Spicy Sauerkraut Recipe with Garlic and Red Pepper Flakes

May 9, 2025

Sauerkraut is a staple in your kitchen, and you love the tangy crunch of this simple yet powerful probiotic food. But lately, you find plain sauerkraut too ordinary and crave a bit more excitement on your palate. What if you could combine the gut-friendly benefits of sauerkraut with the bold kick of spice?

This blog presents you with a flavourful spicy sauerkraut recipe. Discover the step-by-step making process, experiment with alternative hot ingredients, and serve it alongside your favourite foods.

Let’s add a pinch of heat to your fermentation journey!

What is sauerkraut?

Sauerkraut is simply fermented cabbage. It involves finely shredding the cabbage and allowing it to naturally ferment in its own juices, with the help of beneficial lactic acid bacteria. This process transforms the humble vegetable into what you know as 'sour cabbage,’ the literal translation of the German words ‘sauer’ and ‘kraut.’

While sauerkraut is often associated with German cuisine, the practice of fermenting cabbage dates back over 2,000 years to China. This method of preserving cabbage for longer periods eventually travelled west and became a staple dish in the culinary traditions of central and eastern Europe.

Here are the characteristic features of sauerkraut that makes it so popular worldwide:

Taste: It boasts a distinctly sour and slightly salty taste, a flavour profile that can range from mild to quite intense depending on the fermentation time.
Probiotics: Beyond its characteristic tang, sauerkraut is a powerhouse of probiotics, or beneficial bacteria, that support gut health and aids digestion.
Preservation: The fermentation process extends the shelf life of the cabbage.
Nutrients: Being low in calories and rich in fiber, vitamins C and K, and essential minerals, sauerkraut has earned its place in traditional diets and as a contemporary health food.
Versatility: Sauerkraut can be enjoyed as a side dish, a topping, or even incorporated into cooked meals, offering a burst of flavour and a healthy boost to a wide array of cuisines.

If you’re still debating whether fermented foods are good for you, watch the video below for some science-backed research and case studies.

Ready to turn up the heat? Let’s see how to make a spicy sauerkraut at home!

Easy spicy sauerkraut recipe

If you're craving the gut-friendly goodness of sauerkraut with an extra layer of flavour and a pleasant kick, this easy spicy sauerkraut recipe is just what you need. It's a simple way to customise your fermented cabbage and add a bit of excitement to your meals.

Here’s a quick guide on preparing spicy sauerkraut with garlic and red pepper flakes:

Ingredients

To get started, gather your ingredients:

1 medium green cabbage, about 1-1.5 kg
4-5 cloves fresh garlic, peeled and minced
1-2 teaspoons red pepper flakes (adjust to your spice preference)
2 tablespoons sea salt (non-iodised is best for fermentation)
1-2 medium carrots, grated (optional)

Equipment

To make this sauerkraut, you'll need some basic equipment:

Large bowl
Mandolin or sharp knife
Clean hands or a sturdy pounding device (like a wooden spoon)
1-2 litre fermentation jar with a wide mouth
Fermentation weights (glass or ceramic)
Lid for the fermentation jar (can be the original lid, slightly loosened, or a fermentation airlock system)

Step-by-step instructions

Here's how to bring this spicy sauerkraut to life:

Preparation: Wash the green cabbage thoroughly. Remove any bruised or damaged outer leaves. Slice the cabbage thinly using a mandolin or a sharp knife. Peel and finely mince the garlic cloves. Also, peel and grate the carrots.
Mix and soften: In a large bowl, combine these ingredients with red pepper flakes. Sprinkle the sea salt evenly over the vegetables. Using your clean hands, toss everything together thoroughly. Now, let the mixture sit undisturbed for about 15 minutes. You'll notice the cabbage starting to soften and release some of its liquid.
Massaging and creating brine: Gently massage the cabbage and carrot mixture with your hands or a clean pounding device. You'll notice more liquid being released. This brine is essential for the fermentation process. Continue massaging until the vegetables are submerged in their own juice.
Packing: Once there is sufficient brine, firmly pack the sauerkraut mixture inside the jar. Use your hand or a tamper to press down and remove air pockets. Place fermentation weights on top to keep them fully submerged under the brine. Cover the jar with a lid. Don't tighten it completely; allow gases to escape.
Fermentation process: Store the jar in a cool, dark place, away from direct sunlight (ideally between 20-24°C or 68-75°F) for 1 to 3 weeks. The fermentation time will influence the sourness and flavour intensity. Check the jar regularly; you may see bubbles forming, which is a good sign that fermentation is taking place.
Tasting: After about a week, start tasting your sauerkraut. Use a clean utensil to remove a small amount. If you prefer a milder sourness, it might be ready. For a more pronounced tangy flavour, continue fermenting for another week or two, tasting every few days until it reaches your desired level of sourness and spiciness.
Storing: Once your sauerkraut reaches the desired taste, transfer it to airtight containers and store them in the refrigerator. The cold temperature will significantly slow down the fermentation process.

Your homemade spicy sauerkraut will last for several months in the fridge, and the flavours might continue to develop subtly over time.

Craving even more heat or a different kind of spice in your sauerkraut? Let’s explore some alternatives!

