Kraut Source Assembly

Eco-Friendly Packaging

Maple Wood Pounder

Fermentation Tips

Killer Kimchi

Killer Kimchi Recipe (with SOSU's Barrel-Aged Sriracha)

1 large head of Napa cabbage, weighing about 1.5 lbs (675 grams),
        chopped into 1” x 2” pieces (2.5 x 5 cm)

3 oz (85 g) daikon, peeled and chopped into small cubes
1 tablespoon sea salt (30 ml)
5 cloves garlic, peeled and finely chopped
1 tablespoon fresh ginger, grated (15 ml)
1 stalk scallion, chopped
5 - 6 tablespoons SOSU Barrel-Aged Sriracha (75 – 90 ml) 
1 teaspoon raw turbinado sugar (5 ml) 

1.     Place the chopped cabbage, onion and daikon in a large bowl. 
       Add sea salt and massage the veggies with clean hands by giving them gentle squeezes for about one minute.
       Set aside for 30 minutes.

2.     Add the rest of the ingredients and mix well.
3.     Pack everything, including the liquid that has leached out from the cabbage, into a quart-sized wide mouth mason jar. 
4.     Using a mortar, or wooden spoon, pound down the mixture to help release more liquid.
        Be firm here and really pack down the cabbage mixture until it is level with the shoulder of the jar.

5.     Secure Kraut Source system on top of the mason jar.
6.     Allow to ferment for 5 – 14 days.

(To get SOSU’s Sauces, visit:

*For a traditional kimchi recipe using gochugaru, please visit the Recipes page.

Real Pickles

Real Pickles Recipe
6 – 8 Kirby, or small Persian cucumbers
2 – 3 tablespoons sea salt
2 sprigs fresh dill
1 tablespoon mustard seeds
1⁄4 onion, thinly sliced
1 bay leaf
5 – 6 cloves of garlic, peeled
1 tablespoon loose tea leaves (organic if possible)

1. Bring 3 ½  cups of filtered water to a boil. Pour into a bowl and dissolve the salt into the water.  Allow the brine to cool completely.
2. Trim off1⁄4 inch  (6 mm) from the blossom end of the cucumbers.
3. Place the dill, bay leaf, mustard seeds, onion, garlic and tea leaves into the bottom of the mason jar and pack in the cucumbers.
    (If the whole cucumbers are long and exceed shoulder of the mason jar, cut them in half or into slices.)

4. Cover cucumbers with the salt brine until it reaches about one inch (2.5 cm) above the shoulder of the mason jar. 
    Place your Kraut Source system onto the jar. 
    Check every few days to be sure that the moat has water and top off as needed. Your real pickles will be ready in about 7 – 10 days.

*Karla deLong teaches fermentation and bee-keeping classes at Mountain Feed and Farm Supply, the best place to get DIY and homesteading supplies!

Sexy Up Your Sauerkraut

Golden Spice Blend

1 ½ lb (675 g) green cabbage, finely shredded
2 – 3 stalks green onion, chopped (optional)
2 – 3 (30 - 45 ml) tablespoons fresh ginger, grated
1 tablespoon sea salt (15 ml) 
1/2 tablespoon turmeric (15 ml)
1/2 teaspoon cumin seeds (2.5 ml) 
1/2 teaspoon fennel seeds (2.5 ml) 
¼ teaspoon cayenne pepper (1.25 ml)

1. Follow directions from the video.
2. Place Kraut Source on mason jar.
3. Allow to ferment for 7 - 14 days or longer.

Brine ratio: 1 teaspoon salt : 1 cup water

Whey To Go Chutney

Whey to Go Chutney Recipe:
*This recipes fits a quart-size/wide mouth mason jar

4 cups (approx.) of mixed firm fruits, such as plums, peaches, pears, mangoes, and pineapple
1/3 cup raisins (organic is best)
1/2 cup fresh cilantro
1/3 cup mint leaves
1-1/2 teaspoons cinnamon
1-1/2 teaspoons coriander seeds
1 teaspoon cayenne pepper
2 teaspoons fresh grated ginger
1/4 teaspoon sea salt
1 tablespoon whey (see video on how to make your own whey)
Enough brine to cover fruit mixture (chutney) by 1".
(Brine = 1 teaspoon salt dissolved in 1 cup water)

1. Follow directions on video.
2. Allow chutney to ferment at room temperature for 3 - 5 days.
   (If your kitchen is very warm, 75 degrees F or above, then 3 days will do.)
3. After fermentation, replace with the standard mason jar lid and ring and store in the fridge.

