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You’ll love the soft, flexible texture of Keto Low Carb Sourdough Bread! Almost like a whole grain sandwich bread, but grain-free. Make sandwiches again, or toast, with this easy to digest treat. Just 3g net carbs per big slice and also Paleo and Gluten-free.
If you’re low-lectin, also look for the lectin-free substitution.
Using your choice of low carb nut or seed (we’ll talk more about this), this recipe starts with raw nuts: like pecans or Brazil nuts, but you can also use sunflower seeds for a low-cost, nut-free option. After the nuts or seeds soak (so they purée smoothly), the 
purée ferments, gets mixed with the final ingredients, then bakes! Super easy bread-making! 🙂
Let’s get started with some tips and insights!
How to make Keto Low Carb Sourdough Bread
You might be wondering how does one make a sourdough from low carb ingredients!
The answer is: We don’t use flour in this recipe. Instead we use raw nuts or seeds that get an easy ferment.
You can actually choose which nut or seed you want to use based on a few things: budget, availability and what you like!
Have you eaten probiotic sauerkraut before? Or maybe you’ve made it? The sauerkraut juice is what ferments this bread! And the fermented batter not only gives a subtle sourdough flavor and tender texture, but also makes this bread more gentle, digestible and nutritious.
Which nut to use in Keto Low Carb Sourdough Bread
I love making this bread with raw pecans or Brazil nuts. But each nut has its own qualities (and cost). So here are some nuts and seeds and considerations:
- I recommend you start with raw pecans! Easy to use, broadly available, low carb, somewhat affordable, and they purée well. (Pecans are also the best choice for a lectin-free diet.)
- Brazil nuts are a nice low carb option if you like your bread nubby, because they don’t purée as smoothly. If you like a chunky bread, with small pieces of nuts, this option is yummy.
- If you’re on a tight budget, sunflower seeds are cheap! The only downside of sunflower seeds is that they contain chlorogenic acid, which is a plant compound that reacts with the baking soda in the recipe and turns the bread… green! So yeah, if you don’t mind green bread, sunflower seeds work great. (Net carbs in sunflower seeds.)
- Other great low carb options include macadamia nuts and pine nuts (great, but pricey), walnuts and hazelnuts (distinctive flavor and a little nubby when puréed).
If you look at the various photos in this post, you can see two different bread loaves:
One set of photos shows a smooth bread dough, with no chunks; this is the pecan-based bread, which sometimes appears with butter and sweetener. You’ll also get this smooth dough with macadamia nuts or pine nuts.
The second loaf, which I made meat and veggie sandwiches with, is chunky and nutty in places. This loaf was made with Brazil nuts. It’s higher in selenium, and I like the chunky bread, personally. (My kids prefer the smooth dough. 😉 )
Psyllium husk powder in Keto Low Carb Sourdough Bread
Psyllium husks are used in Keto Sourdough Bread, in small measure, to make the bread spongy, light and springy. Psyllium husk powder also holds baked goods together, like gluten (but it’s gluten and grain-free).
This common keto ingredient is high in fiber and super low in net carbs. I also like to use it in egg-free baking because of its binding and leavening properties. I even use it here in my Constipation Smoothie, because psyllium provides soluble fiber that can make all the difference for regularity.
Psyllium, lastly, is prebiotic — which means, it supports the growth and activity of good bacteria in the colon. Psyllium has been found to lower cholesterol levels and help regulate blood sugar levels after eating.
Which psyllium to buy — Try to find Psyllium husk powder, (like this). But if you can only find psyllium husks, you can reduce them to a powder, before using, in your coffee grinder or high powered blender. My doctor reminded me: Psyllium does need to be organic, because while it’s growing, it draws any potential toxins to itself.
Other ingredients … and the rest of the bread-making process
Step 1. — The nuts or seeds soak in water to soften. These nuts or seeds get puréed with fresh water, oil and the sauerkraut juice we discussed.
Step 2. — Keto Sourdough Bread also uses chia seeds. We create chia seed flour/meal using a coffee grinder or high-powered blender. (For lectin-free, you may also use basil seeds.)
Step 3. — Chia seed meal gets stirred into the puréed nuts. This mixture then ferments. (Put it in a warm location! A sprouting mat works great and is inexpensive.) Fermenting the nuts and seeds makes them more nutritious and gentler to digest (specifically, fermenting reduces phytic acid and lectins).
Chia seeds contribute to the wonderful tender and spongy texture of Keto Low Carb Sourdough Bread.
