This sauerkraut recipe has become my staple, my “go-to” kraut. It’s a very simple ferment to make and comes out very satisfying to the palate. I’ve also learned that red cabbage has significantly stronger health-generating capacities than green cabbage. Aside from having 6-8x the vitamin C equivalent of green cabbage and powerful probiotic content, the deep color of red cabbage reflects a strong concentration of anthocyanin polyphenols, which have health benefits including anti-inflammatory and antioxidant capacities. 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.

Although I’ve been vacillating as to whether to call this fermentation recipe purple cabbage sauerkraut or red cabbage sauerkraut, one thing is clear from my perspective, it’s delicious!

Preparation Time: 15 minutes
Fermentation time: 10-21 days (some leave it to ferment for up to 6 weeks)
Yield: 2 quarts