There’s something magical about the crunch of fresh cabbage being sliced in the kitchen. This red cabbage sauerkraut fills your home with a tangy, invigorating aroma that brings memories of family feasts and cozy gatherings. It’s making its way into homes everywhere, not just for its vibrant color but for those gut-boosting probiotics too!
This sauerkraut is so simple and beautiful, combining the earthy flavor of red cabbage with the delightful crunch of carrots and the warm spice of caraway seeds. It’s like a cozy hug for your gut! No complicated steps, just chop, mix, and let time work its magic. Plus, it keeps in the fridge for weeks, easily jazzing up any meal.
I started making this during my quest for healthier options in 2018. When my sister visited, she critiqued my first batch, saying it was “a little too zesty,” which made me rethink the spice level. Since then, I’ve perfected my recipe, balancing flavors that even my pickiest family members love. With over ten years of testing and tweaking, I assure you, this one is a winner!
Joe Rooney
Red Cabbage Sauerkraut for Delicious Gut Health Benefits
Enjoy a vibrant red cabbage sauerkraut packed with probiotics and infused with caraway and juniper berries for a unique flavor. This homemade red cabbage kraut probiotic recipe is a wonderful way to boost your gut health naturally, offering an easy and no-fail guide to crafting fermented red cabbage sauerkraut that’s both beautiful and tasty.
2 tablespoons sea salt. Use 1 Tablespoon salt for each 2 pounds of cabbage)
1 1/2 tablespoons juniper berries
1 tablespoon caraway seeds
Method
Remove any damaged outer cabbage leaves and rinse the rest to clean them.
Cut the cabbage into thick ribbons about 3/8 – 1/2 inch wide, discarding the dense core.
In a large bowl, toss the cabbage slices with sea salt and let them rest for about 30 minutes until they release moisture.
Mix in the juniper berries and caraway seeds with the cabbage and salt.
Transfer the cabbage and all its liquid into your fermentation vessel, such as a crock, a gallon jar, or mason jars with airlocks.
Firmly press down the cabbage using your hands or a tool to squeeze out more liquid that covers the cabbage.
If needed, repeat compressing over the next hour to keep cabbage submerged; add chlorine-free water to cover by an inch if liquid is insufficient.
Place a weight on top of the cabbage to maintain pressure and seal out oxygen, using fermentation weights or a loose water-filled plastic bag.
Cover your fermenting container with a lid, cloth, or airlock as appropriate.
Allow the cabbage to ferment for at least 2 to 3 weeks, or longer for a tangier flavor.
Once it reaches your preferred sourness, store the sauerkraut in the refrigerator, preferably in mason jars ready for gifting.
Notes
Make sure to use non-chlorinated water if you need to top up the brine to keep the cabbage submerged. Fermentation time can be adjusted based on how tangy you like your sauerkraut. Keep the fermentation vessel in a cool, dark place for best results.
Why You’ll Love This Red Cabbage Sauerkraut
Gut Health Boost: This easy red cabbage sauerkraut is packed with probiotics, making it a fabulous choice for your digestive health.
Vibrant Flavor: The combination of juniper berries and caraway seeds adds a unique, earthy flavor that elevates your meals.
Simple & Reliable: With just a few ingredients and straightforward steps, this recipe ensures a no-fail experience every time!
Versatile Uses: Whether you top your sandwiches or serve it as a side, this beautiful red cabbage fermented kraut brings color and health to your plate.
Key Ingredients & Tools
Let’s break down what you need for this delicious recipe. Here’s the heart of your homemade red cabbage kraut probiotic:
Ingredient
Purpose
4 pounds Red Cabbage
Main ingredient, provides crunch and vibrant color.
2 tablespoons Sea Salt
Helps ferment and flavor the cabbage.
1 ½ tablespoons Juniper Berries
Add distinctive earthy flavor.
1 tablespoon Caraway Seeds
Brings warmth and a hint of anise flavor.
How It Works Step-by-Step
Clean the Cabbage: Start by removing any outer leaves that look tired or sketchy. Give it a good rinse.
Slice the Cabbage: Cut the cabbage into fat ribbons, about 3/8 to 1/2 inch wide. No need to grate, and don’t forget to compost that tough nub!
