Dill pickle sauerkraut is a delicious fusion of traditional sauerkraut and the tangy flavors of dill pickles, making it an ideal twist for those who want to add variety to their ferments.

What is Dill Pickle Sauerkraut?
The perfect combination of tart and tangy sauerkraut with the familiar-favorite flavor of fermented pickles, full of probiotics and NO vinegar required.
This special sauerkraut is a family favorite! To make it, chop some cabbage, red onion, and dill. Then, mix in salt to help the vegetables release their juice. Pack everything into glass jars and let it sit so it can ferment.
Fermentation Process
The fermentation process is called lacto-fermentation. This is when good bacteria grow and help predigest the vegetable fibers while salt keeps bad bacteria away.
The fermentation process enhances its flavor while preserving beneficial enzymes, making it a powerhouse for improving gut health. It provides essential vitamins and minerals, including vitamin K and Vitamin C, crucial for overall wellness.

Why You’ll Love This Recipe
- Simple ingredients – It takes just a few simple ingredients and the ratios can be customized to your preference.
- It’s good for you – Packed with gut-healthy probiotics that predigest the vegetables making it a great way to introduce probiotics that are gentle on the gut.
- It’s budget-friendly – A few inexpensive ingredients and you have billions of live probiotics at your disposal with many more strains than store-bought probiotics.
Dill Pickle Sauerkraut and the GAPS Diet
With billions of probiotics in each bite, lacto-fermented foods are an essential part of the GAPS Diet. They help your gut by adding good bacteria to help normalize gut flora, which can improve digestion and provide essential vitamins and minerals to the body (Gut and Psychology Syndrome, p196).
Dr Natasha says a helping of sauerkraut will give you 20 times more bioavailable vitamin C than the same helping of fresh cabbage, because in fresh cabbage, vitamin C is locked in a cellular structure of the cabbage and the human digestive system cannot extractive (source).
I share more about how lacto-fermented foods improve gut health in this post.
This Dill Pickle Sauerkraut recipe is a fun twist on basic sauerkraut while is it still packed full of beneficial bacteria!
Tools you’ll need
- Chopping board and knife
- Large bowl
- Measuring spoons
- 2 x 1L glass jars or fermentation crock
- Fermentation lids and weights (optional)
- Fermenting mallet (optional)
Ingredients

Salt – Use good quality mineral salts such as Celtic Sea salt or Himalayan salt. Avoid salts with anti-caking agents.
Water – Choose filtered water where possible, most city tap water contains chlorine and other additives and you don’t want that in your dill pickle sauerkraut as it can impact the fermentation process.
Cabbage – You can use any type of cabbage, the fresher the better, and organic if you can afford it. I prefer using green cabbage to offset against the dark green of the cucumbers.
Cucumbers – Small firmer cucumbers are better as they contain less water are more likely to not go mushy.
Red Onion – I like to really finely slice my onions.
Dill – Fresh is better but you could also use dried dill.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Make Dill Pickle Sauerkraut
Remove a few of the outer leaves of the cabbage and reserve for later.
Remove the core of the cabbage and then thinly shred the cabbage with a sharp knife and add to a large bowl.
Add the salt to the cabbage and use your hands to massage the salt into the cabbage for 3-5 minutes.
Thinly slice the red onion, then add to the bowl.
Slice the cucumbers and add to the bowl.
Remove the thicker dill stems and chop the dill leaves, then add to the bowl.

Mix everything in the bowl and let it sit for 5-10 minutes so that the liquid brine can develop.
Pack the mixture into the glass jars until 2/3 full. Make sure to push the cabbage down ensuring that it is all under the liquid brine.

Fold up the leaves that you reserved in step 1 and place them at the top of the jars to hold the sauerkraut mixture down under the brine. Add your fermenting weights on top if using.
Add a lid or a fermentation lid to the top of the jar and let the fermentation process begin! Ferment at room temperature for 5-14 days.
When your fermentation time is complete; remove the fermenting lid, replace it with a regular lid, and storeit in the fridge.

