Red Cabbage Sauerkraut Recipe, its easy, really good for you and your gut health! Preserving food has been around for centuries, Sauerkraut is one of my all time favourite foods.
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There are so many combinations you can do with Sauerkraut and just by using a different herb it will make it taste completely different.
I used Juniper berries for this recipe and I used a culture starter. The benefits of using one is that it speeds up the fermentation process and eats any bad bacteria in the kraut so less chance of it going moldy.
Its good therapy making Sauerkaraut you just bash the cabbage but dont be in a bad mood when you bash your cabbage or else it may not turn out, true apparently if you are in a bad mood when you make it, it doesnt turn out, and thats true with any cooking you need to be present and enjoy it.
I made a Sauerkraut with green cabbage and garlic> I only put one clove in and wow every time you opened the jar it smelt like there was 10 cloves in there! So less is always better when adding any herbs to Sauerkraut as it really intensifies the flavour.
For a more detailed post about making Sauerkraut here is Natural Probiotic Cabbage Sauerkraut.
Thank you for reading and if you have any questions feel free to ask in comments or email me on contact page. The red Cabbage Sauerkraut Recipe is below.
- 1 head of red cabbage
- 2 TBS sea salt
- 2 TBS juniper berries
- ½ sachet of culture starter (Optional if using read instructions in packet)
- Make sure your utensils and jar have been cleaned thoroughly with very hot water.
- Use a 1ltr jar either with a air tight hinged lid or just a normal jar.
- Slice cabbage and put into a large mixing bowl or a large stainless steel pot.
- (Thermomix Put enough cabbage in thermomix until it is half full press the turbo button a few times until the cabbage is in small pieces. Do the same with the remaining cabbage.)
- Sprinkle salt and juniper berries onto cabbage and let sit for half an hour.
- With the end of a wooden rolling pin or a rubber mallet smash the cabbage mixture until the juices seep out.
- Spoon some of the cabbage mixture into the bottom of the jar around 2 to 3 TBS so you have a small layer.
- With a wooden rolling pin or something similar press down on the cabbage until juices cover the layer.
- Repeat the same step as above until you reach 2 inches from the top, make sure the cabbage is covered with liquid otherwise air will get to it and it will go mouldy.
- Place jar in a shallow tin and it needs to sit in an area that has a constant temperature of around 21c. I keep mine in the bottom of my pantry and it always works.
- Leave for 7 days and then place in the fridge.
The mixture will expand when its sitting in the jar check it every couple of days to see if any of the cabbage is exposed if it is just push it down with a back of a spoon so its covered with the juice.