Sweet Purple Kraut

You’ll love this delicious ferment! We’re talking apples, ginger, beets and purple cabbage! When tasted before fermenting, its actually quite sweet. However, with apples in there, you can image the tangy-but-delicious flavor it ferments into! This recipe keeps well over winter in the cold room and will last until spring temperatures come and warm the world.

 

Sweet Purple Kraut

 

Sweet Purple Kraut

Ingredients:

  • 2 large purple cabbages (approx 6 lbs)
  • 2-3 large beets
  • 2 inch piece grated ginger
  • 3-4 apples, chunked or grated
  • 3-4 Tbs salt (your preference)

Directions:

  1. Peel off outer cabbage leaves and wash well.
  2. Quarter each cabbage, being sure to remove the core as it may give the ferment a bitter taste.
  3. Cutting each quarter into 1/4 inch slices, then into 2-3 inch lengths.
  4. Place a layer of finely sliced cabbage down in crock or food safe bucket. Sprinkle with salt and add more cabbage. Alternate layers until cabbage (or salt) is used up.
  5. Wash and grate apples, beets and ginger.
  6. Add to the cabbage in crock.
  7. Pound vegetables with blunt-ended object that is at least 1 inch in diameter (wine bottle or wood stick) until liquid appears.
  8. Let set for several minutes, then mash again, pounding until there is enough brine to cover vegetables.
  9. Note: if vegetable do not release enough liquid, make a brine of salt water (1/2 tsp to 1 C) and add.
  10. Pack into canning jars and seal with canning lids and rings.
  11. After day 3, be sure to break the seal daily to release natural gasses your ferment puts off. 
  12. For strongest bacteria, let ferment for 6-10 weeks. 
  13. If planning to keep over winter in cold storage, let it go until ferment no longer builds pressure (14-16 days) and move to root cellar or fridge to keep over winter.

Sweet Purple Kraut

 

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