Pink sauerkraut (naturally fermented)

This pink sauerkraut recipe takes vibrant red cabbage and radishes, creating a probiotic powerhouse that will make your gut sing with joy. This isn’t your ordinary sauerkraut; it’s a feast for the senses, bright pink 💗 , crunchy and tangy. But one that you can make in a flash and enjoy for weeks or months after.

What you’ll love about this recipe

I grew up with traditional sauerkraut made in huge vats from whole heads of cabbages at the cross roads between fall and late fall. Oh, yeah, there is such thing; you can smell in the air the cold fresh snap of late fall, slightly humid, slightly earthy. I remember with a tad of fondness, but mostly with dread, the early rise to queue up alongside hundreds of people in the market, waiting for the cabbage deliveries.

Sauerkraut making was national business in Romania in the late 80’s. Who knew back then how good was sauerkraut for our gut and well-being?

My pink sauerkraut was born out of laziness and not wanting to deal with huge vats of smelly cabbage in my shed in England 😜. But also because at heart I am just a girl that loves pink 💗 so pink foods bring me joy.

1. Colorful and Yummy: Get ready for some pink sauerkraut that’s not just delicious, it’s a party for your plate with its vibrant colors.
2. Gut-Friendly Goodness: You already know how serious I am about gut health, the microbiome needs feeding! This sauerkraut is like a BFF to your gut!
3. Packed with Good Stuff: This sauerkraut, made with red cabbage and radishes, is jam-packed with vitamins and antioxidants to keep you feeling awesome.
4. Deliciously Light: I am no calorie counting fanatic, but I am health conscious without the compromise on taste. My pink sauerkraut has got your back.
5. Versatile meals: You can get very creative with this pink sauerkraut! Toss it in salads, finely dice and mix in a yogurt and mayo dressing or scatter on tacos. Serve it next to brunch or breakfast omelettes.
6. DIY Happiness: Homemade sauerkraut is where it’s at! You can control the ingredients and make sure those bacteria are still live when they reach your gut.
7. Long Shelf Life: Once you’ve made a batch of pink sauerkraut, it can last in your fridge for several months.
8. Small batches & no special pickling gear: You don’t need fancy utensils for my pink sauerkraut recipe, a jar with a lid is all you need.

Watch how to make pink sauerkraut

Ingredients you’ll need

• Red or purple cabbage – a medium to large one will do, you will probably have some leftovers.
• Radishes (optional) – they will enhance the taste and color, a few handfuls are enough.
• Garlic – as many as you want really 😉, 3-5 large cloves will release garlicky aromas. So tasty !
• Dill – I think dill is such a special herb, it always evokes pickles and traditional flavors for me. If you don’t like dill, leave it out, but it makes me sad when people don’t like dill… Just joking 😜!
• Chili (optional) – a few slices, seeds removed.
• Water and salt (the secret to natural lacto-fermentation) – the simplest brine ever that helps the good bacteria grow and ferment your veggies. And the salt keeps the bad bacteria from growing, protects the vitamins in the veg and keeps your veggies crunchy!

How to make the easiest pink sauerkraut

Pro Tips

• Make sure all the utensils and recipients you use are clean.
• Remove the seal from the lid, so that gas can escape during fermentation.
• When you burp the sauerkraut, make sure you push the vegetables gently, so the liquid is covering them fully.

What to serve with pink sauerkraut

• This condiment will go great with grilled meats, especially pork or beef and sausages.
• Sometimes if I’m in a hurry, I would just replace the vegetables from my sausages and char-grilled veggies recipe or my lamb koftas recipe and end up with a gorgeous meal.
• Chop the sauerkraut and pickled garlic really finely and mix in your favorite dressing.
• I use the pink liquid as a vinegar replacement to make an amazing vinaigrette!

Inviting my homemade pink sauerkraut into your diet is not just about flavor; it’s a step forward to embrace gut health and the beauty of nutrition-rich, colorful ingredients.

• If you are just getting started with fermented vegetables, this recipe is it!
• If you make my recipe, take a snapshot for your Instagram
• Post and tag me @candyflosie😉🤗!
• Don’t forget to rate my recipe! It will make my day!

