• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Shortcuts
  • Recipes
  • DIY Projects
  • Travel
  • Shop
menu icon
go to homepage
  • Recipes
  • DIY Projects
  • Travel
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • DIY Projects
    • Travel
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Side Dishes

    Red and Green Garlic Sauerkraut Recipe

    Published: Nov 22, 2020 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    Red and Green Garlic Sauerkraut Recipe
    There’s nothing as good as prepping your own garlic sauerkraut. It’s easy to make and in 3-5 weeks this delicious ferment will be ready. Until then, just let it sit on your counter and enjoy the transformation.

    Red and Green Garlic Sauerkraut

    Easy Garlic Sauerkraut

    This recipe makes 2 quart jars. You can always double the recipe to have more on hand as it can last up to 6 months in the fridge after it’s fully fermented in 3-5 weeks.

    Garlic Sauerkraut Ingredients

    4 lbs cabbage (½ large green cabbage and ½ large red cabbage)
    2 cloves garlic
    fine sea salt
    water: well, spring, reverse osmosis preferred – if using city water, let water sit in quart jar overnight, uncovered

    Supplies Needed

    parchment paper
    2 medium size bowls
    2 quart jars with rings
    Canning labels

    How to Make Garlic Sauerkraut

    Peel outer leaves off of cabbage. Reserve two large green leaves, set aside. Wash cabbages. Slice and chop cabbage, leaving some long strands if you like it this way. Place red and green cabbage in separate bowls.

    Sprinkle 1 ½ TBSP salt over each bowl of cabbage. Mix together with your hand or use a pickle packer, massaging the salt into each bowl of cabbage. Squeeze cabbage to help start the brine process and thoroughly mix salt in for several minutes.

    Cover bowls with a kitchen towel and let sit for two hours.

    Taste the cabbage. Is the salt enough for you? Add more if needed, about ½ tsp at a time.

    Chop garlic cloves and add one chopped clove to each bowl of cabbage. Thoroughly mix in. Get in there with your hands, work it in. You should notice a small amount of brine developing in the bottom of the bowl.

    how to make sauerkraut

    Layer cabbage in each jar alternating colors. A canning jar funnel works great for easy filling. Use the pickle packer or a spatula to push and pack the cabbage in firmly.

    Pour in any brine from the bowl.

    the best Red and Green Garlic Sauerkraut Recipe

    After the final layers of cabbage, top with the reserved pieces of cabbage. Tear and fold so that they fit and completely cover the shredded cabbage.

    Place a pickle pebble on top of the cabbage leaf to weigh down the cabbage and keep the vegetables under the brine so they don’t mold.

    Cut round circles in your parchment paper, approximately 6” in circumference, and place on top of your jar. Screw the lid onto the parchment paper, leaving it loose.

    Place a label on your jar, identifying your ferment, ingredients, and date.

    how to make Red and Green Garlic Sauerkraut

    Store the sauerkraut on the counter in an area that is typically between 60-70 degrees Fahrenheit.

    Take a look at your sauerkraut every couple of days. Open it, smell it, look for signs of it creating more brine, taste it. Look for any mold growth and remove it. As the brine rises, push down the sauerkraut to pack it in more.

    garlic sauerkraut

    Salt: Fine Sea Salt or Himalayan Sea Salt are preferred for fermenting. Iodized salt will stop the fermenting process as will any caking type salts.

    Storing Ferments: Keep the ferments in a cool place between 60-70 Fahrenheit. It does not have to be a dark place. The counter top is fine. I would avoid storing ferments in the basement as they tend to be damp and may have mold spores present.

