Sauerkraut’s literal translation from German is “our cabbage”, and is traditionally fermented with juniper berries. Sauerkraut is commonly made with green cabbage but can be made with any color of cabbage or even a combination of flavors, much like this red cabbage sauerkraut.
When fermenting, it is vitally important to use the best quality vegetables and salts available. Table salt does not contain the required trace minerals and will not allow for proper fermentation. I recommend Celtic Sea Salt or Redmond Real Salt.
Red Cabbage Sauerkraut
Made with red cabbage and fresh apples, this red cabbage sauerkraut recipe is sweet and salty.
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Prep Time: 15 minutes -
Cook Time: 0 minutes
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Total Time: 15 minutes
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Yield: 10 servings 1x
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Category: Sides
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Method: By Hand
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Cuisine: American
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Ingredients
- 1 small purple cabbage, cored and shredded
- 2 large carrots, shredded
- 1 McIntosh apple, shredded
- 1 tablespoon salt
Instructions
- In a bowl, toss shredded cabbage with sea salt.
- Use your hands to “massage” cabbage mixture for several minutes until it releases its juices and starts to soften.
- Add apples and carrots to cabbage and mix together thoroughly.
- Add cabbage mixture to a wide-mouth jar and press down with hand or mallet until juices come to the top of the mixture.
- The top of the cabbage should be at least 1 inch below the top of the jar and submerged in its juices.
- Close the jar tightly and keep at room temperature for at least 3 days before transferring to a cold storage.
- You can begin tasting your mixture after 2 days, but it improves with age.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 33 calories
- Sugar: 5 grams
- Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 1 gram
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