Purple Sauerkraut

My latest ferment, red cabbage sauerkraut.....with some added extras!

I love red cabbage and I've been meaning to use it in sauerkraut for ages. I found this beauty for sale on the side of the road, it was huge! Perfect for a double amount of sauerkraut (I hope it tastes good!)

I've just been making batches of Kimchi & my Superfood sauerkraut, which have turned out really well. Although I do follow a recipe every time, you do still get variants in the outcome, I'm not sure why! But these batches have been specifically good ones, so it's often hard for me to try something new when you already have something so good!

I've added in apples to this recipe, from my garden tree. Apple and red cabbage are old friends, so I thought this would be a good mix, I've also added in some Haskap berry juice. You may not have heard of this berry, it is quit tart, but very nice and really packs in some antioxidants. I do like my ferments to have an edge!

Check out the HASKAPA website for more info on this little known berry.

HASKAPA

Red Cabbage Sauerkraut

Ingredients

• Red cabbage (around 600g)

• 1 large red onion

• 1 large apple

• thumb sized piece of ginger

• 2 cloves of garlic

• 30ml Haskap juice

• 1tbsp salt

Directions

1. Grate the red cabbage (I use a Magimix). Put in a large bowl, cover with the salt and leave for 2hrs.

2. Grate the onion and apple and add to the cabbage.

3. In a mini chopper, add the garlic, ginger and Haskap juice and blend into a smooth paste. Add to the rest of the ingredients.

4. Add to a large Kilner jar (I use a 2l one for my ferments) and press down so some of the liquid covers the top.

5. Cover the jar with a couple of sheets of kitchen roll (or cheese cloth) secured with an elastic band.

6. Leave on your kitchen side to ferment. It varies how long this takes, depending on temperature mostly. But I would say for at least 5 days.

7. Store in the fridge. Fermented food stores indefinitely in the fridge, if it's delicious, then you will eat it long before it goes off! But remember, it will still be fermenting (all be it slowly), which means it will be letting off gas, so you need to 'burp' it every few days!

8. Enjoy!