Fermented Sweet Red Cabbage Recipe
Learn How to Make Fermented Sweet Red Cabbage to create a tasty side dish that’s rich in probiotics and natural sweeteners. This easy recipe is perfect if you’re new to making fermented vegetables.
Why Ferment Red Cabbage?
As I shared with you in my How to Make Sauerkraut video, fermented foods like homemade sauerkraut are rich in good bacteria—probiotics—that contribute to our good gut health. And scientists tell us that good gut health contributes to our overall good health.
A drawback about fermented foods is that they can taste quite tangy to folks who are new to eating them. So when you are making the transition from a processed foods kitchen to a traditional foods kitchen, being able to make a ferment that has a touch of sweetness can help train our palates to enjoy fermented foods.
And that’s where red cabbage comes in handy. It’s already a bit sweeter than its cousin green cabbage. Once we ferment it and add a bit of natural sweetener, our red cabbage develops into a delightful treat at the dinner table when you serve it as a condiment or a side dish.
But Can I Warm It?
Great question! And the good news is that, yes, you can warm your fermented red cabbage when serving it as a side dish. Just be sure to warm it and not boil it. You do not want your red cabbage to be any warmer to the touch than a warm bath, approximately 110°F. This will keep your fermented red cabbage a “living food” by maintaining the integrity of all those good bacteria that will be nourishing our gut health.
More Fermented Videos
Now that you’ve learned How to Make Fermented Sweet Red Cabbage be sure to try your hand at these other tasty ferments. I even share my secret to crisp pickles…not to be missed!
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Fermented Sweet Red Cabbage
Equipment
- 1 half gallon sized jar or 2 quart sized jars
- Small 4 ounce jars to be used as weights or glass fermentation weights
- Jar lid or "pickle pipes" (if using pickle pipes, you will also need canning rings)
Ingredients
- 1 3 pound Red cabbage
- 1 Apple, optional but highly recommended Any variety.
- 2 tablespoons Coarse ground sea salt Can substitute with 1 tablespoon fine ground sea salt. You can also use Himalayan Pink Salt or Redmond's Real Salt as substitutes.
- 1/4 cup Maple syrup, honey, or other natural sweetener Additional sweetener can be added.
Instructions
- Remove outer cabbage leaves and set aside.
- Core cabbage and set cores aside.
- Slice or shred cabbage as fine as possible and place into a large bowl. Sprinkle with salt and set the cabbage aside. The salt will begin to soften the cabbage and extract liquid from the cabbage.
- Grate cabbage core and add to bowl.
- If using, grate apple and add to bowl.
- Pound cabbage mixture with a "kraut pounder" or "pickle packer" (see video) or use clean hands to squeeze the cabbage until it softens and releases a considerable amount of liquid.
- Pack cabbage mixture into one half gallon-sized jar or two quart-sized jars.
- Fold outer cabbage leaves into quarters and place on top of cabbage mixture in jars.
- Place 4 ounce jelly jar or glass fermentation weights on top of cabbage leaves in jar. Gently press down until all the cabbage is submerged under liquid. If the cabbage is dry, add a bit of filtered water (chlorine-free) to assure all the cabbage is submerged under liquid.
- Place cap on jar and tighten.
- Place jar in a bowl (to catch any overflow) and place the bowl in a warm undisturbed area that is approximately 68°F to 70°F.
- As bubbles begin to appear in the jar, loosen the lid daily to release some of the gases that have built up, and then retighten the lid. (This step is not necessary if you are using the pickle pipes.)
- After a few days of fermentation, use a clean fork to taste the red cabbage. If the taste is to your liking, refrigerate your red cabbage. Generally, it will take approximately 7-14 days for the red cabbage to reach its proper level of fermentation. Keep in mind that initially it will taste salty, but the saltiness will mellow over the coming weeks.
- If you want, you can sweeten your red cabbage after the fermentation process is complete. Transfer the red cabbage to a bowl and add in maple syrup, honey, Sucanat date sugar, other natural sweetener starting with a 1/4 cup and working up to the amount that pleases your palate.
- Once sweetened to your liking, return the red cabbage to the jar, put the lid on the jar, and refrigerate it.
Video
Notes
Shop for items used in this blog post or video
Favorite Fermentation Supplies
- Half Gallon Canning Jars
- 4-Ounce Jelly Jars
- White Storage Lids
- pH Strips
- Masontops Complete Fermentation Kit
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Wooden Pickle Packer
- Wooden Kraut Pounder
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Thank you for all your wonderful videos!!!
Do you have a video on how to make SWEET fermented pickles? I used to love the sweet cauliflower pickles from the store too.
Thank you,
Cheryl White
Richmond, TX
Hi Cheryl, I don’t have a video on that yet, but I’ll add it to the list.:-). I do have a video on fermented pickles though. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr You could make these and then sweeten them in the same way I sweetened the fermented red cabbage.
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645