packing jar with red cabbage

Don’t be put off at the thought of making your own sauerkraut. It’s pretty easy to do, is way healthier and tastier than the commercial variety and if you use red cabbage, looks fantastic too! It will last for months and months in the fridge, however you probably won’t get to confirm this small fact because you will want to finish it long before the sell-by date. Once in the fridge, the flavour of home-made sauerkraut continues to deepen and develop.

If you are not used to fermented foods, it’s best to start off with eating a small amount and build up.

filling jar with red cabbage sauerkraut
Red Cabbage and Carrot Sauerkraut Recipe
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Red Cabbage and Carrot Sauerkraut Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 red cabbage
  • 3 large carrots
  • 1 clove garlic
  • nub of fresh ginger peeled
  • 1 onion
  • 1 tbsp Celtic sea salt or Himalayan salt to 8 cups of shredded cabbage
  • freshly ground pepper
  • wide mouth jar(s) with lid(s)
Ingredients
  • 1 red cabbage
  • 3 large carrots
  • 1 clove garlic
  • nub of fresh ginger peeled
  • 1 onion
  • 1 tbsp Celtic sea salt or Himalayan salt to 8 cups of shredded cabbage
  • freshly ground pepper
  • wide mouth jar(s) with lid(s)
Instructions
  1. Remove any spoilt leaves from cabbage. Save a good looking leaf or two from the outside of the cabbage and set aside for later.