Homemade red cabbage sauerkraut is a bold, tangy burst of flavor that transforms any meal, adding vibrant color and zest. The natural fermentation process enhances the cabbage’s deep, earthy notes while packing in gut-healthy probiotics. Simple to make and loaded with nutrients, this sauerkraut is a game-changer—perfect for topping sandwiches, salads, or as a delicious, flavor-packed side!
Recipe Highlights
Quick & Easy: Unlike many other fermented recipes, sauerkraut is ready to eat in as little as 3 days with very little hands-on time.
Simple Ingredients: This recipe has only 4 ingredients including 2 types of seeds. But you can make it even simpler by just using cabbage, salt, and a little water!
Health Benefits: Homemade sauerkraut is packed with good bacteria that is excellent for gut health. Check out these health benefits of sauerkraut.
Ingredients
- Red Cabbage: This fermented cabbage recipe works just as well with green cabbage as it does with red. You can use whatever you prefer! For more tasty ways to use cabbage, try venison bulgogi tacos or elk pad Thai.
- Kosher Salt: Kosher salt is often used for fermenting because it doesn't contain as many additives as table salt. Pickling salt or unrefined sea salt can also be used.
- Seeds: You can swap out the caraway and mustard seeds for coriander seeds, fennel seeds, or leave them out if you'd like.
See recipe card for quantities.
Equipment for Making Homemade Sauerkraut
- Wide-Mouth Quart-Sized Glass Jar: This recipe is designed to fit in a quart-sized jar. You can also use 2 pint-sized jars or a fermentation crock. However, I highly recommend using a wide-mouth jar because they are much easier to pack.
- Wooden Tamper: I use a wooden tamper to pack the cabbage into the jar. But you can also use a wooden spoon.
- Glass Weight: A glass weight is a great way to keep the cabbage submerged as it ferments. You can use a cabbage leaf to cover the shredded cabbage if you don't have weights.
- Fermentation Lid with Airlock: There are many different devices used to allow air to escape from fermentation jars while keeping bad bacteria out of the vegetables. I prefer these airlock lids, but you can also use a pickle pipe or other device.
How to Make Red Cabbage Sauerkraut
Fermented cabbage, or sauerkraut, is super easy to make. Don't be intimidated by the fermentation process. Read below for a few simple steps!
- Step 1: Clean all utensils and equipment well before using.
- Step 2: Cut cabbage into quarters and cut away the core.
- Step 3: Slice cabbage quarters into ⅛"-¼" slices. Remove thick white pieces.
- Step 4: Add sliced cabbage to a large bowl. Sprinkle kosher salt over the cabbage.
- Step 5: Massage for 2-3 minutes, or until the cabbage starts to release liquid. Let the cabbage sit for 30 minutes.
- Step 6: Once the cabbage is done resting, add caraway seeds and mustard seeds and toss to combine.
- Step 7: To a wide-mouth quart-sized jar, add a layer of cabbage, about 1" thick. Using a wooden tamper, compress the cabbage into the bottom of the jar as tight as possible.
- Step 8: If the cabbage is not covered in liquid at this point, add cool, filtered water, 1 tablespoon at a time or until there is about a ¾"-1" layer of water on top of the cabbage. Place a glass weight on top of the cabbage. Screw the fermentation lid on the jar.
- Step 9: Fill the airlock about halfway with cool, filtered water. Place the cap on the airlock and gently push the airlock down into the fermentation lid. Wrap a clean kitchen towel around the jar and secure it with a rubber band. Place the jar out of direct sunlight and let it do its thing! Bubbles should start to form in the jar and airlock within 24 hours.
- Step 10: Taste the cabbage after 3 days. If the taste is to your liking, remove the fermentation lid and place a regular jar lid on the jar. Refrigerate until ready to use, up to 6 months. If you'd like a stronger-tasting cabbage, taste it every day until it is to your liking. I like to leave mine for 4-5 days.
Pro Tip
For the best homemade sauerkraut, massage the cabbage thoroughly with the salt to release its natural juices, creating the perfect brine for fermentation. And make sure to pack the cabbage tightly in the jar to eliminate air pockets, ensuring an even and successful ferment!
