Easy Fermented Red Cabbage Sauerkraut Recipe – Step-by-Step Fermentation Guide

Make your own Fermented Red Cabbage today for a deliciously tangy dish packed with beneficial probiotics. It’s an inexpensive and simple recipe, using only 2 ingredients, that surpasses the taste of store-bought versions.

Sauerkraut translated into sour cabbage in German and is one of the most famous ferments in Europe and for good reasons. It’s easy to make and keeps good for several months. It is a great way of preserving produce throughout the winter.

This easy red cabbage kraut needs just two ingredients: cabbage and salt. No spices required—the natural fermentation brings out a bold, tangy flavor all on its own. If you want to spice it up, try adding ginger, chili, or cloves—or check out our Harissa Fermented Carrots for a fiery twist.

Red cabbage sauerkraut is lacto-fermented, which uses the lactic acid bacteria naturally present in the vegetables. These good bacteria feed on the sugar from the cabbage and create lactic acid. This extraction of sugar gives fermented cabbage its tender texture and sour flavor. Lacto-fermentation requires salt and anaerobic fermentation, which means fermentation in the absence of air. All the cabbage needs to stay submerged under the brine.

If you love fermented vegetables, give these recipes a go:

• Simple Fermented Beets
• Fermented Carrots With Harissa
• Gochujang Kimchi
• Fermented Hot Chili Sauce – Beginner-Friendly

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Why you’ll love this Fermented Red Cabbage recipe

• 2 ingredients – You only need red cabbage, salt, and water to make this delicious fermented red cabbage.
• Higher nutrient content than green cabbage – Red cabbage contains more Vitamin E, C, and beta carotene than green cabbage.
• Sweeter than green cabbage – Red cabbage is sweeter than green cabbage, resulting in a more balanced flavor profile of the final ferment.
• Great for beginners – Cabbage is one of the best veggies to ferment – especially for beginners. With around 4% natural sugar per 100 grams, it creates the perfect environment for fermentation to thrive. Its balanced pH and native microbes make the process smooth, reliable, and delicious.
• It’s gut for you – Studies, like this one, have shown that fermented foods have a positive impact on our gut and overall health. Fermented foods contain probiotics that promote the growth of healthy microbes, which can have a positive impact on our digestion and gut health.
• No special equipment is needed – A kitchen scale, knife, mandoline slicer, and a 1-liter wide-mouth jar, or a larger jar, are all you need to make a batch of fermented red cabbage. Using a large, 2 l (half a gallon) jar is the easiest because you’ll have to burp it (release the air), which is the easiest to do with one jar.
• Minimal effort yields long-lasting outcomes – The fermentation preparation is a quick task, taking approximately one hour. Slicing and dry-salting the cabbage, followed by massaging it until enough brine is released to submerge it in a jar, constitute the initial steps. The following phase demands patience as the ferment needs time to develop. A jar of fermented red cabbage is likely to last a while because, with its bold flavor, a small portion goes a long way.
• Complex flavor – Like most fermented foods, fermented red cabbage has a complex flavor profile. Its umami taste, combined with layers of salty, sour, and sweet, makes it truly satisfying. And with its satisfying crunch, it’s a delightful addition to any meal.

Fermented red cabbage health benefits

Fermented red cabbage isn’t just a pretty pop of colour on your plate—it’s packed with probiotics and gut-friendly bacteria that your body loves. A happy gut means better digestion, stronger immunity, and even better mood (yes, your gut and brain are besties).

It can also help your body absorb nutrients more easily, reduce inflammation, and support overall balance. So yeah, that crunchy, tangy cabbage is doing way more for you than just tasting great (Read more about the health benefits of fermented red cabbage).

Step-by-step fermentation process

Slice the red cabbage

Remove any damaged outer leaves. Cut out the stalk and any woody parts.

If you prefer thicker sauerkraut, use a knife, for finer slices, use a mandoline slicer. We prefer thicker slices, because it’s easier to drain them from the brine, and they have more crunch and bite to it.

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Dry-salt the cabbage

Weigh the cabbage and calculate the salt amount by multiplying the cabbage weight by 0.02. This will result in a 2 % salt amount. For a less salty ferment, 1.5 % can also be used.

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Squeeze and massage

Using both hands, massage and squeeze the cabbage, this bruises the cabbage, breaking down cell walls and enabling it to release its juices. Continue doing this for 5 minutes.

Let the cabbage rest for 10 minutes, and massage again.

Press down the cabbage in the bowl to see how much brine has been released. If the brine covers your hands, you can jar the cabbage. Another test is to grab a handful of cabbage and hold it, this step is completed when the juice is leaking from it like a super wet sponge.

