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.