This stunning fermented red cabbage is delicious and easy to make. Packed with gut-friendly bacteria, it’s the perfect complement to any meal. Here is an easy recipe that will have you hooked on fermentation!
New to fermentation?
I’ll briefly go through some of the benefits of fermenting vegetables and some of the most asked questions so you can feel confident even if you’re fermenting for the first time.
This is, in its essence, a really simple recipe, once you get the hang of it!
- Shredding the stem or core and using it in your saurkraut makes it unnoticeable in the final product and reduces waste.
- If you choose not to add it to your ferment, it is delicious when peeled and shredded in a salad or coleslaw.
- You can also pickle slices, using equal parts vinegar and water, yielding a crunchy snack or an excellent sandwich topper.
- Why not add it to your creamy vegetable soup with any broccoli stems you may have?
It’s important to follow some basic hygiene rules when fermenting!
- Clean hands are essential!
- Wash all utensils in hot soapy water and leave to drip dry upside down on a clean tea towel while you are preparing your vegetables. It’s not necessary to sterilize your containers as with canning. But if you prefer, you can sterilize your jars and lids in boiling water for 5 minutes. Alternatively, upright on a tray in the oven for 15 minutes at 110°C/230°F.
- Use fresh ingredients! Old or aging vegetables have already started to break down and may cause your ferment to go bad. Always wash your vegetables and remove any parts or outer leaves that may be damaged.
- Use good quality salt when possible; the only rule here is not to use iodized salt, which may hinder the growth of good bacteria.
It may seem like a lot of salt, but remember, we want to hold back the growth of any bad bacteria so the good guys can get to work. When they’ve had a chance to do their work, the ph of the mixture will sink, leaving no hope for the bad guys to take hold. Don’t worry; your sauerkraut will not taste salty if it has been given enough time to mature. - If your vegetables don’t create enough brine after you have added it to the jar and pressed down to compact it, you can add some extra liquid to the jar; the important thing to remember here is that a 2% brine is optimal! So for every 100g /100ml of water, use 2 grams / 1 teaspoon of salt and mix thoroughly before topping up your mixture.
If you follow these simple steps you will no doubt have perfect red cabbage kraut on your first attempt!
FERMENTED RED CABBAGE INGREDIENTS:
1 Small head of red cabbage – about 1 kg/ 2 lbs
Unrefined sea salt, Himalayan salt, or table salt without iodine – you will need between 20 – 30g of salt.
It is often hard to know in advance exactly how much salt you will need as it depends on how much of cabbage you use. If you need to remove any outer leaves or don’t use the core of the cabbage, you will need less salt. I will go through how to calculate this in the method below.
Tools You Will Need:
You don’t need any special equipment to ferment your own vegetables at home. If you already have a fermenting crock and fermentation weights, then you can, of course, use these!
- A large bowl
- A clean chopping board
- A weighing scale that can weigh small amounts or an accurate measuring spoon, tablespoon or teaspoon.
- A sharp knife or mandolin
- A Grater or shredder
- A clean glass jar with a lid OR canning jars with a rubber seal. A fermentation crock is also very useful!
You will need something that will hold roughly 1 liter or 1 quart for this recipe.
- A clean freezer bag or another food-grade plastic bag.
If you have fermentation weights, you can use them, but with they are not necessary to use the tips below.
METHOD:
- Wash all utensils and jars in hot soapy water and leave them to drip dry upside down on a clean tea towel while you are preparing your vegetables.
- Remove the outer leaves of the cabbage, putting a few aside for later.( You may use them as a fermentation weight in step 9.)
- Weigh a large bowl and make a note of the weight.
- Slice the cabbage as finely as possible with a sharp knife or mandolin if you have one. Focus on cutting even slices to ensure that your kraut matures uniformly. If you notice some larger pieces of cabbage, you can slice them up with your knife.
Grate with the core if using. Using a food processor can speed up this process.
5. Now for the maths. It can seem a little daunting but it is worth it to guarantee a good ferment.
-Add the sliced cabbage to the bowl that you have already weighed and weigh the two together.
-Subtract the weight of the bowl from the total weight to give you the weight of the cabbage.
-We will use this weight to calculate how much salt to use.
–A 2% brine is optimal for fermenting cabbage.
