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Red Cabbage Sauerkraut for Delicious Gut Health Benefits

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This red cabbage sauerkraut is a vibrant, probiotic-rich treat that promotes gut health. Combining homemade red cabbage kraut probiotic with caraway seeds creates a flavorful and easy to make sauerkraut. Perfect for beginners seeking gut-friendly fermented foods.

Ingredients

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  • 4 pounds cabbage (2 heads red cabbage)
  • 2 tablespoons sea salt Use 1 Tablespoon salt for each 2 pounds of cabbage
  • 1 1/2 tablespoons juniper berries
  • 1 tablespoon caraway seeds

Instructions

  1. Remove any outer cabbage leaves that look damaged or rinse them thoroughly.
  2. Slice the cabbage into wide ribbons about 3/8 inch to 1/2 inch thick, discarding the tough base.
  3. In a large bowl, mix the cabbage with sea salt and let it rest for around 30 minutes until it releases moisture. Add juniper berries and caraway seeds during this time.
  4. Transfer the cabbage and its liquid into a fermentation container such as a crock or a large jar.
  5. Press the cabbage firmly with your hands or a tool to squeeze out more liquid, then weigh it down with a heavy object to maintain pressure.
  6. Check the liquid level over the next few hours and press down again if needed to cover the cabbage entirely with liquid. Add chlorine-free water to cover by at least 1 inch if necessary, then stir gently to balance saltiness.
  7. Place a weight like a water-filled plastic bag or ferment crock weight on top and cover the container with a lid, cloth or airlock depending on your setup.
  8. Allow the cabbage to ferment undisturbed for a minimum of 2 to 3 weeks, or longer for a stronger taste.
  9. When it reaches your preferred tanginess, transfer the sauerkraut to the refrigerator for storage.

Nutrition

Find it online: https://www.amgroyal.com/red-cabbage-sauerkraut/