Red Cabbage Sauerkraut & Pickles

What a week. My family and I looked at a house last Tuesday and moved Friday. It still doesn’t feel real, but I’m starting to think of our new house as home. We lived in a tiny, dark, cave-like (not kidding) apartment for much too long. Although there were times where I thought nothing could be more miserable than living in such “uncomfortable” conditions, I learned a lot. I think I’ll look back on those four years and two months as some of the richest times of growth in my faith.

With the new house I have much to be thankful for. God is very good, and although no earthly possession or circumstance determines where my hope lies, the blessing of a real house is huge. My sister and I have great visions of hospitality to both church friends and those in need.

As my family and I transition to our new home, I want to use the space as a tool to glorify God. I know that no earthly thing can satisfy, so even with the excitement of living somewhere bigger I know that Christ Crucified is all that matters

“Our soul waits for the Lord;
He is our help and our shield.
For our heart shall rejoice in Him,
Because we have trusted in His holy name.
Let Your mercy, O Lord, be upon us,
Just as we hope in You.” (Psalm 33:20-22)

On top of the extended elbow room for hospitality, there is a far more functional kitchen. I have yet to make a recipe in the new kitchen, but I’m eager to get to work! Which brings me to this week’s recipe.

Fermenting is oh so good for you and with my new found love for red cabbage sauerkraut, I’m finding it very easy to eat everyday. I’ve tried all kinds of fermenting like sauerkraut, kimchi, kombucha, and water keifer. I like them all, but lately I MUST have red cabbage sauerkraut. I don’t know what it is, but there is something about the red cabbage that tastes so much better than the green cabbage.

I won’t go into all the nit picky details of fermenting, because there are already endless resources to learn all you could ever want to know about fermenting. Sandor Katz, The Raw Food World, and Daniel Vitalis all have great YouTube videos about fermenting. I’ve found that the process can be over complicated not because it needs to be, but fermenting foods have to have just the right conditions to turn out well. In my opinion, keep it simple and then make changes if things don’t turn out.

Red Cabbage Sauerkraut
1 head red cabbage
1 T Celtic Sea salt

I literally shred the cabbage in a food processor, mix about a tablespoon of salt with the cabbage, press firmly into canning jars, and let sit for seven days. Done and done.

The finished product☟

Pickles
cucumbers
2 c water
1 T Celtic Sea salt

In a pitcher I make a brine of two cups water to one tablespoon salt. With an abundance of cucumbers I multiply that as many times as I need to cover all the cucumbers. Slice the cucumber into preferred shape, or if they are small enough you can leave whole, then pack tightly into a canning jar. It’s important that the cucumbers are completely covered with brine. In the case of floating cucumbers (common with chips) use a small bowl or clean rock as a weight to keep the cucumbers underwater. As with the sauerkraut, seven days of sitting and you’ve got raw fermented (and so much yummier than canned) pickles!

The finished product☟

Next week: peach cobbler.

26 Responses to Red Cabbage Sauerkraut & Pickles

  1. Oh, this is a great post. We had the first of our new sauerkraut today. You are right it is so easy to make. We used cabbage grown in our garden and I am planning to make up some more tomorrow and finish off our cabbage. We were very pleased with the results! :)
    I made grape jelly today with the low-sugar pectin. I used coconut sugar- it turned out great. The lids are in their sealing as I type.
    - Robin

  2. Yay! I’m glad it turned out! Red cabbage is definitely going on my list of things to plant next spring.

    That jelly sounds very good, and I’m sure you all are happy to have found a low sugar option. My interest is piqued : )

  3. I am beyond happy to have found this post! I’m new( and intimidated a bit by) to canning and was oh so pleased to find this recipe – I’ll be trying this when we get our co-op basket this week!

    Cheers, Val

  4. Oh good! I do a lot of fermenting in canning jars, but I’ve never canned anything. I wouldn’t mind learning for a handful of foods, but generally I prefer fresh : )

  5. If this seems like a silly question i am sorry in advance. Would adding Garlic to the pickles change anything as far as the time needed for the fermentation. We love fresh raw fermented garlic pickles but, do not like paying $6 a pint at Whole Foods. We have wanted to try this for a long time.
    Thanks for Sharing:)

  6. Hannah,
    I am going to make sauerkraut in a week or so and will do it with and w/o whey. I have always used whey and been very, very pleased. It tastes just like what I had as a young girl in Holland and Germany (I add caraway seeds). It will be fun to see if there is any real difference in taste.
    Sorry to say that my cukes are all done for the year!

  7. Do you keep the pickles and sauerkraut in the fridge during the week of fermenting, or does the salt preserve them enough to keep them from going bad at room temperature?

  8. Kyleigh, keeping them out during the seven days is what causes the fermentation. Once refrigerated the fermentation almost comes to a halt, so it’s important to leave the sauerkraut/pickles at room temperature the full seven days. It is equally important to refrigerate them after the seven days or they will go bad. Hope this answers your question!

  9. Tricia: Nope. Packing the cabbage in the jar will bring the water out. If for some reason the cabbage is very dry you can add water, but this rarely happens.

  10. hi…after the krauet is done fermenting can you heat seal the jars so they can be put on a shelf, not in the fridge?

  11. Heating the sauerkraut above 115F, which is what happens if you can it, will kill the beneficial, good bacteria that improve your digestive health. You can can it if you do not mind that it is not as nutritious and healthy for you and if you aren’t doing this for your GI health.

  12. Hi
    I made your red cabbage sauerkraut about 3 or 4 months ago, and have been really enjoying it. Recently though, when I open the jar it is bubbling slightly. Still tastes the same. Is this still safe to eat? Would it go bad in the refrigerator? Thanks in advance

  13. Leopatra: That’s fine as long as it is glass and has a lid that goes on tightly. You don’t want any air getting into the jar white it’s fermenting.

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