Red Cabbage, beetroot and Orange Sauerkraut
This is a really good sauerkraut and adding orange peel gives it a tangy taste. It goes well with cheese and makes a tasty addition to a sandwich. Red cabbage is prebiotic and has some amazing health benefit and of course when it is fermented it is probiotic.
Benefits of Red Cabbage
• Boosts the immune system • Anti-inflammatory • Aids Healthy Bones and Reduces the Risk of Osteoporosis • Combats Chronic Disease • Promotes a Healthy Gut (prebiotic)
Flip top jar Good quality salt Fresh Cabbage Large bowl Grater or food processor Potato peeler
Flip top jar
The size of the jar will depend on the amount of sauerkraut you indent to make. If you are new to this I would advise only making a small amount. It will store in the fridge for a couple of months but the longer it is stored the vinegary it will become.
I use organically approved Atlantic Sea salt (purchased from any Supermarket) or the pink salt. It is a good idea to check the labels on salt as some use anti caking agents. Some have been heat treated which will strip them of natural trace minerals.
Ideally an organic cabbage would be best. However, where I live I can’t seem to get them so I buy as fresh a cabbage as possible.
These quantities make quite a small jar of sauerkraut (¾ litre jar) and can be increased as desired.
1 lb red cabbage with the core removed ½ tablespoon of salt 2 beetroot A few Slithers of orange peel
Method (Also see Basic sauerkraut post)
Shred the cabbage with a food processor or grater and place into a large bowl. Sprinkle with salt. The salt is necessary as it will extract the juices from the cabbage and it inhibits bad bacteria from proliferating before the good bacteria can crowd it out.
The next part is the important part! You need to break the cabbage down by pummelling it with a pestle, or kneading it with your hands. (You may want to use thin gloves at the point to protect you hands from staining.) It will take about 5 to 10 minutes and the cabbage will become limp and juicy. It is ready when you obtain juice by squeezing in your hands. The volume of the cabbage will now be greatly reduced.
Dice the beetroot and add to the cabbage. Using a potato take slithers of rind from the orange and add it to the mix.
Pack the cabbage mixture into the jar pressing it down with a spoon and the juice should now cover the cabbage. The cabbage will expand during fermentation so leave 1 inch at the top of the jar. I usually put a piece of the outer cabbage over the top of the sauerkraut to help keep the cabbage submerged.
Clip the lid on the jar and leave in a warm place out of direct sunlight for approximately 3 days. The duration will depend on the warmth of the room. You should see small bubbles appear in the sauerkraut after one day if it’s in a warm room. Check it each day and push the cabbage under the juice if it has risen up and check on the taste. Once it is slightly sweet and a little salty put it in the fridge to store it. The longer it is fermented the vinegary it will become. Enjoy!
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