Description
Learn how to make delicious red cabbage sauerkraut at home with this easy recipe. Fermented to perfection, this tangy and colorful sauerkraut is a great addition to any meal.
Ingredients
Scale
Red Cabbage Sauerkraut Ingredients:
- 1 medium head red cabbage (about 2 pounds), finely shredded
- 1 1/2 tablespoons sea salt (non-iodized)
- 1 teaspoon caraway seeds or juniper berries (optional)
Instructions
- Prepare the Cabbage: Remove any damaged outer leaves, quarter the cabbage, remove the core, and finely shred.
- Create the Brine: Massage the cabbage with sea salt until it releases liquid, then mix in caraway seeds or juniper berries.
- Ferment the Sauerkraut: Pack the cabbage into a jar, ensuring it’s submerged in brine, and let it ferment for 1–3 weeks.
- Store: Once tangy enough, transfer to the refrigerator for long-term storage.
Notes
- Use non-iodized salt for the best results.
- Enhance with grated carrot or sliced apple for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment, Side Dish
- Method: Fermenting
- Cuisine: German, Eastern European
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
