Sauerkraut – the tangy, crunchy, and delightfully fermented cabbage dish that’s a staple in many cuisines. But why settle for just one flavor when you can have twenty? In this article, we’re excited to share our collection of 20 flavorful sauerkraut recipes in a crock, perfect for fermentation enthusiasts looking to mix things up and try new flavors.
From classic combinations like garlic dill and apple cinnamon, to bold and spicy options like jalapeño and kimchi-style, there’s something on this list for everyone. And the best part? These recipes are all easy to make and require minimal effort – simply shred your cabbage, add your favorite seasonings and spices, and let the fermentation process do its magic.
So whether you’re a sauerkraut newbie or just looking to expand your repertoire of fermented delights, keep reading for our top 20 flavorful sauerkraut recipes in a crock. Your taste buds (and gut health) will thank you!
Classic Fermented Sauerkraut in a Crock
Sauerkraut is a fermented cabbage dish that’s packed with probiotics, vitamins, and antioxidants. This recipe yields a deliciously tangy and crunchy sauerkraut perfect for topping sandwiches or using as an ingredient in recipes.
Ingredients:
– 5 lbs (2.3 kg) of green or red cabbage, thinly sliced
– 1 tablespoon sea salt
– 1 tablespoon caraway seeds (optional)
– 1 gallon (4 L) water
Instructions:
1. In a large bowl, massage the cabbage with your hands for about 10 minutes to release its natural juices.
2. Add the sea salt and caraway seeds (if using), mixing until the cabbage is evenly coated.
3. Pack the mixture into a clean crock or fermentation vessel, pressing down firmly to remove any air pockets.
4. Pour the water over the cabbage, making sure that it covers the top of the cabbage by about an inch (2.5 cm).
5. Cover the crock with a lid or cheesecloth, securing it tightly.
6. Allow the sauerkraut to ferment at room temperature (around 68°F/20°C) for 4-6 weeks, or until it reaches your desired level of sourness.
Cooking Time: 0 hours (fermentation time varies depending on the environment and personal preference)
Spicy Jalapeño Sauerkraut in a Crock
Elevate your sandwiches, tacos, and salads with this tangy and spicy sauerkraut recipe. By slow-cooking jalapeños and cabbage in a crock pot, you’ll create a flavorful condiment that’s perfect for adding a kick to any meal.
Ingredients:
• 5 lbs shredded cabbage
• 1 large onion, thinly sliced
• 2 jalapeños, seeded and chopped
• 1/4 cup caraway seeds (optional)
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
Instructions:
1. In a crock pot, combine shredded cabbage, sliced onion, chopped jalapeños, caraway seeds (if using), salt, and brown sugar.
2. Pour in apple cider vinegar and stir until the cabbage is evenly coated.
3. Cook on low for 4-5 days or high for 24 hours, stirring occasionally to release bubbles.
4. Allow the sauerkraut to cool before refrigerating or freezing.
Cooking Time: 4-5 days (low), 24 hours (high)
Garlic Dill Sauerkraut in a Crock
Add a tangy twist to your sauerkraut by infusing it with the flavors of garlic and dill. This simple recipe is perfect for beginners, requiring minimal effort but yielding delicious results.
Ingredients:
– 5 lbs sauerkraut, drained
– 3 cloves garlic, minced
– 1/4 cup chopped fresh dill
– 1 tsp sea salt
– 1/4 cup water
Instructions:
1. Combine sauerkraut, garlic, and dill in a large crock.
2. Add sea salt and water; mix until the salt is dissolved.
3. Cover the crock and let it sit at room temperature (around 70°F to 75°F) for 3-5 days, or until you reach your desired level of fermentation.
4. Check on the sauerkraut daily, giving it a stir and making sure it’s not too dry or too soupy.
5. Once fermented to your liking, store the sauerkraut in the refrigerator to slow down the fermentation process.
Cooking Time: 3-5 days
Apple Cinnamon Sauerkraut in a Crock
This sweet and tangy sauerkraut recipe is perfect for fall, combining the flavors of crisp apples and warm cinnamon. With just a few simple ingredients and minimal effort, you’ll have a delicious condiment to elevate your meals.
