Ruby kraut
Fermenting & Pickling, Recipes

Ruby Kraut (and Why It’s So Good For You)

Ruby kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar.

The secret is in the red cabbage: The compounds that give the vegetable its distinctive dark color, anthocyanins, also act as antioxidants and are believed to have analgesic and anti-inflammatory properties. (Pigment-rich and anthocyanin-filled fruits like blueberries, black tomatoes, and Concord grapes have these same health benefits… as in most things “green,” the darker it is, the better it is for you.)

Combine all that antioxidant power with the immunity boost of lacto-fermentation, and you could live forever on ruby kraut. (Okay, maybe not, but keep reading…)

Sauerkraut is one of the most common examples of lacto-fermentation, a process of preserving cabbage with lactic acid bacteria (also known as the “good bacteria”). Lactic acid bacteria is already present in the air and on the vegetable; under the right conditions, it will flourish and create an acidic environment that’s unsuitable for bad bacteria. When this happens, the resulting ferment is full of highly beneficial Lactobacillus, Leuconostoc, and Pediococcus bacteria that work to improve your gut flora and balance your digestive system.

Why is gut flora so important, anyway? At any given time, about 100 trillion (!) teeny tiny creatures (a network of microorganisms also known as your gut bacteria, gut flora, microflora, microbiota, or microbiome) live in your intestines and work diligently to absorb, digest, and synthesize all the enzymes, vitamins, and minerals in the food you eat. To put it in perspective, we have 100 trillion of these little guys in our intestines alone, while the entire body comprises just 10 to 50 trillion human cells. So in a way, we are more them than they are us… make sense?

This is why the mantra “You are what you eat” is 100 percent true and so very important to our health, if not the foundation of our whole health and well-being. The gastrointestinal tract makes up a large part of our immune system — up to 80 percent.

There’s a whole bunch of metabolic processes that occur in our digestive tracts on a daily basis, and most of us take it for granted. Our gut flora work overtime to keep us healthy and strong, so long as we provide them with the appropriate energy and nutrient sources. Quite simply, our bodies are built around our digestive systems.

Once in a while, the gut flora gets a little wonky and that’s why we get sick. What’s happening — in a nutshell — is the good bacteria isn’t able to fight off the bad bacteria that enters our system.

Enter lacto-fermentation. Lacto-fermented foods (like sauerkraut) are high-acid foods full of probiotics that battle bad bacteria in our guts. Probiotics (such as Lactobacilli and other beneficial bacteria and yeasts) supplement the existing good bacteria and, in effect, overwhelm the bad bacteria by lowering the pH of your digestive tract and creating an unfriendly environment for the bad guys.

Best of all, lacto-fermentation is easy when you’re only making small batches. You can ferment any of your favorite fruits or vegetables, with the most common being cabbage, carrots, cucumbers, squash, tomatoes… the sky’s the limit. But today we’re doing cabbage, because I grew a beautiful crop of Mammoth Red Rock cabbage this spring and I finally harvested the heads a couple weeks ago!

Mammoth Red Rock cabbage

Chantenay Red Core carrot and Mammoth Red Rock cabbage

(As an aside, growing red cabbage in your garden can help you ballpark the pH value of your soil without a soil tester. Because of the anthocyanins, red cabbage tends to develop deep red leaves in acidic soil, dull purple leaves in neutral soil, and greenish-yellow leaves in alkaline soil.)

My ruby kraut is rather simple — just cabbage, carrots, and a handful of spices — but you can add anything else from the garden. Apples, onions, and ginger are classic additions, and you’ll want to use the highest quality foods you can find (think farmers’ market, organic, or homegrown) for the most benefit. You can do up the spices differently too — try juniper berries and caraway seeds for an old-world flavor, or even cumin, coriander, or fennel seeds.

However you mix it up, try to keep a ratio of 5 pounds of vegetables to 3 tablespoons of pickling salt. (Too much salt, and your kraut may take a long time to ferment — though this might be useful for people who live in the tropics and need to slow down fermentation.) You can also use unrefined sea salt or kosher salt in place of the pickling salt; just none of that iodized stuff, which interferes with the bacteria.

