Make Purple Sauerkraut…. one bite of this gorgeous-looking condiment…. and you start smacking your lips!
And Yes… It’s super easy to make…. and it’s probiotic too! It is also low in sodium, unlike most store-bought options.
What a lovely thing to have on hand… Use it in a salad…. Put it in your favorite sandwich…. in tacos…. burritos… top your soup or stew with it…. or Hey, just grab a spoonful and simply eat it by itself!
And you know what I often do when I’m feeling a bit peckish and want something fast? I reach for a slice of fresh baguette (or cracker) and top it with a tiny slice of cheese and a little purple sauerkraut…. looks so pretty…. and hits the spot, every time!
5-year Milestone for The Culinary Heart
I’m sharing this recipe today to mark a very special milestone for The Culinary Heart. I launched it 5 years ago on my Mom’s birthday, a few months after she passed. It is my humble tribute to her: to honor her extraordinary generosity of spirit, how freely she gave of herself to help others, and of course, her passion, creativity and pursuit of excellence in everything she did.
She loved to cook, mostly various traditional foods from all parts of India. What really got her juices flowing, though, was the stuff she made up on the fly, with whatever she had on hand! I grew up watching her ‘create’…….. she was constantly thinking of innovative ways to use various culinary ingredients to make something tasty, healthy and nutritious! Leftover make-overs, fusion foods, new dishes that have no names….. She was quite simply… A Master…. The Culinary Heart, personified!
Whenever I’m trying to emulate her approach to create/develop new recipes, I often channel her…. “What might Mom have done with this thing?” and Ohhh ….. The rush of ideas that begin to crowd my mind!
As for this recipe….. When Mom first tasted Sauerkraut, her lips puckered at the sourness…. then she simply said, ‘It’s just sour…. I think it needs something else to add more flavor”.
I waited…. knowing she would think of what that ‘something’ might be! Her first thought…. this needs some spice! Not at all surprising, since she loved spicy foods, condiments in particular. After all, most condiments in Indian cuisine are quite spicy… fiery hot pickles, chutneys, chutney powders, etc.
So….. That’s how I started adding crushed red pepper and caraway seeds to my Sauerkraut. And over the years….. I’ve played with a wide variety of herbs and spices to add interesting flavors to basic Sauerkraut. Thanks, Mom!
Sauerkraut: it’s really just fermented cabbage!
Growing up in India, I had heard of Sauerkraut…. that it was German-style fermented cabbage. With my very rudimentary knowledge of German at the time, I did know that ‘Sauer’ meant ‘sour’, and that ‘kraut’ meant cabbage….
However, I never quite realized just how sour Sauerkraut could be, until I first tasted it on a sandwich, soon after coming to the US as a grad student.! As I puckered my lips in a natural response to its sourness, my brain was going Mmmmm….Delicious!
Suddenly, I was reminded of some of my favorite vegetable ferments… Indian style! The fiery hot Gajar-Mooli-Shalgam Achaar (carrot-radish-turnip pickle) that I loved having with a Paratha….. Gajar Kanji, so delightfully refreshing… the wonderfully tart and spicy drink made by fermenting carrots in a seasoned brine.
Of course, I soon picked up a jar of Sauerkraut at the grocery store! With every bite, my brain was busy, trying to unravel its mysteries…. When I asked my fellow grad students if they knew how to make it, most of them just shrugged….. But then, one girl told me her grandmother made some every year… And that no store-bought Sauerkraut could possibly compare! Well….. Duh!!
Grandma’s German Sauerkraut Recipe
I asked my friend for her grandma’s recipe and she responded with a classic “I don’t know!” expression on her face! A few weeks later, though, she brought me a sample of her grandma’s special Purple Cabbage Sauerkraut. Ohhhh….. that stunning color! Needless to say…. I was bowled over, yet again!
Smiling at the look of pure joy on my face, she also handed me a recipe, with her grandmother’s blessings. She said her grandma was delighted that her new ‘Indian friend’ wanted to make German Sauerkraut.
Thrilled… I started my first batch with just a cup of shredded cabbage…. just the ordinary green cabbage I had in my fridge.
And thus began my Sauerkraut-making journey…
How to make Sauerkraut?
So…. How to make sauerkraut? Turns out, it’s actually super simple. And what if you can’t find purple (red) cabbage? No worries – just use regular green (white) cabbage… Your pale cream colored Sauerkraut might not look quite as spectacular as the purple one, but will still taste pretty similar.
Shred the cabbage, stir in some salt, a pinch of sugar, knead/massage the mixture with your hands, pack it down, cover and wait …… and wait….. and wait some more! Nature refuses to be rushed, you know… But rest assured, your patience will be rewarded!
