How to make Red Cabbage Sauerkraut

Making sauerkraut is the perfect introduction to the world of fermentation. Giving you the chance to practice and learn to trust your senses, as the ferment will be ready when you decide it is. You will use your sense of smell, taste and you will keep checking in on your cabbage to see how the flavours are developing over several days. 

Red Cabbage Sauerkraut Workshop

Get a fresh red cabbage
Wash and cut it into thin or thick strips. Saving one large outer leaf.
Weigh the cut sauerkraut
Add 2-2.5% salt to the weight of the cabbage.


Squeeze cabbage until it is dripping with water
Pack tightly into a plastic or glass container and let ferment for 3-10 days.


Red Cabbage Sauerkraut Recipe Card