Ruby Kraut

Makes 4 quarts


For the Vegetables
4 pounds red cabbage
1 pound carrots
3 tablespoons pickling salt

For the Spices
2 teaspoons celery seeds, divided
2 teaspoons dill seeds, divided
2 teaspoons black peppercorns, divided
2 bay leaves

For the Brine (Optional)
4 cups water
2 tablespoons pickling salt


Shred, slice or grate your cabbage using a food processor, knife, or grater… whatever works for you. I cut my cabbage in half lengthwise, remove the cores first, then slice the cores to add into the kraut. Then I thinly slice the rest of the cabbage by hand for a cole slaw-like consistency.

Slice cabbage cores

Slice cabbage

Sliced red cabbage leaves

If you harvested the outer leaves from your cabbage crop (the huge ones that look like elephant ears), you can shred some of those up too. Remove the tough stems, then slice thinly as the outer leaves tend to be thicker (but are just as delicious and even more nutritious than the head).

Sliced cabbage leaves

Do the same for the carrots. I take a julienne peeler to mine to get those skinny slivers.

Carrot slivers

Now, you should know that 5 pounds is a lot of veggies… at first. I put all of my slices and slivers into a huge soup pot because even my biggest mixing bowl wasn’t big enough to hold everything.

Finely shredded cabbage and carrots

Once you’ve broken down all the cabbage and carrots, add the pickling salt and toss to combine. At this time I let the veggies sit while I do some clean-up in the kitchen. The salt will start to draw out moisture and make your cabbage nice and limp.

Add pickling salt

About 20, 30 or however many minutes later, go back to your pot and knead those veggies into submission with your hands. Be sure to press down on them to expel as much water as possible. By the time you’re done, the volume of veggies should be reduced to at least half. You’ll see some water pooling at the bottom of the pot; this is good!

Press down on the vegetables to release more liquid

Knead the vegetables into submission

Volume of vegetables reduced to half

Liquid released from vegetables

This recipe makes two jars of celery and dill-spiced kraut, and two jars of peppercorn and bay-spiced kraut. Divide your spices equally among the jars.

I like to fill my jar in layers: half a teaspoon of spices, some cabbage and carrot mix, another half a teaspoon of spices, more cabbage and carrot mix, and so on. While you do this, tamp the layers down with the back of a spoon to squeeze more liquid out of the vegetables. Pour any remaining liquid from the mixing pot into your jars. Leave at least an inch or two of headspace after filling, since the kraut will continue to expand and release liquid while it’s fermenting.

Layer vegetables and spices in jars

Tamp the cabbage and carrots down to release more liquid

Red sauerkraut

Run a chopstick or the end of a long spoon around the perimeter of the jar to release any trapped air pockets. It’s important that all the veggies are completely covered in liquid.

Run a chopstick around the perimeter to release trapped air pockets

To keep the kraut fully submerged during fermentation, I like to fill a zip-top bag with a little water and place that right on top of the vegetables, filling all the empty space in the jar. The water acts as a weight to push them down into the brine. Or, you can place a rock inside the bag as a weight.

Line the jar with a zip-top bag

Water weight inside sauerkraut jar

Seal your jars with lids and store them at room temperature out of direct sunlight. The kraut may “bubble over” as it ferments, so it’s a good idea to place the jars in a shallow baking dish to catch any overflowing liquid.

If the veggies haven’t released enough liquid by the second day to stay submerged, you’ll want to top them off with brine. Bring water and salt to a boil, stir until the salt is completely dissolved, then let cool and add to the veggies. Don’t forget to leave an inch or two of headspace in the jars. Push down on the veggies, add the baggie liners with some weight, and reseal with lids.

Red cabbage sauerkraut fermenting

You will see bubbling over the next few days; those bubbles are the off-gassing of carbon dioxide from lactic acid bacteria at work. Once a day or every other day, loosen the lids to let the fermentation gases escape. Pay attention to any stray cabbage or carrot pieces that may have worked their way in between the rim and baggie; you’ll want to push them back into the brine so they don’t become moldy.

As the lactic acid bacteria proliferates, your cabbage will turn into sauerkraut — or “sour cabbage” in German. The sourness comes from all the lactic acid created during lacto-fermentation.

Theoretically, your kraut is “alive” with probiotics by day four and can be eaten, but for the best flavor, you’ll want to wait anywhere from one to three weeks, depending on how warm or cool it is in your house. Warmer temperatures speed up fermentation, while cooler temps slow the process.

