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
- 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)
- Peel off outer cabbage leaves and wash well.
- Quarter each cabbage, being sure to remove the core as it may give the ferment a bitter taste.
- Cutting each quarter into 1/4 inch slices, then into 2-3 inch lengths.
- 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.
- Wash and grate apples, beets and ginger.
- Add to the cabbage in crock.
- Pound vegetables with blunt-ended object that is at least 1 inch in diameter (wine bottle or wood stick) until liquid appears.
- Let set for several minutes, then mash again, pounding until there is enough brine to cover vegetables.
- Note: if vegetable do not release enough liquid, make a brine of salt water (1/2 tsp to 1 C) and add.
- Pack into canning jars and seal with canning lids and rings.
- After day 3, be sure to break the seal daily to release natural gasses your ferment puts off.
- For strongest bacteria, let ferment for 6-10 weeks.
- 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.