Roasted Garlic Sauerkraut

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5 from 4 reviews

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!


  • 450 Grams Cabbage, Chopped
  • 50 Grams Garlic, Roasted
  • 1 Teaspoon Black Pepper
  • 200 Grams Water
  • 20 Grams Sea Salt


  1. Wash your fermentation equipment (jar, weight, and lid)
  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, roasted garlic* and black pepper 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 salt into the bowl with the cabbage, and mix with your clean hands until the cabbage becomes wet. This usually takes about 5 minutes.
  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 and salt. 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 as 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 lid to the jar.
  13. 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