Step 4. — After the ferment, we stir in the remaining bread ingredients: eggs, coconut flour, a little sweetener, sea salt and baking soda.
Step 5. — That’s it! Then we bake!
How to store leftovers
If you eat your Sourdough Bread within a day or two, you can simply wrap it well and leave it out on the counter.
If longer than two days, wrap well and store in the fridge for up to 5 days.
To freeze, pre-slice Keto Low Carb Sourdough. Place on a plate to freeze, so the slices freeze somewhat separated. Then wrap in an airtight bag or container, and freeze for 1 month or longer. This method allows you to pop off one or more slices at a time without them sticking to each other.
Keto & Paleo Sourdough Bread
Equipment
- small loaf pan about 7.75"x3.75", or similar
- oven
Ingredients
- 2 cups pecans , Brazil nuts or macadamia nuts or other raw low carb nuts and/or seeds of choice, soaked for 2 hours in warm filtered water, then drained and rinsed (See Recipe Notes)
- ¾ cup chia seed meal: pulse about ⅔ cup of chia seeds in coffee grinder or high powered blender to create meal, then measure (or basil seeds for lectin-free)
- ½ cup pure water (no chlorine)
- 2 whole eggs + 2 egg whites
- ¼ cup coconut flour
- ¼ cup psyllium husk powder
- ¼ cup low carb granulated sweetener OR for Paleo: use coconut sugar or maple sugar
- ¼ cup avocado oil or olive oil
- ¼ cup sauerkraut liquid (from probiotic, "living" kraut)
- 1 teaspoon sea salt
- ½ teaspoon baking soda , sifted
Instructions
- Use a food processor, OR purée soaked nuts in a high-powered blender, with filtered water and oil until mostly smooth (about 1 minute [or longer for blender]). Add sauerkraut juice. Pulse again until just combined (about 10 seconds). Scrape into a glass or ceramic bowl. Stir in chia seed meal well. (Note: If you use a blender, you'll need to stop and start and use a tamper or wooden spoon to get the purée going. I use a blender personally, but it's a bit more work. See Recipe Notes for process photos.)
- Cover loosely with a towel or plate. Place in a very warm location (ideally 95 to 105 degrees Fahrenheit) for 10 hours or overnight. I like to use a warming mat or nest my bowl over my Instant Pot on the Yogurt setting. Fermentation in a cool kitchen can still occur but it will take longer, about 24 hours.
- Once nuts and seeds are soured (fermented), preheat the oven to 350 degrees Fahrenheit. Grease just the ends of a loaf pan and line with one strip of parchment paper (which allows you to pull it out easily).
- Sift together coconut flour, psyllium, sweetener, baking soda and sea salt. Set aside.
- Add eggs to soured nut and seed mixture.
- Add flour mixture. Mix with handheld electric beaters until thoroughly combined. With your hands or a rubber spatula, form into loose loaf shape. Place into greased loaf pan. Gently pat and smooth the loaf so it's slightly mounded in the middle.
- Bake until a sharp knife inserted into the center comes out clean (about 55 minutes) or until it looks done (start checking at 45 minutes). Loaf will be well browned, more so with some nuts than others.
Notes
Process photos:
(#1 below also includes oil.)
Nutrition
Patricia Harley says
This looks yummy. But I avoid chia seeds due to lectins. Is there a chia-free substitute?
Megan says
Hi Patricia, Yes, you can use basil seeds. They are lectin-free and behave just like chia seeds in recipes! Great. news. You can find them here: https://amzn.to/38KEyME Best!
DD says
I was just wondering if anyone has tried to make this vegan. If so, what did you replace the eggs with? Also, has anyone tried using Stevia? If so, how much did you use? Thanks for your help.
Megan says
Hi DD, I’d try about 6 drops of liquid stevia, as far as replacing the sweetener. Re the eggs, here’s a Vegan Keto Roll recipe that’s egg-free, but I don’t think this loaf will work without eggs, sorry. https://eatbeautiful.net/keto-vegan-bread-rolls-nut-free-option/
Karey says
I am not sure if anyone has replied to this post. But, a great egg replacer in baking can be simple chia seeds soaked in lukewarm water for about 5 minutes or until gelled. One tablespoon of chia seeds to 3 tablespoons of water is the equivalent of 1 whole egg. Also for the fermented seeds I have decided to try this recipe with hemp seeds.
