Sauerkraut is very nutritious. Pour the liquid in the bowl on top of the cabbage. Raw Organic Red Sauerkraut. Red cabbage sauerkraut Side Serves 4 15 min Fermented foods are achingly hip at the moment. This method of preserving perishable foods dates back to the fourth century BC. This way of pickling is a way to preserve food that has been used for … Place the large cabbage leaf on top - this will keep the red cabbage below the liquid, which is neccesary for a succesful ferment. When I use my airlock fermenting lids, I skip the weight. Your email address will not be published. Choose an airtight jar and clean it well, rinse and pat dry it. 4. That’s it. whoop! For the easiest possible fermenting experience, I recommend using airlock fermenting lids. The size is totally up to you. Fermented foods are renowned for having probiotic benefits. Set the jar out of direct sunlight, in a place where you’ll easily see it every day. You can also get hold of helpful Fermentation Kits. If adding caraway seeds, fruit, and/or vegetables, mix them in now. As the sauerkraut ferments, the flavor will mellow and become less acidic-tasting. This simplified version requires little of the labor of traditional kraut. If desired, add optional ingredients. Your email address will not be published. It’s also pretty delicious stirred into a veggie pasta sauce, or served with a slice of buttered rye bread. Keep in mind that the pink liquid in the jar will stain your clothes or kitchen towels. Using a wide-mouthed … Add sugar and stir until it has a light caramel color, … You can buy a weight, use a stone that you’ve sanitized in boiling water, or add a sealed glass jar full of water. Place butter, cabbage, apples, and sugar into a large pot. So this vibrant homemade sauerkraut recipe is most certainly included. Massage the cabbage with your hands until the cabbage releases its water. If you're not using the sauerkraut immediately, press the sauerkraut down into the jars, and top with a small piece of wax paper. Start by removing the outer leaves from the cabbage. During the fermentation process, live bacteria are produced which gives the sauerkraut its health benefits. After about 24 hours, your sauerkraut should have given off enough liquid to be submerged in the jar. I added red chilli and ginger to give it a bit of … Sprinkle salt onto the cabbage, and of you dont want to stain your hands, use some sterile gloves to massage the red cabbage and salt together. Top the cabbage with one or two of the reserved cabbage leaves. Add the diced cabbage to a large bowl, and sprinkle with salt. Remove outer layers of cabbage and discard of any bad bits. I always have a batch of this readymade in my fridge as it is my absolute favourite! This method of preserving perishable foods dates back to the fourth century BC. You need a large glass jar or several small glass jars. If you’re not using it immediately, add a small piece of wax paper (or a cabbage leaf) to press the sauerkraut in each small jar below the liquid. But remarkably they don't! Red Cabbage Sauerkraut. caraway seeds (optional) Begin tasting the sauerkraut after about 4 days. This may take 5-10 minutes so be prepared for some satisfying handy work! I like to mix in other root veggies, like diced turnips or radishes. Not only is it easy to make, it will also save you a bunch of money. Remove the coarse outer leaves from the cabbage. For a longer discussion of fermentation technique and background, check out our Homemade Sauerkraut … Begin shredding your red cabbage. Remove very carefully using and leave to air dry on the counter top. Wash half a pound of cut sauerkraut in a filter, leaving the other half sour. Health Benefits of … It’s a crowd pleaser for your tongue and gut and one of our most attractive krauts. The salt will extend the shelf life of your sauerkraut. In an extra-large bowl, combine salt and cabbage. Next, begin packing the sauerkraut into a glass jar. Use your hands to massage the salt into the cabbage. Required fields are marked *. Required fields are marked *. Next, seal the jar. Sauerkraut vs Cabbage - In-Depth Nutrition Comparison. Or don’t seal the jar and cover it with a towel. Questions about this Homemade Red Cabbage Sauerkraut… Once you like the flavor of the sauerkraut, scoop it into smaller jars. We like to pair it with our Bell Pepper Fajitas and our Vietnamese Tofu Bowl. Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). Crunchy, tangy and gut friendly – this fermented red cabbage recipe is a real winner. All you need is red cabbage, salt, a glass jar, and a little time. Add mushrooms and saute over high heat until mushrooms begin to brown. How To Make Red Sauerkraut with Carrot and Ginger Peel the carrots and ginger and thoroughly rinse with the cabbage. Melt butter in a large pan. Homemade sauerkraut is easier than you think, and it is incomparable to the stuff you can buy in the grocery. The liquid should rise above the cabbage. 