We love a sauerkraut that looks as good as it tastes and this one definitely doesn't disappoint. Turn any old cabbage into a cute and delicious naturally fermented, gut-lovin' goody to liven up any meal. The key to a pretty pink kraut is the ratio of red/purple ingredients to white. We use white cabbage as a base and add either beetroot or red cabbage for that beautiful blush. However, you can get the same effect using other white/pink/red ingredients like radish, kohlrabi, red peppers etc. Then we encourage you to get experimental with other ingredients for extra flavour. We love mustard seeds, chipotle chilli flakes, fresh chillies, onions and nigella seeds in this ferment, but you do you!
To make it you'll need a glass jar of some sort that has a lid. Kilner (clip-top) jars are great but any old jar with a lid will be fine. You can amend the recipe below to fit whatever size jar you have to hand. Try to leave about an inch gap at the top of your jar, to do this the total recipe should be about 10% less than what the jar can actually fit. For example, the recipe below is for a 700g jar but we'll only fill it to around 630g.
If you're new to making sauerkraut also check out our previous blog which goes into the need to know basics of kraut.
Ingredients (makes 700g)
White cabbage x 500g
Raw beetroot or red cabbage x 130g
Salt x 13g (2% of total weight of the veg)
Optional: 1tbsp mustard seeds, 1/2tsp chipotle chilli flakes, 1tsp nigella seeds
As usual for sauerkraut your PICKLE MANTRA is always SHRED, SALT, POUND, PACK
Method
1. Clean your jar by either washing in hot soapy water or run it through the dishwasher.
2. SHRED: Remove an outer cabbage leaf and place to one side then finely slice half of the cabbage and then use the slicer on your box grater to slice the rest. Then do the same with your red cabbage or if using beetroot then grate as it's tough and needs to be small enough to participate in the fermentation process.
3. SALT & POUND: Add the salt and then massage and agitate with your hands for about 10 minutes.
4. Add any spices or herbs you want at this stage.
5. Keep pounding the veg until you can take a handful and when you squeeze it liquid pours out. This is how you know it's ready to pack!
6. PACK: Place one handful of veggies into your clean jar at a time and push down so that they’re in there tight – this makes sure there’s no air bubbles as they need an oxygen free (anaerobic) environment to thrive. Pour any excess liquid in to cover the veg, this should leave around an inch at the top of the jar. Tear off a portion of the outer cabbage leaf you left to one side that roughly fits the size of your jar then push down on top of your ferment to act as an inner seal.
7. It's not entirely necessary but some folks like to weigh their ferment down with a clean stone, shot glass or even a small food-safe plastic bag filled with water.
8. Cap your jar and leave on your counter top at room temperature out of direct sunlight. After a couple of days you should notice the veg expanding (hence why we leave some space at the top) and even bubbling!
9. Some folks like to leave their kraut for just a few days, some for slightly longer . Either is fine, as long as when you taste it and like it you pop it in the fridge to slow fermentation right down. So make sure you're tasting regularly!
If you want to learn more about fermenting at home check out our workshops, which we offer both in-person and online. Or if you just can't be asked to make your own then head to our online shop for tongue-tickling ferments delivered right to you!
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