–So for every 100g (3.5oz) of cabbage, use 2 grams(1/4tsp) of salt.
The cabbage I used when making this recipe weighed a little over 1kg/2 lbs. After removing outer leaves and the core it weighed 800g/1.7 lbs. I used 16g/1tbsp of salt. Though these calculations don't need to be exact, it is important to take the time to do them. Adding too little salt can lead to a failed ferment. Adding to much salt will ruin the flavor of your sauerkraut.
6. Add everything to a bowl together with the salt and using your hands, mix and squeeze the mixture until it starts to produce liquid. It can take between 5 to 15 minutes.
You can also use a pestle, wooden spoon, or a meat hammer to pummel the mixture. I prefer this method as I find the salt is very drying for my skin.
-It’s a good idea to rest the mixture for up to half an hour if the cabbage is slow to release its liquid
7. The salt will work with the cabbage to produce a natural brine.
When your cabbage has turned limp and you can see some liquid pooling in the base of the bowl, it’s time to transfer it to your jar.
I like to place my jars on a plate that will catch any stray cabbage pieces or splashes. Red cabbage becomes purple cabbage - It has a stunning colour but will stain!
If your vegetables don’t create enough brine after you have added it to the jar and pressed down to compact it;
You can add some extra salt-water brine to the jar; the important to remember here is that a 2% brine is optimal!
So for every 100g /100ml of water, use 2 grams(1/4 tsp) of salt and mix thoroughly before topping up your mixture.
8. Press down hard on top of the shredded cabbage to push out any air from the mixture. You may notice that there is more liquid than you first thought.
Pour any remaining liquid from the bowl into the jar as well, and divide evenly between jars if using several.
Leave about 1 inch/ 2cm of space at the top of the jar, where you will put your freezer bag.
9. Creating a weight
In this step, we aim to create a weight or a ‘lid’ over the mixture to stop it from floating to the surface. If the brine does not completely cover the cabbage, it risks turning bad.
There are three ways to do this: Using a fermentation weight, a cabbage leaf, or a freezer bag.
The freezer bag method
This is a very simple technique.
- Place the freezer bag on top of the mixture and open it out.
- Add enough cold water to nearly fill the jar, press out the excess air from the bag, and tie a knot.
- You can use scissors to remove any excess plastic above the knot.
I work hard to reduce the use of plastic in our home, but this is a very helpful trick to use when fermenting.
The cabbage leaf method
- If you are using the outer cabbage leaves as a lid, cut them to the size of the jar and give them a wash under running water.
- Place them on top of the mixture and press down hard to submerge the leaf. Place the lids on the jars.
10. Put your jars on a plate or a tray to catch any liquid that may leak.
Place the tray somewhere that is at room temperature and outside of direct sunlight for three days. I leave them on my countertop by the sink as we, unfortunately, get very little sun in our kitchen.
11. If you are using jars with a rubber seal, you will need to lift the lid twice a day to release pressure.
As the microorganisms get to work, there is a build-up of gases inside the jar. I have heard of jars exploding if the pressure build-up is too high. So set a reminder on your phone or write a Post-it note to yourself.
If you are using regular jars with a screw-top lid, it won’t be necessary to release gases, the lid sits tight enough to protect the kraut from the air but is not completely airtight, and the gases can seep out.
8. After three days, you should notice some bubbles forming in the jar. It may also be necessary at this point to push down the mixture again if you have used a cabbage leaf as a lid.
9. Move your jars to a cool dark place to mature for a further 2 to 4 weeks.
You will need to continue lifting the lids to release gases, but not as often!
I usually move my fermenting vegetables to my basement pantry. Its perfectly cool and I will see them daily and can keep an eye on them.
Aim to find somewhere that is about 10°C or 50°F. Moving them to your fridge is also fine, although depending on how cold it is and how active the fermentation process is, it may take longer for your sauerkraut to mature.
You can enjoy your homemade red cabbage sauerkraut after a couple of weeks, but I recommend allowing the flavours to mature for a further 2 -4 weeks to reach their full complexity. It should start to have a tangy flavor and no longer taste like salted vegetables.
How To Store Sauerkraut
Store your jars in the coolest room in your house, preferably in the fridge if you have space. The fermentation process will conserve your vegetables, but to maintain the color and consistency for longer, cold storage is best.
