How long does Spicy Horseradish Sauerkraut take to ferment?

Spicy Horseradish Sauerkraut takes approximately 7 days to ferment at 65-72°F (18-22°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Spicy Horseradish Sauerkraut vegan?

Yes, Spicy Horseradish Sauerkraut is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Spicy Horseradish Sauerkraut gluten-free?

Yes, Spicy Horseradish Sauerkraut is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Spicy Horseradish Sauerkraut?

Spicy Horseradish Sauerkraut is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 25m.

What equipment do I need to make Spicy Horseradish Sauerkraut?

To make Spicy Horseradish Sauerkraut, you'll need: Brewing America Acacia Wood Vegetable Fermentation Tamper (12-inch), Paksh Novelty Wide Mouth Mason Jars 32 oz (12-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack). Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Spicy Horseradish Sauerkraut make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Spicy Horseradish Sauerkraut?

Once fermented to your liking, store Spicy Horseradish Sauerkraut in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Spicy Horseradish Sauerkraut: A Bold Probiotic Ferment

Name: Spicy Horseradish Sauerkraut
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 lbs (900g) Green cabbage, finely shredded; 3-4 oz (85-115g) Fresh horseradish root, peeled and grated; 2 tablespoons (30g) Sea salt, non-iodized; 1 teaspoon (5g) Caraway seeds (optional); ¼ cup (60ml) Filtered or dechlorinated water

Preparing Your Ingredients

Wash and prepare the cabbage: Rinse your cabbage under cool water and pat dry. Remove any damaged outer leaves and set aside one clean leaf for later—you'll use it to keep vegetables submerged.

Shred the cabbage: Using a sharp knife or mandoline, shred the cabbage into thin, uniform pieces (about ¼ inch thick). This increases surface area for fermentation and helps release brine.

Prepare the horseradish: Peel the fresh horseradish root under running water (the fumes can be intense—work in a well-ventilated area). Grate it finely using a box grater or food processor. The smaller the pieces, the more evenly the flavor distributes.

Building Your Ferment

Combine cabbage and salt: Place the shredded cabbage in a large, clean bowl. Sprinkle the sea salt evenly over the cabbage. Using clean hands or a wooden spoon, massage the cabbage vigorously for 5-10 minutes. You'll notice the cabbage begins to release its own brine—this is exactly what you want. The salt draws out the cabbage's natural juices through osmosis, creating the perfect environment for fermentation.

Add horseradish and caraway: Gently fold the grated horseradish and caraway seeds (if using) into the salted cabbage. Mix thoroughly but gently to distribute evenly.

Pack your jar: Transfer the cabbage mixture and all its brine into a clean quart-sized (or larger) wide-mouth mason jar. Press down firmly with a wooden spoon or tamper, packing the vegetables tightly. The brine should rise above the cabbage—this is crucial for anaerobic fermentation. If you don't have enough brine, add a small amount of filtered water mixed with a pinch of salt (about ¼ teaspoon per ¼ cup water).

Keep vegetables submerged: Place the reserved cabbage leaf on top of the shredded mixture, tucking it down along the sides of the jar. This acts as a barrier, keeping the shredded cabbage submerged beneath the brine. Place a fermentation weight (glass weight or small jar filled with water) on top of the leaf to hold everything down. Vegetables exposed to air can develop mold, so this step is important.

Starting Fermentation

Cover loosely: Place a loose lid on the jar or cover with a clean cloth secured with a rubber band. You want gases to escape during fermentation, but you don't want dust or insects getting in. If using an airlock lid, follow the manufacturer's instructions.

Find the right temperature: Place your jar in a cool, dark location away from direct sunlight. Ideal fermentation temperature is 65-72°F (18-22°C). Warmer temperatures speed fermentation (3-5 days), while cooler temperatures slow it down (7-10 days), creating more complex flavors. Avoid temperatures above 75°F (24°C), which can produce mushy vegetables.

Monitoring Your Ferment

Watch for signs of fermentation: Within 24-48 hours, you should see bubbles rising through the brine and notice a pleasant, tangy aroma developing. This is the lactobacillus at work, converting cabbage sugars into lactic acid. The brine may become slightly cloudy—this is normal and indicates active fermentation.

Taste and adjust: Starting on day 3, open the jar and taste a small piece. The flavor will progress from mild to increasingly tangy. Horseradish sauerkraut develops a wonderful balance—the initial pungency mellows into a sophisticated, warming heat. Most people prefer it after 5-7 days, but you can ferment up to 10-14 days for a more intensely sour flavor.

Check for proper submersion: Each time you open the jar, ensure vegetables remain below the brine line. If any cabbage has floated above the brine, gently push it back down. Mold only grows on vegetables exposed to air, so this is your best defense.

Finishing and Storage

Taste for doneness: When the flavor reaches your preference, secure a tight lid and move the jar to cold storage (refrigerator or cool cellar). Fermentation slows dramatically in cold temperatures, preserving your sauerkraut at its peak flavor.

Store properly: Refrigerated sauerkraut keeps for several months. The cold slows fermentation but doesn't stop it entirely—flavors will continue to develop slowly. Always use a clean spoon when removing portions to prevent contamination.

Troubleshooting

White film on surface (kahm yeast): This harmless yeast sometimes appears on ferments. Simply skim it off with a clean spoon. It doesn't affect safety or flavor, though some prefer to remove it for aesthetic reasons.

Soft or mushy texture: This indicates fermentation temperature was too warm or fermentation went too long. Next time, ferment in a cooler location or taste earlier. Horseradish sauerkraut is still safe to eat but may have a less pleasant texture.

Not tangy enough after 7 days: Your fermentation temperature may be too cool. Move the jar to a slightly warmer spot (up to 72°F/22°C) and wait a few more days. Patience is rewarded with better flavor.

Pink or orange discoloration: This is usually harmless pigmentation from the horseradish root. However, if accompanied by an off smell, discard the batch.

Serving Suggestions

Serve small portions (2-3 tablespoons) as a condiment with meals. The probiotics are most beneficial when consumed raw and in small amounts regularly. Horseradish sauerkraut pairs beautifully with roasted meats, hearty soups, and grain bowls. A spoonful before meals can support digestive function and nutrient absorption.