Fermented Red Cabbage & Apple Sauerkraut with Chilli

Making this spicy red sauerkraut recipe

If you enjoy making fermented food recipes at home then you may like to try this easy red cabbage & apple sauerkraut recipe which goes really well with most dishes, especially during summer.

I used red cabbage for a change and added in ginger, apple for a touch of sweetness and red chilli to give it a bit of a kick.

Red Cabbage, Apple, Chilli & Ginger Sauerkraut Recipe

Spicy Red Cabbage Sauerkraut

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Gluten Free, Dairy Free, Refined Sugar Free, Vegan

Recipe Ingredients

  • 1 small red cabbage

  • 1 1/2 apples

  • an inch of chopped fresh ginger

  • 1/4 - 1/2 red chilli to taste

  • 1 tbsp sea salt or himalayan pink salt

You Will Need

  • a sharp knife or mandolin

  • a grater

  • a chopping board

  • a large bowl

  • a lidded mason jar for storing

Recipe Instructions

  1. To start making your red cabbage & apple sauerkraut start by slicing the cabbage really thin with the knife or mandolin being extra careful if you're using the mandolin.

  2. Grate the apple leaving the core. Finely chop the chilli and ginger. Add these to your large bowl and mix thoroughly.

  3. Sprinkle the salt all over the red cabbage mixture so that it's fully incorporated and leave for 20 minutes. This gives the salt time to work on your ingredients and begin drawing out water from the vegetables which will start to soften.

  4. Go back to your bowl and with clean hands start to work it all together. You need to grab handfuls and squeeze the red cabbage mix tightly over and over again until it becomes really wet and a big puddle of gorgeous pink liquid builds up at the bottom of the bowl. This should take about 10 minutes.

  5. You want it to produce so much water that, once it's packed into the jar, the cabbage is completely submerged. This is REALLY important because it will keep the sauerkraut fresh while it's in the anaerobic environment and prevent it from going mouldy.

  6. Pack the mixture into your jar and press it all downwards to get it all in.

  7. Take the apple half and stuff it on top of the sauerkraut to make sure it’s completely covered in the liquid.

  8. Allow your sauerkraut to ferment for a week or two before popping in the fridge to hold the flavour where you like it.

  9. Store your red cabbage & apple sauerkraut in the fridge.

If you enjoyed this recipe checkout my Basic Sauerkraut Recipe here


Juliette Young

Raw Food Teacher