Homemade Sauerkraut with Mustard Seeds

Tangy, crunchy, and naturally probiotic-rich, this sauerkraut is enhanced with Eastanbul Yellow Mustard Seeds for a subtle nuttiness and aromatic depth. A healthy, zesty side that pairs beautifully with grilled meats, sausages, or sandwiches.

Ingredients

• 1 medium green cabbage (about 2 lbs / 900 g)
• 1 medium carrot, shredded
• 1 tbsp Eastanbul Mustard Seeds
• 1 tsp Eastanbul Black Peppercorns
• 1 ½ tbsp sea salt (non-iodized)

• 2–3 garlic cloves, sliced (optional)

Directions

1. In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil until salt and sugar dissolve. Remove from heat and let cool slightly.
2. Place cucumbers in a clean sterilized jar. Tuck in garlic, coriander seeds, mustard seeds, and dill if using.
3. Pour the warm brine over the cucumbers until completely submerged. Seal the jar tightly.
4. Let the jar sit at room temperature for 12–24 hours, then refrigerate.
5. For best flavor, allow the cucumbers to pickle for 3–5 days before enjoying.

Recipe Products

Eastanbul Coriander Seeds

---

Add To Cart

Eastanbul Black Peppercorn Set

---

Add To Cart

Eastanbul Spice Set

---

Add To Cart

Eastanbul Mustard Seeds

---

Add To Cart