Recipe Highlights
Quick & Easy:Unlike many other fermented recipes, sauerkraut is ready to eat in as little as 3 days with very little hands-on time.
Simple Ingredients:This recipe has only 4 ingredients including 2 types of seeds. But you can make it even simpler by just using cabbage, salt, and a little water!
Health Benefits:Homemade sauerkraut is packed with good bacteria that is excellent for gut health. Check out these health benefits of sauerkraut.
Red Cabbage Sauerkraut (Fermented Red Cabbage)
Annie Weisz
Homemade red cabbage sauerkraut is a bold, tangy burst of flavor that transforms any meal, adding vibrant color and zest. Simple to make and loaded with nutrients, this sauerkraut is a game-changer—perfect for topping sandwiches, salads, or as a delicious, flavor-packed side!
5 stars
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Prep Time 5 minutes mins
Fermenting Time 5 days d
Total Time 5 days d 5 minutes mins
Course Side Dish
Cuisine german
Servings 3 cups
Calories 119 kcal
Ingredients
- 2 lb red cabbage (about 1 medium head)
- 1 tablespoon kosher salt
- 1 tablespoon caraway seeds
- 1 tablespoon mustard seeds
Instructions
Clean all utensils and equipment well before using.
Cut cabbage into quarters and cut away the core.
Slice cabbage quarters into ⅛"-¼" slices. Remove thick white pieces.
Add sliced cabbage to a large bowl.Sprinkle kosher salt over the cabbage and massage for 2-3 minutes, or until the cabbage starts to release liquid. Let the cabbage sit for 30 minutes.
Once the cabbage is done resting, add caraway seeds and mustard seeds and toss to combine.
To a wide-mouth quart-sized jar, add a layer of cabbage, about 1" thick. Using a wooden tamper, compress the cabbage into the bottom of the jar as tight as possible.
Add remaining cabbage, about a 1" layer at a time, and compress with the tamper until there is about 2" of head space in the jar.
If the cabbage is not covered in liquid at this point, add cool, filtered water, 1 tablespoon at a time or until there is about a ¾"-1" layer of water on top of the cabbage.
Place a glass weight on top of the cabbage. Screw the fermentation lid on the jar.
Fill the air lock about halfway with cool, filtered water. Place the cap on the air lock and gently push the air lock down into the fermentation lid.
Wrap a clean kitchen towel around the jar and secure with a rubber band. Place the jar out of direct sunlight and let it do its thing! Bubbles should start to form in the jar and airlock within 24 hours.
Taste the cabbage after 3 days. If the taste is to your liking, remove the fermentation lid and place a regular jar lid on the jar. Refrigerate until ready to use, up to 6 months.
If you'd like a stronger-tasting cabbage, taste it every day until it is to your liking. I like to leave mine for 4-5 days.
Notes
- This fermented cabbage recipe works just as well with green cabbage as it does with red. You can use whatever you prefer!
- Kosher salt is often used for fermenting because it doesn't contain as many additives as table salt. Pickling salt or unrefined sea salt can also be used.
- You can swap out the caraway and mustard seeds for coriander seeds, fennel seeds, or leave them out if you'd like.
- This recipe is designed to fit in a quart-sized jar. You can also use 2 pint-sized jars or a fermentation crock. However, I highly recommend using a wide-mouth jar because they are much easier to pack.
- I use a wooden tamper to pack the cabbage into the jar. But you can also use a wooden spoon.
- A glass weight is a great way to keep the cabbage submerged as it ferments. You can use a cabbage leaf to cover the shredded cabbage if you don't have weights.
- There are many different devices used to allow air to escape from fermentation jars while keeping bad bacteria out of the vegetables. I prefer these airlock lids, but you can also use a pickle pipe or other device.
- For the best homemade sauerkraut, massage the cabbage thoroughly with the salt to release its natural juices, creating the perfect brine for fermentation. And make sure to pack the cabbage tightly in the jar to eliminate air pockets, ensuring an even and successful ferment!
Nutrition
Calories: 119kcalCarbohydrates: 24gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2408mgPotassium: 789mgFiber: 8gSugar: 12gVitamin A: 3383IUVitamin C: 173mgCalcium: 161mgIron: 3mg
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