Korean Sauerkraut

This recipe is adapted from Sally Fallon’s found in her wonderful book Nourishing Traditions.  See further information on fermenting cabbage and why we do it in my blog.  It uses ingredients that would be used in Kimchi such as garlic and ginger. It however uses the traditional sauerkraut method where salt is used to extract water from the vegetables (minimal water added). It is easy to ferment in this way other vegetables and you might therefore like to adapt this recipe. Any type of cabbage can be used, red cabbage looks particularly good, and any type of raddish can add flavour.


  • 1 head cabbage shredded (300-500 g)
  • 1 bunch of spring onions
  • 1 cup carrots grated
  • 1/2 cup of radish grated (optional)
  • 1 tablespoon of ginger grated.
  • 3 cloves of garlic crushed
  • 1/2 teaspoon of chili flakes
  • 1 – 1.5 tablespoon of sea salt  (7-12 g)


  1. Place all the vegetables, ginger, garlic and chilli flakes and sea salt in a bowl
  2. Either scrunch with your hands or pound with a wooden pounder or meat hammer until juices come out of the cabbage.
  3. Pack tightly in a mason of kilner type jar ensuring the juices come up over the vegetables, if they don’t add water to cover.  Leave 2 cm gap between the vegetables and the top of the jar.
  4. Cover either with loosely applied screw top lid or with sprung lid and leave at room temperature for 3-4 days then store in the fridge.
How its done
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