Red Cabbage Kraut
DAIRY
FREE
LOW
FODMAP
Crisp and tangy, this colorful, purple, 7-day ferment is rich in probiotics, vitamins, and minerals that support gut health. Use the juice in stages 1 and 2 and the kraut in stage 3.
| Prep Time 20 minutes |
Cook Time 7 days |
Makes 2 (1-quart; 1l) jars |
Serving Size ¼ cup |
INGREDIENTS
¼ cup unrefined sea salt (no additives)
8 cups filtered, unchlorinated mineral water
1 medium head red cabbage, stemmed, cored, and shredded thin
METHOD
1 In a medium bowl, dissolve sea salt in mineral water.
2 Pack red cabbage tightly into 1-quart (1l) glass jars. Pour brine into jars over cabbage, packing down cabbage so it’s completely submerged, and leaving at least 1 or 2 inches (2.5cm) head space at the top of the jar.
3 Cover the jars with the lids, and set aside at room temperature out of direct sunlight for 7 days.
4 Once daily, loosen the lids to allow gasses to escape. Press down on cabbage as needed to ensure it remains submerged in brine. Retighten the lids.
5 Refrigerate for up to 6 months.
Variation
Sweet-and-Sour Red Slaw
Combine ½ cup Red Cabbage Kraut, ½ cup crisp sliced red apple, ¼ cup shredded carrot, 1 tablespoon unsweetened raisins, 1 tablespoon walnuts, and 1 tablespoon virgin olive oil.
Sweet-and-Sour Red Slaw
Red Cabbage Kraut