While the use of green cabbage for homemade ferments is common, few people know that purple cabbage makes a delicious sauerkraut as well! Not only that, but it deepens from a beautiful purple to a deep, indescribable red. A beautiful side dish for any dinner table!
In this recipe we put a different twist on ingredients. The result is finger-licking good! Apples, ginger and beets are added to the purple cabbage, resulting in a tangy, brilliantly colored ferment!
HOW TO MAKE SAUERKRAUT WITH PURPLE CABBAGE
- 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
Directions: peel off outer cabbage leaves, then cut heads into quarters. Remove the core or it may give the ferment a bitter taste.
Cut each quart into 1/4 slices, then cut slices into 2-3 inch lengths. Place half in a crock or bucket. Sprinkle with half the salt, then add the remaining cabbage. Add the remaining salt.
Wash apples and beets. Send through a grater along with the raw ginger.
Add to the cabbage. Take a blunt-ended object (kraut pounder, water or wine bottled) and pound until liquid appears.
Give it a 5-10 minutes rest, then pound again.
Begin filling canning jars, packing the kraut as you go. Fill only to the jar’s shoulder. Add liquid until it comes flush with the top of vegetables. Note: if you don’t have enough liquid, combine 1 tsp salt with 1 C water. Mix and add as necessary.
Seal with jars with canning lids, then set to ferment in a place between 60-75F.
By day 3, be sure to check for building pressure. Break seals daily until gasses are no longer being released.
Once accomplished, the ferment can be moved to the cold room or refrigerator. If planning to eat in the next month, it can sit on your counter top for 2 months, provided temperatures are not above 75F.