Fermentation Recipes

Fermentation recipes are more than a list of ingredients. Each vegetable behaves differently, and every recipe teaches you something new about salt, time, temperature, and flavour.

Begin with a simple recipe, follow the basic principles, and notice how the ferment changes from day to day.

This collection will grow with sauerkraut, kimchi, pickles, mixed vegetables, and recipes shared by members of The Kraut Club.

Classic Sauerkraut

Begin with cabbage, salt, and a simple method that teaches the basic fermentation  process                  

Carrot and Cabbage Sauerkraut

A colourful variation with mild sweetness and a slightly different texture.

Garlic and Dill Sauerkraut

A savoury variation with a fresh herbal flavour that becomes stronger as fermentation       develops.

Ginger and Carrot Sauerkraut

A fresh variation with gentle warmth from ginger and mild sweetness from carrot.

Beet and Cabbage Sauerkraut

A deeply coloured variation with earthy flavour and mild sweetness.

Cabbage and Radish Sauerkraut

 A crisp variation with a fresh, slightly peppery flavour. 

Spiced Sauerkraut

A simple way to explore flavours such as caraway, juniper, black pepper, or other spices you enjoy.

Fermented Pickles

Crisp cucumbers fermented in brine with simple herbs and spices.

Kimchi

A lively cabbage ferment with garlic, ginger, chilli, and other traditional ingredient

Mixed Fermented Vegetables

A colourful combination of firm vegetables fermented together in a simple brine.