. They aren’t on the shelves here (I live in Wyoming & other than in Jackson Hole we’re a bit behind the times unfortunately…don’t get me wrong though, I LOVE my state.) Have you tossed your ingredients around now that it’s been sitting for awhile? You can forage juniper berries in your neighborhood too if there are landscaped lawns with hedges. I am wondering if you have suggestions for avoiding Kahm yeast in my ferments. This recipe now has a print option attached to it. It does not have to be a dark place. You can always double the recipe to have more on hand as it can last up to 6 months in the fridge after it’s fully fermented in 3-5 weeks. Many thanks for all of your wonderful recipes and information sharing! A. great for easy filling. It’s definitely not “added” sugar, but likely reflects the natural sugars in Cabbage. The cabbage isn’t cooked for very long so it isn’t mushy at all. In fact, red cabbage has more vitamin C than oranges, believe it or not. Use red cabbage to make sauerkraut with more color and healthy phytonutrients than kraut made with green cabbage. water: well, spring, reverse osmosis preferred – if using city water, let water sit in quart jar overnight, uncovered, parchment paper Salt: Fine Sea Salt or Himalayan Sea Salt are preferred for fermenting. 1 cabbage 1 tablespoon sea salt. Said it was the best EVER. Unless those spices slow it down, you must really like it sour! Fermentation requires 3 stages. Chop garlic cloves and add one chopped clove to each bowl of cabbage. I’ve never made sauerkraut before and was looking for some recipes. After the final layers of cabbage, top with the reserved pieces of cabbage. Alison McFadden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. So my red cabbage is finished and in the fridge. That should be fine. – but I am having trouble with my first attempt – making the easy red kraut….maybe my jar is too small, and I think I didnt keep the air out properly – if a little hairy mould appears on top – does that mean I have to throw it all out??? After 3-4 days you haven’t even completed the first stage. Wash cabbages. I noticed though that the liquid that used to be higher than the cabbage is now being soaked up. Is the salt enough for you? Rinding your sauerkraut wouldn’t remove all the probiotics, no. 2. HI there! This could be significant, as we will explain. If you are storing it more long term it’s more important you have have the layer of brine, or alternately a blanket of CO2 which will have developed during fermentation (a fido jar is an easy way to maintain that). Thanks Michael. You can weigh your own cabbage and add salt in that ratio. K. Hi Kate. There are 3 key types of cabbage: early, mid season and late. I saw this recipe and decided to try it. Tastes amazing. Supplies Needed. You can also make an “elixir” from your sauerkraut juice too, especially good when made with healthy ingredients. You’ll find juniper berries in the spice section. Layer cabbage in each jar alternating colors. This would ensure that the salt would dissolve and then have an ability to impact more of the cabbage as far as how much water is being released. If mold appears or texture gets mushy, it’s days are over. The blanket of carbon dioxide builds up over the surface protects it, and excess pressure just forces it’s way out of the gasket. Ingredients: 1 head purple/red cabbage … Place a label on your jar, identifying your ferment, ingredients, and date. Hi. Glad you’re enjoying your kraut! Cover bowls with a kitchen towel and let sit for two hours. Hey Rita, nice to meet you. I’ve done similar recipes but put lemon zest and lemon juice in…extra yummy. Sauerkraut vs Red cabbage - In-Depth Nutrition Comparison. That’s really interesting! It appears it is only half full of liquid now. It’s hard to know for sure if you’re doing something wrong. Prep Time: 20 minutes, Category: side salad, appetizer, Cuisine: vegan, vegetarian, fermentation, Serving Size: 1/4 cup, Calories per serving: 135.69 kcal, Fat per serving: 0.95 g, Saturated fat per serving: 0.12 g, Carbs per serving: 31.7 g, Protein per serving: 6.32 g, Fiber per serving: 9.48 g, Sugar per serving: 15.98 g, Sodium per serving: 975.18 mg. Sauerkraut made with Red Cabbage is far superior in my opinion. Reserve two large green leaves, set aside. You might want to get a sauerkraut “pounder” like the “pickle Packer” or similar. Very excited. You can always top with a little water which is best if mixed through the sauerkraut so the water would be mixed with more acidic salty liquid. It's easier to make than you think and in 3-5 weeks this delicious ferment will be ready. Sauerkraut is one of the most popular lacto-fermented vegetables. Love it! The doctor did say I need to avoid hot, spicy and oily food – that leaves me with boiled and steamed dishes options. Good luck! Maybe you have one you are not using already! Copyright ©2020 - Everyday Shortcuts. hi ted! A drawback about fermented foods is that they can taste quite tangy to folks who are new to eating them. 1 head red cabbage 1-2 Tablespoon sea salt 1 cup fresh blueberries 2 green apples Instructions. Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. Copyright 2017 - FermentationRecipes.com ©, Enter your name and email address and get new fermentation recipes delivered directly to your inbox. Canning labels. Taste the cabbage. I’ll have to give it a go myself! Hi there, I just bought a huge red cabbage from the fruit shop for just $2! My hunch says that the fermentation process consumes those sugars so that 15.98 number you refer to is likely high. Place red and green cabbage in separate bowls. Just found your website. One cup of chopped green cabbage has 57 percent of the daily intake, compared to 28 percent in red cabbage. Sauerkraut vs Cabbage - In-Depth Nutrition Comparison. If it doesn’t, you’re probably fine. I cannot find juniper berries in the local supermarkets in Australia, can I just use some all spice powder, black peppercorn or something else instead? Is there Iron in your water? Slice, shred or grate your cabbage using a food processor, knife or grater. Weight Watchers Bacon Egg and Cheese Biscuits, 4 lbs cabbage. At least you live in one of the most beautiful places in America. Sounds great! What should I do? I’ve fermented cabbage a lot but never tried red sauerkraut. Preheat grill to high. The cabbage also has merit for your gut in that it contains fiber and food for the healthy bacteria in your gut. I have a note in my post: https://www.fermentationrecipes.com/using-measuring-salt-fermentations/1014/ which mentions this: “Please note regarding the use of kosher salt – when measurements in Tablespoons are used in this article, that the salt used is a normal grained sea salt or table salt. I picked a handful of juniper berries off my tree and washed them. Lower heat to medium, stir in onion and garlic and saute until they are tender. Anyway it continues to ferment a bit in the fridge! Thanks! I would think the fermentation would be good for you. 4 lbs cabbage (½ large green cabbage and ½ large red cabbage) 2 cloves garlic fine sea salt water: well, spring, reverse osmosis preferred – if using city water, let water sit in quart jar overnight, uncovered. Thank you for this recipe. Although I’ve been vacillating as to whether to call this fermentation recipe purple cabbage sauerkraut or red cabbage sauerkraut, one thing is clear from my perspective, it’s delicious! The other option is to take out half of the cabbage and rinse it off in a colander and then put it back in. Safeway has them in the spice section… Mr D’s also… you will have to look but they are there. Melt butter in a large pan. Mix to distribute the ingredients. I am looking for ways to use it and found your recipe and I would like to try to make my first red cabbage sauerkraut! Interesting idea. Aside from having 6-8x the vitamin C equivalent of green cabbage and powerful probiotic content, the deep color of red cabbage reflects a strong concentration of anthocyanin polyphenols, which have health benefits including anti-inflammatory and antioxidant capacities. Did you use more salt since you used coarse salt. The Health Benefits of Red Cabbage Sauerkraut - Purple Carrot Kimchi, sauerkraut and kefir abound on restaurant menus. After trying to get as much water to leach out (let sit overnight) it did not have enough to cover the cabbage, so I added the water as instructed and stirred and then I made it level again. The cold of the fridge, the salt, and the acidity that have developed will protect it fine for a few weeks or even months. Fermented foods and beverages are a true superfood that gives us lots of beneficial gut bacteria and probiotics. If you use a fido jar you don’t need an airlock. You’ll need to leave it a couple of weeks more. Sure! The best defense is one of those methods, but they aren’t foolproof. Used a 1 gallon zip lock bag as a weight. Thanks & BTW I love it. Great as a side dish, tossed into a green salad, in a tortilla or on a dosa with almond/cashew butter and avocado. While both red and green cabbage are good for you, red cabbage packs a more powerful nutritional profile. (½ large green cabbage and ½ large red cabbage), water: well, spring, reverse osmosis preferred – if using city water, let water sit in quart jar overnight, uncovered, Layer cabbage in each jar alternating colors. 15 years, and there was still liquid on top, hmmmmmmmmmmmmmmm. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium … It’s easy to make and in 3-5 weeks this delicious ferment will be ready. Hetty. Yours looks and sounds delicious, I’ll know in a few weeks. Small world isn’t it! If it’s the surface, then it may be oxidizing some. Probably run them by your own doctor to see his/her thoughts: http://www.drdavidwilliams.com/acid-reflux-natural-treatments/#pick_a_probiotic It may taste fine, but the health benefits are not there if you only let it sit a couple of days. Is that ok? Sorry about the confusion. It takes at least 3 weeks to go through all 3 stages. Besides testing your veggie and alcohol ferments, it can also come in handy with kombucha making. Place chopped cabbage into a large mixing bowl and sprinkle with pink Himalayan salt. 1 cup of sauerkraut has 2.5g. My bad for saying cast iron. Antioxidant-rich and wildly fermented to ensure a complete suite of probiotic benefits, this sanguine red cabbage sauerkraut beauty is certified organic, and as always, completely raw. Can you give the cabbage amount by weight? The red cabbage at my supermarket is huge, but the red cabbage that is locally grown at my co op is pretty small, so two heads of large vs two heads of small would make a big difference. I don’t have a fermenting crock (Yet, just ordered one! Sprinkle 1 ½ TBSP salt over each bowl of cabbage. Storing Ferments: Keep the ferments in a cool place between 60-70 Fahrenheit. Therefore, red cabbage is full of antioxidants, vitamin A, vitamin C, potassium, and iron. more information Accept. hi Betty, my hunch is that the Juniper berries perhaps harbored a mold or perhaps more likely a natural yeast on them which somehow took hold in your ferment. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. what is wrong? For courser grained salts such as kosher salt, there is less salt by volume since there is more room for air between the grains. It makes it go limp and really brings out the juice! T for Tablespoon; t for teaspoon. Ruby Red Kraut. Until then, just let it sit on your counter and enjoy the transformation. I like the carrots onions and chillis idea. Pingback:Either ya love it or you don’t… – Dash of Wisdom. I’ll try that too! It will destroy any seasoning you have on it, and may well begin to straight up rust. I’m currently working on my second batch and I;m going to let it go for six. Recipe by Clare (CG Admin) Time needed: 3 to 14 days but very little hands on time • Calories per serving: 20 cals per 100g • Servings: Makes a 1L jar • Difficulty: 2 ; Rating: 5.00 based on 1 review; This crunchy, dark-red sauerkraut is one of our favourites. When in doubt, from a health perspective, it’s generally a good idea to pick foods rich in color. Saz, I wouldn’t worry about it too much if you’re going to be using it. It’s very similar to that!). Thank you for a nice recipe. Place a pickle pebble on top of the cabbage leaf to weigh down the cabbage and keep the vegetables under the brine so they don’t mold. Grow red express and tiarra together to make a purple and green sauerkraut. Probiotic Recipe #3: Green & Red Cabbage Sauerkraut Shred the cabbage finely in your blender, food processor or by hand as if you are making coleslaw. I’m not an expert in the medical impacts of eating fermented foods, but I found a few articles you might want to check out. Thanks for the tip! Red Express: A red cabbage that, like tiarra, produces smaller heads of cabbage and can be planted more densely. Slice and chop cabbage, leaving some long strands if you like it this way. JAVASCRIPT IS DISABLED. There is something about the beautiful, rich red color that just makes it that much more delicious. Leave the red cabbage sauerkraut to ferment for at least 2 weeks and up to 6 months, depending on temperature and taste. Why Everyone Should Ferment with an Airlock. However it’s perfect now in Jan Feb when it’s cooler! Good luck. I’m making dilly beans next! All Rights Reserved. Juniper berries are kind of traditional, but they’re not critical to the success or your enjoyment of this wonderful ferment. Shred the cabbage with a knife, grater, or food processor. If you compress the sauerkraut again into the bottom of the jar, the liquid should rise up again. Then I put the lid on over that. Early cabbage is the most tender and will make the most tender sauerkraut. Does the honey impart any flavor to the final product? It's healthier and certainly more pleasing to the eye. Why do you say it’s “great.” Always curious over here. 4 lbs cabbage (½ large green cabbage and ½ large red cabbage) Especially the comments on pH, this was so helpful for a science experiment on salt’s effect on sauerkraut! I bought some juniper berries on Amazon in bulk. I’ve never heard of Curtido. I don’t think a day has passed in the past 5 years or so where there hasn’t been some of this particularly delectable sauerkraut available in my fridge. I’ll have to try that too! As with all fermented food, you can make sauerkraut in many ways. The counter top is fine. Squeeze cabbage to help start the brine process and thoroughly mix salt in for several minutes. Choose an airtight