|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Red cabbage makes a colorful variation of traditional sauerkraut. Try serving it with crisp, chopped apples for a quick, delicious salad, or alongside a traditional pork roast with homemade applesauce. Sauerkraut also works as an ingredient in soup and it's equally home on top sandwiches with meats such as corned beef, for example.
Lacto-fermented foods like this recipe are easier to digest than raw vegetables, and their nutrients are more easily assimilated by our bodies. They're also a way to extend the shelf life of any given vegetable, and are loaded with probiotics that are good for our digestive systems and overall health.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots.
1 head red cabbage
4 cups water
1 tablespoon sea salt (or kosher salt)
1 teaspoon caraway seeds
8 to 10 dried juniper berries
Gather the ingredients.
Cut the cabbage in half. Cut out the thick core and stem end and compost or discard them.
Thinly slice the cabbage into shreds or small pieces (think coleslaw).
Loosely pack the sliced cabbage into clean glass jars, sprinkling in some of the caraway seeds and juniper berries as you fill the jars.
In a medium bowl, stir the water and salt until the salt is dissolved.
Pour the salt brine over the cabbage and spices. Gently press down on the cabbage and spices to release any air bubbles and to submerge them in the brine.
Cover the jar loosely with a lid. Place the jar on a plate to catch any overflow that may happen once fermentation becomes active.
Leave the jars at room temperature for 3 days. During this time, remove the covers at least once a day and check to see that the vegetables are still submerged in the brine (add additional brine if necessary). You should start to see some bubbles on top, which indicates fermentation is underway.
By the end of the 3 days, the red cabbage sauerkraut should have a clean, lightly sour smell and taste. Transfer the jars in the refrigerator (no need to put plates under them at this stage). Wait at least 5 more days for the flavor of your red cabbage sauerkraut to develop.
- Sauerkraut will keep in the refrigerator for at least 6 months but is best eaten within 3 months. After 3 months it tends to lose some of its crispness.
- Instead of a lid, you can also cover the top of the jar with a piece of cheesecloth and a rubber band during fermentation. The most important thing, though, is that the cabbage is submerged in the brine at all times.
- This recipe also works well with green cabbage, or a combination of green and red cabbages.
- You can also add mustard seeds, fennel seeds, dill, garlic, or fresh ginger.
- Swap out about a quarter of the cabbage for shredded carrots and/or beets.