11 Satisfying Paleo Sauerkraut Recipes [Including AIP Recipes]
Sauerkraut has always been one of my favorite dishes – it’s crunchy, refreshing, flavorful, and deeply satisfying.
You can eat it as a snack or as a side dish. It goes great with sausages and meats. And the fact that it’s fermented means that you’ll also get a healthy dose of probiotics with every bite.
But before I get carried away, here’s a brief explanation of what sauerkraut is for those unfamiliar with it.
What is Sauerkraut?
Sauerkraut (which means sour cabbage) is a fermented sliced cabbage recipe that’s served as a side dish with many other dishes. Traditional sauerkraut from Eastern European or German cuisines are made from sliced cabbage and often carrots. The sour flavor comes from the fermentation process although you can make quick “fake” sauerkraut by adding vinegar instead of waiting for the cabbage to ferment. And you can of course add additional flavors and vegetables to create unique and delicious recipes.
Below we’ve put together a list of 11 different Paleo sauerkraut recipes so that you can play around see what you enjoy best. Click the green button below to download the entire list.
11 Paleo Sauerkraut Recipes
If you’re looking for a very basic Paleo sauerkraut recipe, then this is it. It only takes ten minutes to prepare, then four days to ferment. Once ready, store in an airtight jar in the fridge and you have delicious sauerkraut whenever you need it.
– Real Food Forager
Ingredients: cabbage, organic carrots, sea salt, culture starter, water.
Another simple recipe but with a little twist. Using carrot as well as cabbage adds a sweet dimension to this traditional dish.
Although this dish is not truly fermented like other sauerkraut recipes, it is still delicious! With the added apple and the apple cider vinegar, you get a totally different slant. This will keep for a few days in the fridge.
– Grass Fed Girl
Ingredients: cabbage, red cabbage, sea salt, Optional: carrots, Dulse flakes, garlic, parsley or cilantro, cumin or coriander seeds.
This recipe gives a finer result as the cabbage is shredded. The fermentation gives this dish its probiotic benefits which can help with imbalances in the gut. Try some with meat or fish to give your system a boost!
– My Heart Beets
Photo Credit: Ashley from My Heart Beets
Ingredients: red cabbage, sea salt, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, cardamom pods, onion, cloves garlic, turmeric powder.
Adding Indian spices to this Paleo sauerkraut recipe gives it a kick and makes it ideal to serve with hotdogs or as an Indian pickle along with any meal. The use of red cabbage means that this sauerkraut also looks seriously appealing.
– Jan’s Sushi Bar
Ingredients: red cabbage, sweet onion, apple, kosher sea salt, whole allspice.
If you are not so sure about traditional sauerkraut, why not try this pink version? Because this recipe uses sweet onions, it has a wonderful crunch and a very subtle sweetness. The allspice gives this dish a subtle hint of spice without being too hot.
– The Nourished Caveman
Photo Credit: Vivica from The Nourished Caveman
Ingredients: heirloom cabbage, sea salt, ko choo kah rhoo (korean red pepper flakes), fresh ginger, garlic cloves, green onions, fish sauce, anchovy fillets, apple, pear, sweet onion.
This recipe demonstrates the Korean version of sauerkraut. It looks amazing as its extra color comes from the red pepper flakes. Using the well-known mix of garlic and ginger, this dish has a completely new taste compared to traditional European sauerkraut and makes an excellent partner to fish and meat dishes.
– Steph Gaudreau
Ingredients: cabbage, red beets, fresh ginger, coarse sea salt, water.
Here is a completely different slant on sauerkraut! This recipe uses beets which add flavor and color to the dish and gives it a subtle sweetness. The addition of ginger gives a deeper flavor and a gentle touch of heat.
– Steph Gaudreau
Ingredients: cabbage, collard leaves, jalapeño pepper, sea salt.
Although this sauerkraut has hot peppers in it, how hot it is depends on you! Simply adjust the amount to suit your taste. The collard greens also mean that this dish is higher in folate and vitamin C.
This sauerkraut looks so appetizing! The carrot adds a lovely color, as well as a subtle natural sweetness. The addition of the ginger also helps with digestion. The use of the sea salt helps the cabbage in this sauerkraut to keep some of its crunch – a lovely addition to any meal!
– The Domestic Man
Ingredients: butter or coconut oil, garlic, onion, green apple, red cabbage, ground cloves, apple cider vinegar and water, salt, pepper.
Here we have a different slant on Paleo sauerkraut recipes as the cabbage is cooked. Red cabbage tends to turn blue when it is cooked, so it is important to add the cider vinegar which will help retain its red color. This recipe also uses cloves, which give a unique flavor and a subtle depth.