Sauerkraut with Kumquats & Dill


Sauerkraut with Kumquats & Dill

Kumquats look like tiny oval-shaped oranges, and release quite an explosion of flavors when eaten raw. It has been cultivated in China and East Asia since before the 12th century. The name kumquat is a derivation from the Cantonese dialect, "gum-gwat", meaning golden orange.

These mini jewel-like fruits are in season from roughly December to April. There are several varieties throughout the world, but in the US, Nagami, Meiwa, and Fukushu are the most cultivated and available.


  • 1-1/4 lbs (567 g) cabbage, finely shredded
  • 2 - 3 teaspoons (10-15 ml) sea salt
  • 8 - 10 small kumquats, sliced and seeded
  • 1/2 small purple onion, thinly sliced
  • 1/3 cup (80 ml) fresh dill, chopped


1. Place the chopped cabbage in a large bowl, and mix in sea salt. Give the mixture a good massage for about 5 - 10 minutes. If you have time, allow the salted cabbage to rest in the bowl for about 30 minutes.
2. Add in the rest of the ingredients and mix well.
3. Place the mixture in a quart-size, wide-mouth mason jar. If there is not enough liquid to cover the vegetables by one inch (2.5 cm), top off with brine*. We also recommend waiting up to 24 hours to see if more liquid gets drawn out before you top off with brine.
4. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool place, away from direct sunlight.
5. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Serving suggestion:

Serve with shredded romaine lettuce and orange slices drizzled with
Extra Virgin olive oil.



2 Responses

Kraut Source
Kraut Source

April 15, 2019

@FRED SCHENKELBERG: Most likely is because your kraut is releasing a lot of its own juices, and is pushing the brine you added upwards and overflowing into the moat. I recommend following our suggestion in the recipe, and let your kraut mixture sit for 24 hours before adding any additional brine. For your current batch, just open the whole system, pour out all the excess liquid, make sure there’s 1 inch of it above your mixture, and re-assemble the system.

Thank you,
Kraut Source

Fred Schenkelberg
Fred Schenkelberg

April 15, 2019

Hi – this looked like a good one to try on my first try… and so far so good – and I do have one question. I filled the top reservoir about half way and the next morning, and every morning for the past 3 days, the top reservoir is overflowing with briny water. Is that normal? Where’s the moisture coming from? thanks, Fred

Leave a comment

Comments will be approved before showing up.