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Spiced Sauerkraut Recipe

Spiced Sauerkraut

Naturopath Lauren Glucina
Spiced Sauerkraut.
4.78 from 9 votes


  • 1 medium sized green cabbage
  • 1 red onion
  • 1 tablespoon sea salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder


  • Wash then finely shred (by hand, or in a food processor) the cabbage and onion.
  • In a large bowl, combine the vegetables with the salt and spices.
  • Pound them with a wooden spoon to release all the juices.
  • Transfer to a steralised 2 litre glass jar, use your fist to firmly pack it down tight as you go. You should be pressing so firm that the brine is released and covers the vegetables.
  • Leave a one inch gap at the top, as the vegetables will expand as they ferment.
  • Seal and leave at room temperature for at least three days to get the initial fermentation process started (do not disturb it or open the lid during this time).
  • After that, the longer you leave it, the better and more mature the flavour - try fermenting for 2 to 3 weeks, tasting at regular intervals.
  • Store in the fridge once desired taste is reached, and to slow the fermentation process right down
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