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Test Kitchen Approved




Recipe By Michael Kimball, Savory Spice Test Kitchen


3 cups

Prep Time

10 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Sweet and tangy sauerkraut is a versatile condiment for sausages, sandwiches, and so much more. Mustard, Coriander, and Poppy Seeds add bold flavor and texture to this fun and easy-to-make fermented cabbage.

Serving Suggestions

Use as a condiment for sausages, sandwiches, salads, pork chops, and baked potatoes.


Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Yellow Mustard Seeds

    Use our Yellow Mustard Seeds to create your own homemade yellow mustard, or add whole mustard seeds to your pickling blends or shrimp & crap b...

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  • Dutch Blue Poppy Seeds

    Dutch Blue Poppy Seeds are used for baking applications such as bread, roll, cake and cookie recipes. The blue poppy seed is a commonly used variet...

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  • Ground Coriander Seeds

    Ground Coriander Seeds have many seasoning uses & cooking applications. Use ground coriander powder in savory recipes like masalas, marinades a...

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Step 1: Combine ingredients

In a large bowl, add cabbage and sprinkle all over with Mayan Sea Salt. With clean hands, massage salt into cabbage for 4 to 5 min. When there is about ½ cup of liquid in the bottom of the bowl, stir in sugar, Yellow Mustard Seeds, Dutch Blue Poppy Seeds, and Ground Coriander Seeds.

Step 2: Ferment

Transfer cabbage and liquid to a large, sterilized mason jar. Use a large spoon to press the cabbage down so it is completely submerged in liquid. Top jar with a sterilized, airtight lid and let ferment in a cool, dark place for 8 to 10 days. Sauerkraut will begin to bubble after 4 to 5 days.

As needed, press down cabbage so that it is always submerged in liquid. After fermenting and when the flavor is to your liking, store in refrigerator for up to 6 months.