Red cabbage sauerkraut

Recipe by Clare (CG Admin)

  • Time needed: 3 to 14 days but very little hands on time
  • Calories per serving: 20 cals per 100g
  • Servings: Makes a 1L jar
  • Difficulty: 2
  • Rating: 4.67 based on 3 reviews

This crunchy, dark-red sauerkraut is one of our favourites. Apart from the wonderful burst of colour it brings to a meal, it has an appealing juicy sweet and sour flavour. What’s more it’s packed with those healthy phytonutrients found in pigmented veg. It can be used with almost any food, including for breakfast.

Ingredients

• 1 litre glass jar with lever arch lid
• 1 small red cabbage (about 1kg), core and outer leaves removed
• 2 medium onions, about 200g
• 4 tsp Maldon sea salt
• 1 tsp mustard seeds
• 1 tsp coriander seeds, toasted
• ½ -1 tsp chilli flakes

Method

1. In a large bowl massage the salt into the cabbage and onion and leave to sweat for 1-2 hrs. The natural fluid from the vegetables will collect at the bottom of the bowl. Keep this fluid in the bowl for later.

2. When ready, transfer the salted veg into the jar, cramming it in with clean hands or the end of a wooden rolling pin. Pour in the purple fluid that collected in the bowl. Ram the veg firmly down into the jar. The fluid should rise above the surface.

3. If there is not enough fluid, even after a few hours, you can top up with brine made up of 1 tsp Maldon salt dissolved in 200ml filtered water. The water level should be 0.5-1cm above the veg and about 2.5cm below the top of the jar. Cover with a stone, ceramic or glass object to keep it submerged.

4. Leave the sauerkraut to stand on the countertop out of direct sunlight for 3-14 days depending on the room temperature and how it is tasting. Test regularly for flavour. Then store in a sealed jar in the fridge for up to a few months.

9 reviews for “Red cabbage sauerkraut”

  • review by:
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    This was really easy to make, I’ve made several batches, all slightly different but all delicious.

  • review by:
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    I presume you put spices in at the beginning, as it does not explain in recipe

  • review by:
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    I forgot the spices, but even without this is still a tasty crunchy addition to a meal. Love it with the mushroom omelette in your recipe book!

  • review by:
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    can you use any sea salt i don’t know if u can get maldon sea salt in australia

  • review by:
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    Am I right in assuming you seal the jar shut during the 3 – 7 days fermentation?

  • review by:
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    I was wondering if the salt content is “safe” given that we shouldn’t consume more than 6gm per day?

  • review by:
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    It’s easy to make. It’s so sad this sort of kitchen craft died out!

    Once you start krauting you get creative! Swap out a third of the cabbage for bulb fennel, Substitute onion with a medium beetroot. Peel & slice thinly using a mandolin, if you have such a thing, then chop into match sticks slithers and throw in 2 table spoons of red wine.

  • review by:
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    Massaging the salt into the cabbage is extremely difficult unless you chop it first. Method doesn’t say when to add spices, hence one reviewer 4 years ago forgetting to add them. Clare (CG admin) please try out recipes before publishing them. Careless.

  • review by:
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    I love this recipe, the Sauerkraut tastes great with a nice crunchy texture. I have made several batches and eat it with most meals including Spaghetti Bolognaise, Chilli, Fish and Chips and Salads.
    All the spices go in at the beginning and are massaged together with the cabbage and onion.
    I would recommend massaging the mix for 5 – 10 minutes.
    I woud also recommend making a bigger batch as we go through a 2L jar in about 2 weeks.

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