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- Makes 6 cups
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Making your own red cabbage sauerkraut is a fun and easy fermentation project. Simply pack shredded cabbage into sterilized Mason jars with salt, ginger, jalapeño, garlic, and brown rice vinegar to infuse it with finger-licking flavor. Over several days, the cabbage will ferment into a delicious, crunchy sauerkraut that’s perfect for topping carrot dogs or adding to grain bowls. The best part? When stored properly, this sauerkraut recipe will stay good for several months, so you can add a yummy homemade garnish to your meals long after you’ve made the first batch. If you’re looking for homemade gift ideas, packaging up jars of this colorful ’kraut would make for a festive holiday gift.
For more vegan cabbage recipes, check out these tasty ideas:
- Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)
- Savoy Cabbage Rolls
- Delicata Squash and Roasted Cabbage Stew
- Or take a look at our full collection of cabbage recipes
Ingredients
- 5 cups shredded red cabbage
- 1 cup shredded carrots
- ¼ cup brown rice vinegar
- 2 teaspoons grated fresh ginger
- 1 teaspoon seeded and chopped fresh jalapeño chile
- 1 clove garlic, minced
- ½ teaspoon sea salt
Instructions
- In a large bowl combine all ingredients; mix well. Let mixture stand 20 minutes or until cabbage has released its juice.
- Wash two 16-oz. canning jars and lids in hot, soapy water; rinse thoroughly. Place jars in a deep pot. Add enough hot water to generously cover jars; bring to a simmer over medium. Simmer jars at least 10 minutes and keep them simmering until ready to fill.
- Use tongs to remove one sterilized jar from water; drain. Place jar on a clean dish towel. Fill jar three-fourths full with cabbage mixture. Use the back of a ladle or spoon to compress cabbage so juice rises to the top. Top with water to ensure cabbage stays submerged. Repeat with second jar and remaining cabbage mixture.
- Close jars loosely with lids and store in a cool, dark place, such as a kitchen cupboard. Open the jars every day to monitor fermentation process. Press down on cabbage with a spoon; if bubbles are released, fermentation is happening. Press down until all bubbles are released; loosely close lids and return to cool, dark place. Repeat the process 3 to 5 days or until bubbles are no longer forming.
- At this point, the sauerkraut is ready to eat. Store in the refrigerator. Sauerkraut will keep several months.
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