Perhaps you might also wonder…. Should you stir the mixture while you wait for it to ferment? I like to briefly stir it, about once a day, for the first 3-4 days or so; after that, not so much, maybe once a week or even less.
Many folks like to pack the mixture into a lidded jar, but during the first few days, I like to just keep it in a bowl (with a lid). Why keep it in a bowl? Well, as fermentation begins, some gases (mostly carbon dioxide) are released, which can cause pressure to build up if it’s kept in a lidded jar. I also find It much easier to stir when it’s in a bowl, and the gases are expelled quite readily.
And Yes… I’m certainly aware that several folks recommend not stirring the mixture at all! Many folks do, however, briefly remove the lid to expel any built-up gases. Their primary concern, the way I understand it, is to minimize the chances that unwanted microbes from the air will get into the jar and cause spoilage.
Perfectly understandable… So when I stir it up, I do it quickly, pack it down tightly again and replace the lid as soon as possible.
How long for Sourness to develop in Sauerkraut?
Hmm… This waiting time, though….. How long does one actually have to wait for the sourness to develop? Well, that depends on how tart you like your Sauerkraut… the longer you wait, the more sour it becomes. Lots of folks like to wait at least 2 weeks…. but some folks won’t touch it for weeks and even months! I guess they must really like it super-sour!
As for me? Let’s just say I’m impatient and ready to start sampling it after just 3-4 days…. Yes, I do admit it’s barely beginning to sour at that point… but I love it that way too! It’s crunchy, with just a hint of sourness that counters the strong flavor of purple cabbage.
And, Yeah… I discovered a neat little trick to get it going faster! I add a little bit of whey, from fresh homemade yogurt… you know, the clear liquid that separates after you’ve dug into your bowl of yogurt and let it sit for a while…
How does this work? Well, the whey has live lactic acid bacteria – the same kind that can feed on the cabbage and make it sour! So…. it’s like giving the fermentation process a kick-start! It’s really just like adding a little bit of a starter culture to milk, when you want to make a fresh batch of yogurt.
Of course, you don’t have to do this to make sauerkraut. There are plenty of wild bacteria on the purple cabbage itself that will begin to feed on the sugars in the cabbage and turn it into Sauerkraut… But, Yes…. It will most definitely take longer to get there!
Of course, I don’t finish it all in one shot on that first day! So…. The rest of it continues to ferment over the next few days. The flavors from the caraway and crushed pepper get into the cabbage shreds too…. And soon, it becomes the decidedly tangy and flavorful ‘Sour Cabbage’ you have been waiting to devour! Patience…. patience…..!
Add spices and herbs to Sauerkraut?
Can you add little bits of spices or herbs to Sauerkraut? Sure! I usually throw in some dried red chillies and caraway seeds!
If you like a hint of garlic, I recommend waiting until fermentation has started before adding sliced garlic. Why? Well, garlic is known to have antimicrobial properties, which can deter/slow down fermentation. Once fermentation has already begun and gathered speed, though, you can stir in a little garlic without impacting further fermentation.
Other additions? Just go with your instincts….. I have added all sorts of things….cloves, peppercorns… basil, parsley, thyme, marjoram, cumin seeds, coriander seeds…… even jalapenos, sweet mini peppers, shredded carrots…. I’ve loved every single one of my variations!
A general recommendation, though… Don’t go overboard with any of these! Just add small amounts of no more than 2-3 things to a batch of Sauerkraut…. It’s enough and lets each of their unique flavors to shine through beautifully.
Quick ‘fake’ Sauerkraut…
But Hey…. What if I’m seriously craving ‘Sour Cabbage’…. and don’t really want to wait for days and weeks?
Then I make a quick “fake” purple sauerkraut! I simply marinate the shredded cabbage overnight in a vinegar-lemon juice mixture. I use raw, unpasteurized and unfiltered apple-cider vinegar, with ‘mother’ – this provides an active culture that jump-starts fermentation.
This overnight version does not really have significant ‘probiotic’ benefits, but it still tastes pretty darned good!
Red cabbage…. Some Fun facts!
I want to share some fun facts about purple (red) cabbage…. Anthocyanin, the purple pigment in the cabbage, is a natural pH indicator! Blue-purple when non-acidic, it turns red when surrounded by acid!
So…. Go ahead and try this…. just for fun… Squeeze some lime/lemon juice on a spoonful of the blue-purple shreds – watch them quickly start turning red! Now sprinkle some baking soda on another spoonful… does it become red again? Hmmm…..
Perhaps you can guess what’s likely to happen when your purple cabbage shreds start to ferment: it’s color starts to change as the acid (formed from the fermentation) starts to build up!
