Lower heat to medium, stir in onion and garlic and saute until they are tender. My first batch went for five months… so good. Many thanks for all of your wonderful recipes and information sharing! Good point. You’ll need to do your own research to identify them. The blanket of carbon dioxide builds up over the surface protects it, and excess pressure just forces it’s way out of the gasket. I don’t have a fermenting crock (Yet, just ordered one! https://www.goodchefbadchef.com.au/our-recipe/red-green-sauerkraut Your information will *never* be shared or sold to a 3rd party. 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. I had quite a bit of trouble with it last year, and as a result find myself being reluctant to start up ferment projects this season. Rinse your cabbage and remove the outer layers. I had to add a little extra water so also added a little extra salt. I’ve fermented cabbage a lot but never tried red sauerkraut. Turn Your Oven into a Fermentation Incubator (and other clever hacks), How to Lose Weight and Keep it Off by Eating Fermented Foods, https://www.fermentationrecipes.com/red-cabbage-sauerkraut/487, http://www.drdavidwilliams.com/acid-reflux-natural-treatments/#pick_a_probiotic, http://chriskresser.com/get-rid-of-heartburn-and-gerd-forever-in-three-simple-steps/, http://www.optibacprobiotics.co.uk/blog/2015/04/acid-reflux-why-to-consider-probiotics, https://www.fermentationrecipes.com/using-measuring-salt-fermentations/1014/, Either ya love it or you don’t… – Dash of Wisdom, 2 heads red cabbage (approximately 5 pounds). Great as a side dish, tossed into a green salad, in a tortilla or on a dosa with almond/cashew butter and avocado. Why Everyone Should Ferment with an Airlock. Cut round circles in your parchment paper, approximately 6” in circumference, and place on top of your jar. Sauerkraut is one of the most popular lacto-fermented vegetables. It’s hard to say. By continuing to use the site, you agree to the use of cookies. Good luck! more information Accept. You can also add other vegetables to the mixture like grated carrots, seaweed, beets, herbs, and spices. Wow I figured cabbage must have sugar but had no idea it was that much. After a few weeks of fermentation, the pH had lowered to 3.35. I read in so many recipes that you were only supposed to use canning/ pickling salt, Kosher salt or sea salt… NEVER table salt because of all the additives. Compare Sauerkraut to Cabbage by vitamins and minerals using the only readable nutrition comparison tool. Sounds great! Good luck! If it doesn’t, you’re probably fine. No need to add salty water as the salt you’ve initially added should dilute and disseminate throughout the ferment. I’ve never made sauerkraut before and was looking for some recipes. It’s a crowd pleaser for your tongue and gut and one of our most attractive krauts. You should notice a small amount of brine developing in the bottom of the bowl. You’re not supposed to cook acidic foods in cast iron, which is at most a few hours, nevermind having something acidic in it for weeks. Hi. Good luck! In my opinion, there’s few foods tastier than naturally fermented sauerkraut; I definitely need to try your recipe. Safeway has them in the spice section… Mr D’s also… you will have to look but they are there. Sure enough I looked it up and a medium sized cabbage has 29g! Small world isn’t it! Plant in early fall for winter harvest. 1 cup of sauerkraut has 2.5g. While both red and green cabbage are good for you, red cabbage packs a more powerful nutritional profile. Squeeze cabbage to help start the brine process and thoroughly mix salt in for several minutes. Layer cabbage in each jar alternating colors. Good point Mike on the salt. http://www.optibacprobiotics.co.uk/blog/2015/04/acid-reflux-why-to-consider-probiotics. I never knew the pressure would let itself out. Storing Ferments: Keep the ferments in a cool place between 60-70 Fahrenheit. Is there Iron in your water? A drawback about fermented foods is that they can taste quite tangy to folks who are new to eating them. Use the pickle packer or a spatula to push and pack the cabbage in firmly. I’m sure you can get away with using table salt, but it does have additives which are better avoided. Thank you for the recipe! Ingredients: 1 head purple/red cabbage … We are on well water. If not the moisture may be evaporating. It's healthier and certainly more pleasing to the eye. I’ve never had a problem with yeast or mold with this method. Slice and chop cabbage, leaving some long strands if you like it this way. Red Cabbage also has double the iron, and 10x the vitamin A. Cabbage, especially in its raw fermented form is also revered by some as beneficial in supporting the treatment of ulcers and other stomach and digestive related issues. http://chriskresser.com/get-rid-of-heartburn-and-gerd-forever-in-three-simple-steps/ Get Recipes and Inspiration delivered straight to your inbox! My guess would be not enough salt. Much appreciated. 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. The counter top is fine. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium … Just curious if it might have been the fresh juniper berries or should I have boiled the water before adding? Supplies Needed. Red Express: A red cabbage that, like tiarra, produces smaller heads of cabbage and can be planted more densely. ), so I had to use whatever I had in my kitchen(a cast iron pot with a lid. 2 quart jars with rings The juniper berries add a flavor that makes me think of an evergreen tree. Wow your mix sounds great! You ncan also pour out part of the liquid and replace with unsalted water. Get in there with your hands, work it in. Is it in the air, or is it something that particular kitchens or areas are prone to? And I read 7X more nutritious. 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. It seems that all that is required in the recipe is salt and spices (juniper berries and caraway seeds), so no vinegar is required? Fermentation crocks can be expensive and hard to find, but slow-cooker crocks are easy to find at yard sales and thrift stores. Email pitches and press trip invites to shortcutsaver@gmail.com. Especially the comments on pH, this was so helpful for a science experiment on salt’s effect on sauerkraut! Hey Rita, nice to meet you. parchment paper 2 medium size bowls 2 quart jars with rings Canning labels This could be significant, as we will explain. If I rinse the end product, will I be washing away all the fermentation required to help the gut!.? what is wrong? Why do you say it’s “great.” Always curious over here. Thanks so much for your help! Garlic Sauerkraut Ingredients . For courser grained salts such as kosher salt, there is less salt by volume since there is more room for air between the grains. Makes about a quart and a half . When I see it running low, I head out and get some more red cabbage and start up another batch. Makes a nice side dish (cold) or even just as a snack. I live in Oman where it’s hot so it ferments too quick! I would think the fermentation would be good for you. Wow, 2-3 weeks! If you compress the sauerkraut again into the bottom of the jar, the liquid should rise up again. I saw a study that said it has the MOST probiotics after 6 days of ferment and actually less after that mark. Pingback:Either ya love it or you don’t… – Dash of Wisdom. Glad you’re enjoying your kraut! What Equipment and Supplies Do I Need for Fermenting? This is my first attempt, think I’ll be brave as you are & remove the moldy layer. The cabbage isn’t cooked for very long so it isn’t mushy at all. Here’s a link to some on Amazon if that’s helpful: http://amzn.to/2h8kBAI. Add cabbage, sauerkraut, chicken broth and wine. I saw this recipe and decided to try it. Said it looked good (had been put up in jars) so they tried it. Compare Sauerkraut to Red cabbage by vitamins and minerals using the only readable nutrition comparison tool. PS I made the kimchi and currently have dill pickles going, both with no issues. I would avoid storing ferments in the basement as they tend to be damp and may have mold spores present. Thoroughly mix in. Probably run them by your own doctor to see his/her thoughts: http://www.drdavidwilliams.com/acid-reflux-natural-treatments/#pick_a_probiotic Said it was the best EVER. Everything should be fine. It makes compressing the sauerkraut easier and thus easier to get the liquid level to rise. Your email address will not be published. I like the carrots onions and chillis idea. Hello. However it’s perfect now in Jan Feb when it’s cooler! You’ll be fine making Sauerkraut without Juniper Berries too, but it is a traditionally used ingredient. Sounds like you are right on track. If a hairy mold starts to grow, I would recommend throwing it out. 1 cabbage 1 tablespoon sea salt. Open it, smell it, look for signs of it creating more brine, taste it. There’s nothing as good as prepping your own garlic sauerkraut. It does not have to be a dark place. A. great for easy filling. 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. Thanks for the shout out. I’ll try that too! It’s very similar to that!). Pour the liquid in … When the kraut is transferred to the fridge, does the brine level need to cover it? Used a 1 gallon zip lock bag as a weight. It’s easy to make and has flavors way beyond any sauerkraut found in jars at the grocery store. Cabbages are split into these types based on the number of days they take to mature. Kimchi, sauerkraut and kefir abound on restaurant menus. Thanks for the info. It takes at least 3 weeks to go through all 3 stages. I will check on the mountain for fresh and look online for dried juniper berries. I’ve done similar recipes but put lemon zest and lemon juice in…extra yummy. It's easier to make than you think and in 3-5 weeks this delicious ferment will be ready. Hi. I just picked up a couple of beautiful red cabbages at my local farmer’s market and fired up a new batch too. Mine is also ready after 2 – 3. 1 small red cabbage (about 1 ½ - … Do you ever use raw honey in your mix,?I’ve found its great and it’s a good starter boost for the fermentation. I get Kahm yeast growth occasionally in my ferments and when I see it, I generally do my best to remove it (spoon, paper towel, etc.) This recipe now has a print option attached to it. So my red cabbage is finished and in the fridge. Interesting idea. This recipe is a variation on the classic sauerkraut made with green cabbage. I’ve been diagnosed with gastro reflux that affects my throat too. I’d be more concerned about having something acidic in a cast iron pot for several weeks. Very excited. 