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RECIPE: Sauerkraut Crackers

Golden sauerkraut crackers
Sauerkraut crackers

Made a batch of kraut you're just not that into or that didn't turn out so great? Or did you make so much of one type of kraut that you just don't know what to do with it? Or dya just fancy pushing some culinary boundaries? If so, you're gonna love this - crackers made of sauerkraut, say what?!

Sauerkraut crackers topped with cheese and sauerkraut
Sauerkraut crackers topped with sauerkraut

If you've never made your own crackers before where have you been?! Store bought have their place for sure but fresh, crisp, golden crackers are the BEST. And if you can wait for them to cool (I like em hot from the oven) they store well in tupperware for weeks.

We love these crackers as a quick lunch with cheese or houmous, salad and (you guessed it) more sauerkraut!

Give it a go, you won't regret it. This base recipe can be mixed up by adding seeds, herbs (rosemary, oregano, dill etc), grated cheese, chillies and more! Get creative and if you've had a go we want to know! Tag us @craftypickleco on Facebook and Instagram🙏

Ingredients (makes around 20 small crackers)

Plain flour (wholemeal works well) x 60g

Oats x 60g

Sauerkraut x 150g

Butter x 75g

Black pepper x 1/2tsp

Dill pickle sauerkraut blended with flour, oats, pepper and butter
Making dill pickle sauerkraut crackers


  1. Preheat oven to 170°C and grease a large baking tray.

  2. Add flour, oats and pepper to a food processor and blend until fine.

  3. Add the butter and pulse until you get a crumbly breadcrumb-like mixture.

  4. Gradually add the sauerkraut, blending until you get a dough.

  5. Place on the baking tray and bake for 25 minutes (longer if you chose large crackers). Keep a close watch on them and take them out once they're firm and golden (remember they'll firm up more once cool).

  6. Place on a cooling rack and once totally cool store in an airtight container.

  7. Enjoy with cheese, dips, avocado or as a side to the classic Scottish dish, stovies!

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