Red Cabbage Sauerkraut

Red cabbage sauerkraut a perfect accompaniment to a roast beef sandwich with dijon mustard, rocket and gherkins.

red cabbage sauerkraut

Fermented cabbage may not sound the most appetising of dishes but it really is delicious. Its not overly salty and has just the right amount of acidity, perfect served with meat to cut through the fat. Sauerkrauts origins are mainly Eastern European. Its made by lacto fermentation which is a natural way of preserving without using any heat. The sugars in the cabbage are converted into acids which inhibits the growth of any harmful bacteria. Its said to have great health benefits particularly for the gut as it creates healthy flora which is good for the immune system and to aid digestion.

Red cabbage sauerkraut

red cabbage sauerkraut

To make the sauerkraut you will only need a large mason jar with an airtight seal a smaller jar to use as a weight and salt its really simple and just requires some patience. I used red cabbage to make my sauerkraut which is just as delicious as the white cabbage but may require a little longer fermentation time as its texture is generally a bit crunchier. I served the red cabbage sauerkraut in a roast beef sandwich topped off with dijon mustard, rocket leaves and gherkins.

I used adapted recipe from the kitchn for this sauerkraut.

red cabbage sauerkraut

red cabbage sauerkraut

Red Cabbage Sauerkraut

red cabbage sauerkraut You will need a large sterilised jar and a smaller filled jar as a weight. It will take about 5 -7 days for the cabbage to ferment as is not a large batch.

Ingredients

  • 1/2 A red cabbage
  • 1 tsp. Juniper berries
  • 1 tbsp. Salt

For the sandwich

  • Roast beef
  • Dijon mustard
  • Rocket leaves
  • Gerkins
  • Rye bread

Instructions

  1. Slice the cabbage into thin ribbons. In a large bowl combine the cabbage with the salt massaging it into the cabbage until it becomes watery, let the cabbage sit for about 1 hour. Now mix in the juniper berries. Start putting the cabbage into a sterilised jar, pushing it down as you go. Pour over any of the juice released by the cabbage. Now place a filled smaller jar onto the cabbage to weigh it down so it is completely covered by the liquid. Cover the jar with a cloth and secure with a rubber band or string. Store in a cupboard out of direct sunlight, over the next 24 hours keep pushing down the weighted jar to release more liquid from the cabbage. Allow to ferment for about 5-7 days pushing down if the liquid level has dropped. Keep tasting until it is ready, seal the jar and refrigerate once opened, it should keep for a couple of months.
  2. I used my sauerkraut in a roast beef sandwich on rye bread with rocket, Dijon mustard and gherkins.