Soil To Sanctuary · Practical Guide

Simple Sauerkraut
Recipes

The ones we make on repeat — by feel, not precision

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The Story

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.

Once you get a feel for it, it stops being something you follow step by step.

It just becomes part of how you use what you have.

From people who tried themWhat people are saying
        "We make our own plain kraut but these all sound good too. Especially the one with dill and also the ginger — we'll probably try first. Love all the tips!"
        — Maurice, Facebook
      
        "Ginger Carrot is great. The Dill — I tried doubling the dill and wow!"
        — Marc, email
    
        "I honestly did not think I'd like the Indian Flavoured but my husband wanted to try it and now I know why you say it's your favourite. Incredible."
        — Jacqueline, email

The recipes we make on repeat

Seven recipes — each one a little different, each one worth knowing.

Indian Spiced warm, aromatic

Dill clean, familiar

Ginger Carrot bright, slightly sweet

Beet Caraway earthy, deep

Rhubarb Lime Ginger tart, sharp

Pineapple Turmeric bonus — a faster, softer ferment

Kimchi Style new bonus — deep, warm

What's also inside

Our base method for making sauerkraut — the one we actually use.

Notes on salt, temperature, and timing.

Troubleshooting guidance — what's normal, what's not.

Everything is written the way we actually do it. By feel, not precision.

How to make sauerkraut without overthinking it

How to make sauerkraut without needing exact measurements

How to understand when it's working — and when it's not

How to adjust based on temperature and environment

How to use what you already have on hand

This isn't about mastering fermentation. It's about becoming comfortable with 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.

Simple SauerkrautRecipes

We make sauerkraut the same way we do most things here

What people are saying

The recipes we make on repeat

What's also inside

How to make sauerkraut without overthinking it

Soil To Sanctuary

Simple Sauerkraut
Recipes