Mix with Salt & Spices: Toss the sliced cabbage with the sea salt in a large bowl and let it sweat for about 30 minutes. Add in juniper berries and caraway seeds anytime.
Fermentation Vessel: Transfer everything, liquid included, into your chosen fermentation vesselbe it a crock or a jar.
Compress the Cabbage: Press down firmly using your hands or a tool. The liquid should start to pool, covering the cabbage completely. Keep it compressed!
Add Weights: If using a crock, place the included weights. For jars, a ziplock bag filled with water works wonders. This keeps oxygen out for proper fermentation.
Cover and Wait: Cover with a cloth, lid, or airlock. Let it sit for 2-6 weeks, tasting along the way until it’s tangy enough for your liking!
Jar It Up: Once it’s got that perfect zing, transfer it into mason jars and store in your fridge!
Troubleshooting Tips
Even the best beginner red cabbage sauerkraut can face a few hiccups. Here are some common issues and how to fix them:
If your sauerkraut isn’t releasing much liquid, ensure you compress it well. Consider adding a splash of non-chlorine water to submerge.
Too salty? Simply rinse the finished sauerkraut under cold water to tone down the saltiness before serving.
If your kraut looks cloudy, fear not! That’s usually just a sign of good fermentation, not spoilage. Just keep sampling for taste!
Serving & Storage Suggestions
This red cabbage sauerkraut is not just delicious but also incredibly flexible in the kitchen! Here are some serving ideas:
Storage Tips
Suggested Pairings
Refrigerate in airtight mason jars for up to 6 months.
Serve as a topping for sandwiches, alongside roasted meats, or mixed in salads.
Always use clean utensils when scooping to prevent spoilage.
Pair with apples for a red cabbage sauerkraut with ginger apple twist or gourmet cheeses.
Expert Says
Fermenting red cabbage into sauerkraut not only enhances its flavor but also boosts its nutritional profile. This vibrant variety is rich in antioxidants and vitamin C, which can support a healthy immune system. Plus, the fermentation process introduces beneficial probiotics, promoting gut health and aiding digestion.
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Perfecting My Red Cabbage Sauerkraut
Creating the perfect red cabbage sauerkraut was a labor of love that took me many batches to get just right. I still chuckle at the time I mistook measurements and ended up with a brine bubble eruption! But the sweet and tangy crunch I finally achieved makes it all worthwhile, and now it’s a staple in my kitchen.
FAQs ( Red Cabbage Sauerkraut )
What are the health benefits of red cabbage sauerkraut?
This dish is packed with probiotics, which support gut health and digestion. Additionally, red cabbage is rich in vitamins C and K, antioxidants, and fiber, enhancing overall wellness. Regular consumption can boost your immune system and promote a healthier gut flora.
How long does red cabbage sauerkraut need to ferment?
For best results, allow this recipe to ferment for about 1 to 4 weeks at room temperature. Taste it periodically after the first week to see if it has reached your desired flavor and tang. Warmer environments speed up fermentation, while cooler ones slow it down.
Can I add flavors to red cabbage sauerkraut?
Absolutely! Experiment with spices like caraway seeds, ginger, or even fruits like apples. Just remember to maintain the salt ratio for proper fermentation. Adding flavors can enhance the taste and give your kraut a unique twist that suits your palate.
How do I store red cabbage sauerkraut?
Once fermented to your liking, transfer the sauerkraut to airtight jars and refrigerate. It can last for several months when stored properly. The cold environment slows down further fermentation, allowing you to enjoy the flavors over time.
Conclusion
You’ll love how this red cabbage sauerkraut fills your kitchen with a delightful aroma as it ferments! In just a few weeks, you’ll have a tangy, probiotic-packed treasure to elevate any meal.
Want a spicy twist? Try adding a pinch of chili flakes or a splash of apple cider vinegar! When it’s time to enjoy, a simple scoop on roast chicken or in a salad brightens everything up. Oh, and don’t forget to share those beautiful mason jars with friends; nothing says “I care” quite like homemade goodness!
Did you grow up with something similar? I’d love to hear your stories! Save this recipe for moments when you want to impress at the dinner table or just treat your family to something special. Happy fermenting, friends!
