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Dill Pickle Sauerkraut

Sauerkraut is so versatile, it tastes good with nearly any flavor addition. Try this delicious combination of two old favorite fermented vegetables: dill pickles and sauerkraut!
Sauerkraut with dill and carrot  

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Easy Recipe for Making Dill Pickle Sauerkraut: 

Makes 2 quarts



  • 2 heads cabbage, finely sliced
  • 3-8 garlic cloves, finely chopped
  • Handful of fresh dill, chopped, or 1 tablespoon dried dill
  • 1 large cucumber, sliced
  • 3-4 tablespoons sea salt


  1. Put sliced cabbage in a large bowl.
  2. Add remaining ingredients and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes, to allow the juices to come out of the cabbage.
  3. Transfer to a glass jar; pack down firmly. The brine should come at least 1 inch above the level of the vegetables. If it does not, add more brine as needed.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.


Makes about 2 quarts


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