Fermented Blueberry Sauerkraut with Red Cabbage & Coriander

Fermented Blueberry Sauerkraut with Red Cabbage & Coriander is a vibrant, tangy dish that balances the sweetness of blueberries with the crunch of cabbage. The fermentation process takes about 21-28 days, but the result is a probiotic-rich condiment that adds zest to meals and supports gut health.

This recipe is perfect for anyone looking to experiment with fermentation or incorporate more healthy foods into their diet. It’s an excellent side dish for barbecues or casual dinners. Make it ahead of time to enjoy the benefits of fermented food.

Why You’ll Love This Recipe

• The sweet and sour flavor profile enhances a variety of dishes.
• It’s a fun and creative project for your kitchen.
• Rich in probiotics, supporting gut health and digestion.
• The fermentation process adds unique complexity to the dish.

What You’ll Need

Gather the following ingredients to create this flavorful fermented dish.

For the Fermentation

• 500 grams purple cabbage, chopped
• 200 grams filtered water
• 20 grams sea salt

For the Flavor

• 100 grams blueberries, fresh or frozen
• 2 teaspoons coriander, ground

Use any color cabbage if purple is unavailable.

Substitutions & Swaps

• Use regular cabbage instead of purple.
• Swap blueberries for other berries like raspberries.
• Celtic sea salt can replace standard sea salt.
• Use caraway seeds instead of coriander for a different flavor.

How to Make It

Prepare your fermentation using these simple steps.

Wash the Equipment

Wash your fermentation equipment (jar, weight, and lid) thoroughly to ensure cleanliness.

Chop and Rinse Cabbage

Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.

Measure Ingredients

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams. Measure out all of your ingredients using your kitchen scale.

Mix Ingredients

Mix all the ingredients, including the water, in a large bowl. Lightly massage the cabbage and break up any large pieces to release juices.

Pack the Jar

Pack it all, including the water, into a clean jar with a rust-proof lid (a 32-ounce jar works best).

Add Weight

Place a fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, press down on the weight to submerge it.

Secure the Lid

Secure the lid without tightening it all the way. Leave it slightly loose to allow gas to escape, and place the jar in a glass dish to catch any spills.

Monitor Fermentation

It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. Wash off the lid to keep it clean and re-adjust the fermentation weight whenever needed.

Ferment and Store

Ferment at room temperature for 21-28 days, then remove the fermentation weight and refrigerate.

How to Store It

Fridge: Enjoy within 1-2 months in a sealed jar.
Freezer: No, freezing affects texture and flavor.
Reheat: N/A, served cold or at room temperature.

Tips for Best Results

• Use the freshest ingredients for optimal flavor.
• Ensure your jar is fully clean to prevent unwanted bacteria.
• Taste during fermentation to find your preferred tanginess.
• Document your process for future batches!

Serving Suggestions

• Serve alongside grilled meats for a zesty contrast.
• Add to salads for an extra crunch and flavor.
• Pair with fish tacos for a unique topping.