Howie Spinner says
Hi Megan. Great sounding Keto Sourdough recipe. Is the purpose of the sweeter just for flavor? What should I expect if I make it without any sweetener? Or maybe a little Monk Fruit sweetener? Thank you.
Megan says
Hi Howie, thank you! I often add a small amount of sweetener to achieve the right texture. So it’s not needed as much as it makes the bread better. That said, you can certainly try using just monk fruit to achieve a tiny balancing of flavors from scant sweetener, and we’ll see to what extent it disrupts the texture. I think you’ll still end up with a very nice bread. Please let us know if you do before I try it myself. 🙂
Ro says
I just baked a loaf of this this morning. I used 3 tbsp. erythritol/monk fruit blend and it was far too sweet IMO for a savory sandwich. It has a moist texture with a fine crumb. I baked it to an internal temperature of 200F., which is a good temperature for breads, and that took 65 minutes. I used an 8 x 4-inch baking pan. I did add 1-1/2 tsp. of gluten free/non-GMO baking powder hoping for more lift and it did raise just above the edge of the pan so I was very happy with the height.
Next time I bake this, I’ll either reduce the sweetener to 1 tbsp. or try it without. It was so sweet that I didn’t taste any sourdough tang. I let it ferment for 24 hours. I had prewarmed my oven to help it ferment for a little while but most of the time it was 68F. which is why I let it ferment for 24 hours. Thanks Megan for developing this sourdough recipe. I hope next time I’ll get the sourdough tang I miss.
Megan says
Thanks for sharing your results, Ro. You need a warmer environment for a good ferment. The sprouting mat works great and is inexpensive.
Alicia says
Hi, the recipe Sounds amazing… I will Tre it tomorrow… But a question, do you have an alteration possibility to make the Bread egg free , aß i don’t react well to the egg whites ??
I did use linseed / flaxseed flour to make a connection in another recipe… Do you think that might work as well? Thank you!!
Megan says
Hi Alicia, thank you! I haven’t tried to make this recipe egg-free, but I like the sound of the challenge, and I have an egg-free son who would be most grateful. You can certainly try flax eggs, but I think I’d need to experiment with one or two additional tweaks to get it just right. I’m happy to do that, and let me know if you have a successful go at it! I’ll update here when I’ve tried it. Blessings!!
Tobi says
Have you ever tried Aqua Faba to replace eggs? Pour the liquid from a can of chickpeas into a mixer and beat on high or whisk until stiff peaks form. Fold this into the mixture.
Valerie S. says
I am intrigued and ready to try. I have no sauerkraut on hand. This means I will have to wait 3 weeks after starting a ferment to secure the 1/4 cup sauerkraut liquid? Can I buy sauerkraut from store and use its liquid? Also, I do have garlic pickling now and jicama already pickled. Can I use one of those liquids? Will the type of fermented liquid change the flavor? Did you use a cabbage base ferment. Sorry for so many questions.
Megan says
Hi Valerie, no problem! Yes, you can use any probiotic veggie liquid, including store bought, as long as you trust the company (some commercial fermented veggies have very low probiotic counts). The garlic one will make your bread taste garlicky, so that part is up to you. The jicama one should be neutral tasting. You can also use whey from probiotic yogurt. Definitely do not need to wait 3 weeks. 🙂
Jeanetta says
What is probiotic yogurt? Is it regular yogurt?
Megan says
Hi Jeanetta, yes, it is, but oftentimes mainstream yogurts like Dannon or Yoplait do not have high enough probiotic counts to work. So I specify probiotic yogurt to clarify it’s important to choose one that definitely has a high probiotic count. An example is Nancy’s brand, but there are many others now as well. I hope you find one easily. 🙂
Anna says
Can you explain more on how to use the yogurt as a sub?
Megan says
Yes, just sub 1/4 cup good quality plain yogurt for the sauerkraut juice.
Diane H says
Hi Megan,
Would you please five the dimensions of the loaf pan you used? Also, would whey work in place of the sauerkraut liquid?
Thanks so much, and congrats on a great looking bread!
Diane
Megan says
Thanks, Diane! Yes, you can use probiotic whey in place of sauerkraut liquid. The size of my loaf pan is 7.5″ x 3.75″, which is a little smaller than an average loaf pan. The smaller dimensions help to create a taller, more traditional looking sandwich loaf.
Lo says
Woow a very good bread!!!also easy to make..thx Can t freeze any of it my hubby eats it too fast lololol…I use water from my fermented veggies..gives a salty taste..hummm.its my second time a make in a week…God bless you .Lo
Megan says
Hi Lo, thank you for your feedback! I’m so glad you’re enjoying the recipe! Perfect to use fermented veggie water. God bless you as well! ?
