I’ve always been curious to make my own sauerkraut and I love most anything with beets. And to top it all off, fermented foods have now been found to aid in digestion and gut health.
This beet and purple cabbage slaw is a nice upgrade and change of pace from regular sauerkraut. Think of how cool this will look on a bratwurst or reuben sandwich!
Beet and Purple Cabbage Sauerkraut
- May 21, 2018
- 6 Servings
- 30 min
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- 3 cups finely sliced purple/red cabbage (save 2 leaves for later)
- 1 beet shredded fine or 1 cup
- 1/4 cup finely sliced red onion
- 1 tsp kosher salt
- Optional: caraway seeds
- Step 1
- Put cabbage, onion and beets in a bowl
- Step 2
- Add kosher salt and message into vegetables
- Step 3
- Let sit until they release some of their liquid and cabbage has wilted
- Step 4
- Pack a large mason jar or divide as you wish with the vegetables as tight as you can. Use a muddler or wooden spoon. Leave about an inch at the top then cover with one of the cabbage leaves.
- Step 5
- Close the lid but not too tight. You want it to still breath.
- Step 6
- Let the jar(s) sit on the counter for 24 hours pressing down very once and a while.
- Step 7
- After 24 hours if there is not enough liquid to cover the cabbage, mix 1 tsp salt with 1 cup water and pour just enough to cover the top.
- Step 8
- Leave on the counter for 3-4 days and pressing down occasionally.
- Step 9
- Place in the fridge and chill. It’s now ready to eat!
- Step 10