Cultured Cocktails

Kraut Source Martini
2 oz. (60 ml) fermented kraut juice from Cinnamon & Raisin Purple Kraut recipe (Kraut Source recipe booklet, p.9)
1-1/2 oz. (45 ml) vodka
1 oz. (30 ml) Lillet Blanc
1/4 oz. (15 ml) simple syrup

1. Place ingredients in a cocktail shaker with ice and shake 30 times.
2. Pour into a chilled martini glass and serve.


Paradise cocktail
2 oz. (60 ml) fermented juice from Pineapple & Spice Salsa recipe (Kraut Source recipe booklet, p.15)
1-1/2 oz. (45 ml) basil-flavored vodka (you can use plain vodka as well)
1/2 oz. (15 ml) simple syrup
1/2 oz. lemon juice
Dash of ground turmeric

1. Place all ingredients in a cocktail shaker with ice, shake 30 times.
2. Strain into a glass and serve.


Sauteed Sausage


Prep Time: 10 minutes  Cook Time: 15 minutes  Serves: 4

DIY Sauerkraut Ingredients
1 head cabbage, weighing about 1-1/2 pounds, cored and finely shredded
1 -1/2 tablespoon sea salt
1 tablespoon whole caraway seeds
4-5 whole juniper berries
1 large mason jar, wide mouth, quart-size
Kraut Source Device

Sausage & Veggies Ingredients:
1 4 pk. cooked chicken sausages
1 large red, yellow, or orange bell pepper, thin sliced
1 large sweet onion, thin sliced
2 Tbls. olive oil

DIY Sauerkraut Directions:

  1. Place the shredded cabbage in a large bowl.
  2. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.

  3. Let bowl of cabbage mixture sit on counter for 45 minutes to an hour.

  4. Add in the caraway seeds and juniper berries, then place mixture into a clean mason jar. Really pack it in. Use a pounder, spoon, pestle, or the end of a rolling pin to temper down the cabbage and to help build up more liquid.

  5. Be sure to leave at least 3 inches of clearance from the top of the cabbage and the opening of the jar or pack it to the shoulder of the jar

  6. Depending on the quality of the cabbage, you may or may not get a lot of juice. If needed, add enough * filtered water to cover the sauerkraut-to-be by about an inch.       

  7. Now you will need to keep the cabbage submerged underneath the liquid, or brine. Put the Kraut Source device on top of your wide mouth mason jar. Watch the video for a short demonstration. Leave the filled jar in a dark cool spot. (68 – 72° F is ideal)

  8. Allow the fermentation process to do its magic for 10 -14 days.

  9. Place the jar in your refrigerator. Enjoy your probiotic-rich sauerkraut as a condiment with meals.

     * If you don’t have a filtered water, just boil water and let it cool.

Sausage & Veggies Directions:

  1. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Split sausages lengthwise, and spread apart. Place cut side-down in skillet and saute until lightly brown. Turn over and continue cooking until the other side is brown.

  2. Remove sausages from pan and slice into chunks. Set aside.

  3. Heat remaining 1 tablespoon of olive oil in the same pan. Add onion & pepper. Saute, stirring occasionally, until caramelized (about 7-9 minutes). Remove from heat and toss with sausage.

  4. Divide the sausage, onion & pepper saute equally on two plates. Top with sauerkraut and serve.

Cooking Guru Tip: Make a gourmet sando by putting a whole sauteed sausage on a gourmet bun with some mustard. Add onion, pepper mixture and sauerkraut to finish.

Carrot Radish and Apple Ferment

Fermentation Panel

Special thanks and a round of applause to our panel of fermentation experts!


These awesome videos were filmed and edited by Food Guru.