How to Store Red Cabbage Sauerkraut
Some people like to store homemade sauerkraut in cold storage like a root cellar. I prefer to store it in the refrigerator to ensure it stays at the proper temperature and fermentation slows.
It can stay in the fridge for up to 6 months! Be sure to inspect it for mold before eating it if you're getting close to 6 months.
Serving Suggestions
Homemade sauerkraut can be used for a wide variety of dishes, not just brats and hot dogs! Of course, there are reuben sandwiches with corned venison and elk patty melts too. But you can also add it to grain bowls, salads, avocado toast, and even as a side dish for sous vide pork chops, venison steaks, and more. Its tangy crunch brings a flavorful twist to many different meals!
FAQ
Fermented red cabbage is packed with beneficial microbes that are excellent for gut health. However, it tends to be high in sodium so moderation is key.
Pickled red cabbage gets its tangy flavor from a vinegar-based brine while fermented cabbage gets its flavor from lactic acid bacteria. They are both delicious but are not the same thing!
Yes! Red cabbage works just as well as green cabbage for sauerkraut and becomes a beautiful bright purple color, packed with nutrients.
You don't have to rinse sauerkraut but it can be rinsed to remove some sodium. Some of the beneficial bacteria may be rinsed away too, though.
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Annie
📖 Recipe
Red Cabbage Sauerkraut (Fermented Red Cabbage)
Ingredients
- 2 lb red cabbage (about 1 medium head)
- 1 tablespoon kosher salt
- 1 tablespoon caraway seeds
- 1 tablespoon mustard seeds
Instructions
- Clean all utensils and equipment well before using.
- Cut cabbage into quarters and cut away the core.
- Slice cabbage quarters into ⅛"-¼" slices. Remove thick white pieces.
- Add sliced cabbage to a large bowl. Sprinkle kosher salt over the cabbage and massage for 2-3 minutes, or until the cabbage starts to release liquid. Let the cabbage sit for 30 minutes.
- Once the cabbage is done resting, add caraway seeds and mustard seeds and toss to combine.
- To a wide-mouth quart-sized jar, add a layer of cabbage, about 1" thick. Using a wooden tamper, compress the cabbage into the bottom of the jar as tight as possible.
- Add remaining cabbage, about a 1" layer at a time, and compress with the tamper until there is about 2" of head space in the jar.
- If the cabbage is not covered in liquid at this point, add cool, filtered water, 1 tablespoon at a time or until there is about a ¾"-1" layer of water on top of the cabbage.
- Place a glass weight on top of the cabbage. Screw the fermentation lid on the jar.
- Fill the air lock about halfway with cool, filtered water. Place the cap on the air lock and gently push the air lock down into the fermentation lid.
- Wrap a clean kitchen towel around the jar and secure with a rubber band. Place the jar out of direct sunlight and let it do its thing! Bubbles should start to form in the jar and airlock within 24 hours.
- Taste the cabbage after 3 days. If the taste is to your liking, remove the fermentation lid and place a regular jar lid on the jar. Refrigerate until ready to use, up to 6 months.
- If you'd like a stronger-tasting cabbage, taste it every day until it is to your liking. I like to leave mine for 4-5 days.
Notes
- This fermented cabbage recipe works just as well with green cabbage as it does with red. You can use whatever you prefer!
- Kosher salt is often used for fermenting because it doesn't contain as many additives as table salt. Pickling salt or unrefined sea salt can also be used.
- You can swap out the caraway and mustard seeds for coriander seeds, fennel seeds, or leave them out if you'd like.
- This recipe is designed to fit in a quart-sized jar. You can also use 2 pint-sized jars or a fermentation crock. However, I highly recommend using a wide-mouth jar because they are much easier to pack.
- I use a wooden tamper to pack the cabbage into the jar. But you can also use a wooden spoon.
- A glass weight is a great way to keep the cabbage submerged as it ferments. You can use a cabbage leaf to cover the shredded cabbage if you don't have weights.
- There are many different devices used to allow air to escape from fermentation jars while keeping bad bacteria out of the vegetables. I prefer these airlock lids, but you can also use a pickle pipe or other device.
- For the best homemade sauerkraut, massage the cabbage thoroughly with the salt to release its natural juices, creating the perfect brine for fermentation. And make sure to pack the cabbage tightly in the jar to eliminate air pockets, ensuring an even and successful ferment!
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