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Forkful of red cabbage sauerkraut
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5 from 13 votes

Easy Red Cabbage Sauerkraut

Learn how to make red cabbage sauerkraut at home with this easy recipe. It uses just 3 ingredients and is great for your gut.
Prep Time15 mins
Fermenting Time4 d
Total Time4 d 15 mins
Course: Side Dish
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 1 1 litre jar

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.
  • 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 as it depends how tightly you've packed the cabbage).
  • Fit the large piece of cabbage on top of the rest below the water line, tucking the corners down below the neck of the jar. This will keep the other pieces of cabbage underneath the water's surface while they ferment.
  • Place a sheet of paper towel on top of the jar, securing with string or 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

Salt - Make sure you use a salt that's finely ground, and not coarse. This will make it much easier to stir into water when making brine. Use a good quality sea salt or Himalayan salt.
Avoiding mould  - Make sure your glass jar is thoroughly cleaned before starting 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.
Red or white cabbage - It's really a matter of personal preference and you can use white if preferred. White cabbage is traditionally used in sauerkraut, but personally I prefer the taste of red, and I find it contains more nutrients (see benefits below).

 

HOW TO STORE

This red cabbage sauerkraut should be stored in a sealed jar in the fridge. In my experience, it will last several months (if you don't eat it all sooner).

 

ADDING FLAVOURS TO RED SAUERKRAUT

Try these:

Garlic -
Peel 3 cloves, slice them in half and add to jar before cabbage.
Ginger - Thinly slice a thumb of ginger and add to jar before cabbage.
Cumin Seeds - Add 1 tablespoon of seeds to jar before adding cabbage.
Beetroot - Grate beetroot and mix with cabbage before adding to jar.
Carrot - Grate carrot and mix with cabbage before adding to jar.