As I shared previously, sauerkraut has many health benefits, and is a delicious condiment as well. I am so thankful to see artisan, small batch companies selling lacto-fermented sauerkraut in my area.

But making your own is very rewarding, frugal, and fun too! It just takes a little time, a little waiting, and the willingness to keep taste testing until you ferment it just right. There are many different methods and variations to explore, so I thought I would share a recipe round up of some delicious lacto-fermented versions for you to browse.

  • Old Fashioned Sauerkraut: This is my method of making it, using some old-fashioned Russian techniques that free you up from any pounding (a common method to help jumpstart the process). It’s salty, sour and lovely. According to the author of Wild Fermentation (an excellent resource for naturally fermented foods), you can experiment with the salt levels if the full amount is too salty for your taste. There is some room for experimentation in the salt levels, as you will see in the following recipes. For example, this recipe uses even more salt than my version, and the ones below sometimes use less. Personal preference and method dictate the amount.
  • This sauerkraut recipe uses not only caraway but shredded apples as well. Apples are a surprisingly delightful addition to sauerkraut. 
  • For a Korean version of sauerkraut try, kimchee! A good example of kimchee using whey as an inoculant to start the fermentation process is this one
  • If you really enjoy a lot of flavor, you might enjoy the following two recipes that really give a big punch of flavor. The first is an “Indian Kraut” using spices like fenugreek, mustard seeds, and turmeric to really ramp up the flavor. The second is Mexican Fiesta Sauerkraut that starts with pineapple vinegar for a totally different flavor profile. 

As you can see, the world of lacto-fermented cabbage is a diverse and fun one. Do you have any favorite recipes to add to the list? 

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