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Red Cabbage Ginger Sauerkraut

Created by
  Published on December 27th, 2021
  Reading time: < 1 minute
  Last modified May 18th, 2022
red cabbage
ChefMichele MccauleyDifficultyBeginnerRating
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Fermenting your own vegetables may sound difficult but it's simple with this sauerkraut recipe. Beneficial for gut health, refreshing red cabbage sauerkraut pairs well with pork chops, or can be eaten alone as a low-carb snack with probiotics.

Yields18 Servings
Prep Time10 minsTotal Time10 mins
Ingredients
 1 head red cabbage, thinly sliced
 2 ½ tsp pink salt
 1 cup radishes, thinly sliced
 1 large apple, thinly sliced with skin on
 4 garlic cloves, finely minced
 2 tbsp fresh ginger, grated
 2 tsp ground ginger
 juice from 1/2 lemon
Directions
1

Place the shredded cabbage in large bowl. Add the salt and mix well.

2

Add the radish, apple, garlic, fresh ginger, ground ginger and mix well.

3

Pour the lemon juice over the red cabbage and stir.

4

Cover the bowl with plastic wrap and let sit for 2 days.

5

After 2 days, transfer the sauerkraut to glass containers or sterilized canning jars with lids.

6

Cover the sauerkraut and keep refrigerated from 3 to 6 months. Serve as a salad or side dish.

Ingredients

Ingredients
 1 head red cabbage, thinly sliced
 2 ½ tsp pink salt
 1 cup radishes, thinly sliced
 1 large apple, thinly sliced with skin on
 4 garlic cloves, finely minced
 2 tbsp fresh ginger, grated
 2 tsp ground ginger
 juice from 1/2 lemon

Directions

Directions
1

Place the shredded cabbage in large bowl. Add the salt and mix well.

2

Add the radish, apple, garlic, fresh ginger, ground ginger and mix well.

3

Pour the lemon juice over the red cabbage and stir.

4

Cover the bowl with plastic wrap and let sit for 2 days.

5

After 2 days, transfer the sauerkraut to glass containers or sterilized canning jars with lids.

6

Cover the sauerkraut and keep refrigerated from 3 to 6 months. Serve as a salad or side dish.

Red Cabbage Ginger Sauerkraut

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