Ingredients:
– 1 lb sauerkraut (canned or fresh)
– 2 apples, peeled and diced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup water
Instructions:
1. In a crock pot, combine sauerkraut, diced apples, brown sugar, cinnamon, and salt.
2. Add water to the mixture and stir until combined.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Once cooked, give the mixture a good stir and let it cool slightly before serving.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Caraway Seed Sauerkraut in a Crock
Add some German flair to your meals with this easy-to-make caraway seed sauerkraut recipe. This tangy and crunchy condiment is perfect for topping hot dogs, sausages, or using as an accompaniment to your favorite dishes.
Ingredients:
– 5 lbs cabbage, shredded
– 1 tablespoon salt
– 2 tablespoons caraway seeds
– 1/4 cup water
Instructions:
1. In a large bowl, combine shredded cabbage and salt. Massage the cabbage with your hands for about 5 minutes to help release its juices.
2. Add caraway seeds and mix well.
3. Transfer the mixture to a crock or container with a tight-fitting lid.
4. Pour in water and ensure the cabbage is submerged under the liquid.
5. Cover the container and let it ferment at room temperature (68-72°F) for 3-4 weeks, shaking the jar every few days to help release carbon dioxide.
6. After 3-4 weeks, taste the sauerkraut. If it’s not tangy enough, allow it to ferment for another week or two.
Cooking Time: 3-4 weeks (fermentation time)
Beet and Ginger Sauerkraut in a Crock
Add a pop of color and flavor to your meals with this easy-to-make sauerkraut recipe. With the added benefits of beets and ginger, this condiment is perfect for topping tacos, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs cabbage, shredded
– 1 large beet, peeled and grated
– 2 inches fresh ginger, peeled and sliced
– 1 tablespoon salt
– 1/4 cup water
Instructions:
1. In a crock, combine the shredded cabbage, grated beet, and sliced ginger.
2. Sprinkle the salt over the mixture and massage it into the vegetables with your hands for about 5 minutes.
3. Add the water to the crock and stir until everything is well coated.
4. Cover the crock and let it sit at room temperature (68-72°F) for 24-48 hours, or until the desired level of fermentation is reached.
5. Once fermented, store the sauerkraut in the refrigerator to slow down the fermentation process.
Cooking Time: 24-48 hours
Kimchi-Style Sauerkraut in a Crock
Add some heat to your sauerkraut game with this kimchi-style recipe, made easy in a crock pot. This spicy, tangy condiment is perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
– 5 lbs cabbage (green or napa), shredded
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp coarse salt
– 1 tsp black pepper
– 1/4 cup brine (water with 1 tablespoon sugar and 1 tablespoon sea salt dissolved)
Instructions:
1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to help soften it.
2. In a separate bowl, mix together the Korean chili flakes, coarse salt, and black pepper.
3. Add the spice mixture to the cabbage and massage until well combined.
4. Pack the cabbage mixture into a crock pot, leaving about an inch at the top.
5. Pour the brine over the cabbage and stir gently.
6. Cover the crock pot and let it ferment for 2-3 weeks, shaking the jar every few days to help distribute the fermentation.
7. Once fermented, store the sauerkraut in the refrigerator to slow down the fermentation process.
Cooking Time: 0 hours (fermentation time)
Turmeric and Black Pepper Sauerkraut in a Crock
Elevate your sauerkraut game with this flavorful recipe that combines the anti-inflammatory powers of turmeric and black pepper. This probiotic-rich condiment is perfect for topping tacos, sandwiches, or using as a side dish.
