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Garlic Dill Pickle Sauerkraut

While we were in Florida over March break, my husband and I came across the Garlic Dill Pickle Kraut made by Farmhouse Culture on one of our outings at Whole Foods. We all fell in LOVE with it (even my mom who’s a titch skeptical of all things sauerkraut). And not only were my boys not fighting me on eating their kraut, they were asking me for more!!!

If you're new to sauerkraut or you still don’t *love* its traditional flavour, then dill pickle sauerkraut is your new BFF. It literally tastes like a dill pickle but with all the gut loving bacteria to help balance your microbiome!

This is a definite must-try for anyone wanting to improve their gut health but who is having a hard time getting traditional kraut down the hatch.

You can add this on top of a burger, a sandwich, avocado toast, a salad or simply to the side of any meal. And if you’re not up for making your own, look for the Farmhouse Culture brand of sauerkraut and try any one of their 5 amazing flavours!

And so, in my attempt at re-creating Farmhouse Culture's delicious Garlic Dill Sauerkraut, here you go....



1-2 very large mixing bowls

5-6 large mason jars with air-tight lids

Your hands 😊


2 large heads organic cabbage, shredded (I used my food processor to shred mine)

6-8 garlic cloves, finely chopped

1 bunch fresh dill, chopped (organic if possible)

1 organic cucumber, very thinly sliced

4 cups room temperature brine (see recipe below)