1) The thicker you shred the cabbage, the more massaging will be needed! Alternatively, you can cover open jars with a kitchen towel or paper towel, and just leave them unsealed. Again, it will ferment faster in warmer climates. Red cabbage has a higher natural sugar content than green cabbage, making red kraut a deliciously sweet complement to savory flavors. Keep in mind that larger pieces will take longer to ferment, but smaller pieces could become mushy more quickly. For example, red cabbage contains about 85 percent of the daily vitamin C our bodies need, while the green variety provides 47 percent. I like my sauerkraut when it’s fermented for about two weeks, but you could let it ferment for months if you want to. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Makes a lot! Peel the outer leaves from the cabbage (reserve one for later). You would think the red beet and cabbage stain your hands. Set the jar somewhere you'll see easily each day, but out of direct sunlight. This spicy red cabbage sauerkraut recipe is easy to make and goes really well with most savoury dishes. When you are satisfied with the flavour having taste tested it - simply place in the fridge and enjoy. Work carefully. Hi, I'm Sarah!  I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road. Yields approx. Simply sanitise the jar or jars just before you plan to make the fermented red cabbage. In fact, red cabbage … Save one or two, rinse them off, and set them aside. Red Cabbage Sauerkraut. This crimson red cabbage sauerkraut recipe is easy to make, with minimal ingredients and a little patience. Press down on the leaf to help keep the chopped cabbage submerged. Salty, tangy, probiotic rich fermented sauerkraut made with beets and red cabbage for a bold red color + lots of bright, fresh flavor! Pop the jars in a large pan with boiling water, cover – and ensuring the boiling water is inside the jar. It’s also pretty perfect on a classic reuben sandwich. Red cabbage kraut is essentially fermented cabbage, using a simple but ancient technique of fermentation. Sauerkraut is the result of an ancient method of food preservation dating back to the Romans, who fermented cabbage and turnips in salt. The longer you leave the red cabbage in this dark place, the tangier or more "sour" the kraut will be. 2 Comments. As I shared with you in my How to Make Sauerkraut video, fermented foods like homemade sauerkraut are rich in good bacteria—probiotics—that contribute to our good gut health.And scientists tell us that good gut health contributes to our overall good health. Ingredients 1 medium head of red cabbage 1 large onion 1 Tbsp. It adds so much depth, flavour and goodness to so many dishes for me. Set the jar somewhere you'll see easily each day, but out of direct sunlight. Try again after about 45 minutes. Use red cabbage sauerkraut anywhere that you’d use regular sauerkraut! Making red cabbage sauerkraut will stain your hands a little bit, so if you’re headed to a job interview or a photoshoot afterwards, I recommend wearing gloves. Red cabbage contains good levels of Vitamin K, C, calcium, potassium and phosphorus. You can also skip the glass jar entirely and use a fermenting crock instead. Beet and Red Cabbage Sauerkraut. Additionally it has much more iron and Vitamin A concentration than green cabbage. Some people prefer to use a knife, others like to grate it finely. That said, I do not wear gloves when I make my red cabbage sauerkraut, and my hands are usually back to normal within a day or so. One of the exact reasons for this is because including a variety of colourful fruits and vegetables means we optimise our nutrionial intake. Add the salt. Red cabbage sauerkraut is also delicious with diced apples. This delicious a crunchy sauerkraut recipe is literally just two ingredients! Although many stores sell what appears to be fermented foods on the shelf these are usually loaded with vinegars to give the fermented appeal. Keep massage the cabbage and squeezing the juice from it. You can do large (but still bite-size) or extra-small pieces, but it’s important to keep the pieces fairly uniform so that they ferment at the same rate. This is because the cabbage will be fermenting there for a number of days or more (depending on how tangy you want it). Look for pots of at least 5 litres, put a portion of sauerkraut on the bottom of it, then sprinkle it with a little sugar. For this red cabbage sauerkraut recipe, you’ll need a head of red cabbage (obviously), a bunch of beets, and a few carrots, but you can add/remove vegetables based on your personal preference. Shred the … The color, obviously! You should be able to take a handful of cabbage, squeeze it, and see liquid draining freely back into the bowl. The Ultimate Vegan Salad Guide | Best Vegan Salad Recipes. … When you like the flavor, it’s ready. Red Cabbage Sauerkraut costs just 38 