The cabbage should be slightly wilted at this point. If the cabbage is too dry, leave it on the kitchen counter for about an hour to release more juice. Don’t add any more salt at this point.

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Jarring the red cabbage

Disinfect the jar(s) by pouring boiling water over it. Drain the jar(s) to dry.

Place the cabbage inside the jar, pressing down the cabbage with force. If you are using a large jar, press down with your hand, otherwise, press down with a tool such as a cocktail muddler. It should be pressed so hard that any air pockets are released and that the juice, or brine, rises above the cabbage.

Leave the top two inches empty as the fermentation will create bubbles that will push up the cabbage and the brine.

The aim is to have the cabbage completely submerged in brine. Some pieces can float on top, the best way to keep them submerged is to weigh them down either with a piece of cabbage, a plastic bag loosely filled with water, or with a ceramic fermentation weight.

Loosely close the lid.

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Fermenting the red cabbage

Place in a dark spot, such as a kitchen cupboard, for 7 – 30 days. Some people prefer their krauts after just a few days, when they are less sour, while some prefer them more sour after they’ve been fermenting for a month. If it’s your first time making fermented red cabbage, we suggest you taste it after a few days and continue tasting it at regular intervals to identify your preferred fermentation duration. When you are happy with the flavor, place it in the fridge, where it will continue to ferment very slowly.

The ideal temperature is 18 – 20 Celsius (65 – 70 Fahrenheit). Higher temperature means faster fermentation.

This is an active ferment with a lively carbonation, which might lead to the brine overflow. To avoid any brine spillage, place the red cabbage jar on a plate or a bowl.

Open the lid every few days to let the air out; this is called “burping”. If the gas pushes up any of the veggie pieces, push them back down wearing gloves. If large air pockets appear, push down the fermentation weight to let the air out.

How to Ferment Red Cabbage Successfully: Tips for Avoiding Mold and Spoilage

• Hygiene – The most crucial factor is to be hygienic to keep mold from forming. In practice, this means disinfecting your fermentation dish by pouring nearly boiling water in it and leaving it for 5 minutes or more. The same goes for all utensils. Wearing gloves with lacto-fermentation is a contested issue since we contain the lacto-bacteria on our hands, which can speed up the fermentation. Therefore, gloves can be omitted if excellent hygiene is in place.
• Keep it submerged – The biggest reason for failed ferments is the growth of unwanted yeast and/or molds, which happens due to oxygen exposure. It’s crucial to keep every little piece of the cabbage fully submerged in the brine. After burping the cabbage, you might notice solids rising to the top; be sure to push them down with a clean and sanitised kitchen utensil. If you are using your hands, wear gloves or clean your hands super well before touching the kraut.
• Temperature – Both too-warm and too-cold temperatures can cause spoilage. The ideal temperature for kimchi fermentation is 18 – 20 Celsius (65 – 70 Fahrenheit). Higher temperature means faster fermentation. Be sure the temperature does not go below 10 Celsius (50 Fahrenheit), which would stall the fermentation.
• Burp it – Open the fermentation vessel daily to let out the air that has been produced in the fermentation process.

Storage information

Red cabbage sauerkraut recipe video

Bad bacteria infestation

Lacto-fermented veggies should smell pleasantly vinegary. The smell is comparable to sauerkraut. If something doesn’t smell right or if you see white mold developing on top, you’ll know that the kimchi has gone bad. In this case, don’t just scrape off the top, but discard the whole batch and start again.

A strong, unpleasant odor is a clear indicator of spoilage. Even if the food still looks good, a foul smell can signal the presence of harmful bacteria. Our sense of smell is a powerful tool for assessing food safety. We’ve learned to rely on it to help us detect spoilage. Trust your gut and your sense of smell – if it’s telling you that something is off, discard the whole batch of the fermented red cabbage and start again. While food waste is not ideal, it is not more important than our health.

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How to use Fermented red cabbage in cooking Fermented Red Cabbage in Everyday Cooking: 5 Delicious Ideas

• In sandwiches – Fermented red cabbage will add freshness to any sandwich. We love it with smoked tofu and hummus. To make the fermented red cabbage juicier, mix it with a bit of mayo.
• A side dish – We enjoy this ferment as a side dish, especially in the winter when we don’t have many fresh veggies available. It’s a great way to freshen up a simple plate of potatoes and seitan.
• Chartreuse board – Tangy foods, such as fermented red cabbage, are a perfect accompaniment to fatty food, such as cheese and nuts used in chartreuse boards.
• Dumplings – Asian and Western cuisines both make versions of dumplings with saeurkraut, some are naturally vegetarian, while some include meat. Here is a recipe for Polish dumplings with sauerkraut.
• Stews – In Slovenia, we make a delicious sauerkraut and bean stew called Jota, see the recipe here.

