Let’s just all pause for a moment to admire that vibrant purple color.
That color came about by accident. I went with my friend, Tara, (the one I met at sourdough bread class, remember?) to HEB the other day. We were on the hunt for some green cabbage to make homemade sauerkraut.
I should probably back up a little bit and fill you guys in. My hubby and I were actually camping for a few days in Georgetown, TX. It’s really ideal, because he works in Georgetown, so after work he comes home to the camper. That leaves me all day to myself, which I have to admit is quite a treat. After one day of luxury to myself I decided I wanted some company. I called Tara to see if she wanted to come down from Killeen and make a day of it. We had a vague plan to make something together.
So there we are at HEB and wouldn’t you know- they are OUT of cabbage. When is there a run on cabbage EVER, am I right? The only kind they had left was some purple cabbage. Tara said it would work fine, so we continued with our plan to make sauerkraut. We nosed around and bought other things and returned to my camper to get to work.
The first step in making sauerkraut is to chop the cabbage and put it into a large container. My slices were a little thick, which makes the cabbage a little crunchier. I love it, but my hubby likes it a little less crunchy, so I’ll try thin slices next time. So, slice according to your taste!
Add about a teaspoon of salt. Then, you essentially bash the shit out of it for 10 minutes. Seriously. The most appropriate tool I had while camping was a mason jar filled with water to add more heft.
The smashing helps release the natural water inside the cabbage. After a good ten minutes or so, it’s time to transfer the sauerkraut into a smaller container. This part amazed me- Tara kept adding the cabbage to my empty yogurt container and pressing it down and adding more and pressing it down. I thought several times that there was no way she’d get it all to fit in there, but she did!
Press down super hard on the cabbage until the natural water covers the cabbage. Leave the weighted jar on top of the cabbage and set it aside for 5-7 days. There’s really no rule on how long to leave it, just leave it until it gets the taste you like!
I wiped the bubbles away from the edge of the container every few days. Because my cabbage is purple, the bubbles were a little bit brown and gross looking. If you look carefully on the edge of the container below, you can see some of the residue still on the edge. But the bubbles are a good sign. It means the magic of fermentation is happening!
I let my sauerkraut sit for 6 days and I love it! It has just enough tang and crunch, plus it looks so beautiful! I think from now on, I’ll always make purple sauerkraut. It’s just so gorgeous, I can’t resist. And the colors you see in the photo are true to life, I didn’t edit them or pump them up at all with photo software- nature at its best!
1 head cabbage
1 teaspoon salt