Kraut-Chi is an unofficial cross between two styles of fermented cabbage: German sauerkraut and Korean kimchi.

As opposed to strictly following traditional recipes, Kraut-Chi is an invitation to experiment and improvise.

You’ll need:

  • A large stainless steel, plastic, or glass bowl
  • A wide-mouth quart mason jar
  • Non-chlorinated water
  • 25 grams sea salt or other natural salt
  • A large head (about 2 pounds) of green, napa, red or other cabbage
  • Optional: garlic, scallions, fresh ginger, carrots, and radishes
  • Spices of your choice (chili flakes, dried red peppers, black pepper, dill, and thyme are all delicious options)


  1. Rinse, then dice or shred cabbage and add to bowl
  2. Rinse, then dice or chop optional ingredients and add to bowl
  3. Measure spices to taste and add to bowl
  4. Add salt to bowl and combine everything thoroughly with your hands
  5. Leave the mixture out overnight (optional) before transferring to jar
  6. Top the jar off with water until ingredients are fully covered
  7. Cover jar without sealing, then monitor for bubbles daily. Depending on temperature, it could be finished after 3-21 days.
  8. Serve or refrigerate to halt fermentation during storage (lasts for up to a year in refrigeration)