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Easy Fermented Red Cabbage (Sauerkraut)- 2 Ingredients

Author: Darja

Make your own Fermented Red Cabbage today for a deliciously tangy dish packed with beneficial probiotics. It's an inexpensive and simple recipe, using only 2 ingredients, that surpasses the taste of store-bought versions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 7 days d

Total Time 7 days d

Course Condiment, Fermented food and drinks

Cuisine European, Fermented, vegan, vegetarian

Servings 20 Portions

Cook ModePrevent your screen from going dark

Equipment

• 1 Knife
• 1 Chopping board
• 1 Small plastic bag to use as a fermentation weight
• 1 Large wide-mouth jar 2 liters, or two quarts, in volume
• 1 Large bowl

Ingredients

  

1x2x3x

• 2 medium heads red cabbage
• 2 % salt non-iodized

Instructions

 

Slice the red cabbage

• Remove any damaged outer leaves. Cut out the stalk and any woody parts.
• Slice the cabbage into stripes of your preferred thickness ranging from 0.3 mm to 1 cm.

Dry-salt the cabbage

• Weigh the cabbage and calculate the salt amount by multiplying the cabbage weight by 0.02.

Squeeze and massage the cabbage

• Using both hands, massage and squeeze the cabbage, this bruises the cabbage, breaking down cell walls and enabling it to release its juices. Continue doing this for 5 minutes.
• Let the cabbage rest for 10 minutes, and massage again.
• This is completed when the water is dripping from the cabbage-like you are holding a super wet sponge.

Jarring the red cabbage

• Disinfect the jar by pouring boiling water, or vinegar, over it. Drain the jar to dry.
• Place the cabbage inside the jar, pressing down the cabbage with force. If you are using a large jar with a wide-mouth, press down with your hand, otherwise, press down with a tool such as a cocktail muddler. It should be pressed so hard that any air pockets are released and that the juice, or brine, rises above the cabbage.
• Leave the top two inches empty as the fermentation will create bubbles that will push up the cabbage and the brine.
• Weigh down any floating cabbage bits with a piece of cabbage, a plastic bag loosely filled with water, or with a ceramic fermentation weight.
• Loosely close the lid.

Fermenting the red cabbage

• Place in a dark spot, such as a kitchen cupboard, for 7 – 30 days.
• To avoid any brine spillage, place the red cabbage jar on a plate or a bowl.
• Open the lid every few days to let the air out. Wearing cloves, or with a clean utensil, push down any cabbage pieces and air pockets that might have occurred in the fermentation process.
• Taste the fermented red cabbage after a few days and continue tasting it at regular intervals. When you are happy with the flavor, place it in the fridge, where it will continue to ferment very slowly.

Notes

Tips for success when fermenting red cabbage

• Hygiene – The most crucial factor is to be hygienic to keep mold from forming. In practice, this means disinfecting your fermentation dish by pouring nearly boiling water in it and leaving it for 5 minutes or more. The same goes for all utensils. Wearing gloves with lacto-fermentation is a contested issue since we contain the lacto-bacteria on our hands, which can speed up the fermentation. Therefore, gloves can be omitted if excellent hygiene is in place.
• Keep it submerged – The biggest reason for failed ferments is the growth of unwanted yeast and/or molds, which happens due to oxygen exposure. It’s crucial to keep every little piece of the cabbage fully submerged in the brine. After burping the cabbage, you might notice solids rising to the top; be sure to push them down with a clean and sanitized kitchen utensil. If you are using your hands, wear gloves or clean your hands super well before touching the kraut.
• Temperature – Both too-warm and too-cold temperatures can cause spoilage. The ideal temperature for kimchi fermentation is 18 – 20 Celsius (65 – 70 Fahrenheit). Higher temperature means faster fermentation. Be sure the temperature does not go below 10 Celsius (50 Fahrenheit), which would stall the fermentation.
• Burp it – Open the fermentation jar daily to let out the air that has been produced in the fermentation process.

Nutrition

Calories: 0.03kcalCarbohydrates: 0.01gProtein: 0.002gSodium: 39mgPotassium: 0.3mgFiber: 0.002gSugar: 0.004gVitamin A: 1IUVitamin C: 0.1mgCalcium: 0.1mgIron: 0.002mg

Keyword fermented red cabbage, fermented red cabbage recipe, Fermented red cabbage sauerkraut recipe, fermented vegetable, lacto-fermentation recipe, sauerkraut recipe