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Sauerkraut Rye Cakes

Cultivator Kitchen


  • 1 cup sourdough starter
  • 1/2 cup dark rye flour
  • 1/2 cup water
  • 2 tsp baking powder
  • 1/2 cup sauerkraut


  • Mix your sourdough starter, water and flour to form a pourable batter.
  • Add your baking powder and mix in, then your sauerkraut and stir to combine. I use a heaping 1/2 cup of sauerkraut but you can add more or less to taste.
  • Heat a griddle or non-stick pan on medium high heat and pour on the batter to make 4 large cakes.
  • Let the cakes cook till golden on one side and bubbly on top, about 4 minutes.
  • Flip and cook the other side until golden, also about 4 minutes.
  • After both sides are golden and they're cooked through, serve & enjoy!