FERMENTATION LENGTH: 1-3 weeks
There are many nutritional benefits hidden in red-cabbage sauerkraut. Just like in pigment-rich blueberries, the compounds that give red cabbage its distinctive dark color act as antioxidants. And, red cabbage has one of the highest levels of naturally available vitamin C, more even than oranges.
Place your bowl on the scale. Either zero out the scale or write down the tare of your bowl.
Prep your beet, apple, and ginger and place in your bowl.
Set aside a clean cabbage leaf for use in step 5. Quarter the cabbage, leaving the core in, and slice into thin strips until close to the core, tossing the core. See my post on ways to slice cabbage for some more tips.
Add sliced cabbage to your bowl until the weight of the flavoring ingredients and cabbage is 1¾ pounds (28 oz or 800 g).
Sprinkle with 1 tablespoon salt—that’s 16 grams (or 2%) by weight. Thoroughly mix beets, ginger, apple, and cabbage until salt is well dispersed.
Let sit at room temperature for 10-20 minutes to allow the salt to pull the water out of the vegetables. Then massage the cabbage with strong hands until it clumps together and a puddle of brine can be seen when tipping bowl to the side. If you're having trouble getting enough brine, read the tips in my post on dry sauerkraut.
Pack mixture into your jar, pressing cabbage down tightly with your fist to allow the brine to rise. Leave 1½–2 inches (4–5 cm) of space between the top of your cabbage and the top of the jar.
Take the cabbage leaf saved in step 2, tear it to just fit inside the jar, and place it on top of the packed mixture.
Using your preferred weight to hold the mixture below the brine, screw on lid or air lock lid of choice, following product directions.
Label your jar with date and flavor.
Place in a shallow bowl on your kitchen counter, out of direct sunlight—ideally between 65 and 72 °F (18–22 °C)—to ferment until texture and tang is to your liking.
For what to expect while your batch of sauerkraut is fermenting see: SALTY Cabbage to SOUR Sauerkraut: Fermentation Signs to Monitor
Open the jar, remove the weight, and clean rim and jar.
Firmly screw on storage lid.
Add fermentation time to your label and place in your refrigerator.
Enjoy a forkful or two of your sauerkraut with your meals. It will continue to ferment – aging like a fine wine – but at a much slower rate than before. If the flavors are too intense, leave it the jar for a month or two and then eat it. You will be amazed at how the flavors have shifted. See 19+ Easy Ways to Eat Sauerkraut for more ideas on how to enjoy your homemade jar of powerful probiotics.
If successfully fermented, your sauerkraut can be kept preserved in your refrigerator for up to a year... at least!
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)