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 Your email address will not be published.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