Miso Ginger Sauerkraut

I stumbled across this sauerkraut recipe as I felt adventurous to add some new flavors to the fermenting that occurs in my home. I have a husband, children, and sister who are all partial to asian-flare tastes, so I gave this Miso Ginger Sauerkraut a go! It was quite the hit! Even for the youngest enjoyer!

The Ingredients:

2 Tablespoons Miso Paste

1/4 Cup boiling filtered water

1 Medium Cabbage thinly sliced

3 Tablespoons Fermentools’ Himalaiyan Salt

1 1/2 cup Shredded carrots

2 bunches chopped green onion

3/4 – 1 cup shredded ginger root

The Method:

(1) Shred your cabbage into thin slices and place it into a large bowl. Sprinkle the salt on the cabbage and use your hands to squeeze and smash the cabbage until it is soft and releases it’s natural juices creating a brine for your sauerkraut.

(2) Dissolve your miso in boiling water and set it aside to cool.

(3) Add the carrots, green onions, and ginger to the bowl and combine well. When cool, mix the miso mix in the bowl as well covering all the vegetables.

(4) Pack your sauerkraut into a half gallon mason jar little by little packing it down as tightly as possible leaving 1-2 inches of head space at the top of the jar. Place your Fermentools’ glass weight inside the jar pressing the cabbage beneath the brine. Install your Fermentool’s airlock system and set your ferment aside to ferment away!

Taste your Miso Ginger Kraut every few days because, well, it’s delicious, and so you can move it to cold storage when it is sour enough for your taste preferences.

Do not be caught off guard! No stir fry to sticky rice should ever be left without this ferment to accompany it. Another asian-flare sauerkraut to try would be the pad thai sauerkraut.

Posted in ,



  1. Julie on May 17, 2020 at 8:39 pm

    This looks amazing, but I’m wondering…..why add boiling water to the miso – that kills the enzymes & probiotics in it.

    • Cassie Deputie on May 19, 2020 at 6:12 pm

      This is a great question! From recipes I read, the hot water helps break the miso up so that it can spread evenly throughout the ferment. If you can accomplish this with cold water (or warm water), let us know! That would be a great tweek to this recipe.

      -Cassie D

  2. Jim on July 13, 2020 at 4:39 pm

    Is this supposed to be a condiment/dip type thing like pico de gallo or just eat it like a slaw?

    • Carol Alexander on September 5, 2020 at 9:02 pm

      You can eat it any way you like it, Jim. My mother-in-law eats my sweet relish, that we reserve for sandwiches, by the spoonful!