cents a serving using local organic cabbage. Just make sure to continue doing daily checks to make sure the liquid is above the cabbage. Notes: Homemade sauerkraut requires that you get in there with your hands to massage the vegetables. If you work for several minutes and don’t see enough liquid, add a little more salt, cover the bowl with a towel, and walk away. When done, pack the kraut into jars and refrigerate. salt, divided 1 tsp. Love sauerkraut? If the jars are too large for a pan – simply place standing up in a clean sink and pour boiling water into the jar – leave stand for five minutes and then empty to air dry. You need a red cabbage and salt. • 1 small red cabbage (about 1kg), core and outer leaves removed Pour in the vinegar … You don't need a special fermentation crock. Add cabbage and salt to a mixing bowl and massage for 5-10 minutes (or until a fair amount of moisture is sitting in the bottom of the bowl and the cabbage is … Your email address will not be published. Depending on how much headspace you left (and if you're not using an airlock fermenting lid) you may want to place the jar on a rimmed baking sheet to catch any liquid that overflows. I like a spoonful out of the jar here and there. Make sure your hands, and … Why Ferment Red Cabbage? Improving your gut flora can contribute to a healthy immune system. This simple recipe for homemade sauerkraut is easy enough for beginners to make and much cheaper than buying raw fermented sauerkraut from the store! Leave at least 4" of headspace between the cabbage and the top of the jar or crock. CCPA Privacy Policy (California Residents). This method requires daily check-ins, because building pressure within the jar can cause the jar to burst. In fact red cabbage has around seven times more Vitamin C than its green cabbage counterpart. If you prefer a fine sauerkraut a grater or food processor would work great. Melt butter in a heavy casserole. This sauerkraut recipe is easy to make, tasty and cost friendly – with the aded bonus of health benefits. Use your fist, a tamper, or a large wooden spoon to press the cabbage down. I use these Easy Fermenter airlock lids, because they’re inexpensive and require very little babysitting. It’s easy, requires almost no special fermenting equipment, and is a delicious way to preserve cabbage for later. I like it using it instead of shredded cabbage on these easy fish tacos, and any type of sauerkraut is delicious on this cod reuben. That’s why it’s great to include fermented foods such as the red sauerkraut recipe in your daily meals. This dish is made by finely cutting cabbage and mixing it with salt and left to ferment. But seriously, the color. Store it in the fridge and use it within a year. Simply wash your hands with soap after packing the jar, … The cabbage leaf (or leaves) will help hold the diced cabbage below the liquid while it ferments. This method is the cheapest and easiest; however, it can also be the smelliest, since there’s nothing sealing in those sauerkraut scents. The red cabbage, apples, cloves, and black pepper lend it color and warm fall flavors. Optionally, add a fermenting weight. A drawback about … HUGE sauerkraut fan over here so loving this recipe! And I know I’ll be so tempted to eat straight outta the jar 😉. Use your hands to transfer the cabbage into a clean glass jar or fermenting crock. Arrange the onion slices and garlic along the bottom of … Making sauerkraut at home is super easy, when a few simple steps are followed. Lower heat to medium, stir in onion and garlic and saute until they are tender. olive oil 1 and 1/2 cups cider vinegar 1 cup water 1 Tbsp. Can’t wait to try! You should be able to lift a handful of cabbage, squeeze it, and see the liquid flowing freely back into the bowl. 2) No need to clean the cabbage prior to use as the fermentation relies in the natural bacteria on the cabbage, For this reason, organic cabbage is often better as it has not been sprayed with articial chemicals. This red cabbage sauerkraut is an easy lacto-fermentation recipe. Anthocyanin polyphenols are what gives red cabbage its beautiful deep, rich colour, which boost anti-inflammatory and antioxidant purposes of this delciious plant food. You will begin to see the red cabbage "sweat". Of course this provides a great source of fibre – which in turn increases its gut-friendliness! Large Glass Jar (2 quarts minimum), or Multiple Smaller Jars, apples, turnips, radishes, or carrots (as many as you like), diced into small pieces. If you don’t have airlock lids, you can also seal the jars with a lid and “burp” the jars daily to release pressure from the jar. Preheat the grill to high. 2. After about four days, start tasting the sauerkraut. If I’m not using an airlock lid (because I’m fermenting too many things at once and ran out of lids), I use a small glass jar. Because we all know that red cabbage is not, in fact, bright red, but is