Red Cabbage Sauerkraut

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Make this tangy, probiotic-rich, fermented red cabbage sauerkraut easily.

Prep Time30

Fermentation Time10

Course: Fermented Foods

Cuisine: Eastern Europe

Servings:

Calories: 33kcal

Author: Jana Dziak

Equipment

Mason Jars or Fermentation Crocks. You need a lid or other type of cover to prevent dust, dirt, and insects from entering.
Chef's knife or cabbage slicer
Fermentation weights Either specialty fermentation weights, crock weights, or a ziplock bag full of water or brine.
Wooden mallet or spoon.
Digital scale Highly recommended that you weigh your ingredients but I will give instructions in cups and spoons too.

Ingredients

1 head Red Cabbage 2 lbs
2 tablespoons Fine Sea Salt or 18 grams if weighing

Instructions

Clean the cabbage: Remove the outer leaves of your head of cabbage and cut it in half, remove the core if doing so. Do not wash the cabbage but check for dirt or debris.
Shred the cabbage: Using a sharp knife or cabbage slicer, slice the cabbage very thin and fine into ribbons as thin as possible.
Add the salt: toss the shredded cabbage with salt until coated. Cover the bowl and leave it alone for about an hour.
Massage cabbage: uncover bowl and begin to firmly massage the cabbage.
Pack the cabbage: start packing the cabbage firmly into the crock or mason jars you will be using for fermentation. Use a wooden spoon or mallet to really pack the cabbage in and pound it as you go to release more brine.
If the cabbage is dry, leave it alone for 12-24 hours and check back in on it. If it still dry create a brine by dissolving 1 teaspoon of salt into 1 cup of water that is not chlorinated. Pour that over the top of your cabbage until it is covered by 1/2 of an inch to 1 inch of liquid.
Weigh down cabbage: weigh the cabbage down so that it is not above the water in any amount.
Cover and burp: cover cabbage and store it somewhere cool and dark. If using regular lids, burp it daily by unscreqing the lid and covering it back up again. If using specialty fermentation lids, skip this step.
Wait: check your cabbage after 7-10 days and taste it. Sauerkraut will ferment in anywhere from 3 weeks to 8 weeks and red cabbage may require additional time.
Oce fermentation is done and you're happy with the flavor, you can store your red cabbage sauerkraut in the refrigerator or a cold room.

Notes

Optional Spices | Optional spices include caraway seeds, juniper berries, and whole black peppercorns.
Optional Herbs | Fresh herbs like dill, cilantro, lovage, bay leaf.
Optional Fresh Ingredients | Sliced fresh ginger, fresh turmeric, shredded carrot, shredded beets, hot peppers, and thinly sliced apple are all examples of what can be added to sauerkraut.

Storage

Once your sauerkraut is fermented to your desired level of sourness after 3-8 weeks, it is easy to place it in the refrigerator or your cold room or cellar, where the temperatures will halt fermentation. Enjoy your sauerkraut for many, many months raw and in recipes.

If using a large fermentation crock, you can transfer the contents to smaller jars to make it easier.

Nutrition