Red Cabbage Sauerkraut

Why You’ll Love This Recipe

I love making red cabbage sauerkraut because the basic recipe needs only two ingredients: fresh red cabbage and salt. Most of the work happens naturally during fermentation.

I also like being able to decide how sour I want the finished sauerkraut. I can taste it as it ferments and refrigerate it once it reaches the flavor and texture I prefer.

The vibrant color is another reason I enjoy this version. Red cabbage creates a striking purple sauerkraut that adds both flavor and color to my meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh red cabbage
• Non-iodized salt, such as pickling or canning salt

Optional Flavorings

• Caraway seeds
• Juniper berries
• Black peppercorns
• Garlic
• Shredded carrots
• Fresh ginger
• Red pepper flakes

Directions

1. Clean My Equipment

I thoroughly wash my hands, jar, fermentation weight, cutting board, knife, bowl, and any other equipment I’ll use. I rinse everything well before beginning.

2. Prepare the Red Cabbage

I remove any damaged outer leaves, cut the cabbage into quarters, and remove the tough core.

I finely shred the cabbage with a sharp knife or mandoline and place it in a large bowl.

3. Weigh the Cabbage and Salt

I weigh my prepared cabbage so I can calculate the salt accurately. I use approximately 2% salt by weight.

For example, if I have 1,000 grams of prepared cabbage, I use about 20 grams of salt.

4. Massage the Cabbage

I sprinkle the salt evenly over the shredded cabbage and massage it firmly with clean hands.

After several minutes, the cabbage starts softening and releasing liquid. I continue squeezing and mixing until enough brine begins collecting in the bottom of my bowl.

5. Pack the Jar

I transfer the cabbage to a clean fermentation jar a handful at a time.

I press each layer down firmly to remove trapped air and encourage additional brine to rise. I pour any liquid remaining in the bowl into the jar.

6. Keep the Cabbage Submerged

I place a fermentation weight over the cabbage and press it beneath the brine.

I make sure the shredded cabbage stays submerged throughout fermentation because exposed pieces are more vulnerable to unwanted surface growth.

7. Ferment

I cover the jar with a suitable fermentation lid or another setup that allows fermentation gases to escape.

I keep the jar away from direct sunlight at a cool room temperature, ideally around 70–75°F (21–24°C). I place a plate beneath the jar in case bubbling causes some brine to overflow.

8. Monitor and Taste

I check my sauerkraut regularly to make sure the cabbage remains submerged. Bubbling, increased acidity, and changes in aroma are expected as fermentation progresses.

I begin tasting it after several days with a clean utensil and continue fermenting until it reaches the sourness and texture I like.

9. Refrigerate

Once I’m satisfied with the flavor, I cover the jar and transfer it to the refrigerator.

The colder temperature slows fermentation considerably and helps preserve the sauerkraut’s texture and flavor.

Servings and Timing

One medium red cabbage generally produces around 1 quart of sauerkraut, although my exact yield depends on the cabbage’s size and how tightly I pack it.

• Yield: approximately 1 quart
• Servings: about 12–16
• Prep time: 20–30 minutes
• Fermentation time: approximately 3–4 weeks for a well-developed sour flavor
• Active time: approximately 30 minutes

Fermentation speed varies with temperature and other conditions, so I use the suggested time as a guide and rely on the development of acidity, aroma, and flavor as well.

Variations

Red Cabbage and Carrot Sauerkraut

I combine shredded red cabbage with shredded carrots for additional color, texture, and subtle sweetness. I weigh the vegetables together before calculating my 2% salt amount.

Ginger Red Cabbage Sauerkraut

I add a small amount of finely grated or julienned fresh ginger before packing the cabbage. The ginger adds a warm, aromatic flavor that works especially well with the naturally tangy ferment.

Caraway Red Cabbage Sauerkraut

I mix caraway seeds into the salted cabbage before fermentation. I like their distinctive earthy flavor alongside potatoes, sausages, and hearty dishes.

Spicy Red Cabbage Sauerkraut

I add red pepper flakes or sliced fresh chili peppers. I start with a small amount so the heat doesn’t overwhelm the fermented cabbage flavor.

Garlic Red Cabbage Sauerkraut

I mix sliced or minced garlic into the cabbage before packing it into the jar. I use it moderately to add savory depth without overpowering the other flavors.

Storage/Reheating

Once my red cabbage sauerkraut reaches the flavor I want, I keep it refrigerated in a clean, covered container. I keep the cabbage beneath its brine as much as possible and always use a clean utensil when serving it.

Properly fermented and continuously refrigerated sauerkraut can maintain good quality for several months, although its flavor and texture will gradually continue to change.

I don’t normally reheat red cabbage sauerkraut because I enjoy its crisp texture straight from the refrigerator or at room temperature. When I want to serve it warm, I gently heat only the portion I’m eating rather than repeatedly heating the entire batch.

If I notice a clearly rotten odor, extensive unusual discoloration, fuzzy mold, or other obvious signs of spoilage, I discard the batch rather than tasting it.

FAQs

Can I make sauerkraut with red cabbage?

Yes. I make sauerkraut with red cabbage using essentially the same fermentation method I use for green cabbage. The finished sauerkraut develops a striking purple-red color while retaining the familiar tangy, fermented flavor.

