted 5 Feb ’18 at 16:44 | #

    Hi, your recipe looks amazing, but doesn’t fermentation requires contact with air? fementing jars usually allow contact with air,otherwise isn’t it pickled? Rather than fermented?

  94. Posted 6 Mar ’18 at 14:01 | #

    I’ve never added turmeric to my homemade sauerkraut but I’ll do this for my next batch. Your recipe looks amazing!

  95. dorelle
    Posted 22 Aug ’18 at 11:17 | #

    I recently made three large bottles of your Golden Sauerkraut and it has become my favourite kraut.
    Thank-you so much for your inspiring website.

  96. Bearspirit
    Posted 26 Nov ’18 at 18:56 | #

    This recipe says to put an air~tight lid on the kraut during fermentation. All other recipes I’ve read say the opposite, as it could potentially explode as CO2 is released during fermentation? Can you clarify please?

  97. Juliette
    Posted 30 Jan ’19 at 03:01 | #

    How long does it keep for?

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