While we were on The GAPS Diet I got into a regular Sauerkraut making habit for the probiotic and gut healing properties. The Saurkraut making came to an abrupt halt when we transitioned off the diet a while back. On the request of my Sauerkraut loving Husband, I got back into kraut making mode with this nourishing Purple Sauerkraut Fermentation.
I forgot how cathartic and rewarding the process of making fermented vegetables by hand is – the grating of the vegetables and pounding out the juices before bottling up and allowing the kraut magic to happen. Tasting the fruits (albeit fermented fruits!) of your labor of love is the ultimate reward.
I recently acquired The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Purple Sauerkraut Fermentation Recipe
I made this batch with half a large purple cabbage. You could use a whole cabbage instead and double the salt quantity.
Cut the cabbage into portions to make it easier to grate.
Grate the cabbage into a large bowl. You could use a food processor for this, I personally prefer a more hands on approach and stick to an old fashioned grater over a bowl.
Measure out 1 tablespoon of sea salt (where to find sea salt). Regularly sprinkle the salt over the grated cabbage to help the juices escape.
Once you’ve grated your cabbage, press it down firmly and knead to release all the juices. I like to use a potato masher to help the cabbage along.
Leave the pounded cabbage for about 10 minutes then come back to it and give it another good kneading session. This allows for the maximum volume of cabbage juice to be extracted.
Keep kneading the cabbage for another few minutes before transferring the cabbage and all the essential juices to a mason jar or two – depending on the volume of sauerkraut and the size of your jars.
My 4 year old helped me transfer the pounded purple cabbage into it’s waiting jar, while occasionally making grossed out expressions at the cabbage aroma wafting out from the jar.
Ensure that the sauerkraut is completely submerged in it’s juices and that there are no air bubbles. This helps to prevent mold from growing. Top up with filtered water if need be.
Store in a cool area of your house and test/taste every 3 to 4 days, fermenting until the sauerkraut reaches your desired taste.
This Purple Sauerkraut Fermentation has re-ignited my passion for homemade fermented vegetables and I have a list of sauerkraut variations and other vegetables I plan to experiment with in the near future.
I’d love to hear your favorite fermented vegetable variation – inspire me!
Disclosure – this post contains affiliate links.