Pink sauerkraut FAQ

Pink sauerkraut (naturally fermented)

Flossie

Tangy, probiotic-packed lacto-fermented red cabbage with radishes in a dazzling pink sauerkraut.

5 from 1 vote

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Prep Time 15 minutes mins

Fermenting time 7 days d

Total Time 7 days d 15 minutes mins

Course Side Dish

Cuisine German

Servings 8

Equipment

• 1 jar approximately 750 ml to 1 l capacity with screw or rubber seal lid
• 1 sharp knife
• 1 funnel (optional)
• 1 scale
• 1 measuring jug (optional, reuse a clean water bottle with known capacity, for example 1 liter)

Ingredients

  

• 1 medium to large red cabbage
• 100 g radishes optional, sliced in 0.5 cm thin slices
• 25 g salt
• 1 liter water
• 4 large garlic cloves (peeled and no blemishes)
• a handful dill
• 3 small chili chunks (optional, add more or less depends on how spicy you like it)

Instructions

 

Prepare the vegetables

• Remove any wilted, dry or bruised outer leaves from the cabbage. You don't need to wash it.
• Remove the tops and root ends from the radishes if you are using and give them a good wash in cold water. You may need to gently scrub to remove any soil from radishes. Pat dry with kitchen paper.

Prepare the garlic, chili and dill

• Peel the garlic and set aside. Make sure your garlic is nice and plump and has no blemishes. You can cut the dark end if you want but it is not necessary.
• Remove any wilted dill strands. Give the dill a good rinse in cold water, shaking any excess water.
• I used a frozen cayenne chili pepper that I bought at farmers market and put in the freezer. But if you are using fresh, make sure it is clean, give it a rinse under cold running water. Chop as much chili as you would like, I used a few small chunks as this cayenne is very hot 🌶️🌶️🌶️🌶️.

Chop the vegetables

• Cut the red cabbage head in half and remove the hardcore.
• Slice the cabbage roughly in 3 cm slices approximately.
• Slice the larger radishes in 0.5 cm discs or leave the small ones whole.

Stuff the fermentation jar

• Start by laying a few garlic cloves, chili and a few strands of dill.
• Continue to stuff the jar with chunks of red cabbage.
• Add radishes in any empty spaces. Don't force them too much, but pack them tight.
• Add the remaining garlic and dill as you fill the jar.
• Wedge a few red cabbage slices at the top so as to keep everything from rising up.

Prepare the brine

• Add 25 g of salt to one liter of cold water and swirl to dissolve.
• Pour the brine carefully over the veggies until they are fully covered.

Fermentation stage

• Make sure there is no space left in the jar at the top then close the lid loosely. Important: remove the rubber seal to allow gas to escape during fermentation!
• Set the jar aside at room temperature, but not too close to a hot spot.
• The liquid will become a bright pink and little cloudy from day 2 onward.

Burping your pink sauerkraut (yes you heard it right LOL)

• You need to "burp" the brine daily. Use a large diameter stainless steel straw if you have one, but can use any disposable drink straws.
• Blow gently to form bubbles in the brine careful not to spill the brine over.
• This will help with the lacto – fermentation. Taste the brine after day 3 and the sauerkraut after day 5, to make sure you are happy with the taste.
• It will take around 7 days to achieve a pleasant sourness and a slight fizz, depending on the temperature of the kitchen.

How to store your fermented green tomatoes

• After 7 days, if you are happy with the level of sourness, store the jar in the fridge.
• Every time you serve it, take some veggies out of the brine with clean utensils and place the jar back in the fridge immediately.

Video

Notes

You can also slice the red cabbage as you stuff the jar.

That way you only slice what you need to fit in the empty spaces. You may not use all of it, use the leftovers in a stir fry or a salad later!

Important: remove the rubber seal to allow gas to escape during fermentation!

You may wonder what type of salt to use, but I found that it really doesn’t matter if you are using Kosher salt or pink Himalayan salt. I just use ordinary table salt and it works like a treat! 🫶

 

Keyword easy recipe, easy sauerkraut recipe, ferment radishes, fermented vegetables, lactofermented red cabbage, pink sauerkraut

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