Print Options:

Easy Spicy Ginger and Chilli Sauerkraut

Yields20 Servings

This Spicy Ginger and Chilli Sauerkraut packs a wonderful punch! It will liven up your meals and is so, so good for your gut!

 Half a Nappa Cabbage, finely sliced
 0.5 tbsp Changing Habits Seaweed Salt
 1 Chilli, sliced thinly
 3 Garlic cloves, finely chopped
 1 1 tbsp Changing Habits Ginger Powder
 0.5 to 1 cup filtered water (if not using coconut water kefir)
 1 Brown onion, sliced thinly
 OPTIONAL: Your choice of starter culture. We use the Kultured Wellness Coconut Water Kefir starter for this.

Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.


Using a 1L jar (or you can divide ingredients into a few smaller jars), place the mix into the jar, and then press down so they remain quite compact.


Add the water or coconut water kefir until it reaches roughly 1/2 to 1 inch from the top of the jar, close the lid, and set aside in a warm area in your house to ferment for roughly 3 days.


Once it is slightly fizzy it means it is well fermented, so place in your fridge and use as you please with your meals. It is seriously delicious!

Nutrition Facts

Servings 20