Red cabbage sauerkraut is more than a tangy, delicious side—it’s an affordable, nutrient-dense superfood for adults, infants, and even dogs! Packed with live probiotics, antioxidants, and essential vitamins, homemade sauerkraut is a simple way to boost gut health, support immunity, and improve overall well-being for everyone in your household.

Let’s dive into the benefits of red cabbage sauerkraut, how to make it, and tips for troubleshooting your fermentation journey.

Why Red Cabbage Sauerkraut Is a Game-Changer

Homemade red cabbage sauerkraut is one of the most cost-effective ways to get probiotics and nutrients into your diet. Here’s why it’s so beneficial:

1. Probiotic Powerhouse

• For Adults: Balances the gut microbiome, aids digestion, and supports immunity with billions of live probiotics per serving.

• For Infants: Introduces gentle probiotics to help build a strong gut microbiome, improving digestion and immunity.

• For Dogs: Enhances gut health, boosts nutrient absorption, and strengthens immunity.

2. Nutrient-Dense

Red cabbage sauerkraut is rich in:

• Vitamins C and K: Boosts immunity, aids in healing, and promotes bone health.

• Antioxidants: Anthocyanins in red cabbage reduce inflammation and oxidative stress.

• Fiber: Supports digestion and gut regularity.

3. Budget-Friendly

A single head of cabbage yields a large batch of sauerkraut for a fraction of the cost of store-bought probiotics or supplements.

4. Versatile and Customizable

• No preservatives, sugars, or additives—just natural, wholesome goodness.

• Use it as a meal topper, tangy side dish, or mix the brine into soups and purees for added benefits.

How to Make Red Cabbage Sauerkraut

Making sauerkraut at home is easier than you might think!

Ingredients

• 1 medium head of organic red cabbage.

• 1 tablespoon of sea salt per pound of cabbage. I like to use Baja Gold (Amazon affiliate link).

Instructions

1. Chop and Salt: Finely chop the cabbage but make sure there are no super small pieces (you don’t want any to sneak past the fermentation weight) and mix it with salt in a large bowl. Let it sit for 30 minutes to release moisture.

2. Massage: Massage the cabbage to release more brine, softening the texture.

3. Pack: Pack the cabbage tightly into a sterilized glass mason jar (Amazon affiliate link), ensuring it’s submerged in brine.

4. Add Weight: Use a fermentation weight (Amazon affiliate link) or large cabbage leaf to keep the cabbage submerged.

5. Seal and Ferment: Seal the jar with a plastic lid (Amazon affiliate link) or airlock and let it ferment for 3–6 weeks in a cool, dark spot. The longer you keep it on the counter fermenting, the less histamines are present.

6. Taste Test: Begin tasting after 7 days and continue fermenting until it reaches your desired tanginess.

Benefits for the Whole Family

For Dogs 🐾

• Improved Gut Health: Probiotics promote better digestion and nutrient absorption.

• Skin and Coat Health: Antioxidants reduce itchiness and improve coat shine.

• Joint Support: Vitamins and minerals like manganese aid joint and bone health.

• Anti-Inflammatory: Anthocyanins combat inflammation, especially in senior dogs.

How to Serve:

• Start with a small amount: 1 teaspoon daily for small dogs, 1 tablespoon for larger dogs.

• Mix it into meals or use it as a topper for kibble or wet food.

For Adults 💪

• Balances the gut microbiome, reduces bloating, and boosts immunity.

• Provides antioxidants to combat oxidative stress and inflammation.

• Rich in fiber for improved digestion.

For Infants 🍼

• Gentle probiotics support early gut microbiome development.

• Helps reduce colic, gas, and digestive discomfort.

• Rich in vitamin K and antioxidants for brain and immune health.

How to Serve:

• Add a small amount of brine to purees or soups. Stella takes it straight from a spoon.

• Serve as a tangy side dish for older children or adults.

Troubleshooting Your Sauerkraut

Fermentation can feel intimidating, but these tips will help ensure success:

1. My sauerkraut smells bad.

• A tangy, sour smell is normal, but a foul odor may indicate mold. Ensure all cabbage stays submerged in brine.

2. There’s mold on top.

• Mold can form if cabbage is exposed to air. Skim off the top layer, and ensure the remaining kraut is submerged. Make sure you are using fermentation weights to hold down the sauerkraut.

3. It’s not fermenting.

• Check the temperature. Ideal fermentation occurs at 65–75°F (18–24°C).

FAQs

1. How long does homemade sauerkraut last?

Homemade sauerkraut can last 6–12 months in the refrigerator as long as it’s properly sealed and submerged in brine.

2. Can I use green cabbage instead of red?

Yes! Green cabbage works just as well, though red cabbage has more antioxidants.

3. Is sauerkraut safe for all dogs?

Most dogs tolerate small amounts of sauerkraut well. Always introduce it gradually and consult your vet for specific dietary concerns.

4. How much sauerkraut should I eat daily?

Adults can enjoy 1–2 tablespoons daily, while infants should start with a teaspoon of brine.

5. What tools do I need to ferment?

Fermentation weights, airlock lids, and sterilized jars are helpful but not required. Check my affiliate links throughout the blog for the tools I use!

Final Thoughts

Red cabbage sauerkraut is a simple, affordable, and nutrient-packed way to support the health of your entire family—including your dogs. With its high probiotic content and versatile uses, it’s a natural way to boost gut health, immunity, and overall well-being.

Ready to give it a try? Let me know how you incorporate sauerkraut into your meals or your pup’s diet in the comments below!

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