Description
Red Cabbage Sauerkraut is a vibrant, tangy, and probiotic-rich fermented recipe made with simple ingredients like red cabbage and sea salt. This homemade sauerkraut is easy to prepare, packed with gut-friendly benefits, and perfect for adding bold flavor and color to sandwiches, salads, and healthy meals.
Ingredients
- Red cabbage
- Kosher salt or sea salt
- Caraway seeds (optional)
- Juniper berries (optional)
- Black peppercorns (optional)
Instructions
- Remove damaged outer leaves from the cabbage and reserve one clean leaf.
- Thinly slice the cabbage and place it in a large bowl.
- Sprinkle salt over the cabbage and massage for several minutes until it softens and releases liquid.
- Add optional seasonings (caraway seeds, juniper berries, peppercorns) and mix well.
- Pack the cabbage tightly into a clean jar or fermentation crock.
- Press down firmly so the cabbage is submerged in its brine.
- Pour in any remaining liquid and cover with the reserved cabbage leaf.
- Weigh the cabbage down and loosely cover with a lid or airlock.
- Let ferment at cool room temperature for 5–10 days, checking daily.
- Once tangy to your taste, seal and refrigerate.
Notes
Always keep cabbage submerged to prevent spoilage.Fermentation time varies depending on room temperature.Use non-iodized salt for best results.Flavor improves over time in the refrigerator.
