Sauerkraut from vacuum-fermented red cabbage

Sauerkraut from vacuum-fermented red cabbage

,The advantage of lactic acid fermentation (fermentation) in a vacuum is that it is faster. In this way, the available free oxygen does not have to be displaced first, there is simply hardly any available.

In this example, half a head of red cabbage was fermented whole into sauerkraut.


  • 1 half red cabbage[restrict]
  • 2% untreated Ursalz
  • 1 bay leaf


  • Sprinkle the cut side of half the cabbage with the salt
  • Add bay leaf (optionally juniper berries, clove, star anise, anything to taste)
  • Vacuum everything tightly
  • Store in a warm place (22-25°C) in the dark until the bag swells up significantly, which happens after a few days
  • Store in a cool, dark place for at least 14 days
  • This red cabbage sauerkraut was ready after a total of 21 days, although longer fermentation is possible


  • Thinly slice the onion
  • Cut cabbage into leaves
  • Sauté onions in goose fat until translucent
  • Add cabbage
  • add some red port wine
  • Add spices
    • laurel
    • juniper
    • clove
    • star anise
    • pepper
  • Simmer for 1 hour until the cabbage is tender and al dente
  • to taste