Red Cabbage Sauerkraut Recipe
This homemade Red Cabbage Sauerkraut recipe offers a simple and natural way to ferment red cabbage to create a tangy, crunchy, and probiotic-rich side dish. Using just red cabbage, sea salt, and water, this traditional fermentation technique enhances flavor and preserves the cabbage with beneficial bacteria for gut health.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (fermentation time: 7 days)
- Total Time: 7 days and 15 minutes
- Yield: Approximately 4 cups of sauerkraut 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1/2 large head red cabbage, sliced
- 2 teaspoons sea salt
- About 3 cups filtered water
Instructions
- Sanitize jar: Clean and sanitize a glass mason jar (or multiple jars, depending on the size of your cabbage) thoroughly to prevent unwanted bacteria from interfering with the fermentation process.
- Slice cabbage: Remove any damaged outer leaves from the cabbage. Cut it in half, remove the core, then thinly slice into even ribbons for consistent fermentation.
- Massage cabbage: Place the sliced cabbage in a clean bowl and sprinkle the sea salt over it. Massage with your hands for 2-3 minutes until the cabbage softens and releases its natural juices, which help start fermentation.
- Pack jar: Tightly pack the salted and massaged cabbage into your sanitized jar. Pour filtered water over the cabbage until it is fully submerged, leaving about 1 inch of space at the top to allow gases to escape.
- Ferment: Cover the jar with a clean cloth or paper towel, securing it with a rubber band. Place the jar on the countertop away from direct sunlight and let it ferment for 7 days. Check daily to ensure the cabbage remains submerged under the water to prevent spoilage. When the desired tang is reached, seal the jar with a lid and store it in the refrigerator.
- Serve: Enjoy your homemade red cabbage sauerkraut as a healthy probiotic side dish or add it to sandwiches, salads, and other favorite recipes.
Notes
- Ensure the cabbage remains submerged under the brine during fermentation to prevent mold growth.
- Use filtered or non-chlorinated water to ensure good fermentation results.
- Fermentation time can be extended beyond 7 days for a stronger, tangier flavor.
- Keep fermentation jar away from direct sunlight and in a consistent room temperature around 65-75°F (18-24°C).
Keywords: red cabbage sauerkraut, fermented cabbage, probiotic side dish, homemade sauerkraut, fermented vegetables
Find it online: https://flavorsbymaya.com/red-cabbage-sauerkraut-recipe/
