Red Cabbage Sauerkraut Recipe

Ingredients

• 1 head red cabbage, cored and thinly sliced
• 2 tablespoons sea salt
• 2 teaspoons caraway seeds
• 2 cloves garlic, minced

Instructions

1. In a large bowl, mix together the sliced cabbage, sea salt, and caraway seeds until well combined.
2. Let the mixture sit for about 10-15 minutes to allow the salt to draw out the cabbage’s natural juices.
3. Add the minced garlic to the mixture and mix well.
4. Pack the cabbage mixture tightly into a large glass jar or crock, making sure the juices cover the cabbage completely.
5. Cover the jar or crock with a lid or cheesecloth and store it in a cool, dark place for at least a week. (Note: The longer you let it ferment, the tangier the sauerkraut will be.)
6. After a week, start tasting the sauerkraut. Once it reaches your desired level of tanginess, transfer it to the fridge to slow down the fermentation process.

Serving suggestions

• Enjoy your homemade red cabbage sauerkraut as a side dish with sausages, grilled meats, or sandwiches.
• Add it to salads, tacos, or wraps for a zesty crunch.
• Try adding apple slices or beetroot for added sweetness!

Verdict

This red cabbage sauerkraut recipe is simple, delicious, and healthy! With its tangy, zesty flavor, it’s a perfect accompaniment to any savory dish or sandwich. Plus, it’s loaded with gut-healthy probiotics that can aid digestion and boost immunity. Give it a try and see how easy it is to make your own homemade sauerkraut!