Spicy Sauerkraut

Recipe Author: Conne Ward Cameron

One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.


1 large head (about 2 1/2 pounds) green cabbage, cored and shredded 2 medium red onions, very thinly sliced lengthwise 1 cup carrots, cut into 1"-long matchsticks 1 tablespoon kosher or sea salt 1 tablespoon dried oregano 1/2 teaspoon crushed red chile flakes


In a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized 1-quart plastic container with a large mouth. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep cabbage mixture submerged in liquid. Drape a large kitchen towel over container and let sit at room temperature (ideally 70°–75°) for 3 days. Uncover and transfer cabbage mixture to a sterilized 1-quart glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 1 week stored in refrigerator.