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two jars of homemade purple sauerkraut

Purple Sauerkraut

Plant-based
Gluten-free

Savor the tangy goodness of homemade purple sauerkraut, a vibrant and flavorful addition to your diet. Made with shredded purple cabbage and fermented with salt, this traditional dish boasts numerous health benefits. Purple cabbage is rich in antioxidants, vitamins, and fiber, supporting immune function, digestion, and heart health. Fermentation enhances the nutritional value of sauerkraut by promoting the growth of probiotics, beneficial bacteria that promote gut health and overall well-being. Incorporate homemade purple sauerkraut into your meals to enjoy its delicious taste and reap the nutritional rewards of this fermented delicacy.

Ingredients

  • one small head of purple cabbage
  • 3 tablespoons sea salt
  • 6 cups filtered water
Prep time:
20 mins
Cook time:
Total time:
20 mins
Serves:
Ingredients
  • one small head of purple cabbage
  • 3 tablespoons sea salt
  • 6 cups filtered water
Prep time:
20 mins
Cook time
Total time:
20 mins
Serves:

Instructions

  1. Wash your purple cabbage and remove any bad outer layers. If you can reserve a couple large leafs than these can be used in place of the fermentation weights to keep the fermenting cabbage below the salt brine.
  2. Sterilize two 32oz pickling jars.
  3. Shred cabbage and place into the sterilized jars.
  4. Stir the sea salt into the filtered water until the salt has completely dissolved.
  5. Pour the water and salt mix "brine" over each jar of shredded cabbage making sure it covers the cabbage. Use fermented weights to keep the cabbage below the salt brine. If you have a couple large outer leaves of the cabbage you can place these in the jar on top of the shredded cabbage to keep it below the brine while it is fermenting.
  6. Place lid on each jar but do not screw on tight, just somewhat loose.
  7. Set your jars aside in a warm place out of sunlight and make sure to "burp" each jar every 1 - 2 days by opening the jars and letting the gasses escape. Then place the lids back on and not tight.
  8. The fermentation should take about 7 - 10 days but checking on the tanginess after 5 - 6 days.
  9. Once its reached the level of tanginess you like place your sauerkraut in the refrigerator and store for up to 3-4 weeks.
  10. Enjoy!

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