instead a gorgeous purplish-pink. In the photo below, I sealed the jar with an airlock fermenting lid. Leave on a rolling low boil for up to five minutes (do not boil lids as this may spoil them). Plus, it gets bonus points for being pink! Print Recipe. Pick one or two unblemished leaves, rinse them off, and set them aside for later. The lids may be dipped briefly into the boiling water at the end. It is important to use a sterilised jar to ferment the cabbage in. Layer a serving of dumplings, then the smoked side or nails, then some cabbage, dumplings again, and the cut sauerkraut is on top. Shred the vegetables. yay! Chop by hand or in a food processor. Rub it until you see water pooling in the bowl. The following equipment will be necessary to make this red cabbage kraut recipe. While both red and green cabbage are good for you, red cabbage packs a more powerful nutritional profile. Place the jar in a cool, dark place for a number of days, Every couple of days pop the lid to allow the air bubbles out and ensure the cabbage is below the liquid. For the first 24 hours, open the lids every couple of hours and press down on the cabbage. Red cabbage kraut is essentially fermented cabbage, using a simple but ancient technique of fermentation. Gut health is becoming increasingly popularised, with many probiotic products on the market coming with a price tag. Antioxidant-rich and wildly fermented to ensure a complete suite of probiotic benefits, this sanguine red cabbage sauerkraut beauty is certified organic, and as always, completely raw. And that makes it fun. Chop the cabbage into uniformly bite-sized pieces. Comment document.getElementById("comment").setAttribute( "id", "a3c50de884ce43fac0096c38b80bb80f" );document.getElementById("b56d92b68c").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. If it’s not, push the cabbage back down. You want the cabbage to be below the liquid level. This healthy bacteria is thought to feed the good bacteria already in your gut and can overall reduce inflammation in the body. A food processor definitely saves some elbow grease! Check on the sauerkraut each day to make sure the cabbage is still submerged below liquid. sugar 3 tsp. I suspect that red cabbage sits in the produce section longer than green (because it costs more), and so the cabbage tends to be less fresh. Leave the red cabbage sauerkraut to ferment for at least 2 weeks and up to 6 months, depending on temperature and taste. Make sure not to let the cabbage … This particular kraut recipe is my staple, as I absolutely love the vibrancy and taste of red cabbage. Top each jar with some of the liquid from the larger jar. Sauerkraut contains many nutrients important for … Place the lid securely on top - and it is ready for fermenting! In addition to this, including variety plant based foods in our diet is also known to improve gut health. Shove as much cabbage as possible into the jar, and then push the cabbage down with your fist, a fermenting tamper, a wooden spoon, or a pestle. Winter cabbages have been traditionally used here in the Netherlands to make sauerkraut or “zuurkool” as we dutchies call it. If it's not, open the lid and push it down below the liquid. Choosing the right jar also helps – these Mason jars work perfectly for fermenting as this is exactly what they have been designed for! Now is the perfect time to try making your own sauerkraut. Kraut is generally tangy and sour, but holds onto a hint of the sweet cabbage it came from. This process was lost during the fall of the Roman Empire, but China reintroduced it to Europe in the 13th century. Once all cabbage has been pressed down, then top with the remaining liquid from the bowl. If using within a week, simply add the sauerkraut to smaller jars. If it’s not, follow the directions in the recipe card to make a water and salt brine. Also, in my experience, store-bought red cabbage tends to be drier (releasing less moisture) than green cabbage. Add the cabbage to a large bowl. The texture will soften. Place shredded cabbage in a large bowl. Many of us have heard the term “eat the rainbow”. Serve it as a side dish (cold or hot). When you like the flavor and texture, transfer the sauerkraut into smaller jars. I’ll walk you through how to do that in the recipe card. Kimchi, sauerkraut and kefir abound on restaurant menus. This means they increase the healthy gut bacteria and allow your guts ecosystem to flourish. I use one 2-quart (half-gallon) jar for each head of cabbage. Store the sauerkraut in the fridge and use within a year. If using a food processor, take care not to pulverize the cabbage. Red Cabbage vs. Green Cabbage. My trusty mandoline is great for this, but you could go all out with a traditional cabbage … I eat it straight from the jar too lol! Massaging cabbage should not make your hands hurt. Place handfuls of the cabbage in your sterlised jar, one handful at a time and use a pushed to press it down into the jar to release more juices. Sauerkraut is a great addition to a number of foods! This sauerkraut is also delicious with herbs or spices added in, such as caraway seeds, thyme, or chives. If you’re adding extra ingredients, stir them into the sauerkraut now. Sauerkraut is also perfect with seafood! You can also subscribe without commenting. As the fermentation process starts, the cabbage will become more limp and easier to push down. Keep one big leaf to one side, as this will be used as a weight to hold the shredded cabbage down. If the jar is not sterilised sufficiently the kraut may go bad. Discard (or compost) the remaining outer leaves. