Don’t underestimate the power of kraut! It is super easy to make this homemade red cabbage sauerkraut recipe and even easier to eat it.
Why This Recipe Works
I was trying to remember when the first time was that I fell in love with sauerkraut because it really is an acquired taste with its uniquely tangy flavor. It was probably piled high on a reuben sandwich made with that yummy rye bread when I first proclaimed my love for this fermented cabbage dish.
Kraut can be made in a variety of ways, but it is most well known in the form of German sauerkraut.
Through the fermentation process, the cabbage acquires a sour taste, a distinctively bold flavor, a long shelf life and probiotic-rich goodness that provides good bacteria for gut health and a healthy immune system.
You can make your very own sauerkraut super easily, using either green cabbage or red cabbage, although the green variety is most commonly used. In this post, I will detail the process of creating this yummy side using the red variety of cabbage. Why go red? Because it adds a fun burst of color to an otherwise bland-looking recipe.
Fermenting sauerkraut is one of the easiest things you’l ever do in your kitchen. It requires just a few minutes of prep, no vinegar, no canning or anything at all on the spectrum of “complicated.” The water and salt mixture works its magic and transforms into a natural brine that is approachable and low-maintenance.
Recipe Ingredients
Red cabbage – Thinly slice or shred the cabbage using a sharp knife or a food processor. For a color variety, use 1/4 head of green cabbage and 1/4 head of red.
Water – If using tap water, filter it before using.
Salt – Any form of salt works just fine. Table salt, Himalayan salt, sea salt or kosher salt.
How To Make Homemade Sauerkraut
Step 1
Shred a half of a head of red cabbage.
Combine approximately 3 cups of the water and the salt in a large mason jar (32-50 oz). Stir until salt dissolves.
Step 2
Press the shredded cabbage down into the water until it is fully immersed. Use either fermentation weights or a ziploc bag with water inside it to act as a weight. Press the bag into the jar, pressing the cabbage down so all of it falls below the water line.
Step 3
In order for the cabbage to begin fermenting, nothing can peek up above the water level so ensure there is plenty of liquid in the glass jars. Seal the top of the jar tightly and let sit at room temperature for 7 days.
The color of the contents of the jar will change on about day 5 or 6. It will become a deep purple-magenta color.
Drain most of the liquids (not all!) and heat the red cabbage kraut as desired before serving. Store leftovers in an airtight container in the fridge.
Recipe Notes
- During the fermentation process, occasionally rotate the jar to help air bubbles come to the surface. This will aid the process. Be sure not to shake the contents of the jar, as this may add air instead of getting rid of it.
- Add seasonings to the jar along with the salt and water, if desired. Options include peppercorns or black pepper, red pepper flakes, coriander seeds, caraway seeds, juniper berries or other herbs, spices or seasonings that cater to your personal preferences.
- Use either one large mason jar or a handful of smaller mason jars (dividing up the salted water mixture) to make small batches.
- An entire head of red cabbage can be used to double the batch.
- If you love how this recipe turns out, consider repeating this same process with different vegetables such as green beans, carrots or cucumbers.
Cook Sauerkraut From a Bag
Learn how to cook sauerkraut from a bag quickly and easily so it can make any dinner shine!
How To Cut Cabbage
Remove and discard the outer leaves and cut the very bottom of the stem off. Place the head of cabbage on its end so the top of the cabbage is upward. Slice down the center vertically. Cut each half lengthwise.
Remove the core and stem by cutting a wedge out of each quarter. Place each cabbage quarter onto a flat portion so it is lying flat and slice 1/4-inch strips, creating shredded cabbage.
What To Eat With Sauerkraut
With its distinctively strong flavor, it may be hard to know what to eat alongside this yummy side dish. Read on for 17 delicious ideas about what to eat with sauerkraut. A sampling of the ideas included are to enjoy it served over hot dogs, sandwiches, salads and more!
FAQ About Sauerkraut
Sauerkraut is safe for dogs to consume. Since it is packed with probiotics, it is even beneficial to eat as it aids the digestive process (for dogs and humans alike).
After opening sauerkraut, it will stay fresh for up to 6 months in the fridge when stored in an airtight container. Check out this article for all the information you will ever need about keeping kraut fresh.
Sauerkraut is naturally gluten free, as it is typically only made from fermented cabbage and salt.
Sauerkraut that is too sour can be tamed with the addition of fatty ingredients such as olive oil or avocado oil, or even mashed avocado.
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Red Cabbage Sauerkraut Recipe
Ingredients
- 1/2 head red cabbage thinly sliced or shredded
- 3 cups water filtered
- 2 tbsp salt
Instructions
- Combine 3 cups of the water and the salt in a large mason jar (32-50 oz). Stir until salt dissolves.
- Press the cabbage down into the water until it is fully immersed. Use a ziploc bag with water in it to act as a weight. Press the bag into the jar, pressing the cabbage down so all of it falls below the water line.
- In order for the cabbage to begin fermenting, nothing can peek up above the water level. Seal the jar tightly and let sit at room temperature for 7 days. The color of the contents of the jar will change on about day 5 or 6. It will become a deep purple-magenta color.
- Drain most of the liquids (not all!) and heat the red cabbage kraut as desired before serving. Store leftovers in an airtight container in the fridge.
Notes
- During the fermentation process, occasionally rotate the jar to help air bubbles come to the surface. This will aid the process. Be sure not to shake the contents of the jar, as this may add air instead of getting rid of it.
- Add seasonings to the jar along with the salt and water, if desired. Options include peppercorns or black pepper, red pepper flakes, coriander seeds, caraway seeds, juniper berries or other herbs, spices or seasonings that cater to your personal preferences.
- Use either one large mason jar or a handful of smaller mason jars (dividing up the salted water mixture) to make small batches.
- An entire head of red cabbage can be used to double the batch.
- If you love how this recipe turns out, consider repeating this same process with different vegetables such as green beans, carrots or cucumbers.
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