I like to stir my purple sauerkraut every day for the first 3-4 days…. . When I pull the shreds from the bottom of the bowl to the top, they are slick and shiny, and distinctly reddish in color! The color is strikingly different from the still-mostly-blue shreds at the top of the bowl.
Visual proof that fermentation has indeed started inside the bowl! Nature’s magic at work… Fascinating, indeed!
Other interesting recipes to try…
Do you find it fun to try new and interesting condiments? Perhaps you might want to check out some of these pickles, chutneys and such…. from different parts of the world…
- Fresh Cranberry pickle – fiery hot, Indian style, perfect with any Indian meal
- Apricot ‘Duck” sauce – sweet, tart and slightly spicy, perfect with your favorite fried snacks
- Methambaa – with green, unripe mangoes – sweet, spicy and tangy, a Maharashtrian crowd-pleaser
- Spiced apple treat – turn those ‘over-the-hill’ apples into this easy, lip-smacking delight
- Green Chilli Pickle – hot and spicy fresh chillies, cool and tangy lemons – just a lick hits the spot
- Pickled Cucumbers – fast and easy, perfect with your favorite sandwich
- Tangy Tomato Chutney – sweet and spicy, with a hint of cloves, pair with your fav snacks
- and there are many more such recipes….
Make them, enjoy them with folks you love… and please do leave reviews and star ratings… Thanks a bunch!
Special Diets
This purple cabbage sauerkraut is vegetarian, vegan, soy-free, gluten-free, nut-free and sesame-free. It is also a no onion-garlic recipe, in case you might prefer to avoid consuming these ingredients.
I have also developed this as a low-sodium recipe, which is NOT the norm for many fermented vegetables. Many sauerkraut recipes contain 2-3% salt, relative to the total weight of the cabbage being fermented. In this recipe I have used 1% salt, so a 1 tbsp serving (about 15-16 g) contains only 70 mg sodium. Many commercially available brands contain about twice this amount.
Why might this matter? Let’s say that you’re tempted to consume more than 1 tbsp of this delicious Sauerkraut. It is supposed to be had in small amounts… it is a condiment, after all, not a vegetable side-dish! Well, what if you want to have more, but do need to watch your sodium intake? Hmmm…
Also… Do you want its probiotic benefits? Then please consume it without cooking! Cooking will kill all the beneficial bacteria that support your gut health.
I really think the tangy fermented purple cabbage enhances whatever it gets added to, so I use sauerkraut in lots of ways…. especially taco toppings, salads, sandwiches… I even serve it on the side as a topping for various soups and stews…. and yes, I occasionally even snack on it!
So… Go pick up some purple cabbage on your next grocery run…. and get started on your sauerkraut journey! Wow your friends and family with your home-made Red Cabbage Sauerkraut – knowing that no store-bought version can possibly compare!
Do leave a review and star rating… Thanks a bunch!
Enjoy!
Make Purple Sauerkraut: Easy, Tasty & Probiotic
Equipment
- microwave oven if not available, use a stove-top steamer assembly; see Recipe Notes for details.
- Microwave safe glass/ceramic bowl plastic bowl not recommended
- Lidded glass/ceramic Jar to store the sauerkraut; plastic container not recommended
Ingredients
- 200 grams Purple (Red) Cabbage -finely shredded – 2 cups wash before shredding
- 2 g Salt a bit less than 1/2 tsp – for this low-sodium version; See Recipe Notes for details
- 1/2 tsp Sugar
- 1/2 tsp Caraway seeds
- 1/2 tsp Crushed red pepper omit or add less if you prefer less spicy Sauerkraut
- 1 tbsp Whey: optional used as a fermentation starter culture (from strained fresh yogurt); see Recipe directions for other options
Instructions
- Cut a large chunk of cabbage. Rinse under running tap water. Drain for a few min to remove excess moisture. Slice the cabbage into thin shreds.
- Pack shreds into a cereal bowl to measure: about 2 cups, 200 g
- Microwave the shreds for 30 seconds on Hi. Set aside to cool to room temperature. See Recipe Notes for a non-microwave method for this step.
- When the cabbage has cooled to room temp, sprinkle salt and sugar.
- Add caraway seeds and crushed red pepper. Omit crushed red pepper if you prefer non-spicy Sauerkraut
- Mix well and massage the shreds: squeeze small portions at a time in your fist. The cabbage wilts and shrinks in volume as the salt and sugar cause the cabbage juices to get released.
