Power-to-the Purple Sauerkraut
- 1 medium red cabbage (about 2 pounds)
- 1 Tablespoon sea salt
- 2 large carrots, grated
- 1 bunch green onions, diced (1-2 cups)
- 1 teaspoon cumin (or coriander, caraway, dill, fennel seeds)
Seasoned Cook: Depending on the time of year, the temperature of your home, and the climate you live in, fermentation times vary. If you see anything “funky” growing on the top, simply scrape away.
- Cut cabbage in half core-to-tip. Remove core and peel away outside layer. Using a sharp knife, thinly slice cabbage and place in large bowl or crock. Evenly distribute salt. Avoid using metal utensils, bowls or storage wear.
- Using your hands, a pestle or large wooden kitchen utensil, begin to aggressively massage or pound the cabbage mixture for several minutes until salt and agitation begins to release juices. Add carrots and green onions.
- Using 2-3 quart glass jars and a wide-mouth funnel, distribute vegetable mixture into jars. When jars are loosely filled, use the pestle or end of a wooden spoon to compact. Cover with a breathable material such as tea towels, paper towels or cheesecloth.
- For the first 24 hours, check on the cabbage at least every 8 hours, continuously pounding out more juices. The goal is to submerge the cabbage completely in its own juices. After 24 hours, if cabbage hasn’t released enough juice, add cold-filtered water to cover.
- Place a weight over vegetables to keep them submerged, cover and leave in a warm, dark place. Fermentation time varies greatly so check on it daily. When the cabbage produces bubbles and the texture and taste are where you’d like, refrigerate.
Per ¾ cup: 22 calories,1g protein, 5g carbohydrate (2g fiber), 0g fat (0g sat, 0g mono/ poly), 250mg sodium