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Spicy Verde Kraut

September 30, 2018

Spicy Verde Kraut


  • 2 heads of cabbage
  • 1/2  yellow onion
  • 4 1/2 tablespoons sea salt
  • 1.5 ounces Olde Virden's Spicy Verde Fine Grind ( a small jar)



  • Wash and core cabbage
  • Finely chop and toss in large bowl
  • Finely chop onion and add to bowl
  • Add salt and Spicy Verde to mixture
  • Wearing gloves, toss mixture and massage to release liquid
  • Let mixture sit while you clean your fermenting vessel.
  • Next step involves "pounding" the cabbage with the end of mallet, rolling pin, or potato masher. You want the cabbage to drip when lifted out of the mixture.
  • Pack the shredded cabbage tightly into your chosen vessel. Use your pounder to gently push everything down. Leave as little room in the vessel as possible for air. Add brine to mixture. Leave about two inches at the top to make room for your "follower" and the weight.
  • The "follower" is a whole cabbage leaf. Place it directly on top of the shredded cabbage mixture. Then place a glass weight on top of the cabbage leaf.
  • Seal your jar.
  • You will need an airlock system. We used a Nourished Essentials wide mouth fermenting lids. This allowed for the release of the carbon dioxide without allowing air in, so you won't have to worry about "burping" your ferment.
  • Store your jars in a cool room that is around 70° F. Make sure it is out of the path of sunlight.
  • After about two weeks, try your kraut. If you like it, put it in the fridge to halt the fermentation process. If you think it needs to ferment longer, replace the follower and the weight and give it more time.