Everybody knows the typical red cabbage from the glass. We'll show you how to ferment red cabbage in just a few steps.
Red cabbage is one of the classic recipes, but unfortunately it is often only used preserved. Red cabbage can be fermented in just a few steps. There are also several variations to give the red cabbage a different flavor. Thanks to the fermentation, the red cabbage is also preserved. The lactic acid bacteria change its texture, taste and even its nutritional value. It's also much easier to digest.
Classic red cabbage - the basic recipe
Only a few ingredients are needed to prepare classic red cabbage.
- 1 kg red cabbage
- 1 red onion
- 1 tbsp cumin
- 30 g s alt
You will also need a mason jar or screw-top jar.
Fermenting red cabbage - step by step
| Step | Explanations |
| 1 | The red cabbage is first washed or cleaned and then finely sliced. If you want, you can also cut it into fine strips with a knife. |
| 2 | The same happens with the onion, which you first peel and then cut into rings. |
| 3 | Both are then mixed in a bowl together with the s alt and cumin. |
| 4 | Now you have two options: either you let the mixture sit overnight so that enough juice develops, or you put on a pair of disposable gloves and knead everything thoroughly with your hands. |
| 5 | The red cabbage is then placed in sterile jars. When stacking, it makes sense to keep pushing it down. |
| 6 | The liquid that has formed in the bowl is now poured over it. |
| 7 | Missing liquid is compensated with water. The red cabbage must be completely underwater. |
| 8 | The jar is sealed and left at room temperature for about two days. |
| 9 | If slight bubbles develop in the liquid, the fermentation process has started. |
| 10 | The jar is now moved to a dark and cool place and left there for several weeks. |
Recipe for fermented apple red cabbage
If you want to use apple red cabbage instead of the classic red cabbage, prepare it in a similar way to the basic recipe. The following ingredients are required:
- 1 kg red cabbage
- 1 tbsp juniper berries
- 2 bay leaves
- 1 apple (ideally Boskop)
- 20 g s alt
The red cabbage is washed as described above and then cut into narrow strips. After putting it in a bowl with the s alt and kneading it well, peel and core the apple. This is diced and then, together with the remaining spices, goes to the red cabbage and is mixed well again.
As written above, the mixture is poured into a glass and left to ferment there. The fermentation process for apple red cabbage takes about two to three weeks. After that, it can also be stored in the fridge.
Spicy variant with mango
This alternative is a little more exotic, but it also tastes good. The amount is a little larger, but the fermentation process is much shorter. Required:
- 1.5 kg red cabbage
- 30 to 40 g s alt
- 1 mango
After the red cabbage has been chopped up and mixed with the s alt, the mango is peeled and cut into small cubes. These are now added to the mixture and then filled into the preserving jars provided.
This recipe is ready after about seven days and the red cabbage is ready to eat.
Which s alt should be used for fermentation?
In many cases sea s alt is recommended for fermentation. However, other types of s alt can also be used. Normal kitchen s alt can be used, but the market also offers alternatives such as rock s alt or a special fermenting s alt.
The decisive factor here is that you find your favorites and choose the s alt depending on your tolerance.