Simple Sauerkraut Recipes
We Make On Repeat
A quiet, practical way to start fermenting at home
We make sauerkraut the same way we do most things here…
Simple, by hand, and without needing to follow anything too precisely.
For a long time, fermenting can feel like something you have to get exactly right.
The right ratios. The right timing. The fear of doing it wrong.
But it’s not like that.
Salt, cabbage, and time do most of the work.
This is a small collection of the recipes we come back to again and again—
not as something to follow perfectly, but as a way to understand the process.
If you’ve been wanting to start, this will give you a place to begin.
What this is
A simple PDF with:
Our base method for making sauerkraut
5 variations we make regularly
now 2 bonus recipes
Notes on salt, temperature, and timing
Troubleshooting (what’s normal, what’s not)
Everything is written the way we actually do it…
by feel, not precision.
What You’ll Learn
How to:
Make sauerkraut without needing exact measurements
Understand when it’s working (and when it’s not)
Adjust based on temperature and environment
Use what you already have on hand
This isn’t about mastering fermentation.
It’s about becoming comfortable with it.
If you want something simple to follow without overthinking it:
The Recipes Included
These are the ones we make on repeat:
Indian Spiced (warm, aromatic)
Dill (clean, familiar)
Ginger Carrot (bright, slightly sweet)
Beet Caraway (earthy, deep)
Rhubarb Lime Ginger (tart, sharp)
Bonus: Pineapple Turmeric (a faster, softer ferment)
New Bonus: Kimchi Style (deep, warm).
A Different Way To Approach It
Once you understand the feel of it, you won’t need recipes.
You’ll just use what you have.
That’s really the point of this.
If you’ve been wanting to start fermenting at home:
Final note
This isn’t meant to be perfect.
It’s meant to get you started.
Details
Instant access after purchase
Simple, printable PDF
Designed to be used in your kitchen, not just read
