Spicy Sauerkraut

Spicy Sauerkraut Recipe

  • Author: Gigi Mitts
  • Prep Time: 30 minutes
  • Total Time: 30 minutes


For all kraut lovers, you will enjoy this delicious and spicy sauerkraut recipe.



  • 1 medium size green cabbage
  • 1 large carrot
  • 1 medium onion
  • 1 large jalapeno
  • 2 tablespoons sea salt
  • 1 tablespoon mustard seeds


  1. Remove outer leaves of cabbage. Slice the cabbage into quarters then remove the core. Shred cabbage and onion with a sharp knife or using a shredder.
  2. Cut carrot into small sticks.
  3. Remove seeds from the jalapeno and cut it into small pieces.
  4. In a large bowl, combine shredded cabbage and onion, carrot, jalapeno, salt and mustard seeds.
  5. Pound the mixture with a wooden spoon or massage it with hands until the juices are released and vegetables are soft. This will take 5-15 minutes.
  6. Pack the vegetables tightly into the glass jar. Keep pressing it slowly until brine is released and vegetables are submerged below the brine.
  7. Cover the vegetables with a fermentation weight to ensure the vegetables stay submerged below the brine during the fermentation process. Leave 1-inch at the top of the jar as vegetables will expand while they ferment.
  8. Seal the jar with a lid and leave it at room temperature away from direct sunlight to ferment. Fermentation will take around 3 weeks however start trying the ferment after a week. The longer spicy sauerkraut ferments the better and more mature flavor is created.
  9. Once the flavor is to your liking place sauerkraut into refrigerator or store in basement or root cellar.


Equipment: 2 quarts glass jar with lid


  • Serving Size: 100 grams
  • Calories: 19 calories
  • Sodium: 661 mg
  • Fat: 0.1 grams
  • Carbohydrates: 4.3 grams
  • Fiber: 2.9 grams
  • Protein: 0.9 grams
  • Cholesterol: 0 mg