    Recipe

    Red and Green Garlic Sauerkraut Recipe

    EverydayShortcuts.com
    There's nothing as good as prepping your own sauerkraut. It's easier to make than you think and in 3-5 weeks this delicious ferment will be ready. Until then, just let it sit on your counter and enjoy the transformation.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Side Dishes

    Ingredients
      

    • 4 lbs cabbage. ½ large green cabbage and ½ large red cabbage
    • 2 cloves garlic
    • fine sea salt
    • water: well spring, reverse osmosis preferred – if using city water, let water sit in quart jar overnight, uncovered

    Supplies Needed

    • parchment paper
    • 2 medium size bowls
    • 2 quart jars with rings
    • labels

    Instructions
     

    • Peel outer leaves off of cabbage. Reserve two large green leaves, set aside. Wash cabbages. Slice and chop cabbage, leaving some long strands if you like it this way. Place red and green cabbage in separate bowls.
    • Sprinkle 1 ½ TBSP salt over each bowl of cabbage. Mix together with your hand or use a pickle packer, massaging the salt into each bowl of cabbage. Squeeze cabbage to help start the brine process and thoroughly mix salt in for several minutes.
    • Cover bowls with a kitchen towel and let sit for two hours.
    • Taste the cabbage. Is the salt enough for you? Add more if needed, about ½ tsp at a time.
    • Chop garlic cloves and add one chopped clove to each bowl of cabbage. Thoroughly mix in. Get in there with your hands, work it in. You should notice a small amount of brine developing in the bottom of the bowl.
    • Layer cabbage in each jar alternating colors. A canning jar funnel works
    • great for easy filling. Use the pickle packer or a spatula to push and pack the cabbage in firmly.
    • Pour in any brine from the bowl.
    • After the final layers of cabbage, top with the reserved pieces of cabbage. Tear and fold so that they fit and completely cover the shredded cabbage.
    • Place a pickle pebble on top of the cabbage leaf to weigh down the cabbage and keep the vegetables under the brine so they don't mold.
    • Cut round circles in your parchment paper, approximately 6” in circumference, and place on top of your jar. Screw the lid onto the parchment paper, leaving it loose.
    • Place a label on your jar, identifying your ferment, ingredients, and date.
    • Store the sauerkraut on the counter in an area that is typically between 60-70 degrees Fahrenheit.
    • Take a look at your sauerkraut every couple of days. Open it, smell it, look for signs of it creating more brine, taste it. Look for any mold growth and remove it. As the brine rises, push down the sauerkraut to pack it in more.
    • Salt: Fine Sea Salt or Himalayan Sea Salt are preferred for fermenting. Iodized salt will stop the fermenting process as will any caking type salts.
    • Storing Ferments: Keep the ferments in a cool place between 60-70 Fahrenheit. It does not have to be a dark place. The counter top is fine. I would avoid storing ferments in the basement as they tend to be damp and may have mold spores present.

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

    More Side Dishes

    • Perfect Buttered Egg Noodles
    • Summer Pasta Primavera
    • Apple Feta Salad
    • 50 Best Cranberry Sauce Recipes for Thanksgiving
    FacebookTweetPin

    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

    1. MaryKay D'Avello

      April 29, 2022 at 3:09 am

      What is the reason for using a separate bowl for the green and the red? I must have missed how long this stays on the counter. Is the parchment paper used to allow CO2 to escape? Thank you.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Alison McFadden

    Welcome to Everyday Shortcuts, where I share delicious and simple recipes that anyone can cook, practical household tips and clever shortcuts to help simplify your everyday life. 

    More about me →

    Popular

    • 8 Easy Chicken Freezer Meals in One Hour

    • Crock Pot Coca-Cola Baby Back Ribs

    • My 3 Day Egg Fast Experience and Weight Loss

    • Copycat White Castle Sliders

    Holiday Recipes

    • 4th of July Cheesecake

    • Bomb Pop Cookies

    • Snowman Cheese Ball

    • Jingle Juice Recipe

    Footer

    Everyday shortcuts as seen on logos

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • About Me

    Contact

    • Contact
    • Press & Media
    • PR Friendly

    Alison McFadden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2025 Everyday Shortcuts. All Rights Reserved

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required