Sauerkraut: Red Cabbage Recipe

Ingredients:

• 1 medium-sized red cabbage, finely sliced
• 1 tablespoon caraway seeds
• 1 tablespoon sea salt
• Filtered water

Step 1: Preparing the Cabbage

1. Remove any outer leaves from the red cabbage that are damaged or wilted and discard them.
2. Trim the bottom of the red cabbage and chop it into quarters.
3. Using a chef’s knife or mandolin, finely slice the cabbage, keeping the slices uniform in thickness.
4. Place the sliced cabbage into a large mixing bowl and add the caraway seeds and sea salt.
5. Massage the cabbage for 5-10 minutes, until it starts to release its juices.

Step 2: Fermenting the Sauerkraut

1. Transfer the cabbage mixture into a large glass jar, pressing down firmly with a wooden spoon to create a compact layer.
2. Pour enough filtered water over the cabbage to cover it completely.
3. Place a weight, such as a small jar filled with water or a small plate, on top of the cabbage to keep it submerged under the water.
4. Seal the jar with a fermentation lid or a layer of cheesecloth and a rubber band.
5. Place the jar on a plate or in a bowl to catch any overflow and leave it to ferment at room temperature for 5-7 days.
6. Check the sauerkraut every day to ensure that the cabbage remains submerged in the water and to remove any scum or mold that may form on the surface with a spoon.
7. After 5-7 days, the sauerkraut should be ready. Remove the weight and the lid, and transfer the sauerkraut into smaller jars with tight-fitting lids before refrigerating.

Verdict: This red cabbage sauerkraut is a delicious and healthy side dish that is loaded with beneficial bacteria and nutrients. The caraway seeds add a nice touch of flavor that complements the tanginess of the fermented cabbage. Serve it alongside roasted meats, sandwiches, or in salads for a zesty and crunchy bite.