- Optional: Add a starter culture to jump-start fermentation. Note: This step is not essential, but highly recommended Fermentation will typically start on its own, even without the addition of a starter culture, in a couple of days, as the wild bacteria/yeast present on the cabbage begin to feed on the sugars in the cabbage.Add 2-3 tsp of one of the following:A) Clear whey from fresh yogurt : this has live cultures. Note: If using store-bought yogurt, be sure to check if it has live culturesPass the whey through a fine mesh strainer, lined with a piece of paper towel or coffee filter, or a clean fine weave handkerchief: this will remove small bits of yogurt solids from the whey: B) Brine from another vegetable ferment you may have on hand: The picture on the right shows the red Carrot-Beetroot Kanji I added to this batch.: this has live cultures. You can also use brine/juices from fermented cucumbers, peppers, carrots, Kimchi, etc, or a previous batch of Sauerkraut, Note: Brine from store-bought (or home-made) vinegar-pickled vegetables typically do not have live cultures. and thus cannot be used as a starter culture. C) Apple Cider Vinegar: raw, unpasteurized, with 'mother' : this has live cultures. Note: Pasteurized apple cider vinegar does not have live cultures and thus cannot be used as a starter culture.
- Stir well, cover with a lid and set aside, undisturbed, to ferment. Stir once a day, for 3-4 days. Pack down tightly each time (after stirring).I like to keep it in a medium-large (1 1/2 – 2 qt/L) covered glass bowl for the first 3-4 days: I find it easier to stir the mixture properly in the bowl, rather than in a jar. Note: If the room is very cold, place the bowl in a sunny spot for 1-2 hours.You should soon start seeing a change in color: the blue-purple cabbage shreds start becoming reddish as the acid starts to build up due to fermentation. The dark red-purple juices that are released also start to color the white part of the cabbage shreds.
- After 3-4 days, taste-test the juices pooled at the bottom of the bowl, and maybe bite into a piece of cabbage as well. It should taste distinctly tart.if it seems tart enough for your palate, you can start digging in! Try this: A baguette slice topped with cheese and red cabbage sauerkraut… Yumm!
- Transfer to a lidded glass jar: pack down tightly.Set it aside, undisturbed, to continue to ferment. After about a week or so, you can refrigerate it. It will continue to ferment in the fridge, although much more slowly. It should last a long time in the fridge without getting spoiled. The acid formed during fermentation protects it from getting moldy.
- Looking into the jar from the top….
- Use this beautiful and tasty condiment to perk up salads, sandwiches, soups, stews, etc.
- See how colorful and lovely this wax gourd-red cabbage salad looks. Check out the recipe I posted recently:https://theculinaryheart.com/make-colorful-ash-gourd-salad-tangy-and-healthy/
- Enjoy!
Notes
No microwave available?Â
No worries, use a steamer instead and steam the mixture for 1 minute. If you do not have a steamer, you can simply use a large pot with a rack or trivet to create a steamer assembly:- Place a rack or trivet in a large lidded saucepan or stockpot
- Check if the bowl with the shredded cabbage fits inside the pot and is easy to remove after steaming (it will be HOT!)
- Add about 2 cups of water to the pot, cover and bring the water to a rolling boil. You should see some steam escaping from the pot.
- Place the bowl with the shredded cabbage on the rack/trivet. Cover and steam for 1 min.Â
- Immediately remove the hot bowl from the steamer, transfer to a plate and spread it out to cool fast.
- You just need to briefly blanch the cabbage – definitely don’t want to over-cook it!
- Continue with recipe directions.
Other herbs and spices to add to sauerkraut:
I follow my instincts and add whatever I feel like adding to a fresh batch: so each batch has a unique flavor! Here are some that I have tried and loved- Fresh or Dried herbs: basil, rosemary, chives, oregano, marjoram, thyme….
- Spices: cumin seeds, dill seeds, fennel seeds, coriander seeds, carom seeds, star anise, cloves, cinnamon, bay leaves, peppercorns, dried whole red chillies, etc.
- Fresh sliced Garlic: I recommend adding garlic on the 3rd or 4th day, after fermentation is well established.
- Garlic is antimicrobial and can hinder/slow down fermentation if added in the beginning.
This Recipe is Low-Sodium
General guidelines for safe fermentation recommend using 2% of salt, based on the total weight of the food being fermented. However, if the fermentation is accelerated by using a starter culture, as recommended in this recipe, it is perfectly safe to add less salt, since the acid formed during fermentation also acts to prevent spoilage. In this recipe, I have used only 1% salt, 2 g for 200g of cabbage. If you are not going to use a starter culture, perhaps you might consider adding more salt: up to 4 g for this recipe (a little less than 1 tsp).- Note that the extra salt will likely slow down the start of fermentation, and you might have to wait 7-8 days to start ‘seeing’ fermentation – the color change from purple to reddish, as well as the development of tart flavor.
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