Red cabbage sauerkraut is a health-promoting vibrant fermented food that supports gut function. A wonderful condiment equally delicious for topping a hot dog as it is added to salads, sandwiches and more!
Prep Time10 minutesmins
Cook Time7 daysd
Total Time7 daysd10 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: fermented red cabbage, German red cabbage sauerkraut recipe, lacto-fermented red cabbage, red cabbage sauerkraut, red cabbage sauerkraut recipe
Sterilize a 32 ounce wide mouth glass mason jar and set aside.
Stir the salt and water together in a measuring cup until salt is fully dissolved.
Place the peppercorns (if using) in the bottom of the sterilized jar then top with the shredded red cabbage leaving about 1/2" of space at the top of the jar.
Pour the brine solution into the jar until covering the cabbage.
Top with the fermentation weight or a small dish to make sure the cabbage stays completely submerged in the brine.
Screw on lid (regular lid or burp lid) and place on the counter out of direct sunlight.
If using a regular metal screw on lid, carefully and gently release the built up pressure 1-2x per day to let the gasses escape. Bubbles on the top and sides are normal, this is indicative of a successful fermentation process.
Sauerkraut is done when fermented to your liking. I typically let it go for a minimum of 7 days and up to 10 days. Start tasting after day 5 or 6 to assess the level of tanginess achieved. Once opened and consumed, transfer to the refrigerator and store for up to 3-4 weeks.
Notes
*The cabbage can be sliced thinly with a sharp knife or you can use a food processor with the shredding disc attachment.