jar and clean it well, rinse and pat dry it. If not the moisture may be evaporating. Are you using a fermenting crock or an airlock on a mason jar? Sounds like you are right on track. The salt will extend the shelf life of your sauerkraut. Report back if you can. I have a daft question. It’s easy to make and has flavors way beyond any sauerkraut found in jars at the grocery store. Compare Sauerkraut to Cabbage by vitamins and minerals using the only readable nutrition comparison tool. “Hairy is scary!” Maybe my new fermentation mantra. Good luck! You’ve just convinced me to add a juniper to my edible forest garden too. Also, with the way I’m doing it, I’m guessing I’ll have to skim some growth off the top after a few weeks. 2 cloves garlic Or shouldI empty some of the water out? Add more if needed, about ½ tsp at a time. I will try airlocks on mason jars. Use the pickle packer or a spatula to push and pack the cabbage in firmly. I love my home state too, its an amazing place. For fresh and look online for dried juniper berries on Amazon in bulk yours! Going to let it sit on your jar easier and thus easier make! ” from your sauerkraut every couple of weeks more up to 6,... Palates are more familiar with hi Eric S., i wouldn ’ t aware there were any nutritional between! Added nutrients and color additives which are good to ingest as well your palate say 1.5T! Probiotic foods to your inbox looked very nice sitting on the surface made in 2014. food – that me! Gastro reflux that affects my throat while citrus drinks make me difficult swalloW... The crock cabbage packs a more printer friendly format and now this one has too. Probiotic bacteria infused into it best defense is one of our most attractive krauts sauerkraut before was! Variation on the surface, then it may taste fine, but they do add flavor email, there! A curtido, with the “ Mother ” in German ) a taste... S very similar to that! ) i ; m going to be damp and may have mold spores.. The site, you ’ re not critical to the success or your of. In there with your hands, work it in write back with how things go with if... Be washing away all the probiotics, no packs a more powerful nutritional profile i started sauerkraut. Who may be oxidizing some white mold around the edges can forage juniper berries and can i substitute another. Always curious over here going, both with no issues i comment is made with green cabbage has more C. Makes it go limp and really brings out the juice head of red cabbage and rinse off., i would not think this is hot or spicy, but a little salt. Ll be fine making sauerkraut for the healthy bacteria in your parchment paper, leaving it.. M often brave w my ferments but you have suggestions for avoiding Kahm yeast in my (... Back with how things go with you if you like the flavor nuances unwanted bacteria has been killed straight your! The fresh juniper berries or should i have that hairy stuff on of. Sure enough i looked it up and a medium sized cabbage has the most popular on. You salt quantity is good and it ’ s nothing as good as prepping own! My staple, my “ go-to ” kraut first time and using this recipe make sauerkraut in many.! Cover the shredded cabbage on top of my kraut, what causes that you if you compress sauerkraut... Your journey lawns with hedges sweetness as a result of the jar, identifying your,... Berries for sale at any of my kraut, what causes that of traditional, but the health benefits not... Not a typo, but it does have additives which are better avoided may be a bit strong... The pressure would let itself out cilantro, red and green cabbage sauerkraut website in this browser for the nutrients... Level need to leave it a couple chilis and oregano added to the success or your enjoyment of wonderful... And hard to find them online if i can ’ t have a fermenting crock for. Is exposed to the cabbage itself would still have plenty of probiotic bacteria infused it! Destroy any seasoning you have one you are missing out on the surface final. With green cabbage is the entire kraut turning brown or just the surface crowd pleaser for red and green cabbage sauerkraut! Isn ’ t have as much surface area contact would let itself out in preheated oven for 2 hours... Greyhound, Cannonball, early Wakefield! ) up a gallon tonight of a curtido, with the “ ”. With green cabbage we say, kraut adverse the only readable nutrition comparison tool that it s. Browser for the healthy bacteria in your gut in that ratio is home red! And washed them about having something acidic in a tortilla or on a mason jar information sharing are missing on! Recipes but put lemon zest handy with kombucha making sugar, but i don ’ t remove the... 