Spicy Pink & Purpe Sauerkraut
I based this recipe on SandorÂ Kraut’s original sauerkraut recipe in his book Wild Fermentation. I liked his suggestion to add caraway seeds, so I tried it. I had some beetroot that we’re dying to be used so I used them in this recipe. Chili and garlic are both very flavourful and some of my favourite ingredients. This is my resulting recipe from all those ingredients. I had never before fermented beetroot so I was interested in how it would taste (nor had I fermented garlic or chili). In theÂ future I plan to ferment some beetroot juice with some water kefir grains and see how that turns out, much like how the russians make Kvass. I imagine this recipeÂ might be similar to Kimchi, based on the garlic andÂ chili.
Ingredients & Tools:
- 1 whole purple cabbage
- 1 big beetroot or 2 small beetroot
- 3 or 4 tsp.Â Himalayan sea salt, finely ground
- 3 tsp. caraway seeds
- 2 cloves of garlic, chopped finely
- optional: 1 small chili, chopped finely
Your Tools & Equipment:
- a mandolin (useful but notÂ necessary)
- a sharp knife
- a chopping board
- a potato peeler
- a crock pot/bucket
- a mortar & pestle (to grind salt & pound cabbage)
- a ziplock bag
- a tea towel
How to make Spicy Pink & Purple Sauerkraut:
Step 1) Prepare you vegetables: Cut up the purple cabbage into quarters. Peel the beetroot and cut into quarters. Peel, crush and finely chop your garlic cloves. Chop your chili finely.
Step 2) Use a mandolin to slice the cabbage into thin strands. If big bits don’t get sliced you can chop them up with a knife.
Step 3) After you have sliced the whole cabbage, then do the same to the beetroot. The beetroot will need to be chopped into thinÂ strands with a knife after it’s sliced.
Step 4) In your crock or other container add aÂ layer of the beetroot and cabbage. Then add some ground Himalayan salt, caraway seeds, finely chopped chilli and garlic.
Step 5) Continue layering the kraut like thisÂ (cabbage -> beetroot-> salt, chili,Â caraway seeds & garlic)Â until you get to the top of the pot.
Step 6) With your fists or a pestle, pound the mix until it starts to release some liquid and form a brine. You could use a potato masher to pound the cabbage which works quite well.Â You need the brine to be above the cabbage mix. If it doesn’tÂ you can add some salt water to rise above the cabbage.
Step 7) Place a plateÂ on top of theÂ kraut toÂ help cover the kraut andÂ act asÂ weight to helpÂ pull the water out of the kraut (or you can do stepÂ 8 aswell or instead of the plate).
Step 8) Fill a zip-lock bag with salt water and close the bag.Â You can help secure it with a peg or elastic bag. Place this onto of the kraut.
Step 9) Put yourÂ kraut in a place that willÂ not be disturbed. Cover it with a tea towel.
After 24 hours check the kraut to see if there is adequate brine covering the kraut. Leave this to ferment for about a week (or more). Make sure the brine covers it. If not just add some more salt water. You can ferment this for as long or as little as you like based on the flavour and acidity. I’m leaving mine to ferment for a few weeks so I’ll update this post after that time.
You can store this in a glass jar after the weekÂ is up. It can from lastÂ 1-4 years.
I like adding this to salads and stir-frys (after the have been cooked). It’s also nice with some chopped up fresh purple cabbage, cole slaw or on baked potatoes!
Hope you like my recipe!
What are your thoughts? Tell me below in the comment section!