Red Cabbage Sauerkraut Recipe
This homemade red cabbage sauerkraut recipe offers a tangy, crunchy fermented side dish made with simple ingredients and traditional fermentation techniques. Perfect for adding a burst of flavor and probiotics to your meals, this sauerkraut is naturally preserved and packed with nutrients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 days (fermentation time)
- Yield: Approximately 3 cups of sauerkraut 1x
- Category: Fermented Condiment
- Method: No-Cook
- Cuisine: German
- Diet: Gluten Free
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 cabbage size, to prevent unwanted bacteria from interfering with the fermentation process.
- Slice cabbage: Remove any damaged outer leaves, cut the cabbage in half, discard the core, then thinly slice the cabbage into even ribbons.
- Massage cabbage: Place the sliced cabbage in a clean bowl and sprinkle with sea salt. Massage with your hands for 2-3 minutes until the cabbage softens and releases natural juices.
- Pack jar: Tightly pack the massaged cabbage into the sanitized jar. Pour filtered water over the cabbage until fully submerged, leaving about 1 inch of headspace at the top.
- Ferment: Cover the jar with a clean cloth or paper towel secured with a rubber band. Keep the jar on the countertop away from direct sunlight and ferment for 7 days. Check daily to ensure cabbage stays submerged. Once the desired tang is reached, replace the cover with a lid and store in the refrigerator.
- Serve: Enjoy your homemade red cabbage sauerkraut as a healthy probiotic-rich side dish or add it to sandwiches, salads, or your favorite meals for extra flavor.
Notes
- Ensure the cabbage stays submerged under the water to prevent mold growth.
- Use filtered water to avoid chlorine, which can inhibit fermentation.
- Fermentation time can be adjusted based on taste preference; longer fermentation yields a stronger sour flavor.
- Store finished sauerkraut in the refrigerator for up to several months.
- Always use clean utensils to remove sauerkraut from the jar to maintain freshness.
Keywords: red cabbage, sauerkraut, fermented vegetables, probiotic, homemade sauerkraut, fermented side dish, healthy condiment, German cuisine
Find it online: https://kitchenbyclara.com/red-cabbage-sauerkraut-recipe/
