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Sauerkraut pickled eggs come in beautiful jewel-toned hues, depending on how you pickle them.

It’s a book title and more than a suggestion: Ferment Your Vegetables, by blogger and author Amanda Feifer, is one of our favorite back-to-basics guides on all things pickled, fermented and cured. Got cabbage that’s just itching to become something more, cucumbers that yearn for a brighter, tarter future, or any other vegetable just bursting with sour potential? This is the book for you. Learn how to make sauerkraut pickled eggs with this simple, colorful recipe. 

I don’t know if this makes me a weirdo, but I go CRAZY for pickled eggs. This technique can also be done in brined ferments, kimchi liquid, or any other vegetable ferment you let go long enough for acidity to get appropriately low. The truly awesome thing about fermented pickled eggs isn’t their utterly superior flavor — it’s the fun games you can play with color! Use a red kraut to end up with purple eggs, radish pickle brine for pastel pink, or finished beet kvass for a beet red egg.

Recipe Note: You can also put peeled, hard-boiled eggs into finished pickle brines. The resulting pickled eggs are rainbow-colored and delicious. It is okay to put unpeeled eggs, or eggs with intentionally cracked shells, into the mix. The lactic acid will eat away at the shells and provide you with some very interesting patterns and colors. If you do use unpeeled eggs, don’t eat the sauerkraut as the alkaline in the shells can result in a higher pH.

Reprinted with permission from Ferment Your Vegetables