by Morsels of Life | CJ Huang
A Japanese-inspired sauerkraut flavored with green onions and soy sauce.

Prep time:
Cook time:
Total time:
Servings: 6 (approximately 1-2 cups)
Cuisine: Fusion, Japanese
Category: sides, snacks



Mass Weight Volume Number Material Notes
294 grams 10.375 ounces 1/4 cabbage, shredded
12 grams 0.375 ounces green onions, sliced
2 teaspoons soy sauce
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons whey I strained some from my kefir. You could also strain it from yogurt. Just make sure it's got some cultures in it! :) Or if you prefer not to use whey, you could increase the amount of salt.


  1. Gather all materials.
  2. Combine all materials and mix together.
  3. Place mixture into a jar, and press/beat down until liquid covers all solids.
  4. (Optional - Place a layer of plastic film on top to decrease exposure to oxygen. I like to use this layer of plastic film to slow evaporation and decrease air exposure, but as long as the sauerkraut is covered in liquid, you should be fine.) Allow to ferment at room temperature, tasting the sauerkraut to determine if it has fermented enough. Once fermented to your taste, store refrigerated.

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Calories (Cal): 35 ・ Sodium (mg): 650 ・ Fat (g): 1 ・ Protein (g): 2 ・ Carbs (g): 5 ・ Fiber (g): 1
Nutritional values are estimates only. See our full nutrition disclosure here.