5 from 156 votes
Red Cabbage Sauerkraut
Red Cabbage Sauerkraut is a fermented side dish made by submerging shredded red cabbage with salt, peppercorns, and optional caraway seeds in a brine. The fermentation process, lasting 5 to 10 days, develops tangy flavor and preserves the cabbage with beneficial microbes. Using an airlock or regular lids with daily gas release keeps the environment anaerobic for proper fermentation.
Prep Time
20 mins
Additional Time
8 d
Total Time
8 d 20 mins
Servings:
2
1 qt Mason Jars
Calories:
102 kcal
Course:
Side Dish, Condiments
Ingredients
- 6 cups red cabbage
- 1 tablespoon peppercorns
- 2 teaspoon caraway seeds optional
- 3 tablespoon kosher salt
- 6 cups water or boiled 20 minutes and cooled to remove chlorine if on city water, filtered
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.
Cup of Yum
Notes
- Keep all equipment clean and sterile to prevent unwanted mold and improve fermentation success.
- Maintain cabbage submerged under the brine using a fermenting weight or a sealed water-filled plastic bag to avoid exposure to air.
- Use lids with airlocks or vent regular lids daily by loosening them slightly to release fermentation gases.
- You can scale the recipe to make as many jars as needed by maintaining the ratio of 2 tablespoons kosher salt per liter of filtered water.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 1 qt Mason Jars
Amount Per Serving
Calories 102
% 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.