Red Cabbage Sauerkraut
User Reviews
5.0
156 reviews
Excellent
-
Prep Time
20 mins
-
Additional Time
8 d
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Total Time
8 d 20 mins
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Servings
2 1 qt Mason Jars
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Calories
102 kcal
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Course
Side Dish, Condiments
Red Cabbage Sauerkraut
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This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tablespoon kosher salt per 1 liter of filtered water. Once you try this, feel free to experiment adding shredded carrot, beet or apple or play with different spices adjusting to your personal preference.
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Ingredients
- 6 cups red cabbage
- 1 tablespoon peppercorns
- 2 teaspoon caraway seeds optional
- 3 tablespoon kosher salt
- 6 cups filtered water or boiled 20 minutes and cooled to remove chlorine if on city water
Instructions
- Make a brine of 6 cups water to 3 tablespoon sea salt and stir to dissolve.
- Peel off outer leaves of cabbage, cut in half, remove core and thinly slice or shred. You can use a food processor to shred if you like.
- Place ½ tablespoon peppercorns and 1 teaspoon caraway seeds in the bottom of each quart jar. Add shredded cabbage on top of spices and pack it in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
- Pour brine over red cabbage, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep shredded veggies submerged. It is important to keep your cabbage submerged.
- Close jar with airlock or pickle pipe and fasten gently with jar ring. If you don’t have the special lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as it starts fermenting and small bubbles will occasionally be rising. This is normal.
- Once the initial fermentation period is over (it is over when you decide you like how it tastes), it is ready to enjoy. Typically this will take 7-10 days. Once finished to your taste, top with a regular canning lid and move jar to cold storage or refrigerator.
- Kept in the fridge, this will keep easily for 3 months or longer. In cold storage, you should plan to use within 3 months. Usually this won't actually go "bad" but will lose the crispness and bright color if left longer. ***If you end up with mold or a horrible smell that is not like vinegar and cabbage, toss it out and start again with fresh sterilized jars.
Notes
- Using clean sterile equipment is essential to the success of making red sauerkraut or any fermented food.
- The other key step is to keep your ingredients submerged to prevent mold. If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½-1 c water, seal and put on top of your red cabbage.
- If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½-1 c water, seal and put on top of your red cabbage.
- Cover your ferment. Using some type of lid helps ensure no foreign bacteria gets in while the fermenting is happening.
- Cover your ferment. Using some type of lid helps ensure no foreign bacteria gets in while the fermenting is happening.
- This recipe can make as many jars as you like. Simply follow the 2 tablespoon kosher salt per 1 liter of filtered water and make as much brine as you need.
- This recipe can make as many jars as you like. Simply follow the 2 tablespoon kosher salt per 1 liter of filtered water and make as much brine as you need.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
10574mg
(441%)
Potassium
744mg
(21%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
3014IU
(60%)
Vitamin C
153mg
(170%)
Calcium
184mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 21 qt Mason Jars
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 10574mg | 441% |
| Potassium | 744mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3014IU | 60% |
| Vitamin C | 153mg | 170% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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