My friend Michaela Hayes of Crock & Jar developed this wonderfully tangy sauerkraut recipe just for me! So happy I can share it with you all!
You will need:
11⁄2 pounds red cabbage, shredded
11⁄2 cups red beet, shredded
1⁄4 cup water
21⁄2 teaspoons coarse sea salt
1 tablespoon pink peppercorns
2 teaspoons dill seed
11⁄2 teaspoons caraway seed
- As you are cutting the cabbage, add in spices and salt so the cabbage begins to release its liquid.
- Once all the cabbage is cut, massage to help the salt penetrate.
- Mix in shredded beets and water and then put the mixture into a tall container.
- Press the cabbage mixture down until the released liquid covers it. This will take some effort. Press hard!
- Place a weight on top of the cabbage (you could use a doubled plastic bag filled with water or salt water, or a plate with a jar of water on top) so that all the cabbage is submerged in liquid. Any cabbage that is not submerged in the liquid will rot.
- If cabbage is not readily releasing enough liquid, weigh cabbage down and check back within 24 hours to make sure cabbage is covered with liquid. If not, add heavier weight.
- Cover the top of the container with a towel fastened tightly with a rubber band. This is to keep critters out of your kraut. The kraut needs to breathe while it’s fermenting. Don’t close it up tight.
- Place in a cool place to ferment and check it in one week.
- Remove the weight and wash off any mold. Remove any rotten spots that may have developed in the kraut. The cabbage below these spots is totally fine. Taste your kraut to check its progress
- Press cabbage down again to submerge in liquid. Replace clean weight, cover again with towel and return to the cool spot.
- Check the cabbage once a week. Depending on your preference for sour, the cabbage will be ready in 2 to 4 weeks
- Once cabbage has reached a sufficient level of fermentation, put it in a clean container and store it in the refrigerator.
Made it? Tell us about it–