Ruby Red Ginger Sauerkraut
Fermented foods are a naturally occurring source of those gut-health-friendly probiotics! REAL, fermented sauerkraut is a great intro to all things fermented. Learning to make your own is also really helpful if you’re the type who gets late-night Kraut cravings-yes, it could happen to you too. Inspired by one of my favorite cookbooks, ‘At Home in the Whole Food Kitchen’ Celebrating the Art of Eating Well.
- 1 Medium Head Red Cabbage cored and thinly sliced
- 2-3 teaspoons sea salt
- 1/2 inch Ginger Root
Place cabbage and salt in a large bowl, using your hands to massage it until the cabbage becomes juicy and starts to soften. Shave ginger root or other desired spices (caraway, jalapeno) into shredded cabbage. Massage until there is some cabbage ‘juice’ present.
Add a handful of cabbage to a glass jar or crock, packing tightly. Leave at least an inch at the top of the jar as the cabbage will expand as it ferments.
Ensure that the surface of the cabbage is covered with liquid; press down any pieces of cabbage into the brine.
Place a weight or plate on top of the cabbage to keep cabbage submerged.
Cover lightly with a cloth and keep in a cool spot on your counter. Taste with a clean utensil after about 5 days (no ‘double dipping’)! If you’d like a more sour flavor, leave for a longer period of time tasting every three days or so.
Cultures for Health has a nice troubleshooting & FAQ guide on their website: https://www.culturesforhealth.com/learn/natural-fermentation/fermented-vegetables-troubleshooting-faq/