INGREDIENTS
  • 1 head purple cabbage
  • 2 Tbsp salt
  • 1 quart jar and lid, sanitized

Purple Sauerkraut | thekitchenpaper.com

INSTRUCTIONS
  1. Remove on of the outer leaves of the cabbage and keep, in tact.
  2. Thinly slice the rest of the cabbage and combine with the salt in a large bowl.
  3. Using your hands, massage the cabbage and the salt together until the cabbage has softened and released a substantial amount of liquid. This should take 5-10 minutes.
  4. Transfer the cabbage and all of the juice to your clean jar. Pack the cabbage down so that the level of the juice is higher than the level of the cabbage. Use your in-tact cabbage leaf as a cap over the shreds — tuck it down to hold everything in place underneath the juice.
  5. Close the jar and let it sit at room temperature for 3+ days. Every day, use a wooden spoon to press the cabbage down and release any trapped gas bubbles.
  6. After 3 days (less, if it’s in a really hot environment), taste it! You can either put it in the fridge, if it tastes “done” to you, or let it keep fermenting. When it tastes how you want it, put it in the fridge and store there in an airtight container.Purple Sauerkraut | thekitchenpaper.com