Sauerkraut with Lion's Mane Mushroom

Sauerkraut with Lion's Mane Mushroom

When it comes to adding fungi in your ferments, my advice is to cook it before adding it to other raw vegetables to ferment together. Why cook the mushroom instead of raw? According to Paul Stamets and other mushroom experts, as well as Dr. Andrew Weil, "Mushrooms have very tough cell walls and are essentially indigestible if you don't cook them. Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods.”

Recipe is for one quart-size, wide-mouth mason jar (32 oz)


  • 1 lb. green cabbage, finely shredded
  • 1 Tablespoon sea salt
  • 2 – 3 stalks green onions, sliced
  • 1 small carrot, finely shredded
  • 1/3 – 1/2 cup cooked Lion’s Mane mushroom*


    1. In a large bowl, place in the shredded cabbage, then add in salt.

    2. Massage the salt into cabbage with your hands until it softens and some liquid is drawn out from the cabbage. (About 3 – 4 minutes)

    3. Add in the rest of the ingredients and mix well.

    4. Pack tightly into the mason jar until ingredients reach the shoulder of the jar.

    5. At this point, use your preferred method to create the proper fermentation set up, or use Kraut Source.

    6. Keep your prepared jar on your kitchen counter, away from direct sunlight and allow to ferment at room temperature for 8 – 10 days.

    7. When ready, remove whatever fermentation device you are using, place the standard lid onto jar and store in the refrigerator.

    *Cook the Lion’s Mane mushroom with cooking oil of choice and a little sea salt and pepper, or follow recipe from this video:


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