Red cabbage sauerkraut is one of my favorite vegetable ferments – it’s super easy and very tasty.

Raw sauerkraut is a rich source of probiotics which is great for your immune system and gut health. This simple red cabbage sauerkraut is a great introduction into homemade fermented foods.

You can make sauerkraut in all kinds of containers from simple mason jars to old-fashioned ceramic fermenting crocks. I’ve used both but really like using pickl-it jars.

Pickl-It jars uses an airlock system that creates an anaerobic environment – meaning it removes oxygen from the container and also allows carbon dioxide and other gases to escape.

Raw, unpasteurized sauerkraut is a probiotic-rich and nutrient dense superfood. Don’t stress about what method you’re using and just do it!

How to Make Red Sauerkraut

Remove outer leaves from the red cabbage (reserve it for later use)

Cut the cabbage into quarters and thinly slice the cabbage or grate with a food processor or box grater.  You can include the core if you like.

Place the shredded cabbage into a large bowl and sprinkle with one tablespoon salt.

The salt will start to pull the water out of the cabbage – it also inhibits any bad bacteria from forming during the fermentation. Start massaging the salt into the cabbage with your hands. It will start to soften and release more juices creating its own brine.

Pour the cabbage with its juices into your fermenting container.

Press the cabbage down with your fist or a “kraut pounder” until its submerged in its own liquid. Use one of the reserved cabbage leaves to form a lid and keep the shredded cabbage submerged in liquid.

Cover your jar tightly and allow to ferment at room temperature for at least 3 days.

Homemade Red Sauerkraut

For a variation, mix the red cabbage with green cabbage. You can also add other vegetables to the mixture like grated carrots, seaweed, beets, herbs, and spices.


1 cabbage

1 tablespoon sea salt


1. Peel the outer leaves from the cabbage (reserve one for later). Shred the cabbage with a knife, grater, or food processor.

2. Add shredded cabbage and salt to a large bowl.

3. “Knead” the cabbage until its juices are released.

4. Place cabbage and liquid into a wide mouth canning jar or fermenting vessel. Use your fist to pack in the cabbage tightly into the jar and allow its brine to *cover the cabbage.

5. Use reserved cabbage leaf to cover the cabbage and keep it submerged in its brine.

6. Close the jar and allow to ferment for 3 days or longer- less if your kitchen is warm, more if cold. Store in the refrigerator.

*Some older cabbages may not produce enough brine to keep its contents completely submerged. If that occurs, create your own salt water brine (1 teaspoon salt diluted in 1 cup water) and pour enough to cover the cabbage by one inch.