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!

Dill Pickle Sauerkraut 11

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.

Dill Pickle Sauerkraut

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.

Dill Pickle Sauerkraut 2

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

Dill Pickle Sauerkraut 3

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

Dill Pickle Sauerkraut 4 Dill Pickle Sauerkraut 5Dill Pickle Sauerkraut 7

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

Dill Pickle Sauerkraut 6

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

Dill Pickle Sauerkraut 8

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

Dill Pickle Sauerkraut 9

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

Dill Pickle Sauerkraut 10

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.

Dill Pickle Raw Sauerkraut- improve your gut heal #probiotic #vegan #paleo #glutenfree #realfood
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  1. 5 stars
    This is something I’ve not yet done, and I am intrigued! I have digestive tract “issues,” and take a probiotic. I’d rather get what I need from food. I’m going to pin it, and really hope to follow through… Thanks!

    1. Getting it from food is really a great idea because you are getting so much more probiotic that way and a variety of strains.

    1. Some people don’t think they like sauerkraut but this isn’t like the junky version from the store. Probiotic raw sauerkraut is more pickle tasting so I think more people can enjoy it!

  2. 5 stars
    I’ve got one kiddo that likes to eat sauerkraut straight from the jar. This stuff looks like a match made in heaven for him. He’s an aspiring foodie and loves to cook, so I bet he’d think that making this himself would be fun.

  3. I’ve been making sauerkraut for awhile but haven’t tried a flavor like this! Thanks for the recipe. Also, I love your method for sanitizing jars!

  4. I bought Farmhouse Culture Garlic Dill Pickle at Natural Grocers – but at over $7 a bag I would love to make it instead! I am looking forward to making my own!

    By the way, maybe this is fitting in today’s culture with all the instant text messaging, etc., but you are “messaging” your cabbage in this recipe instead of “massaging” it! 🙂 Thanks for the smile today!! And thank you for the great recipe!

  5. Hi! I made this over the weekend and the bubbles appeared today. The taste is very very mild. Is that how it’s supposed to taste or was I too hasty in opening the jar? Thanks

  6. 5 stars
    This looks so delicious! I really want to try making my own sauerkraut at home. I can’t keep buying it from the store! I’m definitely going to use this recipe when I decide to finally do it! Thank you again for sharing!

  7. I use a 5L fermentation crock. Very similar recipe. Two heads of cabbage, dill, and 6-8 medium uncut pickling cucumbers placed in layers throughout

    Ferment for one month and when done separate the pickles, which can then be cut up and mixed with the kraut

    I added garlic to the top, below the weights for the last week

    The sauerkraut comes out tasting very much like pickles and with the chopped pickles in it is very good mixed with avocado.

  8. I just made a batch today. This will be my first saurkraut ever! Little dill pieces keep floating to the top. I am fishing them out but will I have a problem if I leave them? Everything else is under the brine. Will those little dill bits spoil my batch if I let them float on the surface? Thanks!

    1. Congratulations on your first! I am so honored you picked my recipe to start with! If dill pieces are floating you should be ok. I wouldn’t worry about it as long as the cabbage is under the brine. Let me know how it goes.