Not for red cabbage only, but it seems like any recipe's regular cabbage could be replaced with ALL red cabbage.
Here's one that has SOME red cabbage in it:
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Anne Bryants
VEGGIE KRAUT
This is for a 5 liter Harsch crock.
Mix and pound:
6 lbs. shredded cabbage (weigh the heads or use slaw mix)
1/2 of small head of red cabbage - shredded
4 ounces dry dulse flakes (buy at health food store)
3/8 cup (6 Tbsp) of sea salt
1 Tbsp ground caraway seed
1 Tbsp garlic powder
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After pounding chop with the small plate of a Vidalia Chopper (or by hand) and add:
1/2 head cauliflower (no stems - use only small floret pieces)
3 peppers - red, orange, yellow
4 carrots (They were in the Sams slaw mix.)
2 medium beets
2 medium turnips
2 tsp red pepper flakes
Mix all together and put in the Harsch crock for two weeks.
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We also made a LOW-SALT batch of the above recipe using two tablespoons of salt in two cups of COOLED boiled water. If you don't use distilled water, you have to boil the tap water to burn off the chlorine in it because the chlorine will kill the fermentation bacteria, ruining your kraut.
CAUTION: Do not try making low-salt kraut in a regular crock. Kraut fermentation done the "regular" way requires at least two teaspoonfuls of salt for every pound of cabbage the first three days of fermentation to fight dangerous bacteria. After three days though the lactic acid takes over destroying bacteria.
I've read several places that say you can make NO-SALT kraut in a Harsch crock, but I'd be afraid to try it... never have, never will.
See:
http://schmidling.com/kraut.htm
"The sauerkraut fermentation process utilizes the indigenous population of bacteria in the raw cabbage to produce lactic acid. This produces a low pH environment that allows few if any other bacteria to survive. The lactic acid is also what gives the kraut its characteristic sour flavor. Salt is added to the raw cabbage to draw out much of the water (drier product keeps longer) and to inhibit salt-intolerant bacteria. This allows the acid-producing bacteria to get a strong foothold and dominate the population."
