Ruby Raw Kraut Premium PD Recipe


Probiotics are found naturally on the surface of all fruits and veggies. Use this sauerkraut recipe to make them multiply with a simple process called lacto-fermentation. It’s fun and inexpensive to make your own raw, fermented, dairy-free probiotics. The health food store shelves are lined with expensive little jars filled with unique combinations. Take this simple, inexpensive recipe and get creative. How about ginger, garlic, beet, cabbage kraut? After making your first jar of Ruby Raw Kraut you will see how easy, delicious and rewarding making homemade sauerkraut can be.

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Comments (9)

  1. posted by Marie on October 14, 2014

    Can’t wait to try this!

  2. posted by Sherrill Sittre on April 29, 2015

    I have to say I don’t like sauerkraut or anything with cabbage that is sour. I reluctantly made this because I could not get over how easy it looked and thinking if it tasted good it would be a great way to get some probiotics into my system. I left it for six days and it was stinking my kitchen up so decided that was enough. Made two jars, One jar had about a quarter of an inch on the top that the cabbage turned a tannish color the other did not. Was not mold. I did add the extra salt and water to both. I removed the tannish cabbage and put them in the fridge and the next day after cooling I tasted it. Ugh, nasty! I have to say though, I made a sandwich with two slices of Ezekiel bread, sliced onion and Julie Marie’s pickled jalapeno’s (love these too) and I LOVED IT. Thank you Julie Marie for helping me to step out of my box.

    • posted by Julie Marie on May 21, 2015

      I’m sorry this didn’t turn out for you. Do you live in a warmer climate?

  3. posted by Marie on February 20, 2016

    Question on revision : Cover with a lid (I no longer cover with a Paint Strainer or cheese cloth as I demonstrated in the video)
    Can I use the plastic lid while fermenting or is it best to cover with the metal w/insert? Thanks.

    • posted by Julie Marie on February 27, 2016

      Marie, plastic or metal is fine. Leave a couple inches for fermentation liquid expansion.

  4. posted by Harry on January 6, 2017

    Hi Julie Marie,

    I made the Ruby Raw Kraut last night and I found that the cabbage was not covered by the liquid so I added more as you suggested.
    This morning I realised that it still was not covered so I mixed one tea spoon with eight table spoons of water and poured that on top.
    It is now covered, but have I ruined the recipe by doing this?

    Best Wishes,


    • posted by Julie Marie on June 3, 2017

      I would think it should be just fine. The way to know is to give it a smell and a taste in about four days.

  5. posted by Anita Leclercq on June 30, 2019

    I have ordered my jars and plan to make the ruby red krout and the fermented onions. Watched the videos and can’t wait to try them

  6. posted by Janice Price on May 27, 2020

    I have always loved sauerkraut and this is the recipe is the best! I don’t ever want to be without a jar of this in my fridge!

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