How much salt do I use for red cabbage sauerkraut?

I use approximately 2% salt based on the weight of my prepared cabbage. For 1,000 grams of cabbage, for example, I use about 20 grams of salt. I prefer weighing both ingredients because it’s more consistent than measuring salt by volume.

How long should I ferment red cabbage sauerkraut?

I often let it ferment for approximately 3–4 weeks for a well-developed sour flavor, but the exact timing depends on temperature and my preferred taste. I begin checking it earlier and refrigerate it once I’m happy with its acidity and texture.

Why isn’t my red cabbage making enough brine?

I first make sure I’ve used the correct amount of salt and massaged the cabbage thoroughly. I pack it firmly and give the salt time to draw moisture from the leaves. If I still need additional brine, I follow a reliable fermentation method for preparing properly salted supplemental brine rather than adding plain water, which would dilute the salt concentration.

How do I know if my red cabbage sauerkraut is fermenting?

I may notice bubbles, a pleasantly sour aroma, increased acidity, and gradual changes in the cabbage’s texture and flavor. I also keep checking that the cabbage stays submerged. If I encounter clear signs of spoilage rather than normal fermentation changes, I discard the batch.

Conclusion

Red cabbage sauerkraut gives me an easy way to transform fresh cabbage into a colorful, crunchy, and pleasantly sour fermented condiment. With red cabbage, the correct amount of salt, clean equipment, and enough fermentation time, I can create a flavorful homemade sauerkraut with very little active work.

Red Cabbage Sauerkraut

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A vibrant, crunchy red cabbage sauerkraut made through natural lactic acid fermentation with just cabbage and salt. Its tangy flavor and striking purple color make it a flavorful addition to sandwiches, grain bowls, salads, potatoes, and hearty meals.

• Author: Laura
• Prep Time: 20–30 minutes
• Cook Time: 0 minutes
• Total Time: 3–4 weeks
• Yield: Approximately 1 quart, 12–16 servings
• Category: Condiment
• Method: Fermentation
• Cuisine: German
• Diet: Vegan

Ingredients

• Fresh red cabbage
• Non-iodized salt, such as pickling or canning salt, equal to approximately 2% of the prepared cabbage weight
• Caraway seeds, optional
• Juniper berries, optional
• Black peppercorns, optional
• Garlic, optional
• Shredded carrots, optional
• Fresh ginger, optional
• Red pepper flakes, optional

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Instructions

1. Thoroughly wash your hands and clean the fermentation jar, fermentation weight, cutting board, knife, bowl, and other equipment. Rinse everything well.
2. Remove damaged outer leaves from the red cabbage. Quarter the cabbage, remove the tough core, and finely shred the leaves with a sharp knife or mandoline.
3. Weigh the prepared cabbage and calculate salt equal to approximately 2% of its weight. For example, use about 20 grams of salt for 1,000 grams of prepared cabbage.
4. Sprinkle the salt evenly over the shredded cabbage. Massage and squeeze firmly with clean hands for several minutes until the cabbage softens and releases enough liquid to begin forming a brine.
5. Add any optional flavorings if desired. Transfer the cabbage to a clean fermentation jar a handful at a time, firmly pressing down each layer to remove trapped air. Pour any remaining liquid from the bowl into the jar.
6. Place a fermentation weight over the cabbage and press it beneath the brine. Keep all shredded cabbage submerged throughout fermentation.
7. Cover the jar with a suitable fermentation lid or another fermentation setup that allows gases to escape. Keep the jar away from direct sunlight at approximately 70–75°F (21–24°C), with a plate underneath to catch possible overflow.
8. Check the sauerkraut regularly to ensure the cabbage remains submerged. Bubbles, increasing acidity, and changes in aroma are expected during fermentation.
9. Begin tasting after several days using a clean utensil. Continue fermenting until the desired sourness and texture develop, typically about 3–4 weeks for a well-developed flavor.
10. Once the desired flavor is reached, cover the jar and transfer it to the refrigerator to dramatically slow further fermentation.

Notes

• Use a kitchen scale for consistent results and calculate non-iodized salt at approximately 2% of the total prepared vegetable weight.
• For red cabbage and carrot sauerkraut, weigh the cabbage and carrots together before calculating the salt.
• Fresh ginger, caraway seeds, garlic, juniper berries, black peppercorns, or chili can be added before fermentation for additional flavor.
• Keep the cabbage submerged beneath its brine throughout fermentation to maintain the appropriate low-oxygen environment.
• If the cabbage does not produce enough brine after thorough massaging and packing, use a reliable fermentation method for preparing appropriately salted supplemental brine rather than adding plain water.
• Fermentation speed varies with temperature and other conditions, so use acidity, aroma, texture, and flavor along with time to determine when the sauerkraut is ready.
• Store finished sauerkraut refrigerated in a clean, covered container, keeping the cabbage beneath its brine as much as possible and using a clean utensil for serving.
• Properly fermented and continuously refrigerated sauerkraut can maintain good quality for several months, although its flavor and texture will gradually change.
• Discard the batch without tasting if you notice a clearly rotten odor, extensive unusual discoloration, fuzzy mold, or other obvious signs of spoilage.

Nutrition

• Serving Size: 1/4 cup
• Calories: 15 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg