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Sauerkraut Cucumber Salad

Persian cucumbers are a must for this low cal, gut healthy recipe. This salad will last a couple of weeks in the refrigerator, and add good fermentation to your diet. I like to add two or three tablespoons to my lunch everyday.

Makes about 1 quart.


  • 1 (14-15 oz) can sauerkraut with liquid
  • 5 green onions
  • 1/2 bell pepper
  • 2 medium Persian cucumbers
  • 1/2 Tbsp fennel seed powder
  • dash ground cloves
  • 1/2 tsp salt (optional)


  1. Place sauerkraut with its liquid in a large bowl.
  2. Slice green onions; add to bowl.
  3. Dice the bell pepper and cucumbers (1/4″)
  4. Add fennel, clove, and salt. Toss well. Transfer to a refrigerator container or quart-size canning jar.
  5. Refrigerate at least 4 hours.
  6. Serve over veggie dogs/sausages or as a side to any savory dish. Great for picnic dish!

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