Stored below 15°C/ 59°F, your ferment will hold well for 4-6 months, perhaps longer. It should look fresh, have a slight crunch, and a mildly vinegary smell and taste.
Opened jars should be kept in the fridge and enjoyed within the same period.
Remember to use a clean utensil every time you dip into your sauerkraut to avoid introducing harmful bacteria that would cause your cabbage to spoil.
THE TASTE TEST: It should look fresh, have a crunch, and have a sour, slightly vinegary smell and taste.
Serving Suggestions
Serve as a side dish or wait until a hot dish has cooled slightly so as not to destroy the beneficial bacteria and loose the health benefits.
The color of fermented red cabbage is incredible and lends itself beautifully to any dish.
Serve mixed through a simple green salad, or with cheese and butter on some fresh bread, or us it to add for a flavorful crunch on top of a soup.
TOP TIP: Fermented red cabbage is divine on hot dogs and an easy way to add some nutrients to a quick meal!
Fermented Red cabbage Variations to try
There are so many flavors that work well when fermenting cabbage. This warming winter variation is one of the many delicious ways to ferment red cabbage.
Winter Red Sauerkraut Recipe:
- 1kg red cabbage
- 1/2 an apple, roughly grated; you can use a red or green apple
- 1/2 red onion, finely sliced
- 2 pinches of ground cloves
- 20g of salt
Follow the same method as the recipe above.
- Why not make this Mild Vegan Kimchi next time and use red cabbage?
- Experiment by mixing sweet red cabbage with green cabbage or white cabbage for exciting colors and flavors.
- Other ingredients that work well with cabbage are caraway seeds, coriander seeds, or juniper berries. Bay leaves also add flavor.
Try by first adding small quantities of different spices, about a teaspoon, to small batches to see if you like the flavors.
Troubleshooting Sauerkraut
There are times when for some reason or another, things don’t go as planned, and you find yourself with unexpected results. This can happen to the most experienced fermenter and doesn’t necessarily mean you need to throw it out.
Top yeast is the most common concern for first-time fermenters. It can be tricky to see the difference between top yeast and mold.
Top yeast is always white and is a little powdery, as though you have sprinkled flour on the surface of the cabbage. It can also look a little like white scum. And even have thin threads of growth if it has been there for a while. It can also smell yeasty. Top yeast doesn’t destroy your fermented cabbage, but it is best to remove the top layer of ferment and taste the vegetables under. It can give it a yeasty flavor, but if it tastes good, it’s okay to enjoy! Top yeast usually grows back, so don’t wait before eating the rest of the jar!
White sediment is normal when fermenting with salt brine. It is often milky, and a thin layer can often be seen at the bottom of the jar.
Mold is, unfortunately, one reason not to eat your ferment. Usually white, grey, or green and a little fuzzy and grows in patches on top of the cabbage (as opposed to top yeast that covers the whole top layer). Some molds produce mycotoxins, a kind of poison, and because it’s difficult to identify which molds are dangerous and which are harmless, I recommend throwing out any fermented vegetables that show signs of mold. Toxins from mold can cause symptoms of acute poisoning, such as tummy pain and vomiting. Mycotoxins are water-soluble and can therefore spread throughout the whole jar even if it is just visible on the surface. Throw it out and start again.
A good rule of thumb is to use your senses. Does it look, smell and taste good? Then you‘re good to go.
If you struggle to activate the fermentation process, you can experiment with lacto-fermentation. Lacto-fermentation involves adding a starter culture to your sauerkraut. A starter culture can be a few teaspoons of brine from a previous successful ferment or a small amount of whey from kefir or yogurt. Using a starter will kick-start the process, giving the good bugs a better chance to take over. It will, however, result in a softer finished ferment which some people prefer!
If your looking for more healthy recipes, check out this recipe for Sprouted Chick Pea Falafel
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
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Fermented Red Cabbage
As delicious as it is beautiful, fermented red cabbage is packed with probiotics and is a fantastic compliment to any dish!
Ingredients
- Red Cabbage - 1 kg / 2 lb
- Salt without iodine- 20 -30g / 2-3 tbsp
Instructions
You will need :
A large, clean bowl, clean chopping board, weighing scales or measuring spoon, sharp knife, grater or shredder, a clean freezer bag, well-cleaned jars with a lid or canning jar with a rubber seal. You will need something that will hold roughly 1 liter/ 1quart. I use 2 X 500ml jars.
