Traditional Red Cabbage Sauerkraut (Rotkraut, Naturally Fermented)
This traditional red cabbage sauerkraut is one of those simple kitchen recipes that takes you back to how food was made before everything became fast and complicated. It’s just cabbage, salt, and time working together in a mason jar. As it sits, the cabbage slowly softens and develops deeper flavor, just like it has been done in traditional kitchens for generations.
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Ingredients
- 1000 g cabbage red, shredded
- Salt 2% of the cabbage weight
Instructions
- Remove one whole outer leaf and set it aside. You’ll use this later to help keep everything submerged. Then shred the rest of the cabbage into thin strips. Alternatively, you can cut it up into a thin strips, but shredding it is faster.
- Place the shredded cabbage in a large bowl and add the salt.
- Use your hands to massage the cabbage for a few minutes. At first it will feel dry, but then it softens and starts releasing its own brine. This step is key in traditional fermentation. You’re not adding liquid, you’re drawing it out.
- Transfer the cabbage into your mason jar, pressing it down firmly as you go. Take your time here. The tighter you pack it, the better it ferments. Fold the reserved cabbage leaf and place it on top of the shredded cabbage. This acts like a natural barrier and helps keep the smaller pieces underneath the brine.
- The cabbage should be fully covered by its liquid. - You can use a fermentation weight and lid (I do, and it makes things easier)- But it’s not necessary if you packed it well and everything stays under the liquid
- Loosely cover the jar (or use a fermentation lid) and leave it at room temperature. I recommend putting a deep plate under the jar because the liquid tends to burst out sometimes and leak from the jar! - Around 5–7 days: mild and fresh-Around 2–3 weeks: deeper, more traditional flavor. Once it tastes right to you, transfer it to the fridge. It will keep for a long time.
Notes
- Red cabbage will stain your hands and jar slightly purple. That’s normal.
- The flavor is a bit deeper and earthier than regular sauerkraut.
- If you’re new to this, start with a smaller jar. It’s easier to manage and gives you confidence quickly.
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Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 58g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 180mg | Potassium: 1700mg | Fiber: 25g | Sugar: 32g | Vitamin A: 980IU | Vitamin C: 366mg | Calcium: 400mg | Iron: 5mg