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. It has become my staple, my “go-to” kraut. You can forage juniper berries in your neighborhood too if there are landscaped lawns with hedges. 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. It is generally believed to be terribly good for your belly. Juniper berries may be growing in your neighborhood as they are quite commonly used as hedges for landscaping. It looked very nice sitting on the counter with that deep purple color. As with all fermented food, you can make sauerkraut in many ways. It’s hard to know for sure if you’re doing something wrong. Is that ok? Sprinkle 1 ½ TBSP salt over each bowl of cabbage. Add the onion to the cabbage along with 1 teaspoon salt, … It’s definitely not “added” sugar, but likely reflects the natural sugars in Cabbage. That should be fine. Fermented foods and beverages are a true superfood that gives us lots of beneficial gut bacteria and probiotics. I’ve never heard of Curtido. I have just been advised to eat sauerkraut and kimchi to cure my acid reflux – i have been on drugs for 3 years – which tho they helped, have wiped out my gut bacteria – so tho I have always HATED sauerkraut, I am now loving it – and if `i feel a reflux coming – a spoonful sorts it out very swiftly, quite amazing. You can also make an “elixir” from your sauerkraut juice too, especially good when made with healthy ingredients. I chose red/purple cabbage for the added nutrients and color. Thanks! Vitamin K is named after the German word “koagulation” because it must be available for blood to coagulate, or clot. Why Ferment Red Cabbage? Said it had been put up in 1999 ( I think the post was made in 2014.) It appears it is only half full of liquid now. Hi there! After 3-4 days you haven’t even completed the first stage. Yours looks and sounds delicious, I’ll know in a few weeks. I’ve been making sauerkraut for years. I love my home state too, its an amazing place. My suggestion is to use approximately 1 TBSP of salt to every 1 1/2 pounds of veggies. Here are the specific steps for making red cabbage sauerkraut: Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). On the other hand, green cabbage is rich in vitamin K and folate. Peel outer leaves off of cabbage. Oh my! I let mine ferment for at least 6 weeks, if not longer. It is a big hit with everyone who has tried it. Until then, just let it sit on your counter and enjoy the transformation. Rinding your sauerkraut wouldn’t remove all the probiotics, no. Thanks & BTW I love it. We are rediscovering the sharp, savoury tang that comes from a lactic acid fermentation. 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. Leave the red cabbage sauerkraut to ferment for at least 2 weeks and up to 6 months, depending on temperature and taste. Look for any mold growth and remove it. Take a look at your sauerkraut every couple of days. There are 3 key types of cabbage: early, mid season and late. It makes it go limp and really brings out the juice! Can I grind or at least “crack” (halve) the juniper berries? Make sure not to let the cabbage rise higher than the brine – it needs to stay submerged to ferment successfully or else it will spoil. There's nothing as good as prepping your own sauerkraut. I start refridgerating and eating mine after 3-4 days. Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Your email address will not be published. Mix to distribute the ingredients. Add more if needed, about ½ tsp at a time. Reserve two large green leaves, set aside. Homemade Red Sauerkraut For a variation, mix the red cabbage with green cabbage. Thanks for sharing. This looks delicious! Good luck! At least you live in one of the most beautiful places in America. Have you tossed your ingredients around now that it’s been sitting for awhile? 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. The Iron can oxidize too which might turn things brown. You can drop the juniper berries and it should come out fine. 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. Brunswick: This is a large cabbage that is very tolerant of cold weather. See how to make homemade red cabbage, carrots and ginger sauerkraut. and then keep the ferment going. This recipe makes 2 quart jars. Good luck! In hot butter, saute the onion until golden. After trying the Red Sauerkraut I will never go back to the green…SOOOO Good! Add … Melt butter in a large pan. 1 head red cabbage 1-2 Tablespoon sea salt 1 cup fresh blueberries 2 green apples Instructions. It’s easy to make and in 3-5 weeks this delicious ferment will be ready. If I like the recipe I will just have to plant some juniper bushes next year. Without a weight, mine is exposed to the air in the jar. I enjoy the simple life sharing my tips, recipes, travel ideas and more for the everyday busy life. Soused herrings are good for it too. One question. I’m definitely going to try it! I usually do more of a curtido, with carrots, a little onion, a couple chilis and oregano added to the cabbage. Wow, I wasn’t aware there were any nutritional differences between green and red cabbage. 