Check your jars each day to ensure the veggies are still submerged in liquid, and resist the temptation to fiddle with your ferment too frequently; oxygen is the enemy and will produce mold on the surface. You can begin to taste your kraut after a few days until it has soured enough to your liking.

For me, the right amount of time to perfect sauerkraut was exactly 12 days. (The temperature in my house hovers between 68°F and 70°F.) Once the kraut has achieved a nice flavor, remove the baggies, reseal with lids, and keep the kraut in your fridge to prevent over-fermentation. Your kraut should smell pleasantly sour and salty — like pickles. If it smells rotten or yeasty, chuck it and start over.

Fermented foods don’t necessarily go “bad” if properly sealed and submerged in liquid, but they will eventually reach a point of becoming too sour to be edible. Refrigeration slows down fermentation so you can enjoy your kraut at its peak flavor!

Red cabbage sauerkraut

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  • dazheb

    To reduce the saltiness, could you borrow a step from the kimchi making process and rinse the cabbage before you had the spices? And, thanks for the excellent, detailed article – very helpful.

    • I don’t find the sauerkraut salty at all. If you’re particularly sensitive to it, you might want to try a different type of salt that contains less sodium chloride, like a fine-grained Himalayan pink salt.

  • James Richard

    Instead of a rock, make a brine, place a ziplock bag in the jar, and pour the brine in the bag. This will keep everything submerged. If it leaks, the brine makes it so it doesn’t matter. I made your Vietnamese Pickled Mustard Greens yesterday, I’m going to make this tomorrow. Thanks.

  • Holeshot Shred

    Can we use pink Himalayan salt instead of kosher or sea salt?

    • Yes, but you may have to adjust the amount of salt used, depending on the coarseness of your Himalayan salt.

      • Holeshot Shred

        Thank you! It’s a little challenging using Himalayan salt. I’ll look at the coarseness.

  • This recipe is for sauerkraut. If you are asking for advice on canning tomatoes, I recommend that you follow a recipe from a trusted source and direct your question to that source.

    • stevenkontos

      Thanks for that. I kind of knew that was a recipe for sauerkraut.


    After you have fermented the kraut to your desired sour-ness can it be pressure canned to be shelf safe and stop the fermentation process??

    • Yes, you can process your sauerkraut to be shelf stable. (Keep in mind that processing the kraut will affect its texture.) However, I can’t give instructions for pressure canning as I’ve never done it.

      • Crystal

        Pressure canning would kill the good bacteria, though, right? Which would essentially take away the health benefits.

        • Correct, you would lose all the probiotic benefits because of the high heat. I don’t know how much good bacteria would actually remain since pressure canning is meant to kill all bacteria, good or bad.

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  • Gail

    Very nice instructions. I just ordered a small fermentation kit and am going to follow your instructions for my first fermentation. I have a friend who makes and eats lots of fermented foods to help with skin and allergy problems and she feels so much better. She said she has a number of jars on her counter and they are like her little “pets” that she takes care of and they in turn take care of her.

  • ThetaBara

    This sounds delicious – I’m making it right now! Just chopped up my cabbage. At what point do you add the ginger and/or apples? Just before serving, or do they go in the ferment? Thanks!

  • sparrowhawkeye

    Hi, I don’t like the idea of the plastic bag leeching chemicals into the salted liquid , Would you consider using a handful of glass marbles to weigh down the cabbage? I use the marbles i also put a latex glove over the rim of the jar in place of the lid , The glove will slowly inflate removing the need to expose the contents to the air, Put an elastic band around the rim of the jar to hold the glove securely. You grow some healthy and delicious looking cabbage.

    • You can use whatever weights you have on hand. Even a cabbage leaf over the top of the vegetables works. (Though the latex glove with rubberband sounds like more work than needed, a loosely sealed lid is much quicker and easier.)

      • sparrowhawkeye

        Totally wrong ! The stuff you see bubbling up is co2 , co2 is heavier then air it is also a preservative , The last thing you want while making sauerkraut is items floating plus oxygen entering the sealed jar, To make safe sauerkraut you need to seal in the co2 but to do this you risk explosion, This is where the glove proves its worth you never have to break the seal to remove the protective co2. The glove will expand like a balloon.

        • The information I provided in this post is correct, so I’m not sure what you’re referring to as wrong. Sauerkraut is made through a process of lacto-fermentation, and the preservative is lactic acid. Lactic acid does not “escape” from a jar, it remains in the food and gives that tangy flavor.