How to introduce
Fermented foods can have a powerful effect on the body. If you haven’t eaten home fermented foods such as Sauerkraut or Red Onions before you will need to introduce them slowly. Starting with 1 teaspoon of the juice and working your way to eating the vegetable pieces up to a cup a day if that’s your jam. Make sure to listen to your body to see how you react during the introduction process.
During GAPS Introduction Diet Stages 1 and 2 consume the juice only and from Stage 3 onwards you can add the vegetables pieces.
Our favorite ways to enjoy Dill Pickle Sauerkraut is on eggs, burgers, and on top of soup!
If you loved this recipe, you’ll LOVE all the others in this category. Check out all my ferment recipes here!
Tips for making Dill Pickle Sauerkraut
- I like to use Celtic Sea salt. You could use sea salt, pink Himalayan salt, or a good quality mineral salt but don’t use table salt.
- I like to choose quality organic vegetables when possible but go with the best that you can afford and have access to.
- Make sure there is enough liquid to cover the ingredients. Anything not submerged under the liquid will be subject to mould. If you find mould, Dr Natasha recommends discarding the top third and added extra salt.
- Don’t over fill your jars. Make sure to leave enough space between the shoulder of the jar and rim to help prevent leaks and you should not have to open the jar to burp it. If you have to do this it means that you filled the jar to high.
- Ferment at room temperature and avoid direct sunlight. The cooler the room, the longer it takes. The warmer the room the faster it is.
- Fermentation time depends on individual preference and requirements. A ferment can done in as little as 5-7 days; or you may choose to ferment for weeks or even months. The longer you ferment the more broken down the fibre, it easier to digest and lower in histamines.

FAQ
The fermenting liquid has turned cloudy, now what?
It is normal for the liquid to get cloudy, it’s a part of the fermentation process and does not mean mold. Bubbles, foam, or white scum at the top of your jar are also normal too.
Do I need a special jar or fermentation crock?
No, any jar with a lid will do to get you started. The fermentation environment will not be completely anaerobic and may take longer to ferment. Don’t open the lid until pressure has built up under the lid, as too much oxygen will ruin the ferment.
How do I store my ferment?
When your fermentation time is complete; remove the fermenting lid, replace it with a regular lid, and store in the fridge for up to a year.
Can you freeze sauerkraut?
Yes, but it will kill the probiotics, the same with cooking the sauerkraut.
More Probiotic-Rich Recipes
Resources
The Art of Fermentation by Sandor Ellix Katz – The ultimate guide to fermenting anything and everything, including sauerkraut.
Dr Natasha Campbell-McBride
- Gut and Psychology Syndrome (Yellow Book)
- Gut and Physiology Syndrome (Blue Book)
Dill Pickle Sauerkraut

Dill pickle sauerkraut is a delicious fusion of traditional sauerkraut and the tangy flavors of dill pickles, and full of probiotics in every bite.
Ingredients
- 1 green cabbage, thinly shredded
- 2-3 cucumbers, sliced
- 1 red onion, thinly sliced
- 2-3 fresh dill, roughly chopped
- 3-4 tbsp Celtic Sea salt
- Filtered water (optional)
Instructions
- Remove a few of the outer leaves of the cabbage and reserve for later.
- Remove the core of the cabbage and then thinly shred the cabbage with a sharp knife and add to a large bowl.
- Add the salt to the cabbage and use your hands to massage the salt into the cabbage for 3-5 minutes.
- Thinly slice the red onion, then add to the bowl.
- Slice the cucumbers and add to the bowl.
- Remove the thicker dill stems and chop the dill leaves, then add to the bowl.
- Mix together everything in the bowl and let it sit for 5-10 minutes so that the liquid brine can develop.
- Pack the mixture into the glass jars until 2/3 full. Make sure to push the cabbage down ensuring that it is all under the liquid brine.
- Fold up the leaves that you reserved in step 1 and place them at the top of the jars to hold the sauerkraut mixture down under the brine. Add your fermenting weights on top if using.
- Add a lid or a fermentation lid to the top of the jar and let the fermentation process begin! Ferment at room temperature for 5-14 days.
- When your fermentation time is complete; remove the fermenting lid, replace it with a regular lid, and store in the fridge.
Notes
How to introduce
During GAPS Introduction Diet Stages 1 and 2 consume the juice only and from Stage 3 onwards you can add the
vegetable pieces.
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
The information in this blog post is my personal experience and for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease; and does not consider your individual situation. If you have medical questions, please consult with a qualified medical practitioner.
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