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RED CABBAGE SAUERKRAUT

RED CABBAGE SAUERKRAUT

Sauerkraut is something that folks either love or hate...and at our house, we love it! It is super easy to make and really satisfying to know that you acutally fermented something and it turned out pretty tasty. I made this batch with red cabbage for a couple of reasons. 1) You never see it and I wanted to make something a bit unusual and 2) The lovely striking and bold colour. You can choose to use white or red, or both! A recommended bit of kit: a mandolin.

Here's what you'll need

  • 1 head red cabbage (or white)
  • 2 tbsp salt
  • 1 tsp caraway seeds
  • 1 clean quart-sized mason jar
  1. cut the cabbage (using a mandolin if you have one) and toss into a bowl

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  3. toss the salt and caraway and give a really good mix with your hand, a really good mix, massage it really well, crush it a bit, mix really well

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  5. let the mixture sit for half an hour or so mixing every once in a while

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  7. you'll notice that water starts to form, now mix some more

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  9. boil a huge pot of water, turn the heat off and carefully place in your mason jar and let it sit a few minutes

  10. take the jar out and allow to sit, dry and cool

  11. now that the cabbage is starting to soften and water is starting to form in the bottom of the bowl, scoop it out into the jar, pouring all the liquid with it

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  13. press the cabbage down really well, and I used a smaller jar that fit in the mouth of the bigger jar to press the sauerkraut down

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  15. cover the jar with a coffee filter (which is what I used) or paper towel and tape the outside to keep any dust or critters our

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  17. let it sit in a dark, cool place in your home for a few weeks, check it ouce in a while, taste it and when it tastes like sauerkraut, it's ready!

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