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Dill Sauerkraut

sauerkraut dill pickle

Like dill pickles

Dill pickles are very popular in Germany. Unfortunately, they are not so easy to make raw and with no salt. It’s so much easier to achieve almost the same taste with sauerkraut and dill.


I almost always make just a basic pure cabbage recipe, sometimes I feel like adding different spices and herbs. Never ever one should assume that spices that you hate will make the sauerkraut better later. Only use your favorite ingredients.

sauerkraut 3 favorite recipes raw vegan

Dill Sauerkraut

      Knife, Glass Jar

1 head of
cabbage, roughly chopped
13 bunch of
23 tsp
Combine the ingredients massaging them for a minute. Place into a glass jar and fill the jar up with water so the water covers the cabbage. Leave at room temperature covered with a not too tight lid for 3-5 days. Check on your sauerkraut, when fermented to your liking, keep it in the fridge.
Make sure to clean everything properly. The water should be pure, chlorine-free. The salt I use has no additives, just pure sea salt or himalayan salt.

Make a different recipe

Sauerkraut with Carrots

Pickled carrots for carrot lovers.

Sauerkraut kimchi style

Sauerkraut with the asian twist.

3 favorite sauerkraut recipes

I can't live without sauerkraut. It adds the flavour and textures that lacks in our raw food diet otherwise.

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2 thoughts on “Dill Sauerkraut

  1. Fern

    14 Jul on 2018 at 7:48 pm

    Please, can you tell us what size jar you are using..it affects the salt water ratio..ty!

    • Ina Melny

      06 Oct on 2021 at 12:36 pm

      I’m really just eyeballing it! 1 tbsp for a 32 oz max. I also made sauerkraut without any salt before

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