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Recipe: Southwestern Kraut

This ferment has all the crunch and tang of sauerkraut, with the added flavors of the southwest. This kraut lends delicious flavor, crunch, and probiotics to tacos, Mexican-flavored salads, beans, and any other south-of-the-border dish.


  • 2 heads of green cabbage
  • 2 bunches of green onions
  • 1 large bunch of cilantro
  • 4 garlic cloves
  • 1 jalapeno, seeded if less heat is desired
  • 1/2 tsp. cumin
  • 4 Tbsp. sea salt


  1. Shred the cabbage and put it in a large bowl.
  2. Dice the green onions and cilantro and add that to the cabbage.
  3. Mince the garlic and jalapeno and mix into the cabbage.
  4. Sprinkle in the cumin and salt and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or other pounding tool for 5 minutes to allow the juices to come out of the cabbage.
  5. Stuff the cabbage mixture into a clean glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover vegetables.
  6. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  7. 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.
  8. Once the kraut 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.

At A Glance

YIELD: Makes two quarts