          If you want a truly airtight seal, I suggest investing in airlocks for your jars. Airlocks eliminate the need to use weights (which traditional fermentation crocks employ). Otherwise, you can simply keep your vegetables submerged in their liquid to prevent exposure to air. A lid (as I suggested in my post) merely keeps flies and dust out of your fermentation.

          You just need one or the other: a weight of some sort, or a proper airlock.

        • Val Lynn

          Thank you! I never thought of using a food grade latex glove. That opens up a drawerful of mason jars for my micro-ferments. Brilliant.

          • sparrowhawkeye

            I will add a link when i can locate it which explains the importance of containing the co2 and how any sludge or slime on the top of the kraut is dangerous .

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  • For simple ferments that only need to sit for a week or two (which are all the ones I make), I do not use a starter culture. I’ve really found no need for one.

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  • chrysostomos

    Gosh, you have the patience of a saint! The amount of imbeciles who have asked questions that were already covered by your exemplary and informative post beggars belief.

    Do people just look at the pictures or what? I literally have no questions after reading your above guide. I specifically searched for red cabbage kraut and yours is by far the easiest.

    “Do you put the pooled water into the jar?” Criminy! What a question… When did people become so infantile and lacking in the most basic common sense?

    Anyway, I just wanted to say thanks and to express my admiration for your patience. I wouldn’t have been able to cope personally.

    • Fielding questions from all my commenters makes me realize there are people of all ages and ability levels reading this blog… so, that can only be a good thing?!

      Hope the kraut turns out wonderful for you!

    • mango888

      Chill out Christo…..not everyone is as astute as you, but I assure you many have more patience, and probably less stress as a result. Take that energy you spend trying to “cope” with others ” infantilism ” and focus on yourself… will continually set a better example of common sense and maturity that will benefit others, and make you less annoyed as well.

      • chrysostomos

        You think very highly of yourself you presumptuous berk. You don’t know me, so don’t presume to offer me advice, imbecile. I hope you die slowly from cancer.

  • Hans Ruysenaar

    Hi….. great post but I have a question: You say ‘seal your jars…’ If you tighten lids on the jar it is likely to explode due to pressure od gasses produced. I did that once with pineapple … very messy

    • Yes, I specify to seal the jars (the baggies prevent them from having an airtight seal) and also to loosen the lids to let gases escape when you check on your ferment.

  • soph

    Hello I am housesitting for a farmer who grew some beautiful red cabbages. I am happy to be trying out your recipe, and enjoy the idea of using all parts of the vegetable. I also milk a goat and make yogurt, so thought of using the whey. But i can’t seem to understand how much whey is enough and how much i should reduce the salt. .. is there a fixed proportion? recipes and measurements seem to vary alot from one person to another. I wonder if you would have a better understanding of it and demystify it a little. ..

    I think i might use two tbsp of salt, and about 1/4 cup of whey. .. but it would be great to have a second opinion about it!

    p.s. your website is a good inspiration! I have been freely using nasturtium pods (i already loved the leaves and flowers) in everything, from dilly beans, to tomato preserve.

    • Keep the ratio of 5 pounds vegetables to 3 tablespoons salt. The salt helps draw the moisture out of the vegs so they can ferment in their own brine. To give your fermentation a boost, you can add 1/4 cup whey to each quart-sized jar. This will speed things along by several days.

      Thanks for following the blog; I’m glad you’ve been finding many uses for your nasturtium pods. 🙂

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    • Fermentation does not stop until you refrigerate the kraut (and even then, it only slows down). If you used too much salt (which helps preserve), that could inhibit proper fermentation. Does your kraut taste salty? Cabbage-y? In a warm environment, cabbage starts to taste tangy after several days and continues to sour the longer you let it sit. As long as your kraut doesn’t smell rotten or grow black mold (and as long as it stays submerged in brine), there’s no harm in waiting a bit longer for it to sour to your liking.

  • Bruce

    Hi GB, Do I see Kale in your photographs??? Your ferment seems full of something green and leafy all shredded up, but it’s not listed! Do you think this might be a way to work in some of this supremely nutritious green into the mix? Or do you think it might just turn black and slimy and ruin the whole batch? (For that matter, would the combination of tastes even work in your opinion?) Thanks.

    Questions, questions, questions…
    PS I’ve always wondered why other people didn’t use the cabbage cores.

