Homemade Red Cabbage Sauerkraut – Fermentation Recipe

Instructions

1. Prepare your Cabbage - Wash, Remove outer wilted leaves or any dark spots. (Reserve clean pieces of outer leaves for placing on top of the shredded cabbage once in jars later)
2. Cut Cabbage into quarters and remove hard central core Weigh Cabbage quarters (in Lbs & grams) and place into 3 Lbs portions
3. Shred the Cabbage in 1/4” - 1/16” thickness and place into a Large Mixing Bowl
4. Measure Canning Salt per Portion (*see Notes below)
5. Evenly mix the Canning Salt with the Shredded Cabbage (*see Notes below) in a large mixing bowl
6. Mix, Squeeze, Mash & Toss the Canning Salt with the Shredded Cabbage to help release moisture from the Cabbage – creating our brine. This takes about 10 min, then set aside about 30 min to allow more moisture to be released from the Cabbage
7. Add Shredded Carrot & Apple and mix until well incorporated throughout the Shredded Cabbage
8. Once the Shredded Cabbage & Salt mixture has resulted in a Moist, Glistening Red Cabbage Sauerkraut appearance, it can be placed into Quart Mason Jars or Clamp Lid Jars
9. Pack a few handfuls of Prepared Shredded Cabbage into each jar, mash with Wooden Tamper, then repeat until the Jars are full to the Neck (leaving a few inches of headspace)
10. Place a Reserved Cabbage Leaf over the top of the Packed Shredded Cabbage in each Jar to help contain the Red Cabbage Sauerkraut in the Brine as it ferments, adding Glass Weight on top to aid in this as well
11. Place Silicone Airlocks & Jar Ring if using Mason Jars or a Silicone Ring if using a Clamp Top Jar
12. Close Jars & place onto a Rimmed Pan to collect any liquid that may bubble over as the Red Cabbage Sauerkraut Ferments & when burping the Clamp Top Jars during the Fermentation Process
13. Place Jars on Pan in a Cool, Dark area (60-70 Degrees)
14. Check the Jars after 1 day, then 2 times a week, burping the Clamp Top Jars to release pressure building as the Red Cabbage Sauerkraut ferments
15. Bubbles should be forming in the Sauerkraut jars over the first week, especially by day 3, showing active Fermentation Process
16. The Homemade Red Cabbage Sauerkraut will create more Brine as well as it ferments, if the shredded cabbage is not covered by an inch or two of Brine, you may need to make more Brine to add the jars (*see Notes below)
17. After 2-4 weeks (depending on how tart you like your Red Cabbage Sauerkraut) the Sauerkraut should be slightly translucent and have a nice sour brine & slight crunch
18. If you notice any white film (Kahm Yeast) or SCOBY (Symbiotic Culture Of Bacteria and Yeast), discard affected Shredded Cabbage and wipe the inner jar to a clear result
19. Your Homemade Red Cabbage Sauerkraut is ready when it is to the desired flavor you prefer!
20. Check out Homemade Sauerkraut Fermentation Part 2 – Canning for how to store your Homemade Red Cabbage Sauerkraut! (*see Notes below)