Red Cabbage Sauerkraut (Fermented Red Cabbage)

Red cabbage sauerkraut isn’t just visually stunning with its vibrant hue—it offers a bold, flavorful twist on traditional kraut. As a recovering sweet tooth mama on a journey to a healthier microbiome, I’ve come to appreciate fermenting, especially as a way to preserve my garden’s bounty.

After many failed attempts (sauerkraut has been a tough one for me!), I’ve finally mastered a recipe that I love. I’m excited to share my go-to method, along with troubleshooting tips, and a few nutrition tidbits along the way.

Let’s get fermenting!

How to make fermented red cabbage

1. Preparation:

• Remove the outer leaves of the cabbage and set aside.
• Slice the cabbage thinly using a sharp knife or mandoline slicer.

2. Salting:

• Place the sliced cabbage in a large glass bowl.
• Sprinkle the sea salt evenly over the cabbage and let sit for 10 minutes or so. This allows the salt to begin to pull moisture from the cabbage. It lessens the time you have to massage the leaves, which can be tiresome with a whole head of cabbage!
• Massage the salt into the cabbage for about 5-10 minutes until it begins to release its juices. I like to alternate between massaging and pounding with the wooden rolling pin. This step is very important, do not skip it! 

3. Adding Spices:

• Add your chosen complementary spices to the cabbage mixture. If you have whole spices, like whole juniper berries, or peppercorn, you may choose to keep them whole, but I like to pound them with a mortar and pestle, or the pickle pounder. This helps release the flavor more, and ensures you don’t get a big bite of pepper that takes your breath away!
• Continue to massage until the spices are well incorporated.

4. Packing the Jar:

• Transfer the cabbage mixture into your fermentation vessel, I use a funnel so I don’t lose too much cabbage. Then press down with the pickle pounder to eliminate air pockets and further release juices.
• Use a weight or fermentation lid to keep the cabbage submerged under its own brine. If you need ideas for DIY fermentation weights, check out my post. 

5. Fermentation:

• Cover the jar with a clean lid, metal will rust, I especially like a pickle pipe so that burping isn’t too tedious. 
• Allow it to ferment at room temperature (65-75°F or 18-24°C) for 7-14 days, tasting periodically to achieve your desired tanginess. You may prefer a sauerkraut that has fermented closer to 3 or more weeks, that’s okay too!

6. Storage:

• Once fermented to your liking, transfer the sauerkraut to the refrigerator to slow down fermentation.

Ingredients to make red cabbage sauerkraut

The ingredients for fermented red cabbage are pretty basic; red cabbage and salt. When recipes are so simple, quality is of the essence. 

• Water: I use reverse osmosis water, but water free of chlorine and fluoride is important. Check your filter, or check out this link for water without fluoride. 
• Salt: Choose a salt without fillers, I like Redman’s real salt. Although you can use iodized salt, many will have an anti-caking ingredient that may cause off color or flavors. Also remember that some salt is more coarse than others which will affect the level of salt you taste.
• Cabbage: Remember to find clean, firm, blemish free cabbage and remove the outer few leaves. Either organic, or conventionally grown are good options. 

Equipment

Let’s talk about necessary equipment for your sauerkraut. Like all fermenting you’ll need the following:

• Large glass bowl – not metals as it may cause off flavors
• Pickle pounder, wooden rolling pin &/or clean hands
• Chefs knife, mandolin, food processor or something to get your favorite cut of cabbage
• Kitchen scale, I have estimates with measuring spoons if you don’t have a scale – check out my blog on Lacto Fermentation Salt Ratio, plus a guide if you don’t have a kitchen scale
• Funnel, this helps get the cabbage into the jar a bit neater, optional
• Mortar and pestle, if you want to pound your whole spices first, optional, but I do prefer this to chomping on whole spices

Ground vs. whole spices 

Using ground spices instead of whole seeds in red cabbage sauerkraut can work, but there are some considerations:

How Ground Spices Change the Sauerkraut

1. Stronger Initial Flavor: Ground spices release their flavor more quickly than whole seeds, so your sauerkraut might taste more intensely spiced, especially in the early stages of fermentation.
2. Even Distribution: Ground spices mix more uniformly throughout the cabbage, ensuring every bite is flavorful.
3. Potential Sediment: Ground spices can create a cloudy brine or settle at the bottom, which isn’t harmful but may not look as clean.

Substitution Guidelines

If you’d like to use ground spices, here are the substitutions for the recipe:

• Caraway seeds → 1/2 teaspoon ground caraway
• Mustard seeds → 1/2 teaspoon ground mustard
• Coriander seeds → 1/2 teaspoon ground coriander
• Fennel seeds → 1/4 teaspoon ground fennel

💡 Use slightly less ground spice than the whole seed version, as ground spices are more concentrated.

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Tips for Using Ground Spices

• Mix Thoroughly: Combine the ground spices evenly with the salt before massaging the cabbage. This ensures they distribute well.
• Check the Brine: Keep an eye on the brine during fermentation. Ground spices can sometimes absorb liquid, so make sure the cabbage stays submerged. Add a bit of extra brine (saltwater) if needed.
• Balance the Flavor: Since ground spices release their flavors faster, you may want to ferment for a shorter time if the flavor gets too strong.

Is red cabbage good for making sauerkraut: Red cabbage vs green cabbage

Personally, I prefer red cabbage both raw and fermented. Its vibrant color and bold flavor make it a standout ingredient in any dish. But beyond aesthetics, it brings unique nutritional perks.

Red and green cabbage are both nutrition powerhouses, but red cabbage packs an extra punch. Thanks to its deep hue, red cabbage is rich in anthocyanins—antioxidants linked to reduced inflammation and improved heart health.

Red cabbage also contains more vitamin C than green cabbage, offering a stronger immune boost. Green cabbage, however, provides slightly more vitamin K, which is essential for blood clotting and bone health.

Both varieties are excellent sources of fiber, supporting a healthy gut and aiding digestion. Whether you choose red, green, or a mix, your kraut will be packed with nutrients!

In terms of taste, red cabbage has a slightly sweeter, peppery flavor. Green cabbage, by comparison, can taste a bit more mild and neutral, making red my go-to for bold, flavorful kraut.

Is pickled red cabbage the same as sauerkraut?

If something is labeled “pickled” it usually refers to food added to an acidic medium, like vinegar. Which means it would lack the naturally occurring bacteria, or probiotics, and increased nutrient availability that sauerkraut offers. Check out my post, on the difference between pickled and fermented. 

Storage

Storing Sauerkraut During Fermentation
While your red cabbage sauerkraut ferments, keep it in a clean glass jar or fermentation crock at room temperature (65-75°F) and away from direct sunlight. Cover the jar with a loose lid or an airlock system to allow gases to escape while keeping contaminants out.

Long-Term Storage
Once your sauerkraut is fermented to your liking, transfer it to an airtight jar and store it in the refrigerator, ensuring it stays submerged in its brine. Properly stored, refrigerated sauerkraut can last for several months to a year. For extended storage, you can freeze it—though this may soften its texture—or water-bath can it, keeping in mind that heat processing will destroy beneficial probiotics.

Troubleshooting your fermented red cabbage

I’ve made kraut several times where I had to unfortunately throw it into the compost (I don’t even think my chickens would like it)! I’ve learned that making truly irresistible sauerkraut depends heavily on massaging the cabbage, and regular burping. 

1. Massaging the cabbage well helps the salt penetrate the leaves, drawing out moisture to create a proper brine. This not only kickstarts fermentation but also improves the texture of the final kraut. 
2. Burping your jar regularly helps manage that infamous sulfuric smell. I’ve made sauerkraut all too often where I simply couldn’t stomach it because the smell was just putrid! I learned that regularly releasing the gas mitigates this issue.
3. Start small, ferment in pints first, that way if you end up with a bad batch it isn’t too disheartening to toss. Plus it may ferment a bit quicker, which leads to less chance for error. 
4. Choose the right spices to transform your kraut into something spectacular. If you’re new to fermented foods, spices can help ease you into that tangy, acidic flavor that isn’t too common in most diets. Acidic flavors in our diet actually favor a healthier microbiome!
5. Maintain that beautiful magenta color by keeping oxygen exposure minimal during fermentation.
6. Taste test often after day 6 or so. Get a clean paper towel and fork, wash your hands, remove your weight onto a clean surface, check the pH, mix, taste test, evaluate and either ferment, or put in the fridge for consumption. It’s a fun experiment!

How do you eat red cabbage sauerkraut?

Red cabbage sauerkraut adds a tangy, crunchy boost and beneficial bacteria to countless meals while keeping its probiotics intact. Try it:

• With hard-boiled eggs for a flavorful snack
• Tossed into salads for extra crunch and zing
• Paired with cheeses on a charcuterie board
• As a topping for avocado toast
• Mixed into grain bowls for a probiotic boost
• On tacos, wraps, or sandwiches for added texture
• As a garnish for hummus or dips
• Blended into slaws for extra depth of flavor
• Enjoyed straight from the jar as a quick, gut-friendly bite

Best Spices to Add to Red Cabbage Sauerkraut for Enhanced Flavor

Some may argue that adding spices makes sauerkraut less authentic, but I say, the more flavor and nutrition, the better! My favorite is a combination of juniper berries, caraway seeds and peppercorns, yum! 

• Caraway Seeds: Impart a warm, slightly sweet flavor reminiscent of rye bread.
• Mustard Seeds: Add a mild, tangy heat that complements the cabbage’s natural flavor.
• Fennel Seeds: Provide a sweet licorice-like taste that balances the sauerkraut’s acidity.
• Coriander Seeds: Offer a citrusy, slightly sweet flavor that brightens the sauerkraut.
• Black Peppercorns: Introduce a subtle heat and depth to the overall taste.
• Dried Juniper Berries: Add a piney, slightly sweet flavor that pairs well with cabbage.
• Fresh Ginger: Imparts a zesty, spicy kick that enhances the sauerkraut’s complexity.