Red Cabbage Sauerkraut
A vibrant, probiotic-rich red cabbage sauerkraut can be made with a quick preparation process.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Halve and core 1 head of red cabbage, then thinly slice it.
-
Loosely pack the sliced cabbage into clean glass jars, sprinkling in 1 teaspoon caraway seeds and 8 to 10 dried juniper berries as you fill them.
-
Dissolve 1 tablespoon sea salt in 4 cups water to create a brine.
-
Pour the brine over the cabbage and spices, pressing down to release air bubbles and submerge the contents.
-
Cover the jars loosely and place them on plates to catch any potential overflow.
-
Leave the jars at room temperature for 3 days, checking daily to ensure the vegetables remain submerged and adding brine if needed.
-
After 3 days, once the sauerkraut has a clean, lightly sour smell and taste, transfer the jars to the refrigerator.
-
Allow the sauerkraut to develop flavor in the refrigerator for at least 5 more days before serving.