Put a bright pink spin on your lunch with this classic, crunchy condiment.
The first time I ate red cabbage sauerkraut, I was hesitant. Everything about it seemed overpowering—the color, the taste, and the scent. Despite its strong flavor and vibrant hue, I quickly realized that it goes great on burgers, salads, and more. I simply wasn’t used to fermented foods yet. But once I got used to it, I tried to put red cabbage sauerkraut on everything. No regrets!
Traditionally from German cuisine, sauerkraut has become popular all over the world, especially in the United States. It’s equally enjoyable as a side, snack, or condiment, depending on your preference. With so many ways to serve it and an iconic flavor profile, red cabbage sauerkraut is one-of-a-kind. Many chefs say it has a milder taste than classic sauerkraut, which is made with white or green cabbage. This makes it excellent for anyone who wants to slowly introduce fermented foods to their diet. And once they do, they might be surprised to find how yummy this crunchy topping can be.
Why cleaning the jars is so important
To ensure the best fermentation process, it’s crucial to clean your jars with soap, rinse them, and then sanitize them in boiling water. This thorough process avoids the spread of harmful bacteria and helps keep all the beneficial bacteria inside the jar where they belong. Likewise, it’s important that the jars seal properly to promote effective fermentation and keep the sauerkraut from spoiling. On a simpler note, this also keeps the pungent aroma separate from the rest of your fridge.
How do I store leftovers?
After fermenting on the counter for 7 days, the rest of your red cabbage sauerkraut can be left in the sealed jar and stored in the fridge for 2-3 months.
Serving suggestions
There’s not much better than a scoop of red cabbage sauerkraut on an Avocado Grilled Cheese Sandwich, a Black Bean Burger, or a Spring Salad. But if you’d like some more carnivorous options, try it on these Cubano Sandwiches, this Chickpea Chicken Salad, or this Sausage Stuffed Zucchini. There you have it. Just because red cabbage sauerkraut has a particular taste, doesn’t mean it’s any less versatile.
Ingredients
- 1/2 large head red cabbage sliced
- 2 teaspoons sea salt
- About 3 cups filtered water
Instructions
- Clean and sanitize a glass mason jar (or multiple jars, depending on the size of your cabbage) to ensure no unwanted bacteria interfere with fermentation.
- Remove any damaged outer leaves from the cabbage. Cut the cabbage in half, remove the core, then thinly slice the cabbage into even ribbons.
- Place the sliced cabbage in a clean bowl and sprinkle the sea salt over it. Massage the cabbage with your hands for 2-3 minutes until it softens and starts to release its natural juice.
- Tightly pack the massaged cabbage into your jar. Pour filtered water over the cabbage until it is fully submerged, leaving about 1 inch of headspace at the top.
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Place it on the countertop away from direct sunlight and let it ferment for 7 days. Check daily to ensure the cabbage remains submerged. Once the desired tang is reached, replace the cover with a lid and store the sauerkraut in the refrigerator.
- Enjoy your homemade red cabbage sauerkraut as a healthy side dish or add it to your favorite meals.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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