I love the idea of eating from the rainbow. Consuming a variety of different colors provides the body with a wide range of nutrition as well as beauty. This recipe is no exception. Colorful kraut not only looks beautiful, it is loaded with beneficial bacteria to keep our immune systems strong & and our digestive system is tip-top shape. I love making sauerkraut for the family and mixing and matching vegetables, herbs, and spices provides a nice variety to our staple diet. Do you make sauerkraut at home? What are your favorite combinations?
- 2-3 pounds Green Cabbage
- 2-3 pounds Purple Cabbage
- 1 pound Carrots
- 1 large Onion
- 1/4 cup fresh grated Ginger
- Sea Salt
- First prep your vegetables. Thinly sliced the cabbages, remembering to save the outer leaves for later use. Use a peeler to shave the carrots into long, thin slices. Slice the onion as thin as possible.
- Place the cabbage in 1 large or 2 medium sized bowls.
- Sprinkle with 3 Tbsp-4 Tbsp of Sea Salt. Vigorously massage the cabbage until it begins to release liquid. This step can take 5-10 minutes. If massaging the cabbage seems to strenuous, gently massage and allow the cabbage to sit for 10-20 minutes then return and massage some more.
- Your cabbage is ready when it feels quite soft, has shrunken by about half, and has a nice pool of liquid at the bottom of the bowl.
- Add in the remaining ingredients and massage to incorporate.
- Pack the ingredients, along with the water into a fermentation crock, or clean Mason Jars.
- Be sure the veggies are covered by liquid, if not add more brine of 3 Tbsp Sea Salt dissolved in 1 quart of water.
- Top with the reserved cabbage leaves. Cover and allow to fermented for 7-21 days. As it ferments, be sure to check to see that the cabbage is still submerged below the liquid.
- Once your cabbage is soft, and tastes sour and tangy, it is ready to harvest. Store in the fridge or root cellar for best results.