A foggy morning harvest on Sunday yielded over 25 pounds of cabbage which means, plenty of sauerkraut will be preserved well into winter. With our garlic bulbs getting bigger by the day, I felt inspired to combine the 2 ingredients and turn them into a probiotic rich ruby kraut.
Garlic contains allicin, its active ingredient that not only contributes to the distinct aroma of, but also its potent medicinal properties. Allicin is an organosulpher compound and shows anti fungal, antibacterial, and antiviral activity. Basically, it will help prevent the plague ;)
One interesting fact about allicin is it is released once the garlic is chopped. So ingesting whole garlic cloves would not promote the same health benefits of chopped garlic. This is important to know as many folks eat straight garlic cloves for health. When working with garlic, I like to slice or chop and allow it to sit on the cutting board for a few minutes before using in my recipes.
- 1 large head of purple cabbage, about 3-5 pounds (outer leaves saved)
- 2.5 tablespoons of sea salt
- 1/4 cup chopped garlic (bulbs, chives, scapes, etc)
How to Make Ruby Kraut
Pull a few outer leaves off the cabbage and reserve. Cut the cabbage in half then remove the core and cut into quarters.
Use a sharp knife to slice the cabbage as thin as possible. I prefer to use a knife, although you can use a Japanese mandolin or food processor to do the work for you.
Add 2.5 tablespoons of salt and massage it into the cabbage until atlas a cup or more of liquid is pulled from the cabbage.
Mince the garlic then work into the cabbage. Combine Well.
Pack the cabbage and liquid into a half gallon Mason jar, cover with the reserved leaves and let it stand at room temperature for 5-10 days. Be sure that the cabbage stays below the brine so use a sanitized rock, jar, or other weight to keep the veg submerged. When the cabbage is soft, the tasty is tangy and favorable, move over to the fridge for extended storage.