Crunchy with a little sour tang and gut-friendly – this fermented red sauerkraut recipe is an old-fashioned staple! Using red cabbage for sauerkraut makes traditional sauerkraut more beautiful and more nutritious!
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 is exploding with health-promoting probiotics that are good for your gut.
Why Red Cabbage Sauerkraut Is Better
Compared to green cabbage sauerkraut, red cabbage sauerkraut has 10x's MORE vitamins, cancer-preventing flavonoids, and a ton of antioxidants that improve the health of your eyes, teeth, bones, and your immune system! This red cabbage sauerkraut also contains "anthocyanins" which give it red and blue coloring, and best of all they help protect your brain and aid in your digestion too!
Red Sauerkraut is easy to make, delicious, surprisingly nutritious, and it has many health benefits. Sauerkraut provides several probiotic strains plus vitamin K2, and many other easily absorbed vitamins and minerals. Eating red sauerkraut can help you beef up your immune system, it can improve digestion, lower your risks of getting different diseases, and it can even help you to lose a few pounds.
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
- 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.
- Add your fermenting weights or springs and lids.
- Place in a safe, cool dry spot for at least 2 weeks.
- Enjoy!
Fermented Red Sauerkraut
Crunchy with a little sour tang and gut-friendly – this fermented red sauerkraut recipe is an old-fashioned staple! Easy red cabbage sauerkraut recipe for beginners #fermented #redkraut #redcabbagesauerkraut
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?
Jann
I had such great success with this!! I've used green cabbage for sauerkraut before, but I really like the red so much better!! Thanks for posting this!
Juliea Huffaker
Hi Laura! Thank you for using my recipe! After salting your chopped cabbage, massage it well to get the natural liquids coming out. It takes muscles and patience. You should get its natural liquids to come to the top of the jar as you press down. I don't recommend adding water on top, because you need the salt in it;) Hope this helps!