Ingredients:
– 5 lbs (2.3 kg) cabbage, shredded
– 1/4 cup (60 ml) kosher salt
– 2 tbsp (30 ml) caraway seeds
– 1 tsp (5 ml) ground turmeric
– 1/2 tsp (2.5 ml) freshly ground black pepper
– 1/4 cup (60 ml) water
Instructions:
1. In a large bowl, massage the shredded cabbage with kosher salt until it reaches your desired level of sourness.
2. Add caraway seeds, turmeric, and black pepper to the cabbage mixture. Massage well to combine.
3. Transfer the mixture to a crock or ceramic container with a wide mouth.
4. Pour in the water and ensure the cabbage is submerged.
5. Cover the container with cheesecloth or a clean cotton cloth and secure with twine.
6. Let it ferment at room temperature (68°F – 72°F / 20°C – 22°C) for 3-5 days, shaking the crock daily.
7. Store the sauerkraut in the refrigerator to slow down fermentation.
Cooking Time: 3-5 days
Red Cabbage and Juniper Berry Sauerkraut in a Crock
This recipe combines the tanginess of sauerkraut with the sweet and earthy flavors of juniper berries, all wrapped up in a beautiful red cabbage package.
Ingredients:
– 2 lbs red cabbage, thinly sliced
– 1/4 cup juniper berries
– 1 tablespoon sea salt
– 1/4 cup water
Instructions:
1. In a large bowl, massage the sliced cabbage with your hands for about 5 minutes to release its natural juices.
2. Add the juniper berries and sea salt to the cabbage, mixing well to combine.
3. Transfer the mixture to a crock or ceramic container with a wide mouth.
4. Pour in the water and cover the crock with cheesecloth or a clean cotton cloth.
5. Allow the sauerkraut to ferment at room temperature (68-72°F) for 3-4 weeks, shaking the crock every few days to keep the cabbage submerged under its juices.
6. Once the fermentation is complete, transfer the sauerkraut to the refrigerator to slow down the fermentation process.
Cooking Time: 3-4 weeks
Pineapple and Coconut Sauerkraut in a Crock
Take your sauerkraut game to the next level with this unique and flavorful combination of pineapple, coconut, and cabbage. This sweet and tangy fermented delight is perfect for topping tacos, grilled meats, or enjoying as a snack.
Ingredients:
– 1 lb sauerkraut (unsweetened)
– 1/2 cup pineapple chunks
– 1/4 cup shredded coconut
– 2 tbsp honey
– 1 tsp sea salt
– 1/4 cup filtered water
Instructions:
1. In a crock, combine sauerkraut and filtered water. Stir until the cabbage is fully submerged.
2. Add pineapple chunks and shredded coconut on top of the sauerkraut.
3. Mix in honey and sea salt.
4. Cover the crock with a lid or plastic wrap.
5. Let it ferment at room temperature (68-72°F) for 7-10 days, shaking the container daily to release CO2.
6. Once fermentation is complete, store in the refrigerator to slow down fermentation.
Cooking Time: 0 hours
Mustard Seed and Onion Sauerkraut in a Crock
This recipe combines the tangy flavors of sauerkraut with the pungency of mustard seeds and sweet onions, perfect for topping sausages or using as a condiment. With minimal effort, you’ll have a delicious and healthy fermented side dish.
Ingredients:
– 5 lbs cabbage, shredded
– 1 large onion, thinly sliced
– 2 tbsp caraway seeds
– 1 tsp mustard seeds
– 1 tsp sea salt
– 1/4 cup water
Instructions:
1. In a crock or large bowl, combine the shredded cabbage, sliced onion, caraway seeds, and mustard seeds.
2. Sprinkle the sea salt evenly over the mixture and massage it into the vegetables until they start to soften.
3. Add the water and stir until everything is well coated.
4. Cover the crock or bowl with a cloth and let it ferment at room temperature (68-72°F) for 7-10 days, shaking the mixture daily.
5. After fermentation, transfer the sauerkraut to the refrigerator to slow down the process and allow it to mature for at least 2 weeks before serving.
Cooking Time: 7-10 days (fermentation time)
Sweet and Sour Sauerkraut in a Crock
Transform your sauerkraut game with this easy and delicious recipe that combines the tanginess of fermentation with the sweetness of caramelized flavors. This Sweet and Sour Sauerkraut is perfect for topping burgers, sandwiches, or serving as a side dish.
