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Kim Chee & Sauerkraut

Follow these instructions for all of the variations below.

Our sauerkraut operation came through the inspiration of Scott Horner and the Forest Family.  He taught us how to make delicious sauerkraut simply with minimal mess.  We use gallon glass jars covered in a towel to keep it dark and set in a pan to catch any overflow juices from the fermenting process.  There are as many sauerkraut recipes as creative minds, but we will share with you our favorites. 

  1. The basic Sauerkraut is made with cabbage and salt.
  2. Grind the cabbage (red or green) in a cuisinart or chop it fine with a knife by hand. Approximately 4 cabbages will make one gallon of sauerkraut.
  3. Once the cabbage is ground, add the salt and mix it all together well.
  4. We use a wooden dowl to pound the cabbage and salt which bring out the juices.
  5. Once the juices are flowing, we pack it tightly in the gallon jar all the way to the top.
  6. Use a rolling pin or wooden dowl to pack it in tight or you can use your clean fist.
  7. When the kraut is close to filling the jar, the juices should be covering the top of the kraut. It is key that the kraut is under the cabbage juices because culturing sauerkraut is due to an anaerobic (without oxygen) reaction rather than an aerobic (with oxygen) reaction. 
  8. Place the lid on the jat not too tightly so that as it cultures, the excess juices can escape.  Place the jar in a pan that can catch the overflow juices. 
  9. Cover the jar with a towel and let sit at room temperature for one week. 
  10. After a week has past, there may be a bit of discolor on the top of the kraut if all the juices overflowed out.  If so, just scrape off the top and keep the lower layers. 
  11. Now you can refrigerate the jar or repack the kraut into smaller jars to store.  We store our sauerkraut in the fridge, but it keeps in this form for months and months.

Spicy Kim Chee

  • 2 Cabbages
  • 2 Heads of Chinese Cabbage
  • 4 large bunches of Radishes
  • 1 Thumb size hunk of Ginger
  • 8 Garlic Scapes
  • 3 T Chili Powder
  • 2 t Cayenne Pepper
  • 8 Carrots

Juniper Berry Sauerkraut

  • 4 Heads of Cabbage
  • 2 T Juniper Berries
  • 4 T Sea Salt

Apple Ginger Kraut

  • 4 Apples
  • 3 Cabbages
  • Large Hunk of Ginger
  • 4 T Sea Salt

Burdock Root Seaweed  Sauerkraut

  • 3 Cabbages
  • 4 T Sea Salt
  • 4 Beets
  • 1 Cup Burdock root
  • 1 Cup Seaweed (Dulse, Kelp, Wakame, or Arame)