Tickled Pink Ginger Kraut


This recipe is my favorite! It always comes out crispy and delicious, adding a beautiful splash of color to any dish. For this easy to make sauerkraut you will need the following ingredients:

1 Head Green Cabbage
1 Head Purple Cabbage
2-3 tbsp Sea Salt
2-4 tbsp Fresh Ginger
1 Lemon Squeezed
1-2 cups Water
1 Starter Culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology Starter Culture (Optional but highly recommended to prevent molds and to ensure you have the right healthy cultures to start off your sauerkraut making!)

TIP: when you make your next batch you can use some of this batch in order to transplant the healthy cultures into your future batches!

This recipe will yield about 3 Liters of fermented sauerkraut. Step-by-step instructions can be found by clicking the link How to Make Sauerkraut on the right side of this page. Best of luck to you! Please let me know if you have any questions on your fermenting journey (-:

Sauerkraut Recipe

{ 2 comments… read them below or add one }

Debbie Baker January 26, 2012 at 12:39 am

I’ve been making sauerkraut using just the simple cabbage and sea salt recipe for several months now. I wanted to make this years ago but thought I couldn’t because it’s too hot in Florida. This sits at ROOM TEMPERATURE so I decided to try to make some in October and it turned out great! IT’S DELICIOUS and I can’t wait to try a few of these recipe tips – like adding lemon juice to keep it from forming the “bloom” and using the cut bottom of the cabbage to help hold the kraut under the brine. (Still, I use a crock and weight on a plate.) The ginger looks like a fun thing to try, as do the variations using vegetables.
One question though, does the lemon juice affect the natural fermentation in an adverse way that is so healthy for us?
Thank you!


Sarah January 20, 2012 at 8:56 pm

This looks and sounds amazing! Can’t wait to make it! Thanks for the awesome recipe’s!!

By the way, how long does this last before it goes bad?


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