Red Cabbage Sauerkraut (Fermented Red Cabbage) Recipe
This Red Cabbage Sauerkraut is a simple and traditional fermented side dish made using fresh red cabbage, sea salt, and water. The process involves slicing the cabbage thinly, fermenting it submerged in brine for several days to develop tangy, complex flavors and beneficial probiotics. It makes a healthy and flavorful accompaniment to many meals and can be stored in the fridge for months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 days 15 minutes
- Yield: 1 mason jar (about 1 quart/1 liter)
- Category: Fermented
- Method: No-Cook
- Cuisine: German
- Diet: Vegan
Ingredients
Ingredients
- ½ a large head (roughly) red cabbage
- 1 tbsp sea salt
- 3 cups water
Instructions
- Sanitize the jar: Ensure your mason jar is totally clean by sanitizing or washing it in hot soapy water to prevent unwanted bacteria from contaminating the ferment.
- Set aside cabbage leaf: Remove one large piece of cabbage leaf slightly larger than the mouth of the mason jar; this will be used later to cover the shredded cabbage.
- Slice the cabbage: Slice the remainder of the cabbage into thin, similarly sized pieces. Consistent size helps the cabbage ferment evenly.
- Add flavorings (optional): If desired, add additional flavors like garlic, ginger, or cumin seeds to the bottom of the jar for extra taste.
- Pack jar with cabbage: Place the sliced cabbage into the jar, pressing it down tightly to cram as much as possible, filling up to the neck of the jar.
- Prepare brine: Dissolve the sea salt in 3 cups of water to make a brine solution, then pour it over the cabbage until about 2 cm below the jar’s mouth. Some brine may remain.
- Cover the cabbage: Fit the large cabbage leaf on top of the shredded cabbage just below the water line, tucking the leaf edges beneath the jar neck to keep the cabbage submerged under brine during fermentation.
- Cover the jar: Place a sheet of paper towel over the jar mouth and secure it with an elastic band to allow airflow while preventing debris.
- Ferment: Leave the jar on your countertop to ferment for 4 days. Check daily to top up any evaporated brine and remove any white scum with a clean spoon if it forms.
- Test and refrigerate: After 4 days, taste the sauerkraut. If fermented to your liking, remove the large cabbage leaf, seal the jar with a lid, and store it in the fridge, where it will keep for several months.
- Extend fermentation if needed: If you prefer a stronger flavor, leave the jar on the countertop for 1-2 more days until the desired taste is achieved, then refrigerate.
Notes
- Use clean equipment to avoid contamination and spoilage.
- Submerging the cabbage below the brine is crucial to prevent mold.
- The white scum (kahm yeast) is harmless and can be skimmed off as needed.
- Fermentation time can vary based on room temperature and personal taste preferences.
- Store the sauerkraut refrigerated to slow fermentation and preserve flavor after it’s ready.
