One crisp morning, as the sun peeked through the kitchen window, the vibrant hues of red cabbage caught my eye, sparking an idea for a flavorful addition to my meals. This Red Cabbage Sauerkraut recipe is a simple fermentation process that takes just a few days, transforming fresh cabbage into a tangy, probiotic-rich condiment. The sea salt helps to draw out moisture, creating a brine that nurtures the good bacteria for fermentation.
This recipe is perfect for anyone looking to explore the world of fermentation or add a punch of flavor to their dishes. Whether you’re preparing for a summer barbecue or simply want to boost your gut health, this sauerkraut makes a fantastic make-ahead option; once ready, it can be stored in the fridge for several months.
Why You’ll Love This Recipe
- Fermentation enhances the flavor, providing a delightful tang.
- The vibrant color and crunch add visual appeal and texture to any meal.
- It’s an easy and economical way to preserve cabbage using minimal ingredients.
- You can customize the flavors with additional spices and ingredients.
What You’ll Need
Here’s what you’ll need to get started on your fermentation journey.
For the Sauerkraut
- ½ a large head red cabbage
- 1 tbsp sea salt
- 3 cups water
Additional Flavorings (optional)
- Garlic, ginger, cumin seeds, etc., to taste
Feel free to experiment with your favorite spices.
Substitutions & Swaps
- Cabbage: green cabbage works too
- Sea salt: kosher salt can be used
- Water: filtered or bottled water is best
How to Make It
Follow these simple steps to create your own Red Cabbage Sauerkraut.
Sanitize the jar
Ensure your mason jar is totally clean by sanitizing or washing it in hot soapy water.
Prepare the cabbage
Set aside one piece of cabbage that’s slightly larger than the mouth of the mason jar to use later as a weight. Slice the rest of the cabbage thinly, aiming for uniform pieces for even fermentation.
Add spices (optional)
If using, add any additional flavors such as garlic, ginger, or cumin seeds to the bottom of the jar now.
Pack the jar
Place the sliced cabbage in the jar, pressing it down tightly to cram as much in as possible, filling up to the neck of the jar.
Make the brine
Dissolve the sea salt in water to create a brine. Pour this brine over the cabbage, filling up to about 2cm from the mouth of the jar, noting that a little brine left over is normal.
Weight the cabbage
Fit the large piece of cabbage on top of the rest just below the water line, tucking the corners down below the neck of the jar to ensure the sauerkraut is submerged.
Cover and ferment
Place a sheet of paper towel on top of the jar, securing it with an elastic band. Leave to ferment on your countertop for 4 days, checking each day and topping up brine if any has evaporated. If a white scum appears, scoop it off with a clean spoon.
Taste and store
After 4 days, sample the sauerkraut. If it’s to your taste, remove the top piece of cabbage, place a lid on the jar, and store it in the fridge, where it will keep for several months. If you prefer a stronger flavor, leave it on the countertop for an extra day or two until it reaches your desired taste.
How to Store It
Fridge: keep for several months in an airtight container.
Freezer: no, fermentation will be ruined.
Reheat: not necessary, enjoy it cold or at room temperature.
Tips for Best Results
- Use a clean spoon when scraping off any scum that forms.
- Keep the sealed jar out of direct sunlight for optimal fermentation.
- Adjust fermentation time based on your taste preference for tanginess.
Serving Suggestions
- Serve alongside bratwurst or other sausages for a classic pairing.
- Top on salads or grain bowls for a zesty crunch.
- Use it as a tangy condiment in sandwiches or tacos.
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