Garlic Dill Sauerkraut

Glass jar filled with homemade garlic dill sauerkraut on a linen napkin with fresh cabbage and dill in the background — Homemade Garlic Dill Sauerkraut—small batch, crisp, and full of flavor.

Fermented foods are back in style—and Garlic Dill Sauerkraut is one small-batch sauerkraut recipe you’ll want to keep on repeat. Whether you’re new to fermentation or a seasoned gut-health guru, this easy homemade kraut delivers a bold, briny punch with just the right touch of garlic and fresh dill. It’s crunchy, tangy, and packed with probiotics, making it a flavorful boost for everything from sandwiches to savory grain bowls.

What makes this kraut so special is how simple it is to create with just a few ingredients. Plus, it’s incredibly customizable to your taste preferences—more garlic? Go for it. Love dill? Add a little extra! Even better, it ferments right on your kitchen counter.

Fun fact: The word “sauerkraut” means “sour cabbage” in German, but the idea of fermenting cabbage dates back to ancient China. Today, it’s loved worldwide for its zingy flavor and health benefits.

Once you make this homemade version, you’ll never go back to store-bought.

Recipe Yield: About 2 cups

INGREDIENTS

5 cups finely shredded green cabbage
1 ½ tbsp kosher salt
2 cloves garlic, minced
1 tsp caraway seeds
1 tbsp chopped fresh dill (or 1 tsp dried dill)
½ tsp cracked black pepper

INSTRUCTIONS

1. Prep your equipment:
Thoroughly clean a large bowl, cutting board, knife, and 1-quart wide-mouth jar with hot soapy water. Rinse and let air-dry.

2. Shred and salt the cabbage:
Add shredded cabbage to the bowl and sprinkle with kosher salt. Massage for 5–7 minutes until it softens and releases enough brine to cover itself.

3. Add flavor and mix:
Mix in minced garlic, caraway seeds, chopped dill, and cracked pepper. Massage briefly to distribute everything evenly.

4. Pack the jar:
Tightly pack the cabbage into the glass jar, pressing down firmly to release more brine. Ensure the brine covers the cabbage by at least ½ inch. Leave 1 inch of headspace at the top.

5. Add a weight and cover:
Place a fermentation weight or a clean cabbage leaf on top to keep it submerged. Loosely cover with a lid or use a fermentation lid.

6. Ferment patiently:
Set the jar at room temperature (65–75°F), away from sunlight, for 7–10 days. Check daily to ensure the cabbage stays submerged and skim off any surface scum if needed.

7. Taste and store:
Start tasting after 7 days. Once it’s tangy and flavorful, seal and refrigerate. If you want a deeper flavor, continue fermenting up to 14 days.

HELPFUL TIPS TO PERFECT THIS RECIPE

Massage Thoroughly: Don’t rush the salting step. A good 5–7 minute massage releases the moisture needed for perfect brine coverage.
Use a Clean Weight: A small glass jar or sterilized rock works if you don’t have a fermentation weight—just ensure it’s food-safe and keeps the cabbage submerged.
Watch the Temperature: For the best fermentation, keep the jar in a spot between 65–75°F. Too cold slows down the process, while too warm may cause spoilage.

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