I made 50 oz of lacto-fermented red sauerkraut using only ordinary kitchen items, and my Red Cabbage Sauerkraut recipe keeps ingredients and steps refreshingly simple.

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I like to think of this Fermented Cabbage Sauerkraut as a small mystery hiding in a jar. Bright red cabbage and a whisper of caraway seeds collide into flavors that shift over days, sometimes sharp, sometimes mellow.

I keep a little notebook cuz every batch stains different and smells different and I always wonder why. Even after reading Red Cabbage Sauerkraut threads and tips i’m still surprised, which is the point.

No fancy gear, no big fuss, just something alive that changes and makes you taste twice. It’s a little messy, sort of rebellious, and wildly addictive when it’s right.

Ingredients

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Red cabbage gives crunch, vibrant color, lots of fiber and vitamin C, slightly peppery sweetness.
Sea salt pulls water fast, creates tangy brine, preserves, adds simple mineral balance to kraut.
Caraway seeds add warm anise like notes, earthy aroma, and an old fashioned flavor lift.
A grated apple gives gentle sweet fruit sugars that feed good bacteria and soften sharpness.
Garlic adds a savory punch, depth and a little spicy heat, pairs well with cabbage.
Starter whey or reserved brine jumpstarts fermentation for faster tang, more reliable active cultures.

Ingredient Quantities

red cabbage, about 3.5 lb (1.6 kg), shredded

non-iodized salt (sea salt or kosher), 2% of cabbage weight, about 32 g (≈2 tbsp)

caraway seeds, 1 to 2 tsp, optional

small apple, 1, peeled and grated, optional

garlic cloves, 1 to 2, minced, optional

starter whey or reserved brine, 1 to 2 tbsp, optional

How to Make this

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1. Remove outer leaves, core the red cabbage and shred it fine, then weigh it — you should have about
3.5 lb /
1.6 kg shredded for this batch.

2. Calculate 2% salt of the cabbage weight or just use about 32 g (≈2 tbsp) of non-iodized salt and sprinkle it over the shredded cabbage.

3. Add optional flavorings now: 1 to 2 tsp caraway seeds, 1 small peeled and grated apple, 1 to 2 cloves garlic minced, and if you want a jumpstart add 1 to 2 tbsp starter whey or reserved brine.

4. Massage and squeeze the cabbage with your hands for 5 to 10 minutes until it softens and releases lots of juice; press handfuls down hard to get a good brine. don’t rush this step, it makes the brine.

5. If there isn’t enough liquid to cover the cabbage when you press it, add the 1 to 2 tbsp starter whey or reserved brine, or a little salted water to make sure the veggies will stay submerged.

6. Pack the cabbage tightly into a clean jar or crock, pressing down firmly to expel air pockets and bring the brine above the cabbage. Leave about 1 to 2 inches headspace at the top.

7. Place a weight or a tightly packed extra cabbage leaf on top to keep everything submerged, then cover with a loose lid, a cloth with a rubber band, or use an airlock lid so gasses can escape but contaminants cant get in.

8. Ferment at room temperature, ideally 60 to 72°F, tasting after 5 to 7 days. Continue fermenting 1 to 4 weeks total depending on how sour you like it; burp or loosen the lid once a day early on, and press down to keep submerged.

9. Skim any white kraut scum or kahm yeast with a clean spoon if it appears; it’s usually harmless. If you see fuzzy mold in colors like green black or pink, discard the batch.

10. When it’s as tangy as you want, seal jars and refrigerate to slow fermentation. Properly stored it keeps for months in the fridge, but use clean utensils to serve so it lasts longer.

