How to Ferment Sauerkraut with Blueberries and Açaí

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Did you know that you can add nutritious fruits, like açaí and blueberries, to sauerkraut? Well, you can! In this blog, I’ll teach you how to easily make sauerkraut with blueberries and açaí! 


  • 500 Grams Purple Cabbage
  • 50 Grams Blueberries
  • 50 Grams Açaí Berries (or açaí puree)
  • 200 Grams Water
  • 20 Grams Sea Salt
  • 2 Teaspoons Caraway Seeds


  1. Wash your fermentation equipment (jar, weight, and lid). For this recipe, I suggest sterilizing the jar, lid, and weight with a little bit of vodka.
  2. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.*
  5. Add the designated amounts of chopped cabbage, blueberries, Açaí, and caraway seeds into the bowl.
  6. Remove the bowl of cabbage from the scale and set aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 20 grams of salt.
  7. Add the 20 grams of salt into the bowl with the cabbage, and mix with your clean hands. I mixed for about two minutes until everything starts to feel wet.
  8. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 200 grams of filtered water to your mason jar.
  9. Add the water into the bowl with the cabbage. Mix everything well for about 2 minutes.
  10. Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
  11. Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much a possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
  12. Secure the standard mason jar lid to the mason jar.
  13. Ferment for at least 21 days before storing it in the fridge for 6-12 months.


This recipe works best with a 32-ounce jar

*Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, it should read 0.0 with the container on it.

100 grams water = 100 mL water