Ingredients:
– 1 pound sauerkraut
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. Rinse the sauerkraut under cold running water, then drain well.
2. In a crock or slow cooker, combine the sauerkraut, brown sugar, apple cider vinegar, water, and caraway seeds (if using).
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 4-10 hours
Curry Spiced Sauerkraut in a Crock
This recipe adds a warm and aromatic twist to traditional sauerkraut by infusing it with the flavors of curry powder. Perfect for topping tacos, using as a condiment, or serving alongside your favorite dishes.
Ingredients:
– 1 pound sauerkraut, drained
– 2 tablespoons curry powder
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 cup water
Instructions:
1. In the crock pot, combine sauerkraut, curry powder, apple cider vinegar, and salt.
2. Stir in water until the sauerkraut is well coated with the spice mixture.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Before serving, stir and adjust seasoning as needed.
Cooking Time: 4-10 hours
Smoky Paprika Sauerkraut in a Crock
Add smoky depth to your sauerkraut game with this simple recipe. By incorporating smoky paprika and caraway seeds, you’ll create a tangy and savory condiment perfect for topping hot dogs, burgers, or using as a side dish.
Ingredients:
– 5 lbs cabbage, shredded
– 1/4 cup sea salt
– 2 tbsp caraway seeds
– 1 tsp smoked paprika
– 1/4 cup water
Instructions:
1. In a large bowl, massage the shredded cabbage with sea salt for about 5 minutes until it starts to soften.
2. Add caraway seeds and smoked paprika; mix well.
3. Pack the mixture into a crock or ceramic container, pressing down firmly to eliminate air pockets.
4. Pour in water, making sure the cabbage is submerged.
5. Cover the container with cheesecloth or a lid and let it ferment at room temperature (68-72°F) for 3-4 weeks.
6. Check on the sauerkraut every few days, pressing down on any mold that forms to keep it submerged.
Cooking Time: 3-4 weeks
Lemon Zest and Thyme Sauerkraut in a Crock
Lemon Zest and Thyme Sauerkraut in a Crock: A Twist on Classic Fermentation!
This recipe combines the tanginess of sauerkraut with the brightness of lemon zest and the earthiness of thyme, perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 5 lbs shredded cabbage
– 2 tbsp caraway seeds
– 1/4 cup lemon juice (freshly squeezed)
– 1 tsp lemon zest (about 1 lemon)
– 2 sprigs fresh thyme
– 1/2 tsp salt
– Water to cover
Instructions:
1. Shred the cabbage and sprinkle with caraway seeds.
2. In a large bowl, massage the cabbage mixture with your hands for about 5 minutes to release juices.
3. Add lemon juice, lemon zest, thyme, and salt. Mix until well combined.
4. Pack the mixture into a crock or jar, leaving about an inch at the top.
5. Cover with water and weight (like a plate) to keep cabbage submerged.
6. Ferment at room temperature (about 70-75°F) for 3-4 weeks, checking every few days to ensure it’s fermenting properly.
Cooking Time: 3-4 weeks
Ginger and Turmeric Sauerkraut in a Crock
This recipe combines the health benefits of sauerkraut with the warm, comforting flavors of ginger and turmeric. Perfect for adding a tangy kick to your meals!
Ingredients:
– 5 lbs cabbage, shredded
– 2 tablespoons sea salt
– 1/4 cup grated fresh ginger
– 1 teaspoon ground turmeric
– 1/4 cup water
Instructions:
1. In a large bowl, massage the shredded cabbage with the sea salt for about 5 minutes until it starts to soften and release its juices.
2. Add the grated ginger and ground turmeric to the cabbage mixture. Mix well to combine.
3. Pack the mixture into a crock or container, pressing down firmly to remove any air pockets.
4. Pour in the water and cover the crock with a cloth or paper towel to keep dust out.
5. Allow the sauerkraut to ferment at room temperature (68-72°F) for 3-4 weeks, shaking the crock every few days to help distribute the juices.
