Fermented Broccoli Sprouts Sauerkraut

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Fermented broccoli sprouts sauerkraut is one of the healthiest sauerkrauts you can ferment at home. Broccoli sprouts add tons of bioavailable nutrition and flavor to sauerkraut. Enjoy this lovely sauerkraut on any sandwich, salad, burger, or with fried eggs.


  • 500 grams cabbage
  • 18 grams sea salt
  • 200 grams filtered water
  • 150 grams broccoli sprouts


  1. Wash your fermentation equipment (jar, weight, and lid) — a 32 ounce mason jar works best for this recipe at 1x.
  2. Homegrown broccoli sprouts are the safest and best option for this recipe. You can grow your own using the tutorial at this link. Sprouting takes about 5 days.
  3. Rinse your fresh broccoli sprouts well.
  4. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
  5. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  6. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  7. Add the designated amounts of chopped cabbage and broccoli sprouts to the bowl.
  8. Remove the bowl from the scale and set it aside.
  9. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.
  10. Add the salt into the bowl with the cabbage and sprouts, and mix with your hands until the cabbage becomes wet.
  11. Place your empty, clean jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the filtered water to your jar.
  12. Add the water into the bowl with the cabbage and salt. Mix everything well.
  13. Starting with the liquid, add the entire contents of the bowl into your jar, and pack everything down.
  14. Place your glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. If your weight is smaller than the diameter of your jar, you can tuck everything in with a large cabbage leaf and place the weight on top. If you don’t have enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid, and you can press down your fermentation weight below the brine.
  15. Secure the solid lid to the jar.
  16. Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase.
  17. If you try this recipe and love it, please leave a five-star review below!

Keywords: broccoli, sprouts, sauerkraut