Introduction

Roasted Garlic Sauerkraut brings a delicious twist to traditional sauerkraut with the deep, mellow flavor of roasted garlic. This easy fermentation recipe results in tangy, crunchy cabbage with a subtle sweetness from the roasted cloves. It’s perfect as a side dish or a flavorful addition to sandwiches and salads.

A clear glass jar filled with several layers of light yellow and pale beige shredded garlic soaked in oil, with some small black pepper pieces visible inside. A woman's hand holding a black fork lifts a portion of the garlic mixture above the jar, showing its soft and oily texture. Around the jar on a white marbled surface are scattered garlic cloves and black peppercorns. In the background, there is a stack of white plates with roasted garlic heads placed on top and a blurred white tiled wall. The overall scene is bright and clean, emphasizing the jar of pickled garlic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams cabbage, chopped
50 grams garlic, roasted

1 teaspoon black pepper
200 grams water

20 grams sea salt

Instructions

Step 1: To roast the garlic, cut a whole garlic bulb in half, leaving the skin on. Place it cut-side down on a parchment-paper-lined pan (no oil) and roast at 400°F for 30 minutes. Let it cool, then squeeze the cloves out; some may be soft and mushy, which is fine. Alternatively, dry roast peeled garlic cloves.

Step 2: Wash your fermentation equipment, including the jar, weight, and lid, thoroughly.
Step 3: Remove the outer leaves of the cabbage and rinse lightly with cool water.
Step 4: Chop the cabbage to your preferred thickness.

Step 5: Using a kitchen scale, measure out all ingredients.
Step 6: In a large bowl, mix the chopped cabbage, roasted garlic, black pepper, sea salt, and water. Lightly massage the cabbage to break up any large pieces.
Step 7: Pack the mixture, including the brine, into a clean 32-ounce jar.

Step 8: Place a fermentation weight in the jar to fully submerge the cabbage and keep it under the liquid. If liquid is insufficient, press the weight down and wait up to 12 hours for the cabbage to release more brine.
Step 9: Secure the lid loosely to allow gases to escape. If possible, use a rust-proof lid. Place the jar in a dish to catch any spills.
Step 10: In the first few days, the mixture should become bubbly. “Burp” the jar by loosening the lid briefly to release built-up gas. Clean the lid and adjust the fermentation weight as needed to keep the cabbage submerged.

Step 11: Ferment the sauerkraut at room temperature for 21 to 28 days.
Step 12: After fermentation, remove the weight, seal the jar tightly, and refrigerate to slow further fermentation and preserve the sauerkraut.

Tips & Variations

Use organic cabbage and garlic for the best flavor and fermentation results.

Add caraway seeds or juniper berries for a unique flavor twist.
If you prefer milder garlic flavor, roast the garlic for less time or reduce the quantity.
Make sure the cabbage stays submerged to prevent mold; use a clean fermentation weight and press down daily if needed.

Storage

Store the fermented sauerkraut in the refrigerator in a sealed jar for up to 3 months. The flavor will continue to develop over time. Serve cold or at room temperature. If you want to soften it slightly before serving, you can briefly sauté or warm it in a pan.

How to Serve

A clear glass jar filled with layers of chopped light yellow and pale green cabbage mixed with liquid, showing a slightly wet and soft texture inside, is being sealed with a metal lid by a woman's hand. The jar sits on a white marbled surface scattered with small pieces of cabbage, black peppercorns, and other vegetable bits. In the background, there are cut quarters of cabbage on a wooden board and a white bowl, with the scene softly lit by natural light. The person sealing the jar wears a green floral patterned top and a beige apron. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled garlic instead of roasting a whole bulb?

Yes, you can dry roast peeled garlic cloves instead of roasting the whole bulb. This will still add a roasted garlic flavor, though it may be slightly less mellow.

What if my sauerkraut isn’t bubbling during fermentation?

Some fermentations take longer to show bubbles. Make sure the cabbage is fully submerged, the jar is sealed properly (but not too tight), and that it’s kept at room temperature. Patience is key; it should ferment within a few days to a week.