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Rainbow Layered Kraut


Need to meal prep? Try Bastyr's Nutrition Department's Rainbow Layered Sauerkraut to add to any salad, sandwich, taco, or eat by itself!



1 cup
radishes (julienne)
1 cup
carrots (julienne)
1 cup
yellow peppers (julienne)
1 cup
kale (chiffonade)
1 cup
red cabbage (julienne)
5 clove
bay leaves
coriander seeds
black peppercorns
sea salt


In separate bowls, add ¼ teaspoon salt over each vegetable. Let it sit for about 5 minutes. Massage each vegetable separately in their bowls, until softened and enough brine is released.

In a sterilized jar, start layering the massaged vegetables following a rainbow color order, adding a clove of garlic, a bay leaf, some coriander seeds and peppercorn in between each addition. Press the layers down firmly, so the all the vegetables are covered in brine.


Place a weight on top of the jar and cover with a clean cloth. Place jar on a ventilated, dark place for 3 to 4 days. Taste your kraut after that to see if it’s done. If you prefer it to be more fermented, leave for another day and taste again. If you are happy with the result, remove the weight and close with a tight lid. Refrigerate the rainbow layered kraut for up to a month!





Plate of rainbow color layered sauerkraut on top of salad


Prep time
20 minutes
Cooking time
Total time
20 minutes