Diane H says
Opps! please GIVE the dimensions, not FIVE them! (in too much of a hurry…sorry?)
Diane
Megan says
No problem! 😉
Ailie says
Is there a way to replace the coconut flour? Would buckwheat or almond flour work? I’m allergic to coconut and am having a hard time finding low carb bread recipes without it. Any suggestions would be very appreciated.
Megan says
Hi Ailie, I understand. I haven’t tried it so can’t say for sure. Typically coconut and other flours are not interchangeable, but in this recipe it may work with almond flour. You could sub them one for one the first time, and if you like it but it’s a little too moist, you could increase the almond flour slightly the next time to 1/3 cup. Let us know if you try it and like the results.
Valerie says
Hello. Can I use store bought kraut liquid? Can I use jicama pickling liquid? Will the type of liquid change the flavor of the bread? Which liquid did you use?
Valerie says
Sorry, I did not see your reply. Thanks!!
Jean Choi says
I’ve been looking for a gluten free sourdough bread, and this looks perfect! I’m going to try it this weekend.
Megan says
Great Jean, enjoy!
linda spiker says
Such a gorgeous loaf of bread! I am going to have to try it, the keto breads at the grocery store are….blech!
Megan says
Great, Linda, thank you. I think you’ll love it! 🙂 Tastes just like “real” whole grain bread! Enjoy!
jennifer says
Wow, this looks amazing and I have bookmarked to make this week – I can’t wait to smell sourdough wafting from the oven!
Stacey Crawford says
I’m really excited to try this. I miss sourdough bread so much!
Megan says
Great, Stacey!
ChihYu says
I’m just picturing all the ways that I can enjoy this delicious bread! Toast, sandwiches or just a warm slice with butter!
Megan says
Great, ChihYu, those all sound perfect!! Enjoy! Hope you make it soon!
Tessa says
What about using kombucha? I don’t have sauerkraut liquid
Megan says
Hi Tessa, I don’t know for sure, but probably will work. Whey or dairy-free whey are other options (strained from yogurt).
Tessa says
Love my loaf! Came out dense and very tasty, very moorish. I used 2T whey from yogurt and 2T raw apple cider vinegar.
Megan says
Thanks for the fun description, Tessa! So happy you love the recipe, and thanks for coming back to share!
Jenni LeBaron says
Wow! This recipe is brilliant. I would have never thought to use probiotic sauerkraut liquid as a “sour-swap” but that totally makes sense!
Marie says
You said seeds or nut, would quinoa seeds work in place of nuts.
Valerie S. says
Hi, the recipe says to soak the nuts for 2 hours. Can I soak for the recommended 10 to 12 hours for maximum removal of anti nutrients/phytates. Just wondering if the 2 hours will do the job. I thought the anti nutrients were in the soak water which is to be thrown away. Also, I have some nuts that have already been properly soaked, the dehydrated. Can I rehydrate them for 2 hours and use as you recommend this recipe?
Megan says
Hi Valerie, you can indeed soak your nuts for longer, but the purpose of soaking in this recipe is to soften the nuts before pureeing. After pureeing, it is the overnight ferment that reduces antinutrients. The sourdough process is a more complete predigestion than soaking the nuts. Yes, either way the soaking water is discarded, and the nuts are rinsed. Yes, you can rehydrate your “crispy” nuts.
Donny says
Love that this is also Paleo, too! I assumed I wouldn’t be able to have sourdough so I can’t wait to try this. Thanks!
Sherrie Perry says
Has anyone tried this with almonds instead of pecans? Hubby will not eat pecans…
Megan says
Hi Sherrie, the main thing about almonds is that they take more water to balance them if you use them with their husks on. If you have the patience to soak them in water and slip their skins off, then they’ll behave similarly. Other nuts will work well in this recipe too.
Beatrice omalley says
I have tried so many paleo bread recipes and none have worked. They don’t rise at all and they are always raw in the center. I would like to try your sour dough recipe, I never give up, but I can’t tolerate coconut flour so what do you suggest as a substitute?
Megan says
Hi Beatrice, I’m sorry, but there isn’t any flour comparable to coconut flour. It uniquely absorbs liquids, and there’s nothing similar. Also, I haven’t tried substituting it, so I can’t be sure any subs would work.
beatrice omalley says
well if you do ever figure one out please let me know, i went on paleo because of chronic acid reflux and unfortunately coconut flour also does not agree with me. i really miss having a decent bread to make a sandwich. but thanks for getting back to me
Leah Mantooth says
Hi! I’m wondering if you ever figured out a keto friendly egg replacement for this recipe? I can’t tolerate eggs, but I want to make this so badly!
