Description
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
Scale
- 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
- Remove any outer cabbage leaves that look damaged or rinse them thoroughly.
- Slice the cabbage into wide ribbons about 3/8 inch to 1/2 inch thick, discarding the tough base.
- 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.
- Transfer the cabbage and its liquid into a fermentation container such as a crock or a large jar.
- 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.
- 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.
- 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.
- Allow the cabbage to ferment undisturbed for a minimum of 2 to 3 weeks, or longer for a stronger taste.
- When it reaches your preferred tanginess, transfer the sauerkraut to the refrigerator for storage.
- Prep Time: 40 minutes
- Method: Stovetop
Nutrition
- Serving Size: 1/4 cup
- Calories: 14
- Sugar: 1.8 g
- Sodium: 448 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3.3 g
- Fiber: 1.4 g
- Protein: 0.7 g
- Cholesterol: 0 g