Red Cabbage Sauerkraut (Fermented Red Cabbage)

Jar of red cabbage sauerkraut with a fork over it.

4.99 from 74 votes

Red Cabbage Sauerkraut (Fermented Red Cabbage)

Learn how to make this red cabbage sauerkraut recipe at home. It uses just 3 ingredients and is great for gut health. Never buy this fermented side dish from the store again!

Prep Time15

Fermenting Time4

Total Time4 15

Course: Side Dish

Cuisine: gluten-free, healthy, vegan, vegetarian

Servings: 1 litre jar

Calories: 4kcal

Author: Elizabeth Emery

Equipment

1 x 1 litre or 32oz mason jar

Ingredients

½ a large head (roughly) red cabbage
1 tablespoon sea salt
3 cups water

Instructions

Ensure your mason jar is totally clean by sanitizing or washing it in hot soapy water.
Set aside one piece of cabbage that's slightly larger than the mouth of the mason jar (this is what we'll use to cover the rest of the cabbage).
Slice the rest of the cabbage thinly. Aim to make each piece similar-sized, so they all ferment at the same speed.
If using, add any additional flavours (garlic, ginger, cumin seeds etc.) to the bottom of the jar now.
Place the sliced cabbage in the jar, pressing it down tightly to cram as much in as possible. Fill up to the neck of the jar.
Dissolve the sea salt in water to create a brine. Pour over the cabbage, right up to about 2cm from the mouth of the jar (you may have a little left over, that's normal).
Fit the large piece of cabbage on top of the rest just below the water line, tucking the corners down below the neck of the jar. This will keep the sauerkraut underneath the water's surface while it ferments.
Place a sheet of paper towel on top of the jar, securing with an elastic band.
Leave to ferment on your countertop for 4 days, checking each day and topping up brine if any has evaporated. If a white scum appears on top of the cabbage at any point, simply scoop it off with a CLEAN spoon.
After 4 days, sample it. If the cabbage is fermented to your taste, place a lid on the jar and store in the fridge (it will keep for several months).
If not, leave on the countertop for a day or two longer, until desired taste is reached!

Notes

Choosing your salt - Use a salt that's finely ground. This will make it much easier to stir into water when making brine.

Avoiding mould - Make sure your glass jar is thoroughly cleaned before beginning, to avoid unwanted bacteria. If any small white bubbles appear while the cabbage is fermenting, this is normal - just wipe them away with a clean paper towel.

Nutrition