Bright and tangy, this red cabbage sauerkraut with orange and cloves is a delicious twist on a traditional ferment. Ground cloves add a warm, spiced depth, while a few spoonful of orange marmalade brings a gentle sweetness and citrusy lift that pairs beautifully with the earthy cabbage. It’s an easy, small-batch recipe that brings color and bold flavor to your plate—perfect alongside roasted meats, holiday leftovers, or a simple slice of buttered sourdough.

Why you’ll love this spiced red cabbage kraut recipe

It makes a nice change from plain white cabbage sauerkraut
It looks beautiful served as a side dish on special occassions.
It is pleasantly sour and slightly sweet and complements any meat or fish dish.
This sauerkraut makes a fantastic addition to sandwich fillings. It brings a tangy, crunchy element that cuts through rich meats and cheeses.
It has only 4 ingredients (not counting the water!) so is super simple but tastes amazing.
This recipe does not require any special equipment such as fermentation weights or kraut pounder. The only thing you really need is a couple of canning jars with lids.
It makes a lovely homemade gift if you pack it in small jars with some cute labels attached.

Tips for making this recipe

Make sure you use unrefined salt, such as sea salt or Himalayan pink salt. Table salt contains anti caking agents and other additives which could interfere with the fermentation process.
This recipe uses slightly saltier brine than your average sauerkraut recipe. It is to compensate for the extra sugar from the marmalade.
Use filtered water to avoid chlorine, fluoride and other contaminants common in tap water. They are not only not good for you but also potentially harmful to the beneficial bacteria which you need for your red cabbage sauerkraut to ferment properly.
If you don’t own a kraut pounder, you can use a flat end of a wooden rolling pin for pounding the cabbage. Or use a sturdy wooden spoon or a potato masher. I wouldn’t personally use a pestle from a pestle and mortar set – one wrong move and you could get your whole jar smashed!
Everything should be submerged under the brine – make sure there are no pieces of cabbage floating on top of the liquid and the leaves that you have used as a seal are tucked in and flat. Anything floating on top has a tendency to get moldy and that’s the last thing that we want to happen!
There is no need to ‘burp’ the jars when they are fermenting. Don’t do it. You will only unnecessarily break the seal, letting the air in and increasing the chance of mold forming on top. Both the European style one piece lids that I am using and the two piece American lids are made to release the extra gases which form during fermentation. Your jars won’t explode if you don’t burp them.
I once made this recipe with blackcurrant jam instead of marmalade and it was delicious too.

Ingredients

1 medium head red cabbage (you should end up with 1kg / 2.2 lbs sliced cabbage)
3/4 teaspoon ground cloves
4 tablespoons marmalade
25 grams unrefined salt
1 liter / 4 cups filtered water

This recipe will make two 750ml jars or one 1500ml jar of sauerkraut.

Directions for making this red cabbage sauerkraut with orange and cloves

quartered head of red cabbage and a kitchen knife

Isn’t this red cabbage beautiful? To prepare your cabbage, remove the tough outer leaves, then cut your cabbage in quarters and with a sharp knife finely shred it. Don’t cut the core, it is too tough to use. Compost it instead.

two large red cabbage leaves a pile of shredded red cabbage and a piece of red cabbage core

Reserve 1 or 2 of the tough outer leaves – you will use them to hold down the sauerkraut in the jars (no need for fermentation weights). I heard that some people use the core to make a probiotic rich drink by placing it in a jar and pouring some of the salt and water brine over it, then fermenting for a few weeks. If you ever tried that, let me know in the comments!

jam pot filled with shredded red cabbage with ground cloves and some orange marmalade on top

Place the shredded cabbage in a large mixing bowl or pot – I used my jam pot for this purpose. Add the marmalade and sprinkle in the ground cloves. If your marmalade includes large slices of peel, chop them smaller. Mix it all together well with your hands or a wooden spoon.

a large pot of shredded red cabbage a rolling pin and a jar half ful with shredded red cabbage

Now is the time to pound the cabbage into jars. Add a handful of cabbage to the jar, pound it in with the end of your rolling pin, add a handful more, pound it in – repeat until your jar is full up to the neck of the jar. You want to use some muscle while doing this to make sure the cabbage is packed nice and tight.

two glass jars packed with shredded red cabbage

It is important to leave 1/2 inch headspace. Firstly, because you need room to add in the cabbage leaf on top to hold down the shredded cabbage. Secondly, because your jar will overflow as it ferments if you pack it too full.

two glass jar packed with shredded red cabbage and two folded red cabbage leaves

Choose one of the outer leaves that you have set aside. Cut out the middle vein. Fold each half of the leaf again in half to get a triangle shape. Press each leaf into one jar. Tuck in the ends. You want it to make a flat seal – nothing sticking out once the brine has been poured in.

two jars packed with shredded red cabbae standing on the kitchen table

Mix the salt with filtered water in the proportion shown in the ingredients section. Make sure all the salt has dissolved – this is easier to do if you the water is warm. Fill both jars with the brine up to the top – don’t leave any room for air. Screw the lids on TIGHTLY.

a jar of red cabbage sauerkraut with orange and cloves and a fork with some of the sauerkraut on it

Make sure you label the jars with today’s date. I usually write the date with a permanent marker on the lids (if written on the side of the jar it is often accidentally wiped off). Then set the jars somewhere warm and out of direct sunlight. After a day or two the jars will start hissing and leaking some of the liquid so set them in a bowl or tray to catch the overflow. This will stop after a few days and you will be able to remove the tray underneath.

How do I know if my sauerkraut is ready to be eaten?

It takes about 3 weeks for the red cabbage sauerkraut to ferment. If it is very warm, it may only take 10 days, if your house is cool it may take up to 6 weeks. Start checking after 10 days if it is the middle of the summer and your house is very warm. If it is winter, I wouldn’t bother checking until at least 3 weeks have passed. Set a reminder in your calendar to check on the kraut. When it is ready, the cabbage will be softened and pleasantly sweet and sour. It won’t be salty despite the salt brine you’ve added to. If it still tastes a little salty and the cabbage is still hard, tighten the lid back on and let it continue fermenting.

Once the sauerkraut is ready, transfer it to the refrigerator. If you continued keeping it at room temperature it would slowly overferment and get mushy. It wouldn’t spoil per se, but it would not be pleasant to eat. It would only be good for the compost pile.

Serving ideas for the red cabbage sauerkraut with orange and cloves

Below are some of our favorite ways to serve this ferment which I hope you and your family will love as much as we do!

Serve alongside roasted beef, duck, or chicken (such as these slow roasted chicken legs)—its sweet-spiced tang balances rich meats beautifully.
Tuck it into a sourdough sandwich with sharp cheese or leftover roast for a quick and flavorful lunch.
Add a spoonful to a bowl of hearty winter stew or bean soup for a pop of brightness.
Pair with creamy mashed potatoes and sausages for a rustic, comforting supper.
Add it to cold beetroot salad instead of balsamic vinegar.
Try it with eggs and toast at breakfast—especially good with fried eggs or a quiche (for example my crustless quiche recipe).
Add to a seasonal snack board with cured meats, cheeses, and fermented vegetables.
Use it as a tangy topping on a baked potato with butter and herbs.