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kombucha sauerkraut recipe

Kombucha Sauerkraut Recipe – Gut-Friendly, Tangy & Naturally Fermented

Boost your gut health with this easy kombucha sauerkraut recipe! Fermented with raw kombucha, it’s crunchy, tangy, probiotic-rich, and vegan-friendly.

What Is Kombucha Sauerkraut?

Kombucha sauerkraut is a twist on traditional sauerkraut where raw, unflavored kombucha is used as a natural fermenting starter. This method helps speed up fermentation while adding extra live cultures. It's the perfect fusion of two powerful probiotic foods: kombucha and fermented cabbage.

Why You’ll Love This Recipe

✅ Gut-Boosting Probiotics
✅ No Vinegar Needed
✅ Vegan, Paleo & Keto Friendly
✅ Zero Preservatives
✅ Naturally Gluten-Free

Whether you're a seasoned fermenter or a beginner, this kombucha sauerkraut recipe is easy, safe, and delicious.

Ingredients for Kombucha Sauerkraut

Yields: 1 quart jar | Prep Time: 20 min | Fermentation Time: 5–10 days

  • 1 medium green cabbage (about 2–2.5 lbs / 1 kg)
  • 1 tablespoon sea salt (non-iodized)
  • 1/4–1/3 cup raw, unflavored kombucha (with live cultures)
  • Optional add-ins:
    • 1 carrot, grated
    • 1 clove garlic, minced
    • 1 teaspoon caraway seeds or fennel
    • 1-inch piece fresh ginger, grated

How to Make Kombucha Sauerkraut – Step-by-Step

Step 1: Shred the Cabbage

Remove outer leaves, slice cabbage in half, and remove the core. Thinly shred using a knife, mandoline, or food processor.

Step 2: Massage with Salt

Place cabbage in a large mixing bowl, sprinkle with salt, and massage for 5–10 minutes until it softens and releases liquid (brine).

Step 3: Add Kombucha & Mix

Pour in the raw kombucha and any optional spices or veggies. Mix thoroughly to coat evenly.

Step 4: Pack into a Jar

Tightly pack the mixture into a clean 1-quart mason jar or fermentation crock. Press down to release brine and submerge cabbage. Leave at least 1 inch of headspace.

Step 5: Ferment

Cover with a loose lid or fermentation weight. Store at room temperature (60–75°F / 16–24°C) out of direct sunlight for 5–10 days. Check daily and press cabbage below the brine if needed.

Step 6: Taste & Store

When it reaches your preferred level of tanginess, seal and refrigerate. It will keep for several months and continue to develop flavor.

Fermentation Tips

  • Use raw, unflavored kombucha only – avoid pasteurized or flavored versions.
  • Ensure full submersion – cabbage must stay below the brine to prevent mold.
  • Taste regularly – Fermentation speed varies by climate. Start checking on day 5.
  • Don’t use metal lids – use plastic or silicone to avoid corrosion from acidity.

Benefits of Kombucha Sauerkraut

  • Rich in probiotic bacteria
  • Supports digestive health
  • Enhances immune function
  • Low in calories, high in fiber
  • Naturally preserved without vinegar

Delicious Ways to Use Kombucha Sauerkraut

  • Serve on sandwiches, wraps, or burgers
  • Pair with grilled meats or vegan sausages
  • Add to Buddha bowls or grain bowls
  • Toss into salads or enjoy as a tangy snack

FAQs

Can I use kombucha instead of whey to ferment sauerkraut?
Yes! Raw kombucha acts as a starter culture, just like whey or brine from previous ferments.

Is it safe to ferment with kombucha?
Absolutely, as long as the kombucha is raw, unpasteurized, and contains live cultures.

How long does kombucha sauerkraut last?
Once refrigerated, it lasts 3–6 months. The flavor deepens over time.

Can I use red cabbage?
Yes! It will produce a vibrant purple sauerkraut with the same probiotic benefits.

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📌 Pin this kombucha sauerkraut recipe for later and share your homemade probiotic creations on Instagram using #MonzoorsKitchen.

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