Equipment Needed

1. Large cutting board and a sharp chef knife, for coring and fine shredding the cabbage
2. Digital kitchen scale to weigh the cabbage and calculate that 2% salt amount
3. Big mixing bowl to toss, salt and massage the cabbage in, and catch the juices
4. Measuring spoons (tsp and tbsp) for salt, caraway and starter whey if using
5. Box grater or peeler for the apple and a small knife or garlic press for the garlic
6. Wooden tamper or a sturdy spoon to pack the cabbage tightly into the jar
7. Clean wide mouth fermentation jar or crock with about 1 to 2 inches headspace
8. Fermentation weight or a clean extra cabbage leaf and a breathable cover plus a rubber band or an airlock lid for gasses to escape

FAQ

Q: How much salt should I use and why? A: Use 2% of the cabbage weight, about 32 g (≈2 tbsp) for 3.5 lb shredded cabbage. Weigh the cabbage after shredding if you can, and use non-iodized salt (sea or kosher). Too little salt can make it go mushy or let bad bacteria win, too much just slows fermentation.

Q: How long do I ferment it and at what temp? A: Ferment at room temp, roughly 65 to 72 F (18 to 22 C). Start tasting after 3 to 5 days, most folks like it between 1 and 3 weeks. Warmer speeds it up, cooler slows it down, so check the taste not the clock.

Q: Do I need starter whey or reserved brine? A: No, its optional. 1 to 2 tbsp whey or reserved brine can speed things up and give a more consistent start, but the natural bacteria on the cabbage will ferment it fine by itself. Ive used both ways and both work.

Q: What if I see a white film on top? Is it bad? A: A thin white film is usually kahm yeast, not dangerous though kinda annoying, skim it off and make sure the cabbage stays submerged. If you see fuzzy, colored mold or it smells rotten, throw it out.

Q: How do I keep the cabbage submerged under the brine? A: Pack the jar tight, press the cabbage down to release juice, use a whole cabbage leaf, a fermentation weight, or a small zip bag filled with brine as a weight. You want the vegetables about 1/2 to 1 inch under brine, air is the problem.

Q: How do I store it after fermenting and how long will it last? A: Once it tastes right move it to the fridge to slow fermentation. It keeps well for months, often 3 to 6 months, flavor keeps changing but it stays safe if kept cold and you use clean utensils every time.

Fermented Red Cabbage (Sauerkraut) Recipe Substitutions and Variations

red cabbage: green cabbage (same weight works fine), savoy cabbage (softer leaves), napa cabbage (milder and keeps a nice crunch)
non-iodized salt (sea salt or kosher): pickling/canning salt (one-to-one by weight), fine sea salt, kosher salt (grain size varies so weigh if you can)
caraway seeds: fennel seeds (sweeter), dill seeds (lighter, herbaceous), cumin seeds (earthy, more savory)
starter whey or reserved brine: whey from plain yogurt (strained), brine from a jar of live-culture sauerkraut, contents of an unflavored probiotic capsule, or just omit and ferment wild (takes longer)

Pro Tips

– Weigh the cabbage and use 2% salt by weight if you can. A kitchen scale gives way more consistent results than guessing, so you wont end up too salty or too soft.

– Massage the cabbage hard for 5 to 10 minutes till it bleeds lots of juice. Dont rush this step, and if your hands get stained wear gloves or use a potato masher or jar lid to press it down faster.

– Keep everything submerged. Pack tightly, use a clean cabbage leaf or a fermentation weight, and check daily to press down and burp the jar. A thin white film is usually harmless, but fuzzy colored mold means toss it.

– Control the temp and taste as you go. Ferment cooler for crunch and longer for deeper sourness, warmer to speed it up but expect softer kraut. When it tastes right seal and refrigerate, and always use clean utensils so it lasts.

Fermented Red Cabbage (Sauerkraut) Recipe

My favorite Fermented Red Cabbage (Sauerkraut) Recipe

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Equipment Needed:

Ingredients:

red cabbage, about 3.5 lb (1.6 kg), shredded

non-iodized salt (sea salt or kosher), 2% of cabbage weight, about 32 g (≈2 tbsp)

caraway seeds, 1 to 2 tsp, optional

small apple, 1, peeled and grated, optional

garlic cloves, 1 to 2, minced, optional

starter whey or reserved brine, 1 to 2 tbsp, optional