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Home » Categories » Daily Meals » Lunch » Garlic Rosemary Sauerkraut
Garlic Rosemary Sauerkraut
Garlic Rosemary Sauerkraut
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This Sauerkraut is made with fresh cabbage, fresh herbs, and amazing spices to create a surprisingly delightful and tasteful dish that will leave you wanting more! You'll find this recipe and other great recipes in the Probiotics for Perfect Health cookbook.

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Ingredients description

1/2 cabbage

3 carrots

3 cloves garlic

1 bunch fresh rosemary

1 1/2 tsp. salt

1 tsp. pepper

10 billion organisms probiotics

enough filtered water to top off jar


Using care that hands and utensils are clean and free from soap residue, shred cabbage thinly with a food processor or by hand. Grate carrots, crush garlic, and remove rosemary from the stem and chop finely. Put cabbage and carrots into a deep bowl and sprinkle with salt. Massage cabbage and carrots with hands for about 5 minutes, until the cabbage becomes tender and the juice starts to collect in the bottom of the bowl. Mix in the remainder of the ingredients and pack tightly into a glass pint jar with a tight fitting lid.


Leave 2 inches of space between the top of the vegetables and the top of the jar. Cover the vegetables with the juice in the bottom of the bowl. There should be 1 inch of juice on top of the vegetables to create an airtight seal. If there is not enough juice, use filtered water to make up the difference. There should be 1 inch of air between the lid and the top of the liquid, because the contents will expand while fermenting. Clean the top of the jar, and secure the lid in place. Leave the lid slightly loose so gas can escape during fermentation. Leave at room temperature for approximately 3 days. You will see bubbles beginning to form on the vegetables, and they will become slightly tart/vinegary. When fermentation is complete, cap tightly and store in the refrigerator. Eat immediately or leave for up to 6 months to age.

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