Homemade Dill Pickle Sauerkraut

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If you aren’t already consuming fermented foods, this is the perfect recipe to get you started. Fermented foods work to improve gut health by increasing the amount of beneficial bacteria in the gut. In case you didn’t know, a healthy immune system begins with a healthy gut, so make this sauerkraut to boost immune health.

Homemade Dill Pickle Sauerkraut
  • Prep Time:10m
  • Total Time:10m


  • 1 large head green cabbage
  • 2 tsp. sea salt
  • 1/4 c fresh dill
  • 1/2 cucumber, thinly sliced
  • 2 (12oz.) jars


  1. Remove a few outer cabbage leaves and save them for later.
  2. Shred the cabbage by using a food processor with the slicing blade. This is much faster than trying to thinly slice an entire head of cabbage.
  3. Add the cabbage to a large mixing bowl and season with the sea salt. Mix well and massage the cabbage until it is limp and there is visibly extracted liquid in the bowl. Mix in the dill and set aside.
  4. Thinly slice the cucumber using a mandolin and set aside.
  5. Get two 12oz. jars with lids and add a handful of cabbage to each jar. Cover this bottom layer with a few cucumber slices. Add another handful of cabbage to each jar followed by another layer of sliced cucumber.
  6. Repeat these steps until you have about one inch of space at the top of each jar. Don't forget to press down firmly after applying each layer.
  7. Pour an equal amount of cabbage juice into each jar.
  8. Remember those outer cabbage leaves you set aside at the beginning? Fold those leaves and press them into each jar. Screw on the lids and place the jars on the counter until they start to form bubbles. This can take about 3-5 days, depending on how warm it is in your house.
  9. Once the bubble form, place the jars in the fridge until you are ready to eat. When ready to eat, unscrew the lids, remove the top layer of folded cabbage leaves to discard them, and enjoy.


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