Ginger Beer Sauerkraut #SundaySupper

      21 Comments on Ginger Beer Sauerkraut #SundaySupper

This recipe is tangy and delicious, everything you want from a sauerkraut. The addition of ginger in this Ginger Beer Sauerkraut makes for sweet twist that will have you piling this kraut high on all you favorite sandwiches and sausages.



Sauerkraut and I haven’t always had the best relationship. I will never forget the first time I had some. I was in 5th grade and my day care was having a fear factor competition, which looking back seems like such a weird thing! I had made it pretty far because I was obviously a total bad ass in 5th grade. One of the final tasks was the strange food, of course, they couldn’t actually feed us bugs and spiders like on the show. Instead they food gross foods, like sauerkraut. Being a snack monster, I thought this food challenge would be easy. Shortly after eating the sauerkraut I was spitting it over the fence, and thus disqualified ending my fear factor career.


Many years later I thought I would give sauerkraut another try, in a sandwich this time. I loved it! That crunchy tang made the sandwich so much more delicious. So when I was #SundaySupper was celebrating Oktoberfest (LINK TO PREVIEW POST) I knew I wanted to make of my own kraut!


Ginger Beer Sauerkraut

I’ve been trying to add more fermented foods to by diet because of all the health benefits. While I love a good sauerkraut, it can be hard to eat a lot of it due to it’s intense flavor. I thought I’d sweeten mine up with some ginger beer. You still get that slightly sour kraut flavor, but also a hint of sweetness creating the perfect balance.

5.0 from 4 reviews
Ginger Beer Sauerkraut #SundaySupper
Prep time: 
Cook time: 
Total time: 
  • 4 Cups Cabbage, Cut in Thin Strips
  • 1 Tablespoon Salt
  • 1 Tablespoon Ginger, Grated
  • 1 Can Ginger Beer
  • 1 Cup Water
  • 1 Tablespoon Apple Cider Vinegar
  1. Combine cabbage, salt, and ginger
  2. Mix well with hands for about 3 minutes
  3. Let sit 5 minutes
  4. Transfer to a jar
  5. Bring water and ginger beer to a boil
  6. Add vinegar
  7. Pour over cabbage
  8. Leave lid open and place in a dark cool place for one week
  9. Make sure you stir the mixture every day to prevent top from drying or molding
  10. Store air tight in fridge


Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

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21 thoughts on “Ginger Beer Sauerkraut #SundaySupper

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  4. Liz

    I love sauerkraut, but have never thought of making my own. The addition of ginger sounds fantastic! Thanks so much for hosting us this week!!

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  10. Aish Padihari

    Don’t judge me if I say I have never had sauerkraut. I saw sauerkraut everywhere in Vienna, but never got a chance to taste it. Your recipe looks simple enough to give it a try.

  11. Denise Wright

    I too want to add more fermented food and I buy books and download recipes but I’m to afraid of killing someone with it …..I guess that would be since no one would ever try in my family. hahaha!
    Anyway I love, love, love the idea of the ginger! I am going to try this some day soon and I might have to bug you!

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