Wednesday, May 22, 2013

Purple Sauerkraut

A couple months ago, I made fermented sauerkraut for  the first time, but never got around to sharing it here - and then we ate it, still without posting about it.  A little bit later, I tried fermented carrots and ginger - also very good (best as an addition to salad, or a bit mixed in with tuna salad), again no post.

So yesterday, I started some sauerkraut again! This time using a red cabbage and a Napa cabbage (because they had no plain green cabbage in stock).

This is a really simple way of getting some fermented veggies on hand, and it takes so much more delicious than storebought kraut.

I think the big key to the process is using Fido jars.  I have a couple Bormioli Rocco blue lidded jars that I just love - they have a great solid seal, and the blue glass lid is so pretty.  The thing about Fido jars is that they let excess pressure leak out, but they let no oxygen in - no oxygen means no molding.

I like not having to worry about things like that.  The other thing that ensures it, of course, is making sure your containers, utensils and work surface are all clean and sanitary.   So, with that out of the way, here's all it takes:

Purple Sauerkraut

Ingredients:
1 head Napa cabbage
1 head red cabbage
4 T. salt

Equipment:
Cutting board
Large sharp knife
Large mixing bowl
Food processor
Potato masher
Large serving spoon
Fido jar (50oz or larger)

Wash and dry your cabbage, removing any worn outer leaves.  Cut the cabbage into chunks, removing the cores.  Feed the chunks through your food processor set to grate coarsely.  As processor gets full, turn the grated cabbage into the large mixing bowl, and sprinkle with some of the salt.  Continue to process and salt the cabbage until done.

Cover the bowl loosely and let it sit about 1/2 hour - the salt will start releasing liquid from the cabbage.  Using a potato masher, pound the cabbage for a couple minutes to more completely release the liquid.

Scoop cabbage into Fido jar, mashing it down as you go to fit more cabbage.  Make sure all liquid from the bowl ends up in the jar - the cabbage should be covered with liquid.

Seal the jar and set it aside in a dark place with a moderate temperature (70-80F) for 4-6 weeks, then refrigerate.

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I had about a 1 1/2 cups of cabbage that wouldn't fit into my container.  Since I was making stew and hadn't yet salted it, I just tossed the extra into the stew pot, where it disappeared so completely you couldn't even tell it was in there.  I'll check back with you in about a month and let you know how the 'kraut came out!

Shared with:
Allergy Free Wednesday, The Creative Spark, Down Home Blog Hop, Fluster's Creative Muster, Gluten-Free Wednesday, Healthy 2Day Wednesday, Make - Bake - Create Wednesday, Party Wave Wednesday, Penny Pinching Party, Real Food Wednesday, Show & Tell Wednesday, Two Girls & a Party, Waste Not Want Not Wednesday, Wednesday Fresh Foods Link Up, Well Fed Wednesday, Wellness Wednesday, What's Cooking Wednesday, Whatever Goes Wednesday, Wheat Free Wednesday, Whimsy Wednesday, Whole Foods Wednesday, Wicked Awesome Wednesday, Wildcrafting Wednesday, Wonderful Foods Wednesday, Works For Me Wednesday, Wow Me Wednesday.   
Fabulously Frugal Thursday, Full Plate Thursday, Home & Garden Thursday, HomeAcre Hop, Hookin' Up With HoH, Open House Party, Pennywise Platter Thursday, Showcase Your Talent Thursday, Simple Lives Thursday, Thank Your Body Thursday, Thursday Favorite Things, Thursday's Treasures, Transformation Thursday, Weekly Homemaking Party.
Fabulously Frugal Thursday, Full Plate Thursday, Home & Garden Thursday, HomeAcre Hop, Hookin' Up With HoH, Open House Party, Pennywise Platter Thursday, Showcase Your Talent Thursday, Simple Lives Thursday, Thank Your Body Thursday, Thursday Favorite Things, Thursday's Treasures, Transformation Thursday, Weekly Homemaking Party.
Allergy Free Lunchbox Love, Be Inspired, Feathered Nest Friday, Fight Back Friday, Foodie Friday, Freedom Friday, Fresh Bites Friday, Friday Favorites, From the Farm Blog Hop, Frugal Friday, Old-Fashioned Friday, Pin Me Linky Party, Pity Party, Rattlebridge Farm Foodie Friday, Shine On Friday, Show and Tell Friday, Simple Meals Friday, Thrifty Things Friday, What I Am Eating.
A Favorite Thing, Finding the Pretty & Delicious, Get Schooled Saturday, Saturday SHOW-licious, Say G'Day Linky Party, Serenity Saturday, Show & Tell Saturday, Simply Natural Saturday, Super Saturday Show & Tell, Weekend Potluck, Weekend Re-Treat, Your Great Idea Link Party.        




14 comments:

  1. What a smart idea...thanks for a great post! This would be perfect to link up to my Create It Thursday post: http://www.lambertslately.com/2013/05/create-it-thursday-3-plus-features.html

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  2. Interesting and thanks for the great idea!
    Diann and Linda
    TTF

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  3. Thanks for sharing the recipe. I am going to make it!!
    Smiles, Dottie

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  4. We love sauerkraut! Not only is it tasty but I keep hearing lately that fermented foods are so good for you too. I wish I weren't a canning scaredy cat - I'm afraid I'll kill us teehee. Thanks so much for sharing this with us!

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  5. Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon,
    Miz Helen

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  6. What is a fido jar? Where do you find it? I thought you needed a crock to make sauerkraut, and I'm so happy to find you don't! I've been wanting to make cabbage. Thanks SO much for linking this up on Wellness Wednesdays!

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  7. I love your blog :) follow me and I'll follow you

    kiss


    http://lemonchicbeautyfashion.blogspot.it/

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  8. Yum, we love Sauerkraut around here, I am going to have to make some. Thanks

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  9. Oooh, I love sauerkraut but never tried making it! This looks delicious and seems pretty straightforward. I followed you here Say G'day Saturday, by the way. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/05/tasty-tuesdays-12.html

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  10. I'm featuring this post tomorrow. I hope you will stop by and grab the "I was featured" button for your blog! Thanks for sharing with us at TTF!

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  11. Very pretty! Thanks for sharing on The HomeAcre Hop! Hope to see you again tomorrow!
    http://www.theselfsufficienthomeacre.com/2013/05/the-homeacre-hop-21.html

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  12. I imagine that the taste is as good as the colour is pretty.
    -Karen

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  13. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

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  14. I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. The party is open every Thursday night and closes Wednesday's at midnight. http://apeekintomyparadise.blogspot.com/. AND starting Wednesday June 4th I will be hosting a Wordless Wednesday link party. Hope you will join us! Plus, save 50% off sponsorships on A Peek Into My Paradise on sale until June 7th; use the code Bobby23Bday.
    Have a wonderful week!
    Hugs, Cathy

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