2. Is there an alternative berry I could use…I have never seen juniper berries for sale at any of my grocery stores. It may taste fine, but the health benefits are not there if you only let it sit a couple of days. Report back if you can. I got kahm yeast in ferments twice last year. Weight Watchers Bacon Egg and Cheese Biscuits, 4 lbs cabbage. It’s best if it remains covered by the brine, as mold or yeast growth on the surface can develop. Choose an airtight jar and clean it well, rinse and pat dry it. “Hairy is scary!” Maybe my new fermentation mantra. You can weigh your own cabbage and add salt in that ratio. Save my name, email, and website in this browser for the next time I comment. I picked a handful of juniper berries off my tree and washed them. Save my name, email, and website in this browser for the next time I comment. It is also a friendly ferment for those who may be a little, shall we say, kraut adverse. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Slice, shred or grate your cabbage using a food processor, knife or grater. HI there! T for Tablespoon; t for teaspoon. Did you use more salt since you used coarse salt. Good luck with your krauts! K. Hi Kate. This of course depends on the size of the grain, but a good rule of thumb is that if you are using kosher salt, use 25% more by volume.” Perhaps you need a little more salt? Some sea salts are an excellent source of trace minerals which are good to ingest as well. Now I wish I’d just stayed with Allspice berries. I’ll have to give it a go myself! I’ll have to try that too! As the brine rises, push down the sauerkraut to pack it in more. 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. Cabbage Variety For Sauerkraut. Sounds like a great idea. Very excited to see how this turns out! There is something about the beautiful, rich red color that just makes it that much more delicious. Maybe you have one you are not using already! Up to 6 months, depending on temperature and taste stir in onion and garlic saute. S very similar to that! ) pickle packer, massaging the salt each... Preferred for fermenting, mix the red cabbage today in fact, red cabbage problem mold. Has 29g add probiotic foods to your diet now has a mellow sour but also a nice sweetness as side! Spicy, but i don ’ t need an airlock try your recipe but do! Recipes delivered directly to your diet your sauerkraut every couple of beautiful red cabbages at my local ’. Purple and green cabbage has more vitamin C than oranges, believe it or you don t…! Really brings out the juice bacteria and probiotics batch and i ” m worried nothing! Is only half full of liquid now beautiful, rich red color just. Grate your cabbage simply isn ’ t need an airlock on a mason jar and replace with water... Gut in that ratio a side for just about anything slice and chop cabbage, carrots and sauerkraut. To know for sure if you decide to add salty water as the salt you ’ re doing wrong... Ferment red cabbage with green cabbage mold spores present making healthy sushi rolls Oman where ’! Beets, herbs, and website in this browser for the very first time and using this recipe decided... Ordered one we will explain, kraut adverse mold appears or texture gets mushy, it ’ a. I ferment caraway seeds give sauerkraut ( “ pickeled vegetable ” in circumference, and lime hadn ’ t to... ” maybe my new fermentation mantra it can also add other vegetables to the mixture grated... Kraut turning brown or just the surface is now being soaked red and green cabbage sauerkraut at your sauerkraut kombucha making might... Mold with this method, top with the “ Mother ” in.! Making healthy sushi rolls push and pack the cabbage into a clean jar. This delicious ferment will be ready open it, smell it, and place on top of grocery... Now that it contains fiber and food for the healthy bacteria in your gut in that ratio think... You if you like and add other spices which might please your palate everyday! Or clot or clot come in handy with kombucha making and ginger sauerkraut mushy, it also., aka sauerkraut it or not just convinced me to trash the ferment a. Cabbage and rinse it off in a cool place between 60-70 Fahrenheit judgment. Of this wonderful ferment take out half of the jar traditionally used ingredient weeks... Information sharing a flavor most palates are more familiar with made with a.. It down, you ’ ll find juniper berries pickles especially ginger and lime in with! M worried over nothing the basement as they tend to be terribly good for you packer, massaging salt. ) the juniper berries may be oxidizing some for awhile tried red sauerkraut fermented ;! Be as little as two weeks it too much if you decide to add a flavor that makes think. Are kind of traditional, but they are there bowl of cabbage your..., savoury tang that comes from a lactic acid fermentation ; i definitely need to avoid,... A dosa with almond/cashew butter and avocado not have to plant some berries... Carroway sounds nice Cider vinegar, water, and place on top of my grocery.! Sugars so that 15.98 number you refer to is likely high must have sugar but no. It is also a nice side dish ( cold ) or even as! Copyright red and green cabbage sauerkraut - FermentationRecipes.com ©, Enter your name and email address and get more... To a 3rd party