A tangy, crispy fermented red cabbage aka sauerkraut - easy to make at home with no special equipment. The green cabbage and carrot is added to improve the taste but you can make it exclusively with red cabbage. The recipe make about 50 oz of lacto-fermented red sauerkraut.
First peel the cabbage layers that look damaged and give the surface a good rinse. Tap dry.
Shred the red cabbage, green cabbage and carrots into thin slices using a mandoline.
I shredded as much cabbage as it filled a 4-Quart bowl, half with red cabbage and half with green cabbage. About 22.22 ounces (630 grams) each. Approximately 1260 grams (2.77 lb) total
And then I julienned 2 large carrots on top (~ 250g).
Then I transferred everything In a larger bowl (with plenty of space to get my hands in and mix it around).
Next mix the shredded vegetables with salt (unprocessed good quality salt, like this Celtic sea salt) massaging them until they release their juices.
The golden ratio for fermenting is 1.5 teaspoon of salt per pound (lb) or (~500g) of vegetables. So I used 1.5 tablespoons + 1/2 teaspoon of salt. You don't really have to be exact.
After massaging let the mixture sit for 10 minutes to give it time to break down more and release more juices.
Transfer the mixture into a jar or crock, pressing down firmly to remove any air pockets. It should submerge in its own juice. Leave about 1½ inches of space from the top of the jar, the liquid will rise and fill that space after a while.
Cover the top of the mixture with a weight to keep it submerged under its juices, and cover the jar with a cloth to allow for air flow and prevent the dust. You can use these weights or improvise with something like a small heavy glass jar filled with water like I did.
Allow the mixture to ferment for up to 1 week or so at room temperature (65-70°F is preferred). The number of days for fermenting will depend on the room temperature.
When the red cabbage and carrot starts to ferment, usually the second or third day, small bubbles will rise to the top and maybe some scum may form, that’s totally normal.
Once fermented to your liking, transfer the red sauerkraut in the refrigerator to slow the fermentation process.
You can start eating after 10 days or so. The longer it stays out the more sour it becomes, so this is a matter of personal taste.
Notes
This recipe makes about 6.5 cups of fermented red cabbage (sauerkraut).
Once refrigerated, the red cabbage kraut will keep for up to a year.