Thai Chili Sauerkraut

Thai Chili Sauerkraut

Thai Chili Sauerkraut is a spicy sauerkraut that makes a great addition to any meal!

Course Side Dish
Keyword sauerkraut, thai chili
Prep Time 30 minutes
Total Time 30 minutes


  • 1 head of cabbage
  • 1 pound of carrots
  • 6 Thai chilis
  • salt at a ratio of 1 tablespoon salt to 1 3/4 pounds cabbage


  1. Remove the outer leaves of cabbage and set aside
  2. Cut the cabbage into quarters
  3. Remove the core and set aside
  4. Shred the cabbage
  5. Trim ends off of the carrots and peel
  6. Shred the carrots
  7. Trim the ends of the thai chilis and cut in half
  8. Place half of the cabbage in a large bowl and add half of the salt
  9. Massage the cabbage until it begins to sweat
  10. Add the remaining cabbage and salt repeat the massage process
  11. Add the shredded carrots to the shredded cabbage and combine
  12. Put a layer of cabbage and carrots in the jar and pack down
  13. Add a couple of thai chili pepper pieces
  14. Repeat steps 12 and 13 until the jar is nearly full, being mindful to pack down each layer
  15. Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)
  16. Then place pieces of the core on top to keep the vegetable mixture submerged in brine
  17. Cap the jar and let sit for approximately 1 month
  18. Move to cold storage