Red Cabbage Sauerkraut
Red cabbage makes a colorful variation of sauerkraut and is rich in healthy probiotics. In only 10 minutes of active prep time, you'll have the tastiest sauerkraut!
:max_bytes(150000):strip_icc()/fermenting-red-cabbage-sauerkraut-1327622-hero-01-11569a4bb19946e1bebb9471349230ab.jpg)
- Prep time
- 10 min
- Cook time
- 134 hr 31 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head red cabbage
- 1 teaspoon caraway seeds
- 8-10 dried juniper berries
- 4 cups water
- 1 tablespoon sea salt (or kosher salt)
Instructions
- 1
Gather the ingredients.
- 2
Cut 1 head (about 2 pounds) red cabbage in half. Cut out the thick core and stem end and compost or discard them.
- 3
Thinly slice the cabbage into shreds or small pieces (think coleslaw).
- 4
Loosely pack the sliced cabbage into clean glass jars, sprinkling in some of 1 teaspoon of caraway seeds and 8 to 10 dried juniper berries as you fill the jars.
- 5
In a medium bowl, stir the 4 cups water and 1 tablespoon sea salt until the salt is dissolved.
- 6
Pour the salt brine over the cabbage and spices. Gently press down on the cabbage and spices to release any air bubbles and to submerge them in the brine.
- 7
Cover the jar loosely with a lid. Place the jar on a plate to catch any overflow that may happen once fermentation becomes active.
- 8
Leave the jars at room temperature for 3 days. During this time, remove the covers at least once a day and check to see that the vegetables are still submerged in the brine (add additional brine if necessary). You should start to see some bubbles on top, which indicates fermentation is underway.
- 9
By the end of the 3 days, the red cabbage sauerkraut should have a clean, lightly sour smell and taste. Transfer the jars in the refrigerator (no need to put plates under them at this stage). Wait at least 5 more days for the flavor of your red cabbage sauerkraut to develop.