Red Sauerkraut
Transform your meals with the vibrant flavor and gut-friendly benefits of homemade Red Sauerkraut. This easy, no-cook recipe combines the natural sweetness of red cabbage with the tangy kick of fermentation, creating a probiotic-rich condiment perfect for boosting both taste and health. With just three simple ingredients—fresh red cabbage, sea salt, and optional caraway seeds for a subtle earthy note—this kraut is a must-have in any kitchen. The hands-on prep involves massaging the cabbage to release its juices, allowing it to ferment naturally in its own brine for a customizable tang. Enjoy this nutrient-packed side dish as a zesty topping for sandwiches, sausages, or salads, or serve it as a bold and colorful complement to your favorite meals. Ready in just 20 minutes of prep and with up to six months of shelf life, this Red Sauerkraut is the perfect way to add a pop of flavor and probiotics to your diet!
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Ingredients
- 1 medium head (about 2 pounds) Red cabbage
- 1.5 tablespoons Sea salt
- 1 teaspoon Caraway seeds (optional)
Directions
Step 1
Remove the outer leaves of the red cabbage and set one large leaf aside to use later as a weight. Rinse the cabbage thoroughly.
Step 2
Cut the cabbage into quarters and remove the tough core. Shred the cabbage thinly using a knife, mandoline, or food processor.
Step 3
Place the shredded cabbage in a large mixing bowl. Sprinkle the sea salt over the cabbage.
Step 4
Using clean hands, massage the salt into the cabbage for about 8–10 minutes. The cabbage will start to soften and release its juices. Continue massaging until the cabbage is very limp and there is a generous amount of liquid (brine) in the bowl.
Step 5
If desired, mix in the caraway seeds for additional flavor.
Step 6
Pack the cabbage tightly into a clean, wide-mouth quart-sized jar (or several smaller jars) a handful at a time. Press it down firmly with a spoon or your fingers to eliminate air pockets and ensure the cabbage is submerged in its own brine. Leave about 1–2 inches of headspace at the top of the jar.
Step 7
Take the large cabbage leaf you set aside earlier and place it over the top of the shredded cabbage, tucking it down around the edges to keep the cabbage submerged. You can also use a clean glass weight, small jar, or a sterilized rock to hold the cabbage down underwater.
Step 8
Loosely cap the jar with a lid or cover it with a piece of cheesecloth secured with a rubber band to allow gases to escape during fermentation.
Step 9
Place the jar on a plate to catch any overflow brine and store it at room temperature, out of direct sunlight, for 5–7 days. Check the jar daily to ensure the cabbage remains submerged in the brine. Press it down if necessary.
Step 10
Taste the sauerkraut after 5 days. If it’s tangy enough for your liking, move it to the refrigerator to slow further fermentation. If not, let it ferment for an additional 1–2 days, tasting daily until the desired flavor is achieved.
Step 11
Store the sauerkraut in the refrigerator for up to 6 months. Serve chilled or at room temperature as a side dish or condiment.
Nutrition Facts
| Serving size | 931.7 grams (931.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 292 |
| Total Fat 1.30g | 2% |
| Saturated Fat 0.40g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 10708mg | 466% |
| Total Carbohydrate 72.30g | 26% |
| Dietary Fiber 21.10g | 75% |
| Total Sugars 30.60g | |
| Protein 10.60g | 21% |
| Vitamin D 0IU | 0% |
| Calcium 422mg | 32% |
| Iron 8mg | 42% |
| Potassium 2229mg | 47% |
Source of Calories