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a jar of red cabbage sauerkraut with orange and cloves on a wooden tray with trees in the background

Red Cabbage Sauerkraut with Orange and Cloves

Bright and tangy, this red cabbage sauerkraut with orange and cloves is a delicious twist on a traditional ferment.
Prep Time 15 minutes
fermenting time 21 days
Total Time 21 days 15 minutes
Serving Size 2 750ml jars of sauerkraut

Equipment

  • kraut pounder or rolling pin
  • 2 750ml canning jars with lids

Ingredients

  • 1 medium head red cabbage, outer leaves removed and set aside
  • ¾ tsp ground cloves
  • 4 tbsp orange marmalade, peel chopped
  • 25 grams unrefined salt (not table salt)
  • 1 liter / 4 cups filtered water

Instructions

  • To prepare the cabbage, remove the tough outer leaves, then cut your cabbage into quarters. With a sharp knife finely shred the cabbage. Don't slice the core, it is too tough to use. Compost it instead. 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).
  • 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 pieces of peel, chop them smaller. Mix it all together really well, either with your hands or with a wooden spoon.
  • 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 (leaving 1/2 inch headspace).
  • 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 of the jars. Tuck in the ends. You want it to make a flat seal - nothing sticking out once the brine has been poured in.
  • Mix salt with filtered water in the proportion shown in the ingredients section. Make sure all the salt has dissolved fully. Fill both jars with the brine up to the top - don't leave any room for air. Screw the lids on TIGHTLY.
  • Label the jars with today's date. Then set them to ferment 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.
  • It takes about 3 weeks for the cabbage 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 your house is cold wait for at least 3 weeks before checking for doneness. When the sauerkraut is ready, the cabbage will be softened and pleasantly sweet and sour. It won't be salty despite the salt brine you've poured over it. If it still tastes a little salty and the cabbage is still hard, screw the lid tightly back on and let it continue fermenting.
  • There are so many ways to serve this ferment. You could have it with fried eggs and sausage for breakfast. Or you could use it in cheese or meat sandwiches for lunch or served alongside roast meats for dinner.

Notes

  • Everything should be submerged under the brine - make sure there are no pieces of cabbage floating on top and the leaves on top that you have used as a seal are tucked in and flat.
  • There is no need to 'burp' the jars so don't do it! You will only unnecessarily break the seal and increase the chance of mold. 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.
  • Once the sauerkraut is done fermenting, transfer it to the refrigerator and use within 6 months if possible.