Fermented foods offer an unmistakable tangy flavor and surprising health benefits, and we love the color red cabbage adds to any dish. Work this fun sauerkraut recipe into your family’s menu as an eye-catching condiment or delicious side, and enjoy the benefits of gut-friendly bacteria as a bonus!
Must-Have Ingredients for Red Cabbage Sauerkraut
You’ll only need a few ingredients to make your own fermented red cabbage sauerkraut. Stop by Oryana for:
- Red cabbage (shredded)
- Onions (optional)
- Sea salt
- Peppercorns
You’ll also need a wide mason jar or similar container for storage. Dedicated fermentation lids are nice to have, but you can ferment food at home without all the fancy equipment.
Red vs. Green Cabbage
Only have green cabbage handy? This recipe will work just fine! Red cabbage has slightly more nutrients, including vitamin A and antioxidants, though green cabbage is generally sweeter and easier to cook with. Since the fermentation process has such a big impact on flavor and texture, the differences between red and cabbage aren’t as significant for this dish!
How to Make Cultured Red Cabbage
All the best sauerkraut recipes start with a clean mason jar – seriously! Bring a large pot to boil, and careful place your jar in the water for ten minutes. This eliminates any unwanted bacteria from impacting fermentation.
Then, follow these instructions:
- Quarter the red cabbage. Chop, grate, or thinly slice the cabbage, finely or coarsely, with or without hearts. You can also use a mandoline for perfectly thin slicing. Place cabbage in a large bowl as you chop it. (See photos below.)
- Sprinkle the salt on the cabbage as you go. The salt pulls water out of the cabbage through osmosis, and this creates the brine in which the cabbage will ferment and sour without rotting. The salt will also keep the cabbage crunchy.
- Add the onion and toss it all together so the salt is well distributed. Let sit for a few minutes to let the water start seeping out of the cabbage. Using a kitchen mallet and holding it with a fist, start pounding and tamping the cabbage vigorously. Do this for a few minutes. You could also use a wooden sauerkraut stomper.
- Stuff the jar about half way full of cabbage and continue pounding and tamping it down, this time using a wooden pestle. It won’t seem like all the cabbage in the bowl will fit into the jar but if you continue adding cabbage and pounding, you should be able to get most if not all the cabbage in the jar, depending on how big the cabbage was.
- Add more cabbage, tamping down as you go, until the jar is full and the cabbage is covered with its own liquid. You will see more and more liquid developing and you want the cabbage completely covered with liquid. This is good, because then you won’t have to add any brine, which will make a less crunchy final product. If the cabbage is older and has dried out somewhat, you may not get enough liquid to cover the kraut. If this happens, stir together a cup of water with 1 teaspoon salt and add just enough to cover the cabbage.
- Place a small mouth jar lid (not the band) onto the liquid and press down until it is submerged. Screw the cover on the jar loosely and let sit on the counter. Check it every day to make sure the small lid is keeping the cabbage covered with liquid. Sometimes the water continues to seep out of the cabbage and the jar may overflow. So you may want to put the jar on a plate or in a pan to catch overflowing brine. After a few days, taste the cabbage. It only takes a few days to turn tangy. You can leave it out for 1 to 3 weeks. It will culture more quickly in the summer when it’s warmer. Skim off any scum you see as it’s culturing but don’t worry about it. When it tastes good to you, transfer the jar to the refrigerator and enjoy.
Ways to Enjoy Red Cabbage Sauerkraut
We’re huge fans of red cabbage sauerkraut on hot dogs and brats, but there are plenty of other ways to enjoy it, including on:
- Sandwiches
- Wraps
- Salads
- Toast (paired with avocado!)
- Nachos
- And more!
Keep Cookin’ with Oryana
We love helping at-home chefs get creative. With fresh, sustainable produce, local products, and a friendly, helpful staff, you can always rely on Oryana for quality options and creative recipes! Subscribe to our newsletter for weekly recipe ideas and check out our calendar of classes to discover new dishes.
