With all the cabbage we’ve been growing this fall season, it is time to make our favorite fermented kraut recipe.
Made with fresh garden cabbage, dill, lemon, and garlic, this recipe has converted even picky eaters into kraut lovers around here!
As you dive into the world of fermentation, I highly recommend the phenomenal book “Fermented Vegetables” by the Shockeys which gives you a large variety of recipes to explore as well as key safety tips for the fermentation process. It is critical to understand the basics of lacto-fermentation to make sure the food you produce is safe for you and your loved ones. The recipe provided here is an adaptation based on the many possibilities explained in this book.
Also, what has made fermentation the most approachable for me is the fermentation kit provided by MasonTops. Not only do they have glass weights (secondary followers) to easily place in your jars, they also have Pickle Pipes which are BPA and Phthalate-free silicone airlocks. They allow carbon dioxide to escape without allowing oxygen into your ferment.
Here is the recipe!
Our Favorite Lemon Dill & Garlic Kraut
Ingredients
- 6 lbs Cabbage About 2-3 heads
- 1.5-2 tbsp unrefined sea salt *See Notes
- 2 lemons juice & zest
- 4 cloves garlic sliced
- 1 bunch fresh dill *can sub 1-2tbsp dried based on preference
Instructions
- Rinse cabbage in cold water. Thinly slice and transfer to a large bowl.
- Add the first tablespoon of salt and thoroughly mix into cabbage. Taste to adjust the amount of salt as needed - it should not be overwhelmingly salty. Cover the cabbage and let sit up to 30 minutes to sweat.
- Add chopped dill, lemon juice & zest, and sliced garlic to the cabbage and mix well.
- Transfer the cabbage to mason jars, pressing to remove any air pockets from the jar and make sure all cabbage is submerged in the liquid. Put a primary follower of cabbage leaves to keep the kraut submerged. Cover the cabbage with a secondary weighted follower and then screw on a lid that can release gas. **See Note below
- Set jar in a cool place away from direct sunlight on a plate or baking sheet. Leave out for 4-14 days and start checking on the 4th day. TIP: I write the day to start checking on jar. Make sure cabbage remains submerged. Once it has a pleasant pickle taste while still keeping a bit of its crunch, it is ready for the fridge.
- Store in smaller mason jars in fridge for up to 1 year.
Notes
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