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A jar of Red Sauerkraut Cabbage on a linen tea towel. A fork of sauerkraut in the foreground. Moody scene.

Fermented Red Cabbage (Sauerkraut)

Caro
Fermented red cabbage is a great way to get started with fermenting food at home. Crunchy, tangy, and nutritious, it adds a punchy color and flavor to a variety of dishes.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours
Fermentation Time 7 days
Total Time 7 days 4 hours 15 minutes
Course Staples
Cuisine German
Servings 2 x 750ml jars
Calories 157 kcal

Equipment

  • 2 Large preserving jars
  • 2 Fermentation airlock lids
  • 2 Fermentations weights

Ingredients
 
 

  • 1 kg red cabbage medium-sized cabbage
  • 1.5 tbsp salt
  • 1 clove garlic optional

Instructions
 

  • Rinse a large bowl, cutting board, and a large knife with boiling water to sterilize them.
  • Remove any undesirable outer leaves from the cabbage and cut it in half. Cut out the trunk.
    1 kg red cabbage
  • Set 2 large leaves aside as fermentation weights for later. Store them in the fridge on a sterilized plate.
  • Weigh the cabbage and calculate the salt required. You will need 2-3% salt by weight, e.g. 20-30g of salt for 1kg of destemmed cabbage.
  • Cut the cabbage or shred it into small pieces. Place them in the bowl and add the salt. Add the garlic or any other spices you would like to use.
    1.5 tbsp salt, 1 clove garlic
  • Thoroughly mix the salt with the cabbage by "massaging" or pounding it for 5 minutes.
  • Cover the bowl with a clean kitchen towel and let it rest for 2 hours. Massage the cabbage again and let it sit for another 2 hours. Do not drain any liquid that starts to build at the bottom of the bowl, this is your brine.
  • In the meantime, sterilize the jars, lids, and fermentation weights with boiling water.
  • Fill the jars with cabbage and make sure to leave 1-2 cm space at the top of the jar. Place a reserved leaf on top of your ferment and tuck the sides down. Remove air by pushing down on the leaf and make sure there is no cabbage above it.
  • Place the fermentation weights onto the leaf and seal the jars with a fermentation lid.
  • Wipe down the jars and store them on a saucer in a cool and dark place for 7-14 days. Bubbles will start to appear after 2-3 days. The longer you let the cabbage ferment, the stronger the sour taste will be. I recommend starting with 7 days.
  • Remove the fermentation lids and weights and seal the jars with regular lids.
  • Store in the fridge to slow down fermentation and enjoy!

Notes

A note of caution: You certainly want to encourage the growth of the right kind of bacteria in your ferment to prevent botulism. Make sure you thoroughly clean all equipment (including your hands) and surfaces. If mold starts to grow on your ferment, which can happen if the cabbage isn't fully submerged or the equipment wasn't sterile to start with, I suggest you throw it out and start fresh.

Nutrition

Calories: 157kcalCarbohydrates: 37gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 5368mgPotassium: 1222mgFiber: 11gSugar: 19gVitamin A: 5580IUVitamin C: 285mgCalcium: 231mgIron: 4mg
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