Megan says
Hi Leah, I’m about to publish an egg-free Keto roll recipe, if you want to watch for that in the next couple of days! This particular recipe won’t work without eggs because there are too many to replace. Blessings! Update: here’s the roll recipe: https://eatbeautiful.net/keto-vegan-bread-rolls-nut-free-option/
Leah Mantooth says
Thanks! I’ll keep a lookout.
Caterina says
Have you tried this egg free yet ? Maybe flax seeds as the replacement?
I saw back in May You were going to try.
Did you achieve this ?? ?
Lauren says
Hi Megan,
I am making this recipe at this minute. My nut mixture has been over my instapot on the yogurt setting for almost 10 hours now. My question is, how do I know when it’s fermented? Thanks!
Megan says
Hi Lauren, as long as your sauerkraut is living (raw probiotic), you have fermented long enough. It is very satisfying when you use a clear glass bowl to see the sponge-like texture of the risen nut mixture after it’s fermented, but not everyone gets this visual. I would trust it’s fermented as long as you trust your sauerkraut liquid. I hope that helps!
Lauren says
Thanks, Megan. I let it sit on the instapot over night just to be extra sure, then baked it in the morning. It’s delish!
Megan says
Great, Lauren!! So happy you like the bread and all went well! 🙂
Samantha Keller says
Hello! I LOVE the flavor of this bread, but mine came out super dense and not at all “aerated” as yours looks in the photo. I don’t have an electric hand mixer so I did the last mixing step by hand. Could that be the difference? Any tips are helpful, thank you. ~ Samantha
Megan says
Hi Samantha, we’ve been traveling for a wedding, so I apologize for the delay in responding. 🙂 It sounds to me like you may not have had enough fermentation occur: so either your culture wasn’t alive or had a low probiotic count or needed to culture for longer. That and quality baking soda (fresh) create a chemical reaction which causes the aeration and rise.
Talya Ring says
Wondering if you can post a chia seed alternative due to the lectins. Thanks so much!!
Megan says
Hi Talya, yes, you can use basil seeds! 🙂 They work the same way as chia but are lectin-free! 🙂 https://amzn.to/38KEyME
Michele Gladieux says
Hi. When is the oil added?
Thank you!
Megan says
Hi Michele, in Step 1. 🙂 You’ll see it if you look again.
Sabrina Goode says
I am curious to know if this can be adapted to a breadmaker. Has anyone tried? I have a great machine with a Gluten Free function.
Abigail says
What machine do you use, if I may ask? I didn’t realize they could have a GF function.
stacy says
just wondering if anyone had success making this without adding any sugars or sugar substitutes?
Thanks!
Stacy
KC says
Has anyone tried substituting almond flour for the soaked puréed nuts? I’m a busy mom and like to take shortcuts if I can find one that’s healthy. I’m sure you’d have to adjust the liquid content.
Ottilie says
Oh my goodness! I thought low carb nut bread would be a miserable experience, but this recipe is delightful! I made a few huge substitutions, but it didn’t miss a beat!
* used active sourdough starter instead of sauerkraut juice
* green banana flour instead of coconut
* date syrup (added to wet) instead of sweetener
* millet flour to handle the dough
Cooking time +10 minutes.
The result is soft, bouncy and moist and it tastes incredible!
Megan says
Awesome, Ottilie! Your subs sound great. I especially liked hearing about the green banana flour working well in the recipe. Thanks so much for sharing, and I’m so glad you loved the bread! 🙂
Stacy says
Hi there, May I ask how much active sourdough starter you used? And about how much millet flour did you use? Lastly, did you adjust any of the other ingredients as a result of using the sourdough starter? Thank you!
DD says
How much starter did you use please?
Jane says
Hello! How much sourdough starter did you use, how many dates, and how much flour?
Thank you!
Crystal says
I am excited to try this recipe! I was able to locate a probiotic-rich kraut near me; I just have one question: it says “or other raw low carb nuts.” So they need to be raw, not roasted? That might actually be more of a challenge. ?
