Hot Detox Pretty Purple Sauerkraut

Bright, tangy, crunchy, and packed with flavour, this homemade Pretty Purple Sauerkraut is a colourful way to add fermented foods to your meals. The natural fermentation process encourages beneficial bacteria, while purple cabbage provides naturally occurring anthocyanins - the antioxidants responsible for its beautiful deep-purple colour.

Enjoy it alongside salads, sandwiches, grain bowls, roasted vegetables, or as a flavourful topping whenever your meal needs a little extra crunch and zing.

Makes: 4 quarts (16 cups)

Ingredients

• 5 lbs purple cabbage (1 large head)
• 3 tbsp pickling sea salt
  

Optional Boosters

• 2 tsp dill or cumin seeds
• 2 tsp whole coriander seeds
• 2 whole cloves or ⅛ tsp ground clove
• 1 tsp ground ginger
• 2 bay leaves, crumbled
• 4 cloves garlic, halved

Directions

1. Discard any damaged outer leaves from the cabbage. Cut the cabbage into quarters, remove the hard core, and finely slice by hand or using a food processor.
2. Scald four 4-cup wide-mouthed Mason jars in boiling water. Meanwhile, combine the sliced cabbage, salt, and any optional boosters in a large bowl. Mix thoroughly until the cabbage is evenly coated, which will help it begin releasing its natural moisture.
3. Divide the cabbage evenly among the jars. Using a wooden utensil, firmly tamp down the cabbage to remove air pockets and help release its juices. Cover each jar with a coffee filter or cheesecloth secured with a rubber band.
4. Let the jars sit for 2 hours while the salt draws water from the cabbage. Every 30 minutes, tamp the cabbage down again to encourage more liquid to release and keep the cabbage submerged in the developing brine.
5. After 2 hours, check the liquid level. If there isn't enough natural brine to completely submerge the cabbage, dissolve 1 teaspoon of pickling salt in 1 cup of filtered water and add as much as needed.
6. Once the cabbage is completely submerged, replace the coffee filter or cheesecloth with a small sterile saucer that fits just inside the top of the jar and rests directly on the cabbage. Add a weight, such as a water-filled ½-cup Mason jar, to keep everything beneath the brine.
7. Cover the jars with a clean dishcloth to protect them from dust and insects. Leave at room temperature, out of the way, for 3–4 weeks to ferment.
8. Check the jars daily. Skim away any scum that develops on the surface, add additional brine if necessary to keep the cabbage submerged, and replace the dishcloth with a clean one each time.
9. Once fermentation is complete, transfer the sauerkraut to the refrigerator.

Important Tip

Keeping the cabbage fully submerged beneath the brine throughout fermentation is essential to reduce the risk of mould growth. If you see fuzzy mould, unusual colours, or notice a rotten/off smell rather than the expected pleasantly sour fermented aroma, discard the batch rather than tasting it.

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This article was originally published on juliedaniluk.com.