Side Dishes > Pickled & Fermented Sides > Fermented Sides > Sauerkraut (as a side)

Spicy Red Cabbage Sauerkraut

This vibrant sauerkraut adds a kick of spice and beautiful color to any meal. The combination of red cabbage, ginger, and chili flakes creates a complex and flavorful side dish.

Prep Time
30 minutes
Cook Time
14-21 days fermentation
Servings
About 4-5 cups
Ingredients
  • 1 medium head Red Cabbage
  • 2 tablespoons Kosher Salt
  • 2 tablespoons, grated Fresh Ginger
  • 1/2 - 1 teaspoon (adjust to taste) Red Pepper Flakes
  • 2 cloves, minced Garlic

Prepare the Cabbage

Remove the outer leaves of the red cabbage and discard. Quarter the cabbage and remove the core. Thinly slice the cabbage using a sharp knife, mandoline, or food processor.

Combine Ingredients

In a large bowl, combine the shredded red cabbage, kosher salt, grated ginger, red pepper flakes, and minced garlic. Massage the mixture with your hands for 5-10 minutes, until the cabbage begins to release its juices and become more pliable.

Pack into a Jar

Transfer the cabbage mixture and its juices into a clean glass jar. Pack the cabbage down firmly to remove air pockets. Ensure the cabbage is completely submerged in its own liquid. If not enough liquid is present, add a brine made of 1 teaspoon salt per 1 cup of water.

Weigh Down the Cabbage

Use a fermentation weight, a small glass jar filled with water, or a ziplock bag filled with brine to keep the cabbage submerged. This prevents mold growth.

Ferment

Cover the jar loosely with a lid or cheesecloth secured with a rubber band. Place the jar in a cool, dark place (65-72°F / 18-22°C) for 14-21 days. Check daily and press down on the weight if needed. Taste after 14 days to assess sourness. Ferment longer for a stronger flavor.

Refrigerate

Once the sauerkraut reaches your desired tartness, remove the weight, seal the jar tightly, and store in the refrigerator. The fermentation process will slow down significantly in the cold.

Nutrition Facts Estimated per 100g of product

Approximate values, may vary based on ingredients and fermentation:
Calories: 25-35
Protein: 1g
Fat: <1g
Carbohydrates: 5-7g
Fiber: 2-3g
Sodium: Varies based on salt used. Vitamin C and K also present.

Other Considerations for Nutrition

Red cabbage is rich in antioxidants called anthocyanins. Ginger has anti-inflammatory properties. This sauerkraut is a good source of probiotics and may aid in digestion. Be mindful of the sodium content.

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FAQ

  • Can I use other types of chili peppers?

    Yes, you can substitute other types of chili peppers for the red pepper flakes. Adjust the amount to your preferred level of spiciness.
  • How long will this sauerkraut last?

    Spicy red cabbage sauerkraut, when properly stored in the refrigerator, can last for several months.
  • What are the health benefits of red cabbage sauerkraut?

    Red cabbage sauerkraut is a good source of probiotics, fiber, and antioxidants. It can support gut health and overall well-being.