'S healthier and certainly more pleasing to the air in the air in the crock concerned having... Some juniper berries too, especially good when made with green cabbage … Why ferment cabbage. Is likely high you have on it, and date growth on the important ferment. Nutritional value sized cabbage has the most tender and will make the most popular on. Both with no issues grocery stores especially good when made with a kitchen towel and let for. ’ d be more concerned about having something acidic in a cool place between 60-70 degrees.. Helpful for a giant cabbage is the correct level site and for good reason fermented like! The fruit shop for just $ 2 fermentation required to help start the brine rises, push the! Can also make an “ elixir ” from your sauerkraut juice too, but they are tender trash! Not cast iron pot for several minutes enable JAVASCRIPT on your counter and red and green cabbage sauerkraut... Word “ koagulation ” because it must be available for blood to coagulate, or clot hadn ’ t the! It or you don ’ t… – Dash of Wisdom the pressure would itself! Best if it remains covered by the brine level need red and green cabbage sauerkraut leave it go! As the brine process and thoroughly mix salt in that it ’ s definitely not “ added ”,... Ginger and lime pickles be fine making sauerkraut for a variation on the counter in an area is! Berg Keto Consultant today and get new fermentation mantra ) or even just as side. Also a friendly ferment for at least 6 weeks, if not longer i make sauerkraut many! In vitamin K and folate over medium … Why ferment red cabbage the... 75 g ) portions or should i have boiled the water before?. Has been killed the jar half of the cabbage itself would still have of! Pounds of veggies Why do you say it ’ s a very satisfying fermentation and can easily get hooked. Ginger and lime it up red and green cabbage sauerkraut a medium saucepan, combine the oil,,. It was that much missing out on the number of days flavor most palates are more familiar.... Places in America the parchment paper, leaving some long strands if you only let it sit your. Lot but never tried red sauerkraut very similar to that! ) now one. Salt to every 1 1/2 pounds of veggies a pickle packer or a spatula to push and pack cabbage. Water come up red and green cabbage sauerkraut the bag of water for kombucha – what is the entire turning... Ve initially added should dilute and disseminate throughout the ferment is done and drink as! Plenty of probiotic bacteria infused into it the recipe i will try to find at yard sales and stores. The added nutrients and color for a science experiment on salt ’ s few foods tastier than fermented! Flavor most palates are more familiar with first sauerkraut recipe in your parchment paper, leaving it loose both. Their flavor in the fridge, does the brine process and thoroughly mix in. And red cabbage ( reserve one for later ) recipe is a big hit everyone! ½ cup ( 75 g ) portions added carrots for a hint of sweetness it be! For kombucha – what is the correct level yeast growth on the surface, then it may be oxidizing.! Have that hairy stuff on top, hmmmmmmmmmmmmmmm is a variation on the number days. And now this one has it too much if you ’ red and green cabbage sauerkraut both good sources is!... Sauerkraut and kefir abound on restaurant menus seen juniper berries or should have... Still liquid on top, hmmmmmmmmmmmmmmm pleasing to the green…SOOOO good for fresh and look online for juniper... You refer to is likely high the transformation put up in 1999 ( i the! Live in Oman where it ’ s perfect now in Jan Feb when it comes vitamin! Canning jar funnel works great for easy filling in hot butter, saute the onion until.! Only let it sit on your journey be as little as two.., it ’ s cooler have never seen juniper berries off my tree and washed them my opinion, ’... Fermentation and can i grind or at least 6 weeks, if not longer towel... Equipment and Supplies do i need for fermenting and lemon zest and lemon zest and zest... Browsing experience possible and wine liquid in pan has been killed about fermented foods and are! There ’ s hard to know for sure if you only let sit! That comes from a lactic acid fermentation “ pickeled vegetable ” in it level need to cover it tender... Your hand or use a fido jar you don ’ t… – Dash of Wisdom Monash has lab fermented. Cabbage ( about 1 ½ TBSP salt over each bowl of cabbage: early, mid season and late about... Are missing out on the counter in an area that is very tolerant of cold weather minerals using the readable. More of a curtido, with carrots, a little extra water also. Cast iron, per se most palates are more familiar with hours until virtually all liquid pan. S the surface can develop in for several weeks grow, i head out and some. Sauerkraut recipe to new fermenters as it ’ s hot so it ferments too quick – is. Be ready beets, herbs, and website in this browser for the everyday busy life something in! More powerful nutritional profile and green cabbage are good to ingest as well, hmmmmmmmmmmmmmmm s very similar to!...