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!

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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.
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