6. Once fermented, store the sauerkraut in the refrigerator to slow down fermentation.
Cooking Time: 3-4 weeks
Orange and Fennel Sauerkraut in a Crock
This recipe combines the earthy sweetness of sauerkraut with the bright, citrusy flavor of orange and the anise-like taste of fennel. Perfect as a side dish or used as an ingredient in sandwiches, salads, and more.
Ingredients:
– 5 lbs cabbage, shredded
– 1/2 cup chopped fresh fennel bulb
– 1/4 cup freshly squeezed orange juice
– 1 tablespoon caraway seeds (optional)
– Salt, to taste
Instructions:
1. In a large crock or container, layer the shredded cabbage and chopped fennel.
2. Sprinkle with salt to taste, then drizzle with orange juice.
3. Cover the mixture with a lid or cheesecloth, allowing for airflow.
4. Allow the sauerkraut to ferment at room temperature (68-72°F) for 5-7 days, shaking the container daily.
5. After fermentation is complete, store the sauerkraut in the refrigerator to slow down the fermentation process.
Cooking Time: 5-7 days
Chili Lime Sauerkraut in a Crock
Add a tangy twist to your meals with this easy-to-make sauerkraut recipe. By combining the natural fermentation process with bold flavors, you’ll create a condiment that’s both delicious and nutritious.
Ingredients:
- 1 lb sauerkraut (canned or fresh)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp chili flakes
- Salt and pepper, to taste
Instructions:
- Combine sauerkraut, red onion, and cilantro in a crock pot.
- Add lime juice and chili flakes. Stir well.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Season with salt and pepper to taste.
Cooking Time: 4-6 hours (low) or 2-3 hours (high)
Herbed Garlic and Rosemary Sauerkraut in a Crock
This recipe combines the pungency of garlic and rosemary with the tanginess of sauerkraut, creating a deliciously complex condiment perfect for topping burgers or adding to salads.
Ingredients:
– 5 lbs cabbage, shredded
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tsp caraway seeds
– 1/4 cup water
– Salt, to taste
Instructions:
1. In a large bowl, mix together the cabbage, garlic, and rosemary.
2. In a separate bowl, whisk together the caraway seeds and water to create a brine.
3. Add the brine to the cabbage mixture and stir until well combined.
4. Pack the mixture into a crock or container, pressing down firmly to remove any air pockets.
5. Cover the top with a cloth or paper towel to keep dust out.
6. Ferment at room temperature (68-72°F) for 3-4 weeks, shaking the crock every few days to aerate.
7. Once the sauerkraut has reached the desired level of tanginess and fermentation is complete, transfer it to the refrigerator to slow down fermentation.
Cooking Time: 3-4 weeks
Sweet Apple and Onion Sauerkraut in a Crock
This recipe combines the tanginess of sauerkraut with the sweetness of apples and onions, perfect for topping sausages or using as a side dish. With just a few simple ingredients and minimal effort, you can create a delicious and probiotic-rich condiment.
Ingredients:
– 5 cups shredded cabbage (saferkraut)
– 1 large onion, thinly sliced
– 2 apples, peeled and chopped
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tsp salt
Instructions:
1. In a crock pot, combine the shredded cabbage, sliced onions, and chopped apples.
2. In a small bowl, mix together the brown sugar, apple cider vinegar, and salt. Pour the mixture over the sauerkraut mixture.
3. Cook on low for 6-8 hours or high for 4-6 hours, stirring occasionally.
4. Once cooked, let it cool to room temperature before refrigerating or freezing.
Cooking Time: 6-8 hours (low) or 4-6 hours (high)
Summary
Get ready to ferment your favorite flavors with these 20 mouthwatering sauerkraut recipes! From classic fermented sauerkraut to spicy jalapeño and kimchi-style, there’s something for every taste bud. Add some garlic dill, apple cinnamon, or caraway seeds to give your sauerkraut a unique twist. Try out the beet and ginger, turmeric and black pepper, or red cabbage and juniper berry recipes for a burst of flavor. Whether you’re looking for sweet and sour or smoky paprika, there’s a recipe on this list that will satisfy your craving.