Spicy alternatives for making sauerkraut

The wonderful thing about making sauerkraut at home is the freedom to experiment and tailor the flavours to your exact liking. If you want something beyond the standard red pepper kick, here are some other fantastic spicy ingredients you can consider adding to your sauerkraut:

Jalapeños: These popular peppers offer a fresh, slightly fruity heat. You can slice them thinly (remove seeds for less heat) and add them along with the cabbage before fermenting.
Paprika: Infusing your sauerkraut with paprika can introduce both vibrant colour and a mild, smoky warmth. Opt for smoked or hot varieties, and mix the powder directly with the cabbage to ensure even distribution before packing it into jars.
Black pepper: Simple yet effective, freshly ground black pepper can add a subtle warmth and a peppery note to your sauerkraut. Grind it coarsely and mix it in with the cabbage and salt.
Chipotle peppers: For a smoky, deep heat with a touch of sweetness, consider adding finely chopped chipotle peppers (which are smoked jalapeños) along with a little of their adobo sauce. Start with a small amount, as they can be quite potent.
Gochugaru flakes: If you enjoy the complex, slightly fruity heat of Korean cuisine, gochugaru flakes are an excellent addition. Adding them to your cabbage gives your sauerkraut a vibrant hue and unique flavour profile.
Sriracha sauce: For those who appreciate a tangy, garlicky spice, you can stir a spoonful or two of sriracha sauce with sauerkraut after fermentation. It introduces a distinct level of spiciness and a savoury umami element.
Dill garlic: Do you prefer less heat and more herbal notes? Try replacing red pepper flakes with fresh dill and chopped garlic while making sauerkraut. These subtle ingredients can impart a unique flavour.

Let’s spice up your skills even more with some tips for that perfect spicy sauerkraut batch!

Expert tips for perfecting spicy sauerkraut

While you might jump into the spicy sauerkraut recipe thinking that nothing could go wrong, it's wise to be prepared. Follow these tips to ensure you get a successful batch every time:

Sterilise the equipment: Cleanliness is key in fermentation. Ensure your fermentation jar, weights, and utensils are thoroughly cleaned and ideally sterilised with boiling water. This helps prevent the growth of unwanted bacteria or mould.
Use clean hands: Always wash your hands thoroughly with soap and water before handling the cabbage and equipment. Alternatively, consider using clean gloves to avoid contamination.
Watch out for kahm yeast: During fermentation, you might notice a thin, white film forming on the surface of the brine. This is kahm yeast, a type of wild yeast that is generally harmless but can alter the flavour. If it appears, you can carefully skim it off the surface with a clean spoon.
Keep your sauerkraut fully submerged under the brine: This is vital to avoid spoilage and prevent mould growth. Utilise fermentation weights or a piece of cabbage leaf to push all the contents below the liquid line. If needed, you can add a bit more saltwater to ensure everything is submerged.
Throw out the mould: Mould can appear as fuzzy patches, often in shades of green, black, or pink. If you see any signs of mould, it's best to discard the entire batch.

Ever wonder how spicy sauerkraut measures up to kimchi? Let’s compare!

Is spicy sauerkraut the same as kimchi?

Given the vibrant flavours and the fact that both involve fermenting cabbage, it's easy to assume that a spicy sauerkraut is the same as the popular Korean side dish, kimchi. However, while they share the fundamental process of fermentation and cabbage as a base, spicy sauerkraut and kimchi are distinctly different:

Type of cabbage: While spicy sauerkraut uses green or red cabbage, kimchi is made primarily with Napa cabbage.
Flavour profile: Spicy sauerkraut offers a pleasant kick and has a lighter, fresher flavour. Kimchi, on the other hand, boasts a much deeper, more complex umami flavour profile due to the inclusion of ingredients like gochugaru (Korean chili powder), garlic, ginger, fish sauce, etc.

Next, let's explore some tasty ways to serve your newly created spicy treat!

How to serve spicy sauerkraut?

Eating spicy sauerkraut on its own is already a flavourful experience, but why stop there? The tangy, spicy crunch can elevate several dishes. Here are some delicious ways to enjoy your spicy sauerkraut:

Charcuterie platter: Add a small bowl of your spicy sauerkraut to a charcuterie board alongside cured meats, cheeses, and olives. The acidity and spice will cut through the richness of the meats and cheese, offering a delightful contrast.
Sandwiches and wraps: Forget boring fillings! Layer your spicy sauerkraut into sandwiches with grilled chicken or tofu, or add a spoonful to wraps filled with falafel or paneer for an extra layer of flavour and texture.
Hot dog topping: Elevate your humble hot dog by topping it with a generous amount of spicy sauerkraut. The fermented tang and heat are a classic pairing that will make your next barbecue a hit.
Scrambled eggs: Stir a spoonful of spicy sauerkraut into your scrambled eggs towards the end of cooking. The warmth will mellow the raw tang slightly, and the spicy bits will add a surprising and delicious twist to your breakfast.
Salads or rice bowls: Toss a bit of spicy sauerkraut into your green salads or vibrant rice bowls. It adds a crunchy texture, a burst of flavour, and a probiotic boost to your healthy meals. Think of it as a spicy, fermented salad component.
Side dish: Serve a small bowl of spicy sauerkraut as a side dish alongside grilled fish, chicken, or roasted vegetables like sweet potatoes or cauliflower. Its bright flavour and subtle heat will complement the savoury notes of the main dish.

Embrace the goodness of homemade fermented foods with this spicy sauerkraut recipe. You get all the gut-loving benefits of traditional sauerkraut with an exciting kick of heat and the savoury warmth of garlic. It's a flavour adventure that's surprisingly easy to embark on right in your kitchen.

Don't be afraid to get creative! Experiment with other spices that tantalise your taste buds—perhaps a pinch of smoked paprika for depth or some finely chopped ginger for a different kind of warmth.

For a fantastic head start into the world of delicious and beneficial fermented foods, check out The Good Bug's traditionally crafted sauerkraut. Visit our website to grab your pickle jars and begin your taste adventure!