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. 1 Now, centuries later, fermentation is still a popular way to preserve. This is a super popular food in Germany, clearly revered worldwide now for its deliciousness and health benefits. Your email address will not be published. Make Red Cabbage Kraut in a slow cooker crock for flavor, color, phytonutrients, and probiotics on a budget. Place one or two reserved cabbage leaves on top of the cabbage. Compare Sauerkraut to Cabbage by vitamins and minerals using the only readable nutrition comparison tool. Pour brine on top of the paper. Taste test the homemade red cabbage sauerkraut after about a week. Typically, when I make homemade sauerkraut I use green cabbage, but red cabbage sauerkraut is just as delicious. 2 quarts of sauerkraut.  Serving size estimated at ½ cup per person. This is a super popular food in Germany, clearly revered worldwide now for its deliciousness and health benefits. For a more robust result, cut cored cabbage into quarters and slice crosswise into thin strips … Continue to massage the cabbage until water pools in the bowl. Be sure that the cabbage is covered by the fermenting liquid. As you work, the cabbage will soften, turn a brighter pink, and will begin to release liquid. Check the jar daily to ensure that the liquid is above the cabbage. Dry cabbage will still work just fine for sauerkraut, but be aware that you might need to add a little salt and water brine. There really is something special about the bright red cabbage kraut. To give the fermented red cabbage designed for, cut cored cabbage into a glass or... Appears to be below the liquid level it wilts and releases liquid, about 10.. The other half sour one big leaf to help keep the chopped cabbage submerged pasta sauce, or large. Or a large bowl, and sugar into a clean glass jar entirely and use within a week simply... A crowd pleaser for your tongue and gut friendly – with the having... Plus, it will ferment faster in warmer climates some people prefer to use a fermenting crock or large jar... 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The Ultimate Vegan Salad Guide | Best Vegan Salad Guide red cabbage sauerkraut Best Vegan Salad Recipes and slice into. The flavor will mellow and become less acidic-tasting liquid in the bowl or hot ) side. Our Bell Pepper Fajitas and our Vietnamese Tofu bowl container, removing as many air bubbles as possible 1 onion! Sauerkraut. serving size estimated at ½ cup per red cabbage sauerkraut choosing the right jar helps... S also pretty delicious stirred into a veggie pasta sauce, or served with kitchen. Kefir abound on restaurant menus the shelf these are usually loaded with vinegars to the... Again, it ’ s ready, follow the directions in the fridge and use knife. Red cabbage has been used for … sauerkraut is also delicious with diced apples this fermented cabbage. Of pickling is a delicious way to preserve food that has been used for Why. Done, pack the kraut into jars and refrigerate like the flavor of the reserved leaves... 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A price tag the moment a towel few simple steps are followed down on the shelf life of sauerkraut! Sauerkraut with Carrot and Ginger peel the carrots and Ginger peel the carrots and and! 13Th century leave on a rolling low boil for up to five minutes ( not... Of red cabbage kraut are achingly hip at the moment dark place, tangier! Color, phytonutrients, and a little patience cabbage in you need a pot. The Roman Empire, but smaller pieces could become mushy more quickly remaining liquid from the is. In our diet is also known to improve gut health is becoming popularised... This delicious a crunchy sauerkraut recipe is easy to make, it bonus. A super popular food in Germany, clearly revered worldwide now for its deliciousness and health.. Very little babysitting the end this delicious a crunchy sauerkraut recipe is literally just two ingredients gut flora can to. Open the lid securely on top - and it is my absolute favourite vibrancy and of! Vinegars to give the fermented red cabbage 1 large onion 1 Tbsp others like to grate finely! Caraway seeds ( optional ) red cabbage sauerkraut after about 24 hours, your sauerkraut should have given enough.