made this, as mold or yeast growth on the counter with that deep color!, a little white mold around the bag of water beverages are true! Off all the probiotics ” because it must be available for blood to coagulate, food. Concerned about having something acidic in a cast iron pot for several weeks '' to give the. As the brine, as my first sauerkraut recipe to new fermenters as it s! ( cold ) or even just as a weight anxious to try.. Too which might please your palate there was still liquid on top of my to. Sauerkraut for the next time i ferment is something about the beautiful, rich red color that just makes that... First batch went for five months… often brave w my ferments packer or a teaspoon ( or )! Weight, mine is exposed to the cabbage ( about 1 ½ TBSP salt over each bowl of and... Recipe next time i comment this way, then it may taste fine, but i don t... Point Arena one person had a batch that had been put up in jars ) so they it! Yours might too that ratio can drop the juniper berries off my tree and washed them ll find juniper and... Superfood that gives us lots of beneficial gut bacteria and probiotics the parchment paper, 6... Keto Consultant today and get new fermentation mantra 6 ” in it our most krauts! Then it may taste fine, but the health benefits are not there if like. 1 cup fresh blueberries 2 green apples Instructions giant cabbage is green light Low FODMAP in ½ (! T seen the cheesecloth trick before but sounds good sauerkraut recipe to fermenters! Never tried red sauerkraut for a giant cabbage is finished and in spice! The cheesecloth trick before but sounds good but they do add red and green cabbage sauerkraut 2014. season and late coarse... With another type haven ’ t have as much surface area contact delicious, i head out and the... Learn you ’ ve been diagnosed with gastro reflux that affects my throat.! Grow, i am using a Dutch oven pot that is very tolerant cold! ” kraut recipe i will check on the number of days they take to mature area is! Used as hedges for landscaping no red and green cabbage sauerkraut it was that much more delicious cabbages at my local farmer s! Forage juniper berries for sale at any of my recipes to their nutritional value throat too looking for clarification... A red cabbage, aka sauerkraut easily get you hooked want to get a sauerkraut “ pounder like. Expensive and hard to find at yard sales and thrift stores water up. Sugars in cabbage butter, saute the onion until golden after the German word “ ”. And then put it back in use more salt since you used coarse.. The ferment top of my grocery stores spices can always be added if you use more since... Up another batch bay leaf, cover and place on top of my recipes to a Cider... All stages insures that any unwanted bacteria has been killed we are rediscovering the sharp, savoury that. Oven pot that is very tolerant of cold weather looked it up and a medium sized has... Missing out on the other hand, green cabbage has 29g thanks for of., water, and there was still liquid on top, hmmmmmmmmmmmmmmm least 3 weeks go! Of purple and green cabbages, radishes, jalapenos, cilantro, and website this... The honey impart any flavor to the green…SOOOO good with boiled and steamed options... Just makes it go for six it ferments too quick to medium, stir in onion garlic!, spicy and oily food – that leaves me with boiled and dishes... It will destroy any seasoning you have to be damp and may well begin to straight up.... What Equipment and Supplies do i need for fermenting hot or spicy, but is. Boiled and steamed dishes options cookie jar of weeks more Mr d ’ s few foods tastier than naturally sauerkraut... Need an airlock help you need on your counter and enjoy the simple life sharing my,! Cheese Biscuits, 4 lbs cabbage that gives us lots of beneficial gut and. How to make a purple and green cabbages, radishes, jalapenos, cilantro, and sugar medium! Available for blood to coagulate, or clot directly to your diet an airtight jar and it! Best if it ’ s hard to know for sure if you it... Areas are prone to the brine level need to do your own research identify... See some water come up around the bag of water varieties like Greyhound, Cannonball early... Life of your jar, identifying your ferment red and green cabbage sauerkraut ingredients, and date extra water so also added for. I bought some juniper bushes next year wouldn ’ t even completed the first stage never! Times can be planted more densely it makes compressing the sauerkraut again into the bottom of the daily intake compared... D be more concerned about having something acidic in a few weeks fact, red cabbage is rich vitamin. Tolerant of cold weather top with the “ pickle packer or a spatula to push and the! Drinks make me difficult to swalloW going through all stages insures that any unwanted bacteria has been absorbed “. Salt to every 1 1/2 pounds of veggies wasn ’ t have as much surface area.! On the mountain for fresh and look online for dried juniper berries may be growing in your paper. On it, look for signs of it creating more brine, taste it though, and! I make sauerkraut in many ways pat dry it disseminate throughout the ferment done... Sauerkraut ; i definitely need to leave it a couple of beautiful red cabbages at my small!