Dill Pickle Raw Sauerkraut (Includes Step By Step Photos)

I have been posting pictures on Instagram of the dill pickle raw sauerkraut I fermented and getting lots of requests for the recipe.  Who am I to deny sharing a healthy recipe?  Fermented foods are one of the best things I have ever added to my diet and I try to get something fermented into my diet everyday.  This ensures a good variety of healthy bacteria into my gut.  This month is IBS Awareness Month and I shared a couple of posts on the topic so this easy fermented sauerkraut couldn’t be at a more perfect time to share.  If you haven’t given fermenting a try yet because you just don’t know where to start then don’t fret because I have added step by step instructions (with photos) so that you can see how easy it is for yourself.  If you aren’t familiar with fermented foods and why they are such an important food then you can check out my post on the ultimate fermented round up.  Lets get fermenting!

Step One: Remove a couple outer layer of cabbage leaves to save for later.  Shred one large head of cabbage.  I like to use my food processor slicing blade for this since it only takes about 2 minutes to shred the entire cabbage.  I prefer thin sliced of cabbage as well and this blade does a good job.  You can also use a mandolin or by hand.

Step Two: Add the cabbage to a large bowl.  I don’t have a large enough bowl so I usually have to do half at a time.  For each 1/2 cabbage sprinkle on 1 teaspoon salt.  Massage the cabbage and salt together.  Keep massaging until the cabbage is limp and you have gotten liquid extracted out of it.  You should only have to massage the cabbage for a couple of minutes.

Step Three:  Sprinkle over the fresh or dried dill and mix through the cabbage.

Step Four:  Sanitize a couple of jars.  To do this I add water to the jars and stick in the microwave for one minute.  Dump out the water and let the jars cool for a couple of minutes.

Step Five:  Slice the cucumber thinly.  I used a mandolin for this to make it easier but you can just do it by hand or even use the food processor again with the slicer blade.

Step Six:  Add a handful of the cabbage to the bottom of each jar.  Cover the cabbage with a layer of the sliced cucumber.

Step Seven:  Add another handful of cabbage and press down with your hands to pack everything in the jar tightly.

Step Eight:  Repeat these steps until the jar is full leaving 1 inch of space at the top of the jar.

Step Nine:  Add the cabbage juice into the jars.  Dividing the juice evenly if you have multiple jars.

Step Ten:  Fold the outer cabbage leaves from earlier and put on top of the cabbage.

Step Eleven:  Press down on the folded outer cabbage leaf until the shredded cabbage is covered in the juice.

Step Twelve:  Put a lid on the jars making sure that the shredded cabbage is still covered entirely with the liquid.

Step Thirteen:  Place the jars on your counter until it starts to form bubbles.  Depending on how warm it is this usually takes 3-5 days for me.  Once fermentation is complete store the jars in your fridge until ready to eat.  Remove the top layer of the folded cabbage leave and discard before eating.  Store in the fridge for up to one month.

Once you master this easy dill pickle raw sauerkraut I encourage you to also check out making your own fermented tea, AKA Kombucha.

5 from 3 votes

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Prep Time 20 minutes

Total Time 20 minutes

Servings 12

Author Sara

Ingredients

• 1 large head white cabbage
• 2 teaspoons salt
• 1/4 cup fresh dill or 2 tablespoons dried dill
• 1/2 cucumber thinly sliced
• 2- 12 ounce jars

Instructions

1. Remove a couple outer layer of cabbage leaves to save for later. Shred one large head of cabbage. I like to use my food processor slicing blade for this since it only takes about 2 minutes to shred the entire cabbage. I prefer thin sliced of cabbage as well and this blade does a good job. You can also use a mandolin or by hand.
2. Add the cabbage to a large bowl. I don't have a large enough bowl so I usually have to do half at a time. For each 1/2 cabbage sprinkle on 1 teaspoon salt. Message the cabbage and salt together. Keep messaging until the cabbage is limp and you have gotten liquid extracted out of it. You should only have to message the cabbage for a couple of minutes.
3. Sprinkle over the fresh or dried dill and mix through the cabbage.
4. Sanitize a couple of jars. To do this I add water to the jars and stick in the microwave for one minute. Dump out the water and let the jars cool for a couple of minutes.
5. Slice the cucumber thinly. I used a mandolin for this to make it easier but you can just do it by hand or even use the food processor again with the slicer blade.
6. Add a handful of the cabbage to the bottom of each jar. Cover the cabbage with a layer of the sliced cucumber.
7. Add another handful of cabbage and press down with your hands to pack everything in the jar tightly.
8. Repeat these steps until the jar is full leaving 1 inch of space at the top of the jar.
9. Add the cabbage juice into the jars. Dividing the juice evenly if you have multiple jars.
10. Fold the outer cabbage leaves from earlier and put on top of the cabbage.
11. Press down on the folded outer cabbage leaf until the shredded cabbage is covered in the juice.
12. Put a lid on the jars making sure that the shredded cabbage is still covered entirely with the liquid.
13. Place the jars on your counter until it starts to form bubbles. Depending on how warm it is this usually takes 3-5 days for me. Once fermentation is complete store the jars in your fridge until ready to eat. Remove the top layer of the folded cabbage leave and discard before eating.

Recipe Notes

*choose organic ingredients when possible.