    • The green leaves are actually the large outer leaves of my cabbage plant. (You can see a picture of them in the post.) Kale would be delicious in a kraut. I usually mix it with other things, like cabbage, carrots, pears, apples, etc.

  • Michael

    Do I have to refrigerate the kraut after fermentation?

    • Yes. Refrigeration slows down fermentation so that your kraut doesn’t turn too sour.

  • jbird

    So, today is day 4 of this grand experiment and I have three quarts of beautiful kraut bubbling away in the pantry. Your method worked very well. I used one huge green cabbage and one pretty large red from my garden, plus a bunch of carrots and one gorgeous, nubile, juicy head of garlic, and it filled my large sauce pot. Still, I wonder if the salt is too much? I did the 3 Tbs., used sea salt (tho’ Kosher is supposed to be less, er, salty??). For two quarts, I used a dill/mustard/hot pepper/fennel mixture and for the 3rd quart a nice mild curry plus some ginger. Today I tasted for the first time and I really liked the curry one the best. I also cleaned up the rims (lots of overflow!) and replaced the baggies with fresh. Looks great! Thanks so much for the idea and the ease of execution!

  • Jeremy Heyl

    No kidding Cabbage will expand! I’m glad I had my jars sitting on a lipped baking tray. Cabbage expanded all the way to the lid! Have you tried the mason jar re-cap lids? I bought a few- and fitted them with a #6 bung and airlock (home-brew equip.) they make perfect vegetable fermentors. Its not my idea, I found it on another blog. Can’t wait for my kraut!

    • LOL, I once had a kraut volcano in my kitchen, but luckily that hasn’t happened again. Airlocks are a great idea if you ferment frequently, but I personally don’t use them because I ferment in a variety of jars with different diameter rims (most of them recycled).

      • Bruce

        After noting you just use lids, I had to wonder if your system doesn’t benefit from greater pressurization with CO2, which should help prevent mold in the head space over the non-pressurized air-lock set up. FIDO jars would also seem to offer this benefit. 🙂 Sometimes simplicity wins.

  • Olga

    Just made this with peppercorns and bay leaf on June 2, waiting now, it smells fresh and sour already, lots of fuchsia water pooling, and will put it back in today! Thanks for the easy instructions!

  • Steve

    You should probably stop putting that plastic bag in your jars. I mean, unless you enjoy eating toxic plastic compounds.
    Get some fido jars and it won’t matter if everything is submerged. The seal acts as an airlock, and the jars fill with CO2, pushing all of the oxygen out.

    • Well, we are not actually eating the plastic bag in this case, so I highly doubt the week or two of using the bag as a surface weight will kill us off. Good for you for not buying anything packaged in plastic, though.

      • Jack Kempsley

        Are you retarded or something? He doesn’t mean you’re literally eating the bag. He means the plastic chemicals leech into your kraut. Somehow I doubt acidic environment + plastic = plastic-free kraut..

        • It’s called sarcasm. But thank you for the explanation. I still stand by my original reply to this commenter.

          • randommomster

            Kempsley’s name-calling was rude, and detracted from the important point. I agree with you that a week or two isn’t gonna kill you. On the other hand, if the risk is easily avoidable, I’m inclined to avoid it. The acids in the ferment will cause the baggies to leach more compounds into the goodies than would happen in a more Ph-neutral environment.

            Have you tried using one of those outer leaves as a dome? Cut a couple of slits in the top to allow bubbles to escape, and weigh it down with an old jelly jar filled with rocks. I have a friend who swears by it. I’m going to give it a shot myself.

          • Yes, sometimes I’ll place a cabbage leaf on top of the vegetables and tuck the ends under. No need for slits; air can still permeate the leaf. If you can find a smaller jar that fits perfectly inside the ferment jar, that also works well as a weight. But since I like to see what’s going on each day, I still prefer the baggie method, which gives me a clear view all around. Use what works best for you.

  • barometricreader

    Okay, good. I didn’t read any post with this information so thank you for your reply.

  • barometricreader

    What about the tightness of the lids? I heard that you shouldn’t tighten them so as to allow for gassing however you didn’t mention anything about the lids. I worry that if they’re not tightened, oxygen is getting in….. no?

    • I do mention in the post above to loosen the lids to let the fermentation gases escape. Or you can keep the jars loosely sealed the whole time (just a few turns to keep them on, but not airtight).