Megan says
Hi Crystal, for two reasons: 1, roasted nuts are harder and crunchier, so more difficult to soak, soften and puree, and 2, if they’re not raw, they won’t become as digestible by soaking, because they can’t “awaken” or sprout and change enzymatically; but the last reason becomes less important because the fermentation of sourdough will help to break them down. I think you can still do it, and may just need a longer soak so the nuts are soft enough to puree well. 🙂
Debbie says
I’m really excited to make this bread tomorrow. I was wondering if you have ever made it using a combination of raw nuts?
Megan says
Hi Debbie, yes, that works great! Enjoy~! 🙂
Collette Holzer says
What temperature do you bake this sourdough bread???
Megan says
Hi Collette, Step 3: 350 degrees F. 🙂
Marti says
I would like to make a bigger loaf. What adjustments do I have to make please? Thank you
Megan says
Hi Marti, I haven’t tested the recipe for that, so to be safe, you’d need to make the recipe in two sets of bowls side by side, and measure everything twice, instead of doubling all in one set of bowls. I would just bake 2 loaves, not try and make the current loaf bigger, so it still bakes properly.
Leo says
Hello Megan,
Second time doing the recipe. I have done some basic substitutions to the original recipe and it seems to have worked – for me and my partners at least 🙂
I have used almonds and peanuts for the base, added a bit of butter with the eggs for extra moisture, and did not use any sweetener (simply because I do not have any at home). The result is a tasty albeit stocky loaf that goes well with a bit of butter or goats cheese (also keto).
I mean, it is not really my sourdough but good enough to replace it while keeping the carbs low 🙂
Megan says
Thanks for sharing, Leo! Your use of peanuts sounds yummy and different.
Jenn says
can one use grounded flaxseed in place of chia? also I would assume the probiotics in the saurkraut lq would die off when bread is cooked right? just wanting to add an acid?
Megan says
Hi Jenn, the recipe hasn’t been tested with flax, so I don’t know if it would work. The probiotics indeed will die; they are there to ferment the batter.
Morgan L Morris says
Hi, I use Keifer at home. Can I use it in place of Krout juice. If so will the measurements be the same?. Thank you Morgan
Megan says
Hi Morgan, I can’t be sure, but it should be fine, and yes, the same measurements. Let us know how it goes. 🙂
Ricky Feather says
Hello! I’ve been looking for a bread recipe with fermented nut/seed flour, and yours seems to be the only on the internet? So thanks, can’t wait to try it. I wonder if you could be the measurements in grams? Cups are so vague. Thanks again!
Megan says
I’m sorry I don’t have those at this time. I hope to add them in the future. I hope you can make the recipe anyway and enjoy!
S Creation says
Thank you for the introduction of a range of information that is very interesting to see in this article. Thanks for sharing wonderful information.
Megan says
You’re welcome, and my pleasure.
Maryann says
Hello. I just made this. I’ll post how it came out. However, once baked and out of the oven, how long before I can cut into it?
Megan says
Hi Maryann, great, it’s best to wait until it’s fully cool.
Maryann says
Its delicious! Accidentally processed the chia seeds in with the pecans etc. not sure if that would mess it up. Going to try the basil seeds next time. Do I need to grind them first?
I also will try kimchi as I only had unfiltered raw apple cider vinegar.
Thanks for the delicious recipe
Megan says
Hi Maryann, YAY, thanks for sharing your experience, and so glad you enjoyed the recipe! Yes, process the basil seeds in the same way the recipe indicates with chia seeds. 🙂
Maryann says
I used apple cider vinegar, and chia. I don’t have sauerkraut liquid. Can I use kefir?
And when using basil seeds, do I need to grind first?
Megan says
Hi Maryann, I haven’t tried kefir so I don’t know. I would lean away from it because of the dairy, but it might be fine. I answered your basil seed question in your other comment. 🙂
Ali says
Could I replace ground chia seed with gelatin powder? If so, would I use gelatin powder dry? or gel it and then add? How much would I use to replace the chia? I’m trying to limit the fiber content. Thank you
Megan says
Hi Ali, I’m sorry, I haven’t tested the recipe like that, and I actually don’t think the sub will work. Sorry! Hopefully there’s another recipe that fits your needs better.
Rossella says
Can I use apple cider vinegar with raw mother instead of sauerkraut juice or even better, active sourdough starter for the fermentation? If yes, how much starter? I guess I can replace the same quantity for the liquid ingredient…(apple cider/sauerkraut)
Thank you for sharing this recipe! I will try it soon.
Megan says
Yes, you can sub in the same amount of active sourdough starter! 🙂 (But not apple cider vinegar.) Enjoy!