The Best Sauerkraut (Fermented Cabbage) in 30 day Kombucha Tea

sauerkraut kombucha probiotics probiotics cabbage

There are other ways to improve your gut health and populate it with good bacteria through eating and drinking fermented foods such as kombucha (fermented tea), pickled cucumbers, fermented cabbage (sauerkraut) and many others. Fermentation (sometimes called ‘culturing’ or ‘cultivating’ because it involves culturing of microorganisms) is a food preparation technique that involves bacteria and yeasts partially break down food. This process increases the nutritional content, digestibility and adds more nutritional value to the food via creating helpful microbe derived enzymes and lots of other stuff which is good for us. What these microorganisms are doing is essentially using cabbage (in our case) as a food source for themselves and as a result creating exceptionally yummy foods us. It’s a win win situation without a doubt!

Here I would like to share the recipe of the best sauerkraut I have ever had – fermented cabbage using kombucha tea. To remind you, kombucha – is a fermented tea filled with loads of good bacteria called probiotics. You can check out my recipe on how to make kombucha.

Equipment:

  • Glass Container (2-3L)
  • Glass Jar (1.5-2 L )
  • Plate
  • Cheese Cloth
  • Quart Measuring cup
  • Cutting board
  • Knife

Ingredients:

  • 1 Finely Shredded Head of White Cabbage
  • 1 Big Carrot Grated
  • 1.5 tbsp Himalayan Sea Salt
  • 1 tbsp Organic Cane Sugar
  • 500 ml 30 Day Green Tea Kombucha Tea
  • 350 ml Unfluoridated, Unchlorinated Water
  • 2-3 Bay Leaves
  • 3-5 Perpercorns

Sauekraut Fermentation

  1. Place shredded cabbage, carrots, bay leaves, peppercorns in a large glass container.
  2. Massage the cabbage with carrots and mix them at the same time.
  3. Mix sugar and salt in 350 ml of water in a glass jar. Stir until the sugar and salt dissolves.
  4. Pour the water mixture over the cabbage with carrots.
  5. Add 500 ml of 30 day fermented kombucha tea.
  6. Place the plate over the cabbage and place the heavy weight on top of it (1.5 L glass jar filled with water in my case)img_1308-edit
  7. Cover the ‘system’ with a cheese cloth or any other tight-woven but breathable towel.
  8. Let the cabbage sit undisturbed at room temperature, out of direct sunlight, for 2 days. Uncover the cabbage everyday and mix thoroughly while massaging gently. Then set the ‘system’ back.
  9. Transfer the cabbage into a clean glass jar once it is ready to store in the refrigerator.img_1315
  10. Enjoy!img_1311-edit

 

 

22 Comments

  1. Thank you for the recipe! Can Hawaiian sea salt be subbed for Himalayan or regular sea salt?

  2. can i use kombucha that has only been fermenting for 2 weeks? and then just let the cabbage sit longer?

  3. What about a regular way to make sauerkraut ? Just salt and carrot? Without kombucha? Would it be considered as fermented cabbage?

    • Hello Alyona, thank you for your question! Yes, of course, you can do that as well. It would certainly be considered as an old fashioned traditional fermented cabbage. But they will taste differently and they will have different probiotic bacteria in it.

    • Hello Alyona, thank you for your question! Yes, you can use just salt to ferment cabbage the old fashioned way. I will be posting more traditional recipes soon.

    • Hello Ellie, totally! That’s a wonderful idea. I would still cover it with some sort of lid though or at least cheer cloth.

  4. Does it have to be green tea Kombucha? I have some 40+ days dark tea, wondering if I can use this?

    • Hi Melissa! Thank you for your question! No, you can use black tea as well for fermentation. Actually this kombucha scoby prefers black tea to green tea. So it might even grow better in black tea. But what do you mean by 40+ days tea? Did you brew it 40 days ago? Or is is 40 day old fermented kombucha tea? I would advice to use a freshly brewed tea only for kombucha fermentation. But you can use 40+ days kombucha for fermenting the cabbage. Let me know if you have any other questions.

  5. Hi Karina, I was wondering if it is possible to make fermented cabage with less amount of salt. My husband is on low sodium diet, heart failure. Thanks

    • Hi Natalia, You can try to reduce the sat concentration and see if it works. Salt is used for preservation here, to avoid the growth of unwanted bacteria. However I know that some people ferment cabbage without salt completely. I haven’t done personally done it. I hope it helps.

    • Natalia,
      Salt is used as a preservative and to keep the natural crunch of the cabbage. The saltier the more crunchy when fully fermented. The standard for fully fermented kraut is never less than 2% (nor more than 3%) salt by total weight UNLESS YOU KNOW FOR SURE WHAT YOU ARE DOING and HOW SOON IT WILL BE EATEN! Cabbage does not need any added liquid if it is very fresh and then salted and pressed, the cabbage juices will be drawn out by the salt and cover the cababge. If you add liquid of any kind use 2% salt in it as well.
      I expect adding Kambucha you may be able to forego the salt in that amount of liquid as it is already fermented and as the low ph will aid in preservation but your kraut my get “softer”.
      For those of you interested in fermenting and or baking, purchase a scale that can be used to weigh
      and as a “baker’s scale”. It makes measuring (weighing) a lot easier. Tare the scale with your bowl, add the cabbage . Hit percent (the scale will respond with 100%) and add carrot to no more than 125% (too much sugar otherwise) and and hit percent again. The scale will respond with 100%. Then add salt slowly until 102% is reached. If you are adding spices you can use the same method….If you are adding .3% caraway then just add until 102.3% is reached.
      Breads are just as easy….add flour (100%), add liquid until 170%, salt 172%, yeast 173% is the most basic recipe for bread. Have fun!

  6. Hi Natalia, thank you so much for the recipe, since my Kombucha was not 30, I understand I need to leave “cooking” longer, but how do I know if it is ready? Thanks

    • Hello Myrna! Thank you for your comment! As long as it is not sweet but active it should be fine to use. You can even use a two week kombucha. It will be a pretty strong acidic kombucha at this point especially during the summer time. I hope this helps. regards, Karina.

  7. Hi Karina! Have you tried doing this fermentation with other vegetables? I have 27 day old kombucha and wanted to ferment carrots. Would that work?

    • Hello, Tasha! Thank you for your message! Any kind of brine will work and speed up the fermentation. Kombucha will be perfect for fermenting any kind of vegetable too.

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