  • Deb

    I want to try this but is there any thing else I can use to cover it? I hate plastic, a lot! And could tell me about pickling salt? Is it like table salt? Can you use Himalayan sea salt? I just stumbled on to your site when looking for info on carrot tops. Thanks!

    • You can use cheesecloth or muslin. Pickling salt is also called canning salt or preserving salt at the store (mine is made by Morton). It’s a pure salt with no anti-caking agents or additives, and has a small, uniform crystal that dissolves easily. You can also use kosher salt or sea salt in its place.

  • I love pickled veggies, especially Asian ones, but need to start making my own because most of the store-bought kind from the Asian markets all have sulfites added as a preservative and I’m allergic. I’ll be visiting your site a lot to get started! Thank you for sharing your detailed recipes and instructions but I am confused about one thing: when you knead the veggies and get that water pooling at the bottom of the pot/bowl, do you add that water to the jars also or discard it? Thanks!

    • Yes, add that pooled water to the jars!

    • daniella

      Yes, this confused me as well as it’s missing from the directions. The pictures show the cabbage being added to the jars without liquid, and then in the next picture there’s a chopstick stirring the jars with a purple liquid that looks much different from the grey pooled water.

      Great recipe though as others don’t include spicing directions. Thank you, I will be making this!

      • The pooled water at the bottom of the mixing bowl only looks that color because of the bowl itself. It’s actually a purplish-blue liquid, which is more apparent in a glass jar.

  • so this is fifty

    I just found your blog … It’s awesome !! Thanks !!

  • lauren

    I do a lot of fermentation and love love love they way you explained it, I’m going to send my friends to your site!

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  • the man in grey

    Hi Garden Betty. Great post. I’m tempted to give this homemade sauerkraut novelty a go. Although I’m sure to make a mess of it all. What size jars did you use in this article?

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  • Tanya @ Lovely Greens

    It really looks Amazing. I’ve never been one to grow purple cabbage but they do sound super nutritious and look lovely in your kraut.

    • Oddly, I’ve never grown green cabbage… I guess I’m always attracted to anything purple (carrots, beans, etc.) so this cabbage was a natural choice for my garden! It really is lovely to look at, not to mention delicious.

  • Tracy

    Great post Garden Betty. I’ve made kraut before but never used the water bag as a weight– can’t wait to try your method and your recipes. Don’t forget sauerkraut is also delicious on toast with avocado– my personal favorite.

  • Jessica

    Thank you for this! I tried to make kraut last year but couldn’t get it weighted down in the mason jars and it went moldy. I even googled around for a solution a few days ago that didn’t involve finding another jar small enough to fit in the mouth of the mason jar. And here it is! A baggie filled with water. And in response to Beth’s question, I eat kraut with nearly everything. It is REALLY, really good in soup. Fills the whole bowl with tanginess.

    • Good luck with your next batch! (And I love kraut in soup too!)

  • Beth

    Hey Garden Betty,
    What do you like to eat sauerkraut with?

    • Mashed potatoes, sausage, and sauerkraut is my favorite combo (layered in that order), but I also like sauerkraut on a sandwich (all types of sandwiches, not just a Reuben), hot dog or burger, as a side to pulled pork or chicken or any kind of roast, and even as a small salad (with Russian dressing… kind of like a deconstructed Reuben).

  • Cary Bradley

    Excellent article and gorgeous slaw! We discovered kimchi on our Hawaiian honeymoon at a great Korean restaurant and LOVED it. I’ve bought it in supermarkets over the 30 years :), but it can be pricey. A couple years ago I fell hard for Sandor Katz’ Wild Fermentation book and did much Internet research and this past year, made my own kimchi, and it is FABULOUS and easy. I use red cabbage too and get the gorgeous pink juice. Our local Asian market gets fresh veg on Thursdays and I pick up very cool teeny bok choy-looking guys in big bags, myriad greens and have the best time adding new types to my brew each time. Thanks too for your great discussion of the health benefits of lactofermentation. I am LOVING your posts. Thanks so much!

    • Thank YOU! I’m happy you’re enjoying all the posts!

      I also make red cabbage kimchi (in fact, a recipe will be posted in a few weeks) and will usually add some other Asian greens to it as well. You can’t go wrong with all those amazing spices!

      • Wisefriend

        I can’t wait to try this recipe!

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