Ashley's Cumin Kraut
Prep time
Total time
This is the best Sauerkraut. I am not usually a fan of cumin but this recipe is amazing. Best Sauerkraut I have ever had!
Serves: 1 qt
  • ½ head Green Cabbage
  • ¼ head Red Cabbage
  • ½ Napa Cabbage
  • 1.5 tbsp non-ionized salt (I like to use celtic sea salt)
  • 1 large Carrot
  • 1 tsp Cumin Seed Whole
  • ⅛- 1/4 tsp Red Pepper Flakes
  • 1 tsp Juniper Berries
  1. Remove core of red and green cabbages.
  2. Slice red, green, nappa cabbage in even strips and throw in a large bowl
  3. Grate carrots and add to bowl
  4. Add salt
  5. Using hands massage salt into the cabbage carrot mix until cabbage begins to soften and a water brine starts to develop on the bottom on the bowl
  6. Let mixture sit for 15-30 min
  7. Add in rest of spices and massage them into kraut
  8. Pack kraut into a quart ball jar, using a tool to make sure it is packed down nice and tight and there are no air bubbles. Poor the rest of brine overtop so it comes up to the shoulder of the ball gar but no higher
  9. It is really important to pack the cabbage tightly to force out any oxygen. This should fill your jar to about the shoulder, which leaves enough room for the extra brine and a weight to go on top.
  10. You want the vegetable material to be fully submerged in brine because this is what creates an anerobic or oxygen free environment, which is the kind of environment you need to facilitate fermentation.
  11. Fill a 8oz jelly jar with water and close with lid. Place jar inside ball jar on top sauerkraut. This will serve as a weight to hold vegetable material down
  12. Cover kraut with a towel and let sit for 10-30 days.
How do you store it and for how long?

Place a bowl under the ball jar because the brine may spill over and place a dish cloth over the top to keep out foreign bodies. I like to leave mine out on the countertop so I remember to check on it everyday. The ideal fermentation temp is between 65-68 degrees Fahrenheit.

How do you know when it's done?

Usually it takes anywhere from 10-30 days. You will want to check on it everyday to make sure it hasn’t gone bad. The smell and flavor change everyday. The longer it sits the tangier it gets. After the initial 10 days when you are satisfied with the way it tastes than its finished. I like mine to taste a little tangier, so I let it ferment closer to 30 days.

How do you know when it has gone bad? Any signs to look for?

If cabbage is getting darker- the ferment is getting too much light and losing Vitamin C content

If you see pink film or white or blue mold- not good toss out

Things that you could see that are ok are…

White foam- can be removed daily

Bubbles- that’s a good sign that means the fermentation is happening.

You might get white sludge at the bottom
Recipe by SIBO Diet Recipes at