Fermenting red cabbage – How to do it step by step

What is the difference between preserving, pickling and fermenting?

Whether fermenting or preserving: all variants make good food last longer – without any artificial preservatives. But how do these methods differ?

  • Canning is the process of preserving food by heating it, which kills germs. This process preserves many vitamins and minerals, although heat-sensitive nutrients such as vitamin C may be lost. Canned foods are a good way to preserve fresh ingredients for the long term, but without probiotic effects, as heating kills all microorganisms.

  • Pickling preserves food through high vinegar or salt content, which inhibits germs and bacteria. Pickled foods often contain valuable secondary plant substances and antioxidants, which can be further enhanced by the vinegar or the addition of herbs and spices. However, the probiotic effect is lost here too, as pickling is not a fermentation process. However, pickling can stimulate the digestive tract and is often low in calories, which offers a healthy alternative for spicy snacks.

  • Fermentation, on the other hand, brings health benefits through live microorganisms, especially lactic acid bacteria, which are created during fermentation. These "good" bacteria support the intestinal flora, promote digestion and strengthen the immune system. In addition, fermented foods contain many heat-sensitive vitamins, including vitamin C, and provide a source of vitamin B12, which is especially important for vegetarians and vegans. The probiotic properties of fermented foods also help to rebuild the intestines after courses of antibiotics, and their regular consumption can promote general well-being.

While pickling and preserving rely primarily on shelf life, fermentation also scores points with probiotic benefits. We'll show you exactly how this works with red cabbage in our step-by-step instructions - including helpful tips to ensure your fermentation is a success!

What do you need for fermentation?

To ensure a successful result , you only need a few important tools and a clean working method. This should be on your list:


  • Glasses :
    Favorite glasses are perfect because the glasses are tasteless and do not absorb odors.

  • Fermentation attachments with valve :
    Our attachments allow gases to escape without letting oxygen in. This creates the ideal environment for successful fermentation.

  • Glass weights :
    They keep the vegetables completely under the brine – important to avoid mold.

  • wood tamper :
    Indispensable for red cabbage, sauerkraut & co. It helps to squeeze liquid out of the vegetables and fits perfectly in the glass.

Step by Step: How to Ferment Red Cabbage

Step by step, you will now learn how to ferment yourself. When fermenting, it is crucial to work cleanly and as germ-free as possible. Therefore, all utensils such as glasses, fermentation attachments and glass weights should be washed with hot water or sterilized beforehand.

Fermenting LIEBLINSGLAS
Fermenting LIEBLINSGLAS

Ingredients:


  • 500 g red cabbage, finely chopped
  • 1-2 apples, cut into thin slices (preferably sour varieties such as Boskop or Granny Smith)
  • 1 tablespoon sea salt
  • 1 teaspoon cinnamon
  • 2-3 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • Filtered water
  • Ripple Jar, glass weight, wooden pestle, fermentation lid

Preparation:

  1. Finely chop the red cabbage and put it in the Oleni jar. Sprinkle the sea salt over it and mash the cabbage well with the masher for about 5-10 minutes until it is soft and liquid comes out.

  2. Add the apple slices and spices (cinnamon, cloves, bay leaf and cinnamon stick) to the red cabbage and mix well.

  3. Press the cabbage and apple mixture firmly to leave as little air between the layers as possible. The liquid released should cover the cabbage. If there is not enough liquid, add a little filtered water until the cabbage is completely submerged.

  4. Place your glass weight on top of the cabbage to keep it under the brine. Loosely cover the jar with the fermenting lid to allow gases to escape during the fermentation process.

Leave the jar in a cool, dark place for 5-7 days. Check daily to make sure the cabbage stays under the liquid. You will notice bubbles rising - this is a sign that the fermentation process is underway. Taste after 5-7 days. When the desired acidity level is reached, put the jar in the fridge.

5 Tips for Perfect Fermentation

  • Don’t fill the glass too full:
    Leave enough space so that the liquid does not overflow.

  • The right glass size:
    Too much air in the glass can disrupt fermentation.

  • Hygiene is crucial:
    Sterilize jars and utensils thoroughly beforehand.

  • Use good equipment:
    With fermentation valves, glass weights and high-quality glasses you have the best conditions.

  • Patience pays off:
    Allow the red cabbage enough time to develop its full flavor.