If dill pickles and classic sauerkraut joined forces for grilling season, this would be the result. Crisp cabbage is naturally fermented with a precise 2% salt ratio, then layered with dill pickle–inspired aromatics for a bright, tangy, savory kraut. It delivers classic pickle flavor up front with deeper fermented complexity as it ages — bold enough for burgers and brats, balanced enough to eat straight from the jar

Ingredients

Base

• 1 medium green cabbage (about 1,000 g / 2.2 lb after coring and chopping)
• 20 g fine sea salt (2% of cabbage weight)

Dill Pickle Relish Seasoning

• 1/4 cup fresh dill, finely chopped (or 2 Tablespoon dried dill weed)
• 2 teaspoon dill seed
• 2 teaspoon yellow mustard seed
• 1/2 teaspoon celery seed
• 1 1/2 teaspoon garlic powder (or 4–5 cloves garlic, finely minced)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup very finely diced onion (optional)
• 1/4 teaspoon turmeric (optional, for color)

Flavor Elevation Add-Ins (Optional)

• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon coriander seed
• 1 bay leaf
• 1 teaspoon freshly grated horseradish
• 1–2 Tablespoon finely diced Jalapeño
• 1 teaspoon caraway seed
• Zest of 1/2 lemon

Preparation

1. Prepare the Cabbage: Core and finely chop the cabbage.
2. Weigh the chopped cabbage.
3. Calculate salt at 2% of the cabbage weight (20 g per 1,000 g cabbage).
4. Sprinkle salt evenly over cabbage and massage for 5–10 minutes until it releases abundant liquid and becomes limp. The released liquid forms the natural brine.
5. Add Seasonings: Combine all seasoning ingredients.
6. Mix thoroughly into the salted cabbage until evenly distributed.
7. Pack the Jar: Transfer cabbage mixture into a clean fermentation jar.
8. Press down firmly to eliminate air pockets and encourage brine to rise.
   The cabbage must remain fully submerged beneath its own liquid.
9. Add a fermentation weight to keep solids below the brine.
10. Ferment: Cover with a fermentation lid or airlock system. Ferment at room temperature (65–72°F) for 2–3 weeks.
    • Around Week 2: brighter, pickle-forward flavor
    • Around Week 3: deeper, classic sauerkraut tang
11. Store: Once desired flavor is reached, replace with a standard lid and refrigerate. Flavor continues to mature slowly under refrigeration.

Cook’s Notes

• Always weigh cabbage for accurate fermentation results.
• Keep cabbage fully submerged to prevent spoilage.
• A mild surface yeast (kahm yeast) can be skimmed if it appears.
• Fermentation speed varies with temperature; cooler rooms slow the process.

Serving Suggestions

• Piled onto grilled hot dogs or bratwurst
• Layered over smash burgers
• Mixed into potato salad for added tang
• Added to grilled cheese sandwiches
• Chopped into deviled egg filling
• Served alongside smoked sausage or pork chops
• Enjoyed straight from the jar as a crisp, probiotic snack

Beverage Suggestions

Crisp Prepare the Cabbage: Core and finely chop the cabbage.
Weigh the chopped cabbage.
Calculate salt at 2% of the cabbage weight (20 g per 1,000 g cabbage).
Sprinkle salt evenly over cabbage and massage for 5–10 minutes until it releases abundant liquid and becomes limp. The released liquid forms the natural brine.
Add Seasonings: Combine all seasoning ingredients.
Mix thoroughly into the salted cabbage until evenly distributed.
Pack the Jar: Transfer cabbage mixture into a clean fermentation jar.
Press down firmly to eliminate air pockets and encourage brine to rise.
The cabbage must remain fully submerged beneath its own liquid. Add a fermentation weight to keep solids below the brine.
Ferment: Cover with a fermentation lid or airlock system.
Ferment at room temperature (65–72°F) for 2–3 weeks.
Around Week 2: brighter, pickle-forward flavor
Around Week 3: deeper, classic sauerkraut tang
Store: Once desired flavor is reached, replace with a standard lid and refrigerate. Flavor continues to mature slowly under refrigeration.

Cook’s Notes

   •   Always weigh cabbage for accurate fermentation results.
   •   Keep cabbage fully submerged to prevent spoilage.
   •   A mild surface yeast (kahm yeast) can be skimmed if it appears.
   •   Fermentation speed varies with temperature; cooler rooms slow the process.

Serving Suggestions

   •   Piled onto grilled hot dogs or bratwurst
   •   Layered over smash burgers
   •   Mixed into potato salad for added tang
   •   Added to grilled cheese sandwiches
   •   Chopped into deviled egg filling
   •   Served alongside smoked sausage or pork chops
   •   Enjoyed straight from the jar as a crisp, probiotic snack

Beverage Suggestions

• Crisp pilsner or light lager
• Dry hard cider
• Sparkling water with lemon
• Classic lemonade
• Iced tea (unsweetened or lightly sweetened)
• Bloody Mary for brunch-style serving