Lemon Dill Fermented Sauerkraut

Looking for a new blend of flavors for your next home-crafted, fermented sauerkraut? Try out this simple lemon dill sauerkraut! Not only is it refreshing and tasty, but did you know that dill has a powerful attribute assisting in indigestion, gas, bloating, and other stomach upsets?

With the added benefit of the billions of beneficial bacteria in naturally fermented sauerkraut, you can’t go wrong with this recipe. The dill gives sauerkraut’s natural digestion enhancing properties an extra boost. And, if you’ve recently taken a round of antibiotics, restore your gut health naturally with any number of lacto-fermented sauerkraut recipes.

Lemon Dill Fermented Sauerkraut Recipe

The Ingredients (makes one gallon):

  • 2 medium heads of cabbage
  • 2 Tablespoons of Himalayan Powdered Salt
  • 2 lemons, juice and zest
  • 2-4 Tablespoons of dried dill, or one bunch of fresh dill
  • 4-5 cloves of garlic (slightly mashed)

The Method:

Fineley chop your cabbage and add it to a large bowl. Sprinkle your salt over the cabbage and add the lemon juice, zest, dill and garlic cloves. Use your hands to squeeze and crush the cabbage for about 10 minutes or until the cabbage as released a lot of it’s natural liquid and created a brine.

Pack the cabbage tightly into 1/2 gallon mason jars leaving 1 inch of head space on the top of the jar. Place your Fermentools glass weight (check out our single kitstarter kit4-pack6-pack and 12-packs) on top of your sauerkraut weighing the cabbage below the brine and then assemble your airlock system.

Allow your ferment to sit on the counter for 4-14 days (or longer) or until it is at your preferred taste. You may then move your sauerkraut to the refrigerator for long-term storage!

Additional fermented sauerkraut recipes include:

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