With every couple inches of cabbage I added, I sprinkled in some sea salt (don’t go too crazy) and then tamped it down hard with a vegetable masher.
Don’t be afraid to beat up on the cabbage a bit. You want to create a situation where the juices from the cabbage will be drawn out. Repeat until you’ve used up all the cabbage.
Let the cabbage ferment on the counter top at room temperature for at least two weeks. If the liquid drops below the level of the cabbage, add a salt water mixture of 1 cup water with 1 tablespoon sea salt.
Large ceramic crock
Large measuring cup
Homemade Red Cabbage Sauerkraut
Amount Per Serving
% Daily Value*
Vitamin A 295IU6%
Vitamin C 14.9mg18%
* Percent Daily Values are based on a 2000 calorie diet.