Looking for some more tangy, fermented goodness in your life? Making homemade red cabbage sauerkraut could not be any easier. It only takes two ingredients, a little bit of prep work and some elbow grease.
This red cabbage sauerkraut recipe is as simple as it comes-- just red cabbage and salt. I will share with you some fun additions to change up the flavor, how to sterilize your jars, as well as ways to use sauerkraut. Although truth be told, you will probably be eating this red cabbage kraut straight out of the jar!
Some examples of fermented foods are sauerkraut, kefir, kombucha, kimchi, and tempeh. Beer and wine are also fermented, but in those cases, alcohol is produced.
I love making these Fermented Pickles without Vinegar for an easy snack food.
Eating sauerkraut for probiotics is a great reason to consume it, on top of its delicious, tangy flavor!
Fermented foods are not the same as pickled, as pickled requires vinegar. If you are looking for that, try these zippy mexican pickled red onions!
Ingredients
- one head red cabbage (organic, if you can)
- salt
How to Make Red Cabbage Sauerkraut
Begin by removing a few of the outer leaves of the head of cabbage.
Using a sharp knife, slice the cabbage into very thin strips. Slice up the entire head of red cabbage apart from the core.
Next, place cabbage into a large bowl and sprinkle liberally with salt.
Begin massaging the salt into the sliced cabbage, and after a few minutes, the liquids will begin to release and the cabbage will soften. Continue massaging (really get in there and SQUEEZE it!), until you have been doing so for about ten minutes.
Place the massaged cabbage into a sterilized mason jar, crock, or any other jar that allows the sauerkraut to be fully submerged in the brine. I like to take a cabbage leaf and use it as a sort of "stopper" to keep the sliced cabbage submerged. Pour the liquid over the top and leave on the counter for 3-10 days. The longer you leave the sauerkraut at room temperature, the stronger the flavor and the tangier it will become.
After a few days at room temperature, it will start to bubble, and this lets you know the fermentation has started! Make sure to keep the jar on a plate or in a bowl because when fermentation starts, there will be some spill over of liquid.
Once the flavor is to your liking, place in the fridge or cellar for up to 3 months.
Why do I need organic red cabbage?
I prefer to use organic cabbage when making sauerkraut. The way that sauerkraut is made is by utilizing the natural lactobacillus bacteria found on the cabbage itself. When you buy non organic you will want to take more care to wash your produce, but with the organic cabbage, I simply remove a few of the outer leaves. I always choose.
In general, you see sauerkraut made with green cabbage. Red cabbage sauerkraut is made with the same methods but contains more nutrients (my mom always told me a good rule of thumb, the more color, the better when choosing fruits and veggies).
Delicious sauerkraut additions
Possible additions (not required but they can add some nice flavor).
- apple
- caraway seeds
- fresh ginger
- onion
- garlic
How do you sterilize your jars?
In order to make sure the inside of the jar or crock you are using to ferment the kraut is very clean, you are going to want to sterilize it. Don't be intimidated, this step is very easy. Simple take your already clean mason jars and pour boiling water over the top of them and all throughout the inside of the jar. Pour out water and although the inside of the jar to completely dry, taking care not to touch the now sterilized inside. That's it, you have sterilized jars ready for some delicious fermenting.
What to eat with sauerkraut?
Sauerkraut is popularly eaten in reuben sandwiches, on brats, with pork, and in pierogis. It's also great on it's own, and a delicious way to add probiotics to your diet.
Recipe FAQs
Yes, you can 100%. All of the steps remain the same.
Red Cabbage Sauerkraut
Ingredients
- 1 head organic red cabbage
- 1 tbsp. kosher salt
Instructions
- Begin by removing a few of the outer leaves of the head of cabbage.
- Using a sharp knife, slice the cabbage into very thin strips. Slice up the entire head of red cabbage apart from the core.
- Next, place cabbage into a large bowl and sprinkle liberally with salt.
- Begin massaging the salt into the sliced cabbage, and after a few minutes, the liquids will begin to release and the cabbage will soften. Continue massaging (really get in there and SQUEEZE it!), until you have been doing so for about ten minutes.
- Place the massaged cabbage into a sterilized mason jar, crock, or any other jar that allows the sauerkraut to be fully submerged in the brine. I like to take a cabbage leaf and use it as a sort of "stopper" to keep the sliced cabbage submerged. Pour the liquid over the top and leave on the counter for 3-10 days. The longer you leave the sauerkraut at room temperature, the stronger the flavor and the tangier it will become.
- After a few days at room temperature, it will start to bubble, and this lets you know the fermentation has started! Make sure to keep the jar on a plate or in a bowl because when fermentation starts, there will be some spill over of liquid.
- Once the flavor is to your liking, place in the fridge or cellar for up to 3 months.
Jess
Literally had no idea just how easy this was to make!
Sarah
I know, right!?
Biana
Wow, I didn't realize how simple it was to make sauerkraut! What a great side dish for all the grill meats.
Sarah
Yes, so simple!
Jacqueline Meldrum
I have to make this and soon. It looks so good and so easy too.
Sarah
I hope you enjoy!
Dannii
I am always looking for new ways to use red cabbage and this looks delicious.
Sarah
Me too! There are so many health benefits.