This recipe is a traditional, wild fermented sauerkraut with roasted garlic and black pepper incorporated. If you love garlic, crisp sauerkraut, and a light pepper flavor then this Roasted Garlic Sauerkraut with black pepper recipe is for you!
Ingredients for Roasted Garlic Sauerkraut with Black Pepper
- Cabbage: I suggest green cabbage for this recipe. A small head of cabbage will make about two jars of sauerkraut using this recipe. Look for a cabbage that still has outer leaves at the store. Usually, if a cabbage still has its outer leaves it’s more hydrated and fresh.
- Garlic: I used half of a garlic bulb for one jar. Below I’ll go over the steps to roast the garlic.
- Black Pepper: You can use fine ground pepper, medium ground pepper, or whole black peppercorns.
- Sea Salt: I like to use unrefined solar evaporated sea salt. Any pure sea salt will do. If you like to experiment with fancy sea salt in fermentation recipes, I suggest trying out French grey sea salt.
- Water: I add a bit of water to all of my cabbage fermentation recipes. Water is still drawn out of the cabbage when salt is added. However, having water as a part of this recipe accounts for seasonal changes in produce hydration levels. So no matter where you are in the world, or what your cabbage is like, you should have success with this recipe.
Dry Roasting Garlic
Do not, under any circumstances roast garlic with oil for this recipe.
Fermenting vegetables with oil can have negative consequences. I simply cut a whole garlic bulb in half, unpeeled. Then I put it face down on a parchment paper-lined pan, and roast at 400 degrees F for 35 minutes. After that, I allow it to cool. When you squeeze the cloves, they will slide right out. Some can be softer and mushier than others, and that’s fine.
Supplies You’ll Need to Ferment Sauerkraut
- 32 ounce Wide Mouth Mason Jar
- Fermentation Weight
- Standard Metal Mason Jar Lid (this can rust in the presence of salt)
- OR Rust Free Plastic Lid
- or you can use a Weck Jar (without the gasket; only use the clips to secure the lid)
- Sea Salt
- Mixing Bowl
Roasted Garlic Sauerkraut Tips
During the first few days of fermentation: carbon dioxide and bubbles will be produced. Sometimes, jars will become very full of liquid, and this liquid can seep out.
- If using a standard mason jar lid: remove the lid and tamper everything back down using a gloved hand, tamper, or spoon. Make sure everything, including the weight, is still submerged below the brine.
Always Trust your sense of smell: Fermented cabbage should smell pleasantly sour and like strong cabbage. Never eat anything that smells repulsive or yeasty.
Never eat anything that had mold growing on it: By following directions you should not encounter this problem.
Taste test at three weeks: If you prefer the sauerkraut to be more tart and sour, you can let it ferment for four weeks.
What Temperature Should I Keep My Fermented Roasted Garlic Sauerkraut At?
Keep your fermenting cabbage at a temperature between 70-80 degrees F. Keep out of direct sunlight
How Long Should I Ferment My Homemade Sauerkraut?
After 3 weeks, remove the fermentation weight and smell and taste test. Your fermented cabbage should smell pleasantly sour. It should taste tart, lightly salty, and cabbagey.
Do I Need to Refrigerate Sauerkraut?
After fermenting for 3 weeks, remove the weight and place a regular mason jar lid on the jar and refrigerate. Consume within 6 months for full probiotic benefits
Roasted Garlic Sauerkraut with Black Pepper Fermentation Timeline
We tracked our kraut throughout the fermentation process. By checking the progress of microbial stages under the microscope we have provided you with this handy timeline! If you follow our recipe and directions, your timeline of sauerkraut fermentation should approximately match ours.
24 – 48 hours: All contents in the jar should be submerged beneath the brine. At this time there are still Gram negative bacteria and possible pathogens present.
48 hours – 5 days: After 48 hours you should start to see lots of bubbles being produced. This is when the ferment enters stage two of vegetable fermentation. Leuconostoc bacteria begin to thrive and Gram negative organisms die off by day 5.
5 – 10 days: The bubbles in the brine will decrease, as the ferment leaves stage two and enters stage three. The ferment will become cloudy, the color will change and a pleasant sour smell will develop. Lactobacillus species begin to thrive in this time period.
10 – 21 days: Lactobacillus make up majority or all of the microbial population. They produce copious amounts of lactic acid and make the fermented cabbage smell even more pleasantly sour. This is the time in which the vegetable mixture becomes sauerkraut and is preserved.
More Sauerkraut Recipes to Try
- Turmeric Napa Cabbage Sauerkraut
- Homemade Kimchi Inspired Spicy Sauerkraut Recipe
- How to Make Old Fashioned Sauerkraut with Caraway Seeds
- The Benefits of Eating Sauerkraut Daily
Roasted Garlic Sauerkraut
This recipe is a traditional, wild fermented sauerkraut with roasted garlic and black pepper incorporated. If you love garlic, crunchy and tart sauerkraut, and a light pepper flavor then this Roasted Garlic Sauerkraut with black pepper recipe is for you!
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: 16 Servings
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: German
- Diet: Vegan
- 450 Grams Cabbage, Chopped
- 50 Grams Garlic, Roasted
- 1 Teaspoon Black Pepper
- 200 Grams Water
- 20 Grams Sea Salt
- Wash your fermentation equipment (jar, weight, and lid)
- Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.*
- Add the designated amounts of chopped cabbage, roasted garlic* and black pepper into the bowl.
- 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.
- Add the salt into the bowl with the cabbage, and mix with your clean hands until the cabbage becomes wet. This usually takes about 5 minutes.
- 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.
- Add the water into the bowl with the cabbage and salt. Mix everything well for about 2 minutes.
- 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.
- 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 as possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
- Secure the lid to the jar.
- Ferment for at least 21 days before storing in the fridge. Make sure to burp the jar during the first week.
This recipe at 1x works best with a quart-sized jar
*To Roast Garlic: simply cut a whole garlic bulb in half, unpeeled. Then put it face down on a parchment paper-lined pan, and roast at 400 degrees F for 30 minutes. After that, allow it to cool. When you squeeze the cloves, they will slide right out. Some can be softer and mushier than others, and that’s fine
*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