How to Make Red Cabbage and Carrot Sauerkraut

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How to Make Red Cabbage and Carrot Sauerkraut

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
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    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.
      2. Shred all the vegetables finely (by hand or in a food processor) and place them in a large bowl Add salt and black pepper. Mix, knead and massage the mixture until enough brine forms to cover your hand when you press down.
      3. Pack tightly into jars, leaving a bit of space at the top. Seal the top with the whole cabbage leaves (folded or torn) pressing down firmly so that the leaves cover the entire surface and up the sides a bit and the juice spills over them. Secure with a tight fitting lid, making sure there is a good 3-4 cm space at the top.
      4. Leave in a warm place out of direct sunlight for about 5 days to a week. Open (there will be fizzing and popping) discard the top leaves and refrigerate.
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      By | 2017-04-10T19:41:55+00:00 October 12th, 2014|Fermented Foods|0 Comments

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      Gizelle is a natural health therapist, writer and researcher who has had a life-long love affair with words and nature. Her blog posts put them both together for your enjoyment. Hopefully you will be entertained, informed and maybe even amused sometimes.

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