The Best Beginner Friendly Red Cabbage Sauerkraut

Fermented foods have been enjoyed for centuries, and sauerkraut is one of the most beloved. This tangy, crunchy condiment is not only delicious but also packed with probiotics, which are beneficial for gut health.

While traditional sauerkraut is made with green cabbage, fermented red cabbage sauerkraut offers a vibrant color and a slightly sweeter flavor, making it a beautiful and nutritious addition to any meal.

Why Fermented Red Cabbage?

Red cabbage is a powerhouse of nutrients. It’s rich in vitamins C and K, as well as anthocyanins, the antioxidants that give the cabbage its deep purple color.

When you ferment red cabbage, you not only preserve these nutrients but also create a probiotic-rich food that supports digestion and boosts your immune system.

Fermented red cabbage sauerkraut is easy to make at home, requiring just a few simple ingredients and a bit of patience.

Ingredients You’ll Need

To make your own fermented red cabbage sauerkraut, you’ll need:

• Red cabbage: Choose a fresh, firm head of red cabbage. The fresher the cabbage, the better the sauerkraut.
• Sea salt: Sea salt helps to draw out the water from the cabbage, creating the brine needed for fermentation. It also inhibits the growth of undesirable bacteria.
• Optional: Caraway seeds, juniper berries, or other spices: These add a unique flavor to your sauerkraut but are completely optional.

Preparing the Cabbage

The first step in making fermented red cabbage sauerkraut is to prepare the cabbage. Remove the outer leaves and any damaged parts, then cut the cabbage into quarters and remove the core. Slice the cabbage into thin strips. The thinner the strips, the easier it will be to pack them into your jar and the more evenly they will ferment.

Massaging the Cabbage

Once the cabbage is sliced, place it in a large bowl and sprinkle with sea salt. A good rule of thumb is to use about 1 to 1.5 tablespoons of salt per pound of cabbage. Use your hands to massage the salt into the cabbage. As you massage, the cabbage will begin to release water, creating the brine that will ferment the cabbage. This process usually takes about 5-10 minutes.

Packing the Jar

After the cabbage has released enough liquid, it’s time to pack it into a clean, wide-mouth glass jar.

Use a fermentation weight or a small, clean rock to press the cabbage down tightly into the jar, ensuring that it’s fully submerged in its brine.

This is important because the cabbage must remain under the brine to ferment properly and avoid exposure to air, which can cause mold.

If there isn’t enough brine to cover the cabbage, you can add a little extra brine made from 1 teaspoon of salt dissolved in 1 cup of water.

Leave about 1-2 inches of space at the top of the jar to allow for expansion during fermentation.

Fermentation Time

Once your jar is packed, cover it with a lid, or if you’re using a regular mason jar, cover it with a cloth and secure it with a rubber band.

Place the jar in a cool, dark place like a pantry or cupboard, and let it ferment for at least 1 to 4 weeks. The longer you let it ferment, the tangier it will become.

During the first few days, you may see bubbles forming and brine overflowing. This is normal and a sign that fermentation is active.

Check your sauerkraut every few days, pressing it down to keep the cabbage submerged under the brine. After a week, you can start tasting the sauerkraut to see if it has reached your desired level of tanginess.

Enjoying Your Sauerkraut

Once your fermented red cabbage sauerkraut has reached the flavor you like, it’s ready to eat! Transfer the jar to the refrigerator to slow down the fermentation process.

Sauerkraut can be stored in the fridge for several months, and its flavor will continue to develop over time.

There are countless ways to enjoy sauerkraut. Add it to salads, sandwiches, and wraps, or serve it as a side dish with meats and roasted vegetables.

Its tangy flavor pairs especially well with rich, fatty foods, making it a perfect companion for sausages, pork, and other hearty dishes.

Tips for Success

• Use non-iodized salt like sea salt or kosher salt, as iodine can inhibit the fermentation process.
• Keep everything clean. Make sure your jar, utensils, and hands are clean to avoid introducing unwanted bacteria.
• Be patient! Fermentation is a slow process, but the result is worth the wait.

By making fermented red cabbage sauerkraut at home, you’re not only creating a delicious, versatile condiment but also a health-boosting food that’s rich in probiotics and antioxidants.

Enjoy the process, experiment with flavors, and savor the satisfying crunch of homemade sauerkraut!