1. Wash all utensils and jars in hot soapy water and leave them to drip dry upside down on a clean tea towel while you are preparing your vegetables.
2. Rinse the head of the cabbage and remove the outer leaves. (if they are reasonable you can save them for step 8 when we create a weight to submerge the shredded cabbage.)
3. Weigh a large bowl and make a note of the weight.
4. Slice the cabbage as finely as possible with a sharp knife or mandolin. Cut even slices to ensure that your kraut matures uniformly. If you notice some larger pieces of cabbage, you can slice them up with your knife.
Grate with the core if using. Using a food processor can speed up this process.
If using, grate the core of the cabbage and add it to the bowl.
5. Add the the sliced cabbage to the bowl that you have already weighed and weigh the two together.
-Subtract the weight of the bowl from the total weight to give you the weight of the cabbage.
-We will use this weight to calculate how much salt to use.
–A 2% brine is optimal for fermenting cabbage.
–So for every 100g (3.5oz) of cabbage, use 2 grams(1/4tsp) of salt.
Though these calculations don't need to be exact, it is important to take the time to do them. Adding too little salt can lead to a failed ferment. Adding to much salt will ruin the flavor of your sauerkraut.
6. Add the salt to the bowl. Mix and squeeze the mixture until it starts to produce liquid. It can take between 5 and 15 minutes. You can also use a pestle, wooden spoon or a meat hammer to pummel the mixture instead.
-It’s a good idea to rest the mixture for up to half an hour if the cabbage is slow to release its liquid
7. The salt will work with the cabbage to produce a natural brine. When your cabbage has turned limp, and you can see some liquid pooling in the base of the bowl, it’s time to transfer it to your jar.
-Transfer the wet mixture to your jars or crock and push down to compact the mixture and remove any air. Pour any remaining liquid from the bowl into the jar as well, and divide evenly between jars if using several.
-Aim to leave about 1 inch or 2cm at the top of the jar; this is where you will put a weight to keep the mixture submerged!
-If your cabbage has not released enough liquid to cover the mixture you can make a little extra brine to top up with.( Weigh your salt and water to create a brine with 2% salt. For example, if you are mixing 100g of water you will need 2 g of salt. 200g of water will require 4g of salt.)
8. In this step we aim to create a ‘lid’ over the mixture to stop it from floating to the surface where it will not be covered by the brine and therefore risk turning bad. Use a fermentation weight, a cabbage leaf cut to size or a food grade freezer bag filled with water.
-Place the freezer bag on top of the mixture and open it out. Add enough water to nearly fill the jar, press out the excess air from the bag, and tie a knot. You can use scissors to remove any excess plastic above the knot.
9. Place your jars on a plate or tray to catch any liquid that may leak, and place the tray somewhere that is at room temperature (18-22 degrees Celsius or 64-71 F) and out of direct sunlight for 3 Days.
- It will take longer for the fermentation process to start in a cooler room, but it may also bring out more flavor.
10.This step is really important! If using a jar with a rubber seal you will need to lift the lid twice a day to release gases that build up during the process. If using screw top jars you can skipt his step - The air can force its way past the screw-top lid as it is not 100 percent air-tight.
11. After 3 days you should see bubbles forming, if not you can wait a further day or two, remember to continue to lift the lid twice a day if has an air-tight rubber seal!.
12. Move the jars to a cool and dark place and leave for a further 2 to 3 weeks. Aim to find somewhere that is around 10° C/ 50° F.
A refridgerator is also fine, although, depending on how cold it is may take longer for the fermentation process.
You can enjoy your homemade sauerkraut after 2 weeks but I recommend allowing the flavours to mature for a further 2 weeks.
Notes
Your fermented red cabbage should look have a crunch and have a sour, slightly vinegary smell and taste.
Store your jars in the coolest room in your house, preferably in the fridge if you have space. The fermentation process will conserve your vegetables, but to maintain the color and consistency for longer, cold storage is best.
Stored below 15°C/ 59°F, your ferment will hold well for 4-6 months, perhaps longer.
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