Ferments | Fermented pickles

Pink-purple sauerkraut with lemon myrtle & pepperberries

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This sauerkraut has a beautiful sweetness from the carrot and kohlrabi. The colour is lovely from the mix of orange carrot, and purple cabbage – a bright pink-purple. Lemon myrtle and pepperberries are Australian native spices with strong lemon and pepper flavours. The lemon myrtle and juniper give the sauerkraut a clean crunchy zing complemented by the spicy pepperberries, nutmeg, fennel and caraway and ginger.

I use a mandolin to cut the vegetables very finely – this means the process of squashing out the water by hand is very quick and easy. My other tip is to use a fermenting pot and mallet such as Andrew Cope’s gorgeous handmade pot – this makes the whole process a real pleasure. The pot has a water seal that allows the CO2 generated by the fermentation to escape while the veggies and brine are sealed. The sound of the CO2 escaping is a wonderful musical dripping noise that makes me think of deep subterranean caves with water dripping into a pool from a stalactite above.

Pink-purple sauerkraut with lemon myrtle & pepperberries

Print Recipe


  • ¼ purple cabbage
  • 1 carrot
  • 1 small kohlrabi
  • 1 small knob of unpeeled ginger
  • 1 ½ tablespoons salt
  • 4 lemon myrtle leaves
  • 3 pepperberries
  • 1 teaspoon juniper berries
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly grated nutmeg



Wash and peel the veggies, thinly cut them using a mandolin


Add the veggies and salt to a large bowl and squeeze with your hands until the water is released from the vegetables


Add the spices and mix


Add the mixture to the fermenting pot and use the mallet to squash it all down


Add the weights to keep the vegetables under the brine


Add the lid and fill the seal with water


Leave for 10 days to ferment


Decant into clean jars and store in the fridge


Delicious with a cheese toastie, salad, omelette or wraps with fresh hummus, haloumi and rocket


Inspired by the recipe that comes with Andrew Cope’s handmade fermenting pot. I sourced my Herbies spices pepperberries and lemon myrtle from Essential Ingredient Rozelle.

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