How To Make Fermented Red Sauerkraut – Old Fashioned Ruby Kraut

Crunchy with a little sour tang – this fermented red sauerkraut recipe is an old-fashioned staple! Using red cabbage for sauerkraut makes traditional sauerkraut more beautiful!

This bright purple cabbage sauerkraut recipe is super simple to make. It uses just TWO ingredients and, like everything good in life, requires a bit of patience!

If you like the tangy flavor of fermented foods, you’ll love this homemade red cabbage sauerkraut.

Lacto-fermented with just salt, this vibrant tangy condiment offers a delicious and traditional way to enjoy fermented foods.

Red Sauerkraut is easy to make, delicious, and a versatile addition to meals.

TOOLS

Fermenting Vessel. I use a wide-mouth mason jar with the BALL fermenting spring and lid! You get 2 of each in a package here!

Chopping board.

Large Bowl

Chopping Knife

Ingredients

1 head of red cabbage

1 tablespoon of your favorite salt

How To Make Old Fashioned Red Sauerkraut Recipe

1. Remove old exterior cabbage leaves and discard them.
2. Remove Cabbage Core
3. Chop cabbage finely and put it in a large bowl.
4. Add 1 tablespoon of salt
5. Use your hands to rub salt into cabbage. Make sure to get all the cabbage evenly rubbed and massaged by tossing cabbage from the bottom of the bowl to the top and continue squeezing and rubbing salt into cabbage for about 10 minutes. The cabbage will wilt a bit and shrink down in volume to almost half.
6. Fill your fermenting vessels.
7. Add your fermenting weights or springs and lids.
8. Place in a safe, cool dry spot for at least 2 weeks.
9. Enjoy!

Fermented Red Sauerkraut

Crunchy with a little sour tang – this fermented red sauerkraut recipe is an old-fashioned staple! Easy red cabbage sauerkraut recipe for beginners #fermented #redkraut #redcabbagesauerkraut

4.34 from 3 votes

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Course: From Scratch Recipes

Cuisine: American

Keyword: fermented, red cabbage, sauerkraut

Prep Time: 15 minutes minutes

Additional Time: 14 days days

Total Time: 14 days days 15 minutes minutes

Servings: 5 cups

Author: Juliea Huffaker

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Ingredients

• 1 head of red cabbage
• 1 tablespoon of your favorite salt

Instructions

• Remove old exterior cabbage leaves and discard them.
• Remove Cabbage Core
• Chop cabbage finely and put it in a large bowl.
• Add 1 tablespoon of salt
• Use your hands to rub salt into cabbage. Make sure to get all the cabbage evenly rubbed and massaged by tossing cabbage from the bottom of the bowl to the top and continue squeezing and rubbing salt into cabbage for about 10 minutes. The cabbage will wilt a bit and shrink down in volume to almost half.
• Fill your fermenting vessels… I use a large 12 gallon mason jar. Press or pound sauerkraut down till juices come to top.
• Add your fermenting weights or springs and lids.
• Place in a safe, cool dry spot for at least 2 weeks. Then refrigerate.
• Enjoy!

What To East With Red Sauerkraut

Red cabbage sauerkraut is higher in natural sugars than green sauerkraut, which makes red kraut a perfectly sweet complement to savory dishes!

Top hot dogs with sauerkraut.

Enjoy as an easy probiotic side dish to any meat.

Add to a grilled sandwich! Ruben anyone?

Sources

FDA

USDA

Culinary Institute of America