• Karina Koltai

Red Cabbage Sauerkraut


  • 3 to 4 tbsp sea salt

  • 1 head organic red cabbage

  • 3 tbsp grated ginger

  • 3 to 5 cloves garlic


  1. Mix a brine of about 4 cups of water and 4 tablespoons of salt (I use Redmond Ancient All Natural Sea Salt and only need 3 tbsp). Stir well to thoroughly dissolve salt. The brine should taste good and salty.

  2. Chop the cabbage and let soak in the brine, covered by a plate or other weight to keep it submerged overnight. (You can use a crock, several mason jars or any large glass jar)

  3. The next day, prepare the spices. I use a food processor to chop the garlic and ginger.

  4. Drain most of the brine off the vegetables. I like to keep enough brine to just cover the veggies.

  5. Mix the garlic and ginger with the vegetables. Mix everything together thoroughly and stuff it into a clean jar. Pack it tightly into the jar, pressing down until brine rises.

  6. Ferment in your kitchen or other warm place. Taste the sauerkraut every day, pushing the vegetables into